Chef Jesse Wykle of Zoes is crafting some Tidewater goodness at the James Beard Foundation Virginia Beach Bash in NYC this evening.
Pleasure House Oysters with Kimchi Mignonette . . .
Enjoy Lorraine Eaton’s article at Pilotonlne.com.
Julia Child equated the experience to a musician performing at Carnegie Hall. Local chefs who have made the trek include Todd Jurich of Todd Jurich’s Bistro in Norfolk; Sam McGann, executive chef and co-owner of Blue Point in Duck, N.C., and Rodney Einhorn of Virginia Beach’s Terrapin Restaurant.
Best of luck to our friend Chef Jesse Wykle of Zoes!
Hope you enjoy this fun behind the scenes video from our recent photo & video shoot.
This was filmed during the Virginia’s Sea to Table work we were fortunate to work on.
We are thrilled & humbled to be part of getting the word out about our magnificent Lynnhaven River!
Start here to view more about the campaign.
Now, through the watermen’s heritage tour program, visitors to Virginia can experience the time-honored history and traditions of our working watermen up-close and personal.
Cap’n Lee at the dock after it’s first test run
Be sure to check out the Build Your Tour at the Northern Neck, Middle Peninsula, or Virginia Beach areas.
Please support your local watermen! It’s entertaining, educational, & tasty!
When was the last time you slurped oysters IN the Lynnhaven?
Learn more about our Tours.
So support our local watermen and waterways by eating oysters. Eat them raw. Eat them . . .
Enjoy reading and sharing Coastal Virginia’s Green Magazine.
Be sure to turn to page 16 and check out Understanding the Oyster – Our most Eco-Friendly Entree by Patrick Evans-Hylton.
From Let’s Talk Green | The Ask HR Green Blog
You’ll also find a food feature on our area’s beloved oyster, shedding light on why consuming local food straight from our waterways benefits more than just our taste buds.
View link over at CoastalVirginiaMag.com.
Seaside Group Getaway: “Live the Life” in Virginia Beach at Leisure Group Travel April 2015:
. . . Virginia Beach’s famous Lynnhaven oysters and restoration efforts in the Chesapeake Bay, and sip the wine of their choice as they slurp bivalves straight from the water.
Oyster farm tour at Pleasure House Oysters. Credit: Virginia Beach CVB
Common Ground | Oystering on the Lynnhaven in The Virginian-Pilot January 2015:
More than 40 percent of the river is now viable grounds for oyster farmers like Chris Ludford…
The Southern Agenda: December/January 2015 at Garden & Gun November 2014:
There’s no denying that Southern oysters are at their best straight out of the water in late fall and winter. Discover that flavorful fact for yourself during an Oyster Farm Tour on the Lynnhaven River…
Read the rest of the article about Pleasure House Oyster Tours in this issue’s Garden & Gun!
Science of Oysters by Diane Tennant with photography by Eric Lusher for Distinction Magazine Food Issue October 2014:
“You’ve got to remember, there is no food we consume that is more emblematic of the place from which they come,” says Dan Lewis, chef and owner of Coastal Provisions on the Outer Banks.
“What we call an oyster taste, that doesn’t really occur until about eight or 10 chews into the oyster. Then it blooms at that point.” Texture plays a big role in the whole oyster-eating experience, they say.
Ludford Brothers Oyster Company & Eric Lusher working in the Lynnhaven
Chris & Eric Lusher working in the Lynnhaven
Lee Gregory with what it’s all about – the oysters
Thanks to John Fall & Distinction for having us work with Eric Lusher on the photos for this incredibly detailed & entertaining article.
Be sure to check out the entire article entitled Science of Oysters at Distinction.
Lydia Wheeler from Inside Business August 29th 2014:
“There’s a revolution happening,” said Chris Ludford, owner of Ludford Brothers Oyster Co., a boutique oyster grower in Virginia Beach. “In the last four to five years we’ve regained a foothold in a younger population of oyster eaters.”
“The salinity of the water, whether it’s grown in a bag or in a cage, whether it’s in a marsh or in the middle of a salt flat, contributes to the different merroir of an oyster,” Ludford said. “In Virginia, we have seven regions and seven unique flavors.”
Ludford describes the Pleasure House oysters he raises in the Lynnhaven River as slightly briny with a sweetness that comes to the palate with the body of the oyster.
“It’s like jumping through the wave at the beach,” he said. “It’s all-encompassing.”
Be sure to read the entire article entitled The Virginia oyster is back at Inside Business – The Hampton Roads Business Journal.
VIRGINIA OYSTER ROAD TRIP:LYNNHAVEN by Julie Qiu at InAHalfShell.com July 2014:
Before you think oyster farming is a breeze, just consider this: a few ounces of 2mm oyster seed can net out in thousands of pounds of heavy lifting down the road. For Chris and his crew, it’s a backbreaking labor of love.
They also harvest and deliver same day, year-round. By keeping his distribution local and limited, Pleasure House Oysters has been able to enjoy premium brand status and pricing.
Photo Credit: Julie Qiu InAHalfShell.com. Gorgeous!