Copyright 2016© Orchard Point Oyster Company LLC. All Rights Reserved.
All photography by Jennifer A Deskins or DGDC Photography unless otherwise noted.
Essential read for Bay oyster history. From Jamestown to the present, Kate Livie's debut book informs, shocks, and delights.
Rich and flavorful. Great during the holidays
We prefer our Orchard Points on the half-shell, freshly shucked and chilled with a squeeze of lemon. But you can dress them with mignonettes, grill them and even cook them in stuffing and stews...if you must.
A southern favorite. Use a charcoal grill for smoky flavor, if possible.
A dozen Orchard Points w/liquor in shell
1 diced shallot
1/4 cup Parmesan cheese
Preheat charcoal grill. Shuck oysters while sipping cold beverage. Place oysters cup side down on hot grill. Top w/shallots and cheese. Cook for 3-5 min. until cheese is just slightly brown. Take care to not overcook.
Oysters and champagne are a great pair. Makes enough for two dozen Orchard Points.
3/4 cup champagne vinegar
1 minced shallot
3 tbsp. cucumber, peeled and minced
Pinch of black pepper
Combine ingredients and chill for at least one hour before spooning over oysters.
Restaurants featuring Orchard Points will be added and updated on an ongoing basis. More to come!
Here are our favorite companions:
Any stout beer, room temp or chilled
Brut or Blanc de Blanc Champagne, chilled
Sauvignon Blanc, chilled
Cucumber Gin Martini, chilled
Any decent vodka, chilled (spoon over oyster w/jalapeño slice)
Any beer (Natty Boh, anyone?), ice cold!
Informative history of how oysters played an essential role in early American history.
The Chesapeake's Mark Twain describes my childhood growing up on the banks of the Chester.
Ostreaphile details her obsession with eating oysters and visiting farms.
Eastern Shore blogger and friend, waxes poetic on all things Chesapeake.
CBF updates on their Chesapeake Bay oyster restoration efforts.