Up the Creek

A holiday classic fit for a festive party. Warm, savory, salty and rich as a Rockefeller. Try this recipe as an alternative to raw oysters on the half shell. 

It doesn't get more nostalgic for us than oyster stuffing, but when you add in cornbread, forget about it! Bring on the ultimate comfort recipe that will make for a perfect layer in your post-Thanksgiving classic leftover sandwich.

It’s that time of year when you don’t know what to do with all those tomatoes still growing in your garden. Welp, add butter and oysters, and you’ve got the tastiest, simplest roasted cherry tomato butter oyster recipe. It’s like a tray of pizza bite after pizza bite…but with oysters. Arguably, the two best foods roasted together for a savory, salty, touch-of-sweet, mini pizza oyster morsel.

A head of garlic bubbling in olive oil is a dream, and it's EVEN BETTER when you throw in some Serrano chiles and go wild whipping up these super tasty (and EASY) grilled oysters. 

This is our take on a traditional New England clambake, but instead of burying everything in the sand on the beach or cooking this indoors like a googan, we’ve built this recipe on top of a Solo Stove. It's loaded with fresh lobster, oysters, clams, andouille... All the good stuff!

Fun fact: We serve a version of this dish at our restaurant, The Winsor House, across from our farm in Duxbury, MA! Just another reason to visit ;)

It's spring, let's put that fresh rhubarb to good use. And add on some White Sturgeon caviar while we're at it!

Sea-Kimchi Grilled Oysters! When it comes to flavor and environmental impact, there's no better pairing than those found in the briny depths of our coastlines –oysters and fresh Maine seaweed from Atlantic Sea Farms!