Photo: TimeOut NY
Just in time for the warmer weather, we’re excited to announce the next NY Oyster Lovers Meetup will be held at Littleneck, Brooklyn’s most charming New England-style raw bar and seafood shack! We’ll be meeting on Monday, June 3rd at 6:30 pm at 288 3rd Ave in Gowanus, just a few blocks from the R and F trains. The folks behind Littleneck may be new to the restaurant industry, but their enthusiasm shines in their simple yet elegant food. In their first year, Littleneck was lauded by the NY Times and Time Out for top notch clam and lobster rolls. Just for us, they’ve put together the following all-oyster menu:
Raw Bar: approx. half dozen oysters per person with mignonette, granita, smoke, etc.
Ocean Broth with Oysters and Seaweed
Fried Oyster Po Boy with Cole Slaw
This dinner will be $45 plus tax and tip. If you order any drinks or other menu items a la carte, please settle those with the server on your own. (Note that Littleneck is cash only.) Our group is capped at 15, so if you’re interested in joining the fun, sign up today before we’re out of space! Note: refunds will not be issued for this event, so please be confident that you can make it.
See you there!
Photo: TimeOut NY
Photos: W&T Seafood
Last week, we were thrilled to partner with SakaMai sake lounge for a one-of-a-kind pairing: sake and oysters! We’ve all heard the advice to pair oysters with wine, particularly white wines like muscadet, sancerre, riesling and champagne. Heck, over on the West Coast, there’s even an annual competition/dating service devoted to pairing oysters with wines. After sipping wine with our oysters for many years though, it was refreshing to try something new. Sake has a wide breadth of flavors, from light, fresh notes to earthy, rich and heavy sakes. This makes it perfect for pairing many foods that don’t work easily with wine, such as vinegary foods, green salads with some bitterness, dishes with soy sauce and oysters.
For Shell & Sake, we selected 6 sakes of varying weights and profiles, and paired them with all manner of creamy, fruity, briny and mushroomy oysters. Nellie Wu from W&T Seafood and Yasu Suzuki from SakaMai led the tasting with background information on oysters and sake, their producers and geography. While the West Coast oysters, particularly the native Japanese Kumamoto, were easier to pair with sakes, the East Coast oysters often presented a nice sweet and salty contrast with the sakes.
After a full evening of sipping and slurping, we all headed out armed with new knowledge and eager to discover more sakes and oysters. Click through for more photos below:
“Sake does not get into fights with food.” –Japanese proverb
Psst, your sommelier is hiding something from you–while white wines are great, one of the best pairing choices for oysters and seafood is Japanese sake. That’s why we’re on a mission to let the world know oysters and sake play so well together.
Join W&T Seafood and SakaMai for a unique oyster and sake pairing event at NYC’s first dedicated sake lounge (157 Ludlow St at Stanton) on Monday, May 6th at 6:30 pm. In a casual, approachable setting, we’ll explore a wide range of sakes (some with unusual yeasts and filtering techniques) and taste a diverse selection of oysters from the East and West Coasts, from creamy to briny to metallic. Yasuyuki Suzuki from SakaMai and Nellie Wu from W&T Seafood will guide you through each pairing, while sharing the faces, places and stories behind each sake and oyster. Bring your questions!
Tickets cost $75 and include one dozen oysters (2 each of 6 different types) paired with 6 sakes. Space is limited, so be sure to purchase your ticket sooner rather than later. Note that you must be 21 to attend.
RSVP Today: http://shellsake.bpt.me
Love food and want to learn more about the political, economic and social drivers behind our food system? Check out this weekend’s Just Food Conference, a gathering of farmers, activists, community organizers, chefs, food producers and students who want to know more about the hands behind their plates. It will be taking place March 29–30 at the Food & Finance High School (525 West 50th St). We are thrilled to be facilitating a workshop at this year’s conference about distribution and the logistics behind transporting our food from producers to you. The workshop description is below:
From Farm to Plate: The Role of Distribution in the Food System
How does your food go from farm to table? What are some of the logistical limitations we encounter when trying to feed a growing society, and how do we work around them? Meet some local players in food distribution and purchasing to find out the answers to these questions and discuss how to build low impact and sustainable networks.
Speakers: Nellie Wu, W&T Seafood; Mark Jaffe, The Fresh Connection; Julia Sullivan, Haven’s Kitchen
If you’d like to join us, we’ll be leading an interactive discussion on Friday 3/29, 2:30–3:45 pm. See you there!
A Packhorse Rocklobster of Formidable Length. Photo: W&T Seafood
Another March, another Boston Seafood Show. Last week, the W&T Seafood team traveled to Beantown once again to learn new industry developments, meet old friends and of course, eat absurd amounts of seafood. It’s the country’s largest gathering of seafood industry folks, many of whom don’t see each other in person during the year, so the conference is always one part business, one part family reunion.
This year, conference seminars touched on many old topics, like branding strategies and traceability mechanisms, while exploring newer ones as well, such as Fishery Improvement Projects funded and lead by private businesses. Keynote speaker Soren Kaplan also presented a fast-paced, interactive workshop on innovation, which even included Pop Rocks for audience members!
Like previous years, the trade show floor was swarming with activity. It seemed like there was a greater international presence than last year, with a larger contingent of booths from Asia, where much of our seafood is farmed and processed. Shellfish farmers were not as prominent or numerous as last year, perhaps because many growers already have sufficient order volumes and are at production capacity.
For more photos, click through the jump.
Photo: W&T Seafood
On a chilly March morning, a mass of over 100 people jostled into a beige room for a zoning meeting of the NYC City Council. When it became clear that the room and additional overflow room would not be enough, the meeting was moved across the street to the upper chambers of City Hall. There, crowds packed into the aisles and balconies, sharing copies of a Bittman editorial and waving posters emblazoned with the iconic Fulton Fish Market and the plea, “Save Our Seaport!”
We at W&T Seafood are long-time supporters of Robert LaValva and the New Amsterdam Market, and believe in his vision for a year-round public wholesale & retail food market in the historic Fulton Fish Market buildings. In an area that has long been depressed and suffered unprecedented damages from Hurricane Sandy, we believe that New Amsterdam Market is an economically and environmentally robust business model that should be expanded as a permanent anchor for the South Seaport neighborhood.