Trading oysters for frostbite.

On the half shell.
Richly Rockefeller.
Fried. Roasted. Grilled.
On a Bahn Mi.
In a cup o’ gumbo or a Bloody Mary.

I’m very good at eating for a cause, you know. And these beautiful bivalves greeted us in many forms this weekend at Austin’s 3rd annual Oyster Festival benefiting the Capital Area Food Bank. Despite freezing rain, we made the trip out to Carson Creek Ranch for a hearty sampling of the savory shellfish. A truly delectable bounty.

gulf
Gulf coast oysters, dressed for the occasion in cocktail sauce and horseradish
oysters
East Coast Oysters on the half shell with preserved lemon mignonette
guyere
Gruyere fritters
bloody mary
Bloody Mary, featuring the ladies of the sea on a tightrope
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