At the annual OysterFest, many top-shelf chefs contribute innovative recipes. One such is an oyster gazpacho from Nicks Cove, a restaurant located in Marshall, Calif., aka Tomales Bay, the briny, creamy center of the oyster universe. However, certain traditions are still traditional today. The hot sauce competition, for one, and our favorite, the royalty of all oyster events, the shucking challenge. Anyone, except for sissies, can eat an oyster. But it takes two strong hands, an understanding of physics, the perfect knife, a spare perfect knife, and many other skills and tools including a zenlike acceptance that approximately two shell chips exist in even the most expertly made dozen to shuck like a master. Netties Crab Shack, Farallon, the Epic Roasthouse, and many other restaurants and wineries also participate.
Sat., Aug. 28, noon, 2010