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The Olympia Oyster: Cultivating Oysters in the Pacific with Jon Rowley

Moore Bros. Wine Company
New York, NY

The Pacific Northwest's Olympia oyster is one of the rarest and most treasured of our native oysters. Although no bigger than a 50-cent piece, the Olympia (Ostrea lurida) is "the most distinguished of the oysters," according to James Beard, for its distinctive sweet taste and coppery finish. Seattle oyster enthusiast and historian Jon Rowley will regale us with the illustrious history of the Olympia, which begins with the California Gold Rush and continues through not one but two brushes with extinction to todays cautious optimism for the future.

Jon Rowley is a rare combination of food scholar and writer, fisherman and businessman. A contributing editor to Gourmet, winner of the 2006 Pellegrini Award, and named to Saveur's 2008 Top 100 Favorites in the food world, Rowley knows as much about American seafood as anyone alive. He was an Alaska-based fisherman for two decades before settling in Seattle and channeling his passion for fish at the source to fish in the marketplace. He has pioneered methods of keeping fish fresh and has traveled the world investigating oyster beds and fisheries in his search for sustainability and quality. He is regularly consulted by both the producing and the consuming ends of the national food chain, from the fishing industry to organizations like Slow Food and Farmer-Chef Connection.

Note: Fee: Non-Members and Guests $40 | Members $25 | Student and Senior Members $22

Kid Friendly: No

Dog Friendly: No

Non-Smoking: No

Wheelchair Accessible: No

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