Up the Creek

Bagels deserve regal toppings and a dollop of White Sturgeon Caviar from Island Creek Oysters is the perfect option.

The White Sturgeon Caviar from Island Creek provides a buttery and umami kick to anything you add. Great for seasoned caviar pros but a great caviar for newcomers as well.

Make a "Walking Lobster Roll" in 3 Easy Steps. Our version of a New England Frito Pie or Walking Taco.

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!

This is our version of leveled-up Sour Cream and Onion Dip topped with White Sturgeon Caviar. Inspired by our longtime customers and friends at Henrietta Red in Nashville, this recipe is our high brow take on a sour cream and onion dip. It’s super quick to assemble and the perfect canvas for our briny, buttery white sturgeon caviar. Just like with a sour cream and onion dip, potato chips are a must here.  

Raw or Roasted? Sometimes we like it hot - and this recipe for Roasted Oysters with Calabrian Chile Butter hits the spot. Perfect for keeping you warm these last weeks of winter. Save any leftover chile butter for frying eggs, a toasted sandwich, roasted potatoes, or broiled fish!

This savory, unexpected snack stars our new tinned octopus. As much as we love eating it right out of the can with a squeeze of lemon and some fresh herbs, the octopus becomes even more flavorful and tender after a quick sauté in a hot skillet. Here we pair it with smoky chorizo and buttery olives—a bite that’s begging for a dirty martini or some crisp white wine to wash it down. Be sure to serve this with some good crusty bread to mop up all of the flavorful olive oil.

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!

It's all about the dredge with these Ugly Mignonette Oyster Sliders. It's everything you love about the classic pairing of oysters and mignonette sauce, taken to the next level in the form of a salt and vinegar potato chip + Spicewalla Mignonette Blend dredge. She might not be pretty but she's dang good! 

 

 

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!

This recipe is inspired by Chef Abel Álvarez, the mad genius behind Spain’s Conservas Güeyu Mar. Every one of Abel’s artisanal tins are cooked on a wood-fired grill before being canned giving them a beautifully smoky flavor. This recipe uses the Güeyu Mar Squid in Ink to make a real showstopper that is simultaneously easy to make and packs a ton of flavor—a win win!

Chef Graham Lockwood, of State Street Provisions, has crafted this delightfully comforting recipe for Oyster Chowder that will keep you warm throughout a cold winter night. It features oysters from our farm when they’re at their plumpest.