Show 134, August 8, 2015: Executive Chef Andrew Gruel of Slapfish

Andrew GruelThe raw oyster bar seems to be popping up as an attraction at a lot of restaurants these days including ones that offer very little seafood. It’s a legitimate trend…Oysters are sexy.

Satarist Jonathan Swift once wrote, “He was a bold man that first ate an oyster.” (Thanks to the Food Lover’s Companion for the quote.)

There are three primary species of oysters that are commercially harvested domestically. They are West Coast, East Coast and the Olympia. West Coast and East Coast are the most common. They can be sold under different names depending on where they are harvested. Live oysters as best enjoyed as fresh as possible.

Oysters are high in calcium, zinc and iron. They provide a good source of protein. Best of all they are one of the most sustainable varieties of seafood available. Oysters are filter-feeders so they help keep the oceans clean. Most are now farm-raised in the ocean in clean waters so they are perfectly safe to enjoy year-round.

Our own resident seafood expert, Chef Andrew Gruel, will provide some needed 411 on what every listener should know about these plump bivalves that now are seemingly on restaurant menus everywhere.


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