Oyster Blog — Store News

Aug 13, 2008: Groundbreaking!

Store News

woo hoo! We're really excited about our new building! The new, improved, combined shucking/packing/retail store building will be built behind the current store. It will have absolutely killer views of the Canal and the Olympics. So far we've just built an anti-siltation fence and begun work on the stormwater collection ponds, but it feels good to be moving dirt around. Stay tuned for more updates on the progress of the building, which will (hopefully) be done in early 2009.

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July 15, 2008: Crab Cannibalism

Store News Tideflat Critters

     

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June 24, 2008: Finished Tree Cookie Sign

Store News

  The new sign is up and running! We are very proud of it. But, alas, the a and the f in seafood are too close together. Whoops. If you look closely at this picture, you'll see Adam and the Gladys in the background, bringing in the oysters and clams for the day.

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May 1, 2008: chocolate chip cookies

Store News

Two winters ago, on a cold November day when it was raining sideways and REALLY slow in the retail store, we started thinking about delicious fresh baked chocolate chip cookies. And so we started making them (from scratch!) to sell in the store. We make them with 1/2 wheat flour, 1/2 white flour, real butter, and real vanilla. They're real good. Granted, we probably sell most of them to the resident cookie monster, aka Adam the wholesale manager: But they're also developing quite a following with the local crowd. In the words of one customer, "They taste like someone's mom...

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Apr 16, 2008: Hama Hama in the Belly

Store News

Larry from New Jersey had some clams, oysters, and smoked salmon sent to him as a birthday gift. We'd like to eat at Larry's house some day; he sounds like someone who knows food. Here's how he prepared the seafood: The Manila clams were simplicity itself. I just rinsed them in a colander, and added them to some simmering tomato-basil spaghetti sauce. I have a very good Italian deli nearby, which provided the sauce, though supermarket sauce would have done. After I added the clams to the sauce, I covered the saucepan, and they opened within six minutes or so....

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