Return of the Summertime Oyster Socials!
Fri, Aug 16
|Traverse City
The people who we trust to supply the freshest oysters are as important as finding the best wine producer. We feel that our oysters are in the same league as our wines - the sublime league.
Time & Location
Aug 16, 2024, 12:00 PM – 7:00 PM
Traverse City, 9720 S Center Hwy, Traverse City, MI 49684, USA
About the event
Ala cart menu focused around oysters and rotating seafood specials every Friday and Saturday in August (Minus Labor Day Weekend- We will be having a Sagria Weekend at the Winery!)
The whole month of August is a non-wedding month at Brengman’s so we’re bringing back the Oyster Social for a Summertime gig. Thank you, modern oyster farmer, for learning how to grow and ship deliciously shootable species that don't taste gross in warm weather. So, all you Oyster Social groupies, plan on side-stepping the road construction crazies and come hang out under the tent and watch Robert shuck.
The oysters
With oysters it’s all about their sense of place that is their brand (same with wine). All they do is sit and eat. Each oyster can filter anything from one to six liters of water an hour: a feat broadly compared to a human working his or her way through the contents of a large swimming pool each day. Unsurprisingly, oyster flesh is one of the sea’s tenderest morsels.
The wines
Dry white wine of high acidity, light body, and moderate alcohol which has seen little or no-oak. Certainly not a time to uncork a red wine because the briny shellfish magnify tannin and bitterness. Oyster and wine make a synergistic match because the wine reduces the overpowering saltiness of the oyster and the oyster dulls the strikingly aggressive acidity of the wines