Rhode Island Represents at Today’s Boston Oyster Bash
Enjoy bivalves and booze from the best New England oyster farms and bartenders.
Attention all oyster and cocktail lovers.
Following the huge success of the cocktail festival, its creators Maureen Hautaniemi and Nick Korn are expanding with the first annual on October 7 from 2-6 p.m. at the Innovation and Design Building at 19 Drydock Avenue in Boston. The event features more than 4,000 oysters from the best farms throughout New England, some of which are located right here in Rhode Island.
Enjoy East Coast oysters expertly paired by local bartenders with spirits from around the globe. But because you can’t drink on an empty stomach, three of the city’s leading chefs are creating oyster bites perfectly enhanced by cocktails crafted by the area’s best bartenders.
One of those bartenders is Jen Davis from in Providence. In preparation for the bash, Davis says, “When pairing beverages and food, I always like to make sure everything is complementary so you want to keep coming back for more. The cocktail that I am making has fresh cucumber juice, Patron Roca Silver Tequila and lime,” she says. “All of which taste even better with the addition of the salt of Moonstone oysters from Rhode Island that are known for the briny flavor. ”
But it’s not just about the tasting. You can enter the oyster shucking competition ranging from amateur to professional-level oyster shuckers. And you don’t need to feel guilty about all those wasted shells because they will be recycled to create marine habitats for future oysters.
It’s surely a feel good event (for both your belly and your heart) as a portion of the proceeds benefit the , which works to restore the state’s coastal environment through shell recycling and oyster cultivation.
“I’m really looking forward to seeing the diversity of spirits paired with the many different varieties of oysters,” Davis says. “There will be everything from scotch to tequila, and it will all be delicious.”
Let’s just say this blend of bivalves and booze is sure to be a tradition in the making.