Anything is Possible - Oysters and Out of the Shell Pairings at Urban Grape

Kicking off the news season of pop-ups at The Urban Grape, The Oyster Century Club co-hosted an evening of inventive pairings with five oystsers expertly shucked by The Boston Raw Bar Company.

Shucking and Slurping

TJ Douglas knocked it out of the park with the pairings:

  • Wellfleets (Crassostrea Virginicas) welcomed our guests paired with a sparkling Gruner Veltliner.
  • Urban Hops' Ben Bouton chose a Leipziger Gose to pair with Sunken Meadows (Crassostrea Virginicas) from Eastham.
  • Kiapara (Crassostrea Gigas) from New Zealand were paired with Bride of the Fox Saké.
  • Kumamotos (Crassostrea Sikamea) from Totten Inlet Washington paired with light Sicilian red: Cos Frappato.
  • and we ended with Pangea's own Standish Shore (Crassostrea Virginicas)from Duxbury. This was paired with an intense new gin from the Schwarzwald, Germany's Black Forest.

I shared some thoughts on the oysters, sustainability, merrroir, demonstrated how to shuck with our Oyster Century Club shucking knife, and chatted with new members. Good time had by all!

Follow the hashtag #oyster100 to see news of upcoming tastings and tweetups.

Thanks to Boston Raw Bar, Pangea Shellfish and the Whole Urban Grape team for a delicious and eye-opening evening!



and you know me, if some is good, more is better...


my night cap:



Sweet dreams indeed. See you at our next event!

Pahty at the Pier with I Love Blue Sea & Red's Best

You love seafood. You love entrepreneurs. You love sustainable businesses doing the "green" thing or the "blue" thing. Ah-yup. Then, you gotta come check out the fishermen of Red's Best and the founder of I Love Blue Sea at tonight's event:

I love blue sea These guys rock!

"Pahty" at the Pier


WHO: Martin Reed, founder of i love blue seaCaptain Rocky Burns, second generation fisherman looking to disrupt the fishing industry, Jared Auerbach, founder of Red’s Best, many of your local, salty fisherman, and lots of other interesting folks.  You will hear MANY tales from years on the high seas - your own local deadliest catch cast!

WHAT: Launch of i love blue sea in Boston, connecting local fisherman directly with consumers.  Lots of amazing seafood and drinks will be served.

WHERE: Red’s Best Seafood, 13 Fish Pier, Boston, MA – come party in a real seafood plant!  It’s an opportunity few get to experience and it will be awesome.

WHEN: Thursday, August 23 from 6-9PM

WHY: Most people do not get an insiders view on what the lives of fishermen are really like, and get a chance to see how seafood is brought to the table. It’s a highly under-publicized industry with an interesting past and future.  Plus, you will get an awesome parting gift and meet some very cool people.

Corn and Scallop saute


Corn & Scallop Sauté

This is a favorite late summer, one-pot meal. It can be a delicious vegetarian meal or even better with scallops and bacon. I couldn't resist the scallops at the Dewey Square Farmers' Market sold by Red's Best. These scallops are not hand harvested but dredged which is not the best technique for the marine environment. Look for diver caught or farmed scallops for the best choice.


  • Four ears of corn, kernels cut from the cob.
  • One small onion, diced.
  • Bacon, optional cut into lardons.
  • Cherry tomatoes
  • herbs - basil, parsley, thyme
  • Scallops (could also substitute chicken or cooked wheatberries)


  1. Sauté bacon lardons until golden, almost done. Remove to a paper towel to drain.
  2. Sauté scallops in bacon fat, until deeply golden brown. Remove to plate.
  3. Sauté onion in bacon fat, add corn, tomatoes and herbs. Deglaze with white wine, vermouth or saké.
  4. As the vegetables begin to wilt slightly, add scallops, bacon lardons.
  5. Salt and pepper to taste, dinner is served!


Oyster Happy Hour and Milestones to Remember

So we're having our first Oyster Century Club© happy hour at Les Zygomates this Friday August 24 from 4-6 PM. This is a milestone to note! Come join the fun and spread the word. No fee to join the tweetup, members buy their own sips and slurps. If you are not yet a member of the OCC you may join by clicking this link to Paypal.

Please let me know via Eventbrite page that you're joining us, so we can give the bar a heads up on numbers.

We have a couple fun surprises in store...


Welcome to the Club

We are delighted to announce Les Zygomates as a sponsor of the Oyster Century Club©. Another milestone...

les Zygomates Oyster Century Club Sponsor


And, as some of you know, the Mister and I had our first date at Les Zygomates. 'Twas a four-hour blind date (longer than that tour to Gilligan's Island!) - never looked at my watch. Some things were meant to be.

Each year we return to "our" table to mark the date. These are truly milestones to remember - (remember Doc, the warranty's expired, you are stuck with me now!)

Back in the early days, there was no "Jazz side" - imagine?  I'm still regularly delighted to realize anew our local favorite offers free live jazz, in addition to a highly decorated wine bar, raw bar and always fine menu. Easy to see why it's often our go-to spot for dinner or drink, it's one of those spots that makes us grateful to live here in the Leather District.


Photos, Facts, Fun

Photos (L toR): the most recent anniversary dinner at "our" table. (I think we'd already polished off some raw bar), followed by the steak frites and burger.

The pre-Workbar raw bar meeting with two of our first Oyster Century Club© members. That's Brian (AKA Mr Eyelashes) and Ruth (Tasting Queen or should I say "la reine de goût?) Left and right of Brian and Ruth are the vanishing bivalves...

Zygomates oyster collage


"les Zygomates" is French, and refers to the zygomatic muscles that makes us smile. The sister restaurant is Sorriso, Italian for smile.

True to its name Les Zygomates leaves us all smiling.


Join the OCC, come meet us at Zygomates, and members who bring their sheet will be entered in a raffle.