Rolling into the Fall
Amazingly, the summer is drawing to an end. The Montreal Oyster Festival on Labour Day and the Charlottown International later in September are the last two major Canadian shucking events, before we buckle down and get back to the business of Urban Oystering (not that it ever stops). From Rodney’s, Canadian Shucking champ Eamon Clark heads off to Galway, Ireland for the fifth year (fourth in a row) to compete in the Galway International Oyster and Seafood Festival, 58th edition, from the 28th to the 30th. We wish him luck! Fifth time is the charm, as they say.
More locally, as the weather cools and the days shorten, we see the oyster perking up. It starts to gain weight, fattening up to get through the winter months when there’s nothing for it to eat. And for local eaters, the Fall and early Winter are Prime Oyster-eating Seasons. Expect to see more range of oyster types on our beds, and bigger, plumper oysters. (The mighty Sand Dune oyster, for example, only makes an appearance in later Fall). Also, the season sees a return of the Smelt, the King Crab, and other delicious cold-water delicacies ready for enthusiastic diners to come down and join us. As always, 416-363-8105 ext 0 for reservations. Thanks you.