I start to come out here, like I said 12 years ago and this is the 13th year and the–at the invitation of the Spec family another great oyster loving clan. I have to tell you and that’s one of me empathizes for me to come out here. Starting with Bobby and here friends and they ready to make a goal of it every year and of course the boys are right into it and they come down to oyster boy in a regular basis and of course we serve the lovely Henry of Phalem wines at the restaurant.
And you know it’s just such an exciting pairing of the Ontario wine and the Canadian Oysters. Well its – by own taste of course it’s always a matter of taste traditionally you know people would not chop sort of a crisper white wine with oysters. I myself favor more with the especially with the Henry of Phalem of the Riesling. Even also a little stronger sometimes but I’m fine with the nice thick salty oyster that sometimes the PI didn’t have such a beautiful finish on them like salty flavor.
I find the Riesling works very well but at the same time, I’m also in the habit of drinking a Pinot Noir with the oysters. You know even a Gamay a light red especially you know some of the ones that are, the light red that are produced in this region can be even nice and light and they cool them down it’s quite wonderful. Because people you cant worry about in my opinion I mean you don’t want to be drinking something so heavy but you won’t match the flavor of the oyster with the red wine, if it’s a light red wine.
It actually compliments it, so given you that openhanded answer that’s the general low down there. Well sauce it of course we worked hard to prepare different varieties over the years that’s stick. My selection would be don’t go into the sauces off the bat. Have the oyster neat then maybe with a little bit of lemon if anything to start. Not whether you can truly appreciate the settle the flavor but then of course if your making a meal out of them into your second dessert or with not. If you want to add a little variety a little bit of hot sauce or a little bit of vinegars is always a lot of fun.
But I definitely, I believe that the saucing especially the traditional cocktail sauce that, its more of an American thing where you’re doing what they use to do at oyster roast where they partly cook the oysters then they would eat them on crackers with a little cocktail sauce. Almost like a little sandwich or the old tradition where they would make actually oyster cocktails making your mix oysters in with lemon juice and cocktail sauce and eat them that way. That was a very much the 19th century style.
But with this beautiful—this candidate really is the oysters Mecca so to speak. They're just selling the most beautiful places through out our coast that produce at absolutely top quality in very distinctly flavored products. So, so it’s a bit of a shame to hide that up under some sauce in my opinion. But if you do want sauce, a little bit of the oyster boy hot sauce with some lemon. This would be my recommendation or a little drop of graces or some people like the Tabasco. Something like that but just keeping it to a reasonable minimum is what I suggest.
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