History: With more than 20 years in the oyster business, Raspberry Point Oyster Co. raises cocktail, small, and large choice oysters in the picturesque cool, clear waters off Prince Edward Island, Canada.

About: Raspberry Point’s leases are some of the most northern stocks of oysters on North America. Because of this, each oyster takes between 4 – 6 years to reach market size.

Fun Fact: Raspberry Point Oyster Co. offers customers six brands of oysters – Raspberry Point, Daisy Bay, Pickle Point, Lucky Limes, Shiny Sea, and Irish Point

Tasting Notes: 3 to 3½ inches in size, they have a wonderful salty taste, clean flavour with a delightful sweet finish.

About: The Aunt Dotty’s are the newest member to the Island Creek portfolio. They are grown about a mile from the Island Creeks right off of Saquish Beach (technically a part of the town of Plymouth) on the tidal lands next to Skip’s cottage. The cottage has been in the family since the days of the pilgrims, and he actually has a deed that proves that he owns the tidal area (only an oyster farmer would really care about this!). Anyway, the Aunt Dotty’s are also grown in trays, but are much more exposed at low tide, and for a longer period of time. They are named after Skip’s great aunt Dotty who was the last relative to live in the cottage year round.

Tasting Notes: The Aunt Dotty’s are the most savory of the bunch. While still salty, they have a complex acidity and fullness to them. They have the most intense flavor of the lot and we love them. Aunt Dotty oysters are the most petite oysters that we carry.

About: Grown by Hama Hama at their summertime oyster farm, located on the northern end of the Olympic Peninsula in the Straits of Juan de Fuca, where the water stays cool all summer. Summerstones are beautifully cupped with a delicate frill at the edge, evidence of their bag-to-beach grow out method. These are ocean oysters, fed on cold water recently upwelled from deep in the Pacific.

Fun Fact:These are a very seasonal oyster, only available in the summertime.

Tasting Notes: Expect them to be sweet on the finish but bracingly briny up front.

About: Blue Pools are tumbled oysters grown at Hama Hama. Tumbling gives these oysters deep cups and smoother shells for easier shucking and better presentation. It also changes their flavor and seasonality. Raw Blue Pool oysters tend to have more body than beach grown varieties.

Tasting Notes: a finish leaning towards the earthy sweetness of a carrot, rather than a cucumber

About: The Disco Hama is grown in Discovery Bay, just off the Strait of Juan de Fuca. All summer long the North wind blows down the strait, causing nearshore upwelling that brings cold, nutrient rich water to the surface. Disco Hamas are grown in bags on top of cobbled beaches, giving them a nice deep cup with a bit of frill, on a point on the western side of the bay. The farm site has swift currents, for ample food, and heavy southwest winds, for shell conditioning.

Tasting Notes: These are salt-forward oysters, mellowing to a crisp sweetness with a finish of fresh spinach, green olive, and light smoke.

About: Established in 1878, the Olympia Oyster Company began when commercial fishing and lumber businesses were in their infancy. The “Oympia Oyster”, the oysters native to the West Coast, spanned from Baja, Mexico to southeastern Alaska. At the center? Washington State. Fearful of overharvesting, which wiped out San Francisco’s stock, the Puget Sound harvesters invented a crop management system to ensure a sustainable supply of oysters. Dike construction, as it was referred to, covered the seabed with a series of man-made terraces, filling and leveling the tidelands with shell and gravel, retaining two or three inches of seawater at low tide. This buffer provided natural insulation, protecting the crop from extreme temperature variations.

Tasting Notes:Less than a third the size of a Pacific oyster, Olys are delicate in size (about the size of a Fifty Cent piece) but bold flavor, most commonly described as plumper, firmer and sweeter than all the rest.

Raised in Reading, PA, Sarah attended Penn State University before making the move to Washington D.C. to work her way through the city’s restaurant ranks. Her first management position was with Neighborhood Restaurant Group. This was followed by an exciting role as the Events Coordinator and HR Director position at Proof, Estadio & Doi Moi, and finally being an integral part of the opening team of restaurant Chloe by Haidar Karoum. After spending almost a decade in the DC restaurant scene, Sarah relocated back to her roots in the Philadelphia suburbs. There was an immediate connection at her first meeting with Christine where it was clear the two shared a serious passion for food, wine, and genuine hospitality.
With Sarah’s 10+ years of restaurant management experience, she looks to bring fresh enthusiasm and ideas to the already successful Cornerstone family.