We have a CRUsh on Nantucket's oysters from Steve Bender's Pocomo Meadows and our exclusive Fifth Bends from Simon Edwards. #onlyatcru. What are you waiting for to come enjoy some yourselves?
Getting away for Thanksgiving can be great, but it can also be a huge hassle. Why not enjoy the comfort of your home and pretend your somewhere else? The quaint New England island of Nantucket is a perfect location to channel during a cozy Thanksgiving celebration, and Chef Erin Zircher, of Nantucket’s CRU (where we’d happily be sitting outside slurping oysters if it were summer) has some great tips for Nantucket-style entertaining while staying in the city.
Chef Erin recommends having an aperitif or a chilled bottle(s) of champagne ready for your guests arrival. “Everyone gets a bit stressed at the holidays. This will help take the edge off and add to the festive nature of the day,” she said.
Tips for selecting, shucking and serving the best oyster
1. Buy local. Having a pristine product in its absolute freshest format is essential.
2. Be aware of water conditions when buying oysters The water temperature, recent storms or incidents of vibrio can have a huge impact on both taste and quality.
3. Ask questions from your local purveyor to determine the key characteristics:
grow method, farmed or wild,
fresh water near by, sub-tidal or intertidal
All of these will help you determine the flavor profile that will best suit you
4. When ordering oysters, don't be afraid to ask the purveyor what he/ she likes. This can be the best way to determine which oysters are currently at their very best.
5. Select a variety of oysters so you have a nice cross section of both large and small.
6. Determine if you prefer East coast (typically heavier salinity, larger in size, bright brininess) or West coast (typically sweeter in flavor, smaller in size and lush creaminess).
7. Always keep oysters well cooled, an icy cold, perfectly shucked oyster is essential.
8. When shucking oysters, make sure you have a glove or towel to protect your hand. Both the shells and the shucking knife are razor sharp.
9. After opening the oysters, cut the bottom abductor muscle to remove the oyster from its shell then look for shell fragments that may have fallen into the shell with opening.
10. To sample the oysters, slip some of the liquor from the oyster, then eat it naked so you can really taste the oyster before adding lemon, cocktail sauce or mignonette.
2014 has brought us an amazing crew at CRU. Their hard work, enthusiasm and passion make CRU better every day. From preparing our award-winning cuisine, and hand-crafting cocktails to serving you around the clock, these staff members make us shine. Summers seems to be flying by so be sure to cruise down the wharf soon to get your CRU fix. Our talented team can't wait to welcome you to CRU!
Join our mailing list to keep up with our news and events.
See you on the waterfront!
Rocco's Oyster Pick of the Week
This week, my oyster pick isn't just one oyster but two. We proudly serve these two local oysters daily at CRU. The Fifth Bends grown by Simon Edwards and the Pocomo Meadows grown by Steve Bender. Both oyster farmers are very passionate and knowledgeable, providing us with the best oysters they harvest on a daily basis. Having a close relationship with them allows us to offer high quality, locally grown products which are the cornerstone of our raw bar.
The Fifth bends are grown in the head of the Nantucket harbor in deep water which provides plenty of food source. These oysters are plump, meaty and briny.
The Pocomo Meadows are grown in the mouth Polpis harbor near two fresh water creeks. These creeks help influence the sweet mineral taste that the Pocomo Meadows have.
I have spent time out harvesting oysters with both Steve and Simon and it is awesome to see the process first hand then be able to serve them up behind the raw bar. Come get some today at CRU. They are shucking amazing!
In the Press
To keep up with the latest hapenings at CRU subscribe to our mailing list.
Where food, wine and oysters are plenty!