Sat, Jul 29|
New Zealand Oyster Social
We found an oyster on the other side of the planet where it is currently in winter mode therefore the umami experience that we get from oysters at a social during our winter season is coming here on Sat July 29.
Time & Location
Jul 29, 1:00 PM – 6:00 PM
Traverse City, 9720 S Center Hwy, Traverse City, MI 49684, USA
About the event
Saturday, July 29 is a rare non-wedding day at Brengman Brothers tasting room so we’re bringing back the Oyster Social for a Summertime gig. We found an oyster from New Zealand called Kaipara from the Kaipara Harbor and, with the full allotment from our supplier set at 300 oysters, we’ll be limiting the quantity to six per person. Don’t worry, there will be plenty of crab cakes, smoked salmon and other fine menu items that will make you smile and full.
Here’s the social-special menu for the day;
OYSTERS on the half shell $20.00 Six
Kaipara Oyster Kaipara Harbour, New Zealand
With a large, deep-cupped shell, our New Zealand oysters have an aroma and flavor that encapsulates the pristine Kaipara Harbour waters: the smell of fresh ocean spray accompanied by a creamy-textured meat that has notes of citrus and a fresh cucumber finish.
BRENGMAN-STYLE CRAB CAKES
$15.00 for Three Crab Cakes
If you like Maryland crab cakes, you will love this classic recipe featuring fresh lump crab-meat that is seasoned with OLD BAY.
OUR FAMOUS SMOKED SALMON PLATE
$13.50 4oz slice cut
Cured salmon smoked with our red wine-soaked oakwood cubes with buckwheat blini, capers, house creme fraiche, minced shallots & chives.
ABOUT THE GROWER OF THE OYSTER
My passion for oysters started when I was a small boy. You could say it’s in my blood. I was born into a family-owned and operated oyster farm. My father is an acclaimed oyster farmer and the infrastructure we have laid down together will support many generations to come.
At university I studied winemaking and viticulture, which taught me to treasure New Zealand’s incomparable environment and the wondrous things it can produce if it’s treated with the respect and care it warrants. And when you think about it, good wine and good oysters are not worlds apart. Both need respectful farmers and appreciative audiences.
The rewards are immeasurable. Not a day passes when I’m not astounded by what we have achieved in Kaipara Harbour. You are about to enjoy the fruits of a pioneering oyster farm – one that has set new standards in aquaculture practices to create what I believe is the most sustainable and best-eating oyster you will ever have.
Come share with us the Kaipara experience, I’m certain you will enjoy it.
Dan Dollimore Kaipara Oysters