July 22, 2009
Talk of the South
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A freshly shucked Gulf oyster at John Currence's new restaurant, Snackbar, in Oxford, Mississippi.
Good Eats
A Tip From the Big Bad Chef
Stop for a moment to say a little prayer of thanks. It is late July, and we are still getting wonderful oysters from the Gulf of Mexico. I have been amazed this season at how spectacular the oysters have been from all over the country and have credited the tremendous amount of rain we received for flooding the oyster beds and keeping the salt water diluted, thereby extending the season. This, of course, is merely a chef's theory.
Whatever the case may be, we are still eating Gulf oysters (in my experience usually gone by early- to mid-June), so find your closest raw bar and indulge in a dozen or two, if only because you can say that you have. And if the oysters have all been shucked in your neck of the woods, I recommend calling up Buddy Ward and Son's (850-653-8522) in Apalachicola, Florida. They sell and ship the finest oysters there are.
–John Currence, chef/owner of City Grocery, Bouré, Big Bad Breakfast, and Snackbar, and G&G blogger
