Oyster Day

Oyster Day is a special day. Oysters are a type of shellfish, or "mollusk," found in both freshwater and saltwater. They regularly produce pearls, making Oyster Day a real gem.

History of Oyster Day

The term “oyster” is used to name for several distinct groups of bivalve molluscs in marine or brackish habitats. Valves are heavily calcified. Certain types of oysters are commonly consumed by humans, cooked or raw as a delicacy. Others, such as pearl mussels, which are not normally eaten by humans, are harvested for the pearls produced in the mantle.

The history of Oyster Day is unexplored, but the history of man's connection with oysters goes back as far as Roman times, with evidence of people in England and France farming oysters. In the 19th century, the port of NYC was the largest producer of oysters in the world and provided nutritious food to many people. Today Oyster Day is most widely celebrated in the US and UK, with many festivals celebrating this culinary delicacy.

How to celebrate Oyster Day

Ostras

At Bar Crudo in Brooklyn, New York, this gorgeous dish includes a selection of Malpeque oysters paired with apples and cucumbers. “I am an oyster fanatic. I don't use anything on them normally, but this game on a mignonette has me asking for more sauce by a full bowl,” says Chef Mario Hernandez.

Maple Tree Fried Oysters

In this dish, fresh oysters are breaded with cajun cornmeal, and briefly fried before topping with Asiago cheese and paired with double-smoked bacon and garlic butter, complete with pickled cantaloupe. The executive chef Mark Smith of the Maple Tree Inn in Homewood, Illinois agreed the fact that eating oysters is an important habitat in New Orleans. They are served fried, grilled, raw, grilled, and many other ways. However they are favorite a lot, oysters are delicious! Smith said we love oysters and always have them on our menu.

East Coast Oyster, Ají Amarillo, Parmesan

At POPULAR Peru at Ian Schrager's PUBLIC Hotel in New York City, chef Diego Muñoz, partner chef, prepares this dish with four East Coast oysters, freshly shredded and topped with a chalaca that includes ají amarillo , parmesan and an extra virgin olive oil. Emulsified with a dash of Parmigiano Reggiano diced shallots and chives. “This dish greets both Italy and Peru. The parmesan and extra virgin olive oil blend is a tribute to 1930s Peruvian Italian immigrants, like my grandfather, and the ají amarillo is something very classic Peruvian. It is a great vehicle for the beautiful fresh East Coast oysters. Finely diced chives and chives add an extra layer of umami and a splash of extra virgin olive oil enhances the aroma. A little rock of Parmigiano Reggiano has some extra texture,” says Muñoz.

Martini Service

At Ironside Fish & Oyster, in San Diego, this is not a treat but a cocktail, but perfect for oyster lovers. This dish is made with Plymouth Gin, Dry Vermouth, lemon and grapefruit, served with three oysters, olives and seasonal pickles. Everything you need for the perfect martini - and great accompaniment. “The in-house martini is the location for the celebration of the service of martini and then put into the freezer to achieve the most perfect chilled martini flavor. It's firm and commanding, while the oysters and the food errands will help balance it out and keep you' ship in shape,” said Chris Wood, the general manager of Ironside.

Nashville Hot Fried Oysters

At Flatiron in Nashville, hot Nashville trends come to life with fried oysters, home-made remakes, Texas toast, french fries pickles. Chris Raucci, owner and chef of Flatiron.

Combine Moonrise Gem Oyster with Hokkaido Uni as well as Ponzu

At The Musket Room, a globally inspired, Michelin-starred restaurant in the NoLita area of ​​New York City, oysters couldn't be more elegant than this. Moonrise Gem oysters hail from East Dennis, Massachusetts are small in size; however, they are full of flavors of the sea. Pale taste but not too salty, th oyster has a complex flavor that pairs with ponzu and Hokkaido," Chef Mary Attea, who created a dashi-based ponzu flavored with tamari, mirin, yuzu, and lemon. The sweetness and brine of the uni supply the oysters, and the ponzu provides a wonderful flavor profile. Uni is one of the absolute favorite ingredients; I like it in its purest form, but in this case it pairs well with the rest of the dish and it captures the finesse of Japanese flavors overall. I was inspired by many times sitting and eating sushi Attea said.

Lobster Crusted Oysters

At H2O, located at Hilton Pensacola Beach, Chef Omar Torres takes East Coast oysters and combines them with lobster tails, braised pork belly, topped with some interesting things such as avocado breadcrumbs, lemon zest, lime juice, cayenne pepper, sea ​​salt, smoked Vidalia onion jam and cilantro. “This unique dish brings the delicious taste of oysters to a higher level when it combines the softness of a perfectly cooked lobster tail and a buttery braised pork belly. Each oyster is beautifully wrapped with citrus-scented breadcrumbs topped with butter, lime juice and cayenne pepper seasoning. To top them, we add sweet smoked Vidalia onion jam and small cilantro for an explosion of flavors that will leave your palate with memories of a great experience and looking forward to your return much more,” said Omar Torres, bartender and Food & Beverage Director at Bonsai in Hilton Pensacola Beach.

Broiled Blue Point Oysters

At Lure Fishbar at Loews Miami Beach, here is Blue Point oysters topped with a splash of sherry, bacon, Parmesan breadcrumbs and smoked salmon roe. “This dish honors the deliciousness of green oysters, in combination with the rich flavors of bacon but also keeping it delicate with a hint of salmon roe to bring out the delicate flavors of the oysters,” says Chef James Kelly said.

Baked Oysters

At Sweet Liberty Drinks & Company in Miami Beach, things are getting pretty interesting with grilled oysters with garlic chutney, avocado, lemon zest, anchovy meal, salt, Parmesan and buttered breadcrumbs. “It is a perfect choice to achieve the great smell of meat and freshness of the oysters, the crispiness of the bread crumbs, the spiciness of the chili and the taste of the anchovy sauce,” says Domingo Vivas, head chef of Sweet Liberty Drinks & Company.

Louisiana Style Broiled Oysters

At Emeril's New Orleans Fish House in Las Vegas, these decaying oysters are grilled with creole herb butter flavored with garlic, citrus and spices, toss with breadcrumbs and parmesan cheese and served on bread Grilled. Chef de Cuisine Ken Lum of Emeril's New Orleans Fish House said: “The savory flavors of the creole butter with the natural sweetness and brine of the oysters make a divine combination, which is why this dish is so popular fan favorite on the menu.”