Oysters!
With another foot of snow out at the Inn it is hard to imagine that the kitchen will be getting started in just five weeks. New recipes to work out, new staff to train for the season ahead. We are also working out the details for a plan we have for great outdoor lobster bakes by the pool.
Nothing like a fresh oyster
With warmer weather on the way the local farmers and seafood suppliers are going to have some of their best products for us just as we open.
I just finished reading “The Big Oyster: History on the Half Shell” by Mark Kurlansky and highly recommend it. It is an incredible history of the New York oyster industry before it was destroyed by pollution at the beginning of the 20th century. It really is a much more pleasant read than it sounds. It has taken me back to my love of Maine oysters and I can’t wait to crack open the first Damariscottas!
Trap Landry, Executive Chef
