After our delicious breakfast at Bubba’s Diner, Mr. K and I continued our drive through rolling green valleys on our way to Bodega Bay to meet up with the in-laws who had gone up to the rental house the day before. We stopped off in Point Reyes to begin foraging for food in earnest…
Our first stop was at Marin Sun Farms for some ground grass fed beef, then in town at the Cowgirl Creamery for fresh baked baguettes and fresh sweet creamery butter from Straus Family Creamery. Point Reyes is home to some of the most excellent local food producers to be found. It is an eaters paradise… which is one of the reasons I am drawn here so often! Well, that and the stupendously fine Pacific Coast and great hiking in the area.
Next, we stopped off at the Hog Island Oyster Farm to pick up some oysters and since they were out of clams, we had to backtrack over to Tomales Bay Oysters, where we were able to get a few pounds of Manila Clams.
The winding road feels a little cramped to share with all of the bicyclists out riding in the beautiful weather.
We turned off the main road following the signs to Goat Rock State Beach. I believe that the flat topped rock out in the water is Goat Rock.
We finally arrived at the house which had a very nice view of the water from the backyard.
The surrounding grounds are brushy coastal wilderness with vivid purple irises growing everywhere. You could hear the sound of the ocean and the cries of gulls overhead.
After settling in, Mr. K and Mank got to work shucking oysters.
We bought a bag of 50 small Sweetwaters to grill.
… and a bag of 50 Kumamotos to slurp up raw on the half shell. The kumamoto oysters are quite small and are the perfect size to slurp directly out of the shell. They are a little too delicate for cooking on the grill.
CDR whipped up some Hogwash (click for the recipe) and Mignonette for the raw oysters. The Hogwash is the best condiment in the known universe for oysters. I really mean that.
Of course, I do love an oyster with just lemon, Tabasco and cracked black pepper too.
And she got the grill fired up on the deck so that we could barbecue some oysters.
Besides the butters, chopped jalapeno, minced garlic, plain old butter are the other preferred condiments.
The delicate operation of trying to grill the oysters without losing any of the precious briny liquids….
We had many rounds of grilled oysters
Here is a bowl of the clams that I steamed and then tossed with some of the fresh pasta that we picked up at Bubba’s Diner that morning. I swapped chicken stock in place of the wine in the recipe.
The chunks of bread were perfect slathered with butter and then dipped into the broth.
We lounged around while recovering from the feast and enjoyed the view, some of us napped or read books. Later we went for a walk along the beach to work up an appetite for dinner (more food pics to come…)