NEW Oyster 101 session
Tag: oyster
OYSTER 101 Saturday, March 28th @ 1 pm
Belly up to the bar with Eamon Clark the 9 x Canadian Oyster Shucking Champion AND International Oyster Opening Champion. Learn everything you ever wanted to know about Oysters, shuck like a pro, understand how to cook Oysters and enjoy a few drinks while you fill your belly and hang out with us along the…
Continue reading ...MERRY XMAS FROM CALGARY’S OWN OYSTER HOUSE…
Continue reading ...World Championships
The competitive shucking season is coming to a close. The last real item on the calendar is the World Oyster Opening Championships, which happens in Galway Ireland each September. In what has become an annual trip, local boy Eamon Clark will be making the journey for a 7th time to represent the Oyster House, the…
Continue reading ...THE OYSTER HAS LANDED
If anyone ever suggests to you that opening a restaurant is easy, call ’em a liar. Lots of excitement through our early days – lots of things to rethink, lots of refinements to the way we work. Bait & Tackle, our quick-food counter is open and banging out great grab-and-go seafood for those in a…
Continue reading ...NOW HIRING! DEAR GOD FINALLY WE’RE HIRING!
Front and Back of House Crew. We want you! Send your resumes to crew@rodneyscalgary.com. We want to start training on the 12th of January, so hurry hurry! (God’s teeth, we thought we’d be doing this in July! Well, if anything the cold will weed out the wannabes – winter is part of what makes us…
Continue reading ...FIRST OF THE SEASON
The King Crab, still making it’s journey into our tanks. Such a tasty crab. But now that it’s Spring (oh, yes, it’s Spring, even though Winter refuses to relinquish its grip on the base of our spines), we start to see some other Seasonal Produce making its way into our fridges. Here’s some beautiful Fiddleheads…
Continue reading ...Start your Engines, Lovers…
There’s SO MUCH LOVE at the Oyster House, we’re going to be serving our V-Day special menu the day before and after as well. Menu to the left: <—————————– Here’s some things to thinks about: Consider the oyster itself – salty. Slick. When you eat it, you use your fingers. There’s no cutlery to intercede…
Continue reading ...A new year…
Well, we survived another busy December, we survived an ice storm, frigid temperatures, and we’re all still here. Plumbing still working. It’s 2014. A New Year. We at the House have some big things coming up in the next 12 months – starting with new floors over the next 10 days, and growing from there….
Continue reading ...OYSTER FESTIVAL 2013
When one thinks of the Oyster, one’s thoughts turn naturally to the Tour de France and its disgraced former champion, LA. And thus our theme for the 2013 Ontario Oyster Shucking Championships and Festival: Oysterstrong 25 – Eatin’ Ain’t Cheatin.’ This will be the 25th anniversary of the festival, and of our relationship with Environmental…
Continue reading ...- 1
- 2
Recent Comments