A Feast in Bodega Bay

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.

I brought an assortment of butters. A fresh herb and shallot butter, chipotle butter and black truffle butter

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….

… and let’s not forget the delicious spicy bbq sauce from the WeLoveJam folks with dabs of sweet butter.

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…)


  1. Ellie said,

    April 4, 2008 at 11:53 am

    Oh, I am living through you right now. That is my kind of feast! Those oysters look delectable. What is hogwash? Here in NY I have only seen raw oysters served with tabasco sauce….hmmm…I am excited over new possibilities!

  2. rowena said,

    April 4, 2008 at 1:09 pm

    Glorious. All of it. And I’m speechless because right now, in my mind, I am thinking where can we go to get a whole bunch of oysters without burning a hole in our pocket. Gack! Tomorrow is lunch at the inlaws (and maybe the evil s-i-l), but I’ll be obsessing over oysters for the entire weekend.

  3. foodhoe said,

    April 4, 2008 at 6:53 pm

    Ellie, my bad, thanks for pointing that out. I put links to the hogwash recipe in the post. It is a modified mignonette with rice vinegar (less acidic), jalapeno, shallots, lime juice and cilantro. It’s got such a great aroma and flavor! Oysters are great with tabasco, but best with Hogwash! and then there’s regular mignonette too.
    Rowena, yup oysters are kinda pricey, but you pay for the quality, eh? Oh my, the evil SIL@ Hope your lunch with the inlaws goes well….

  4. April 5, 2008 at 2:19 pm

    Wow, I am loving your series on where you brought your in-laws! (They must be celebrating the day that their son married you because you are really showing them the best of the Bay Area!) I miss the gorgeousness of oysters from the Bay Area. Over here in NOLA, the oysters are huge and delicious, but not as ravishingly stunning as those Bay Area beauties. And your selection of accoutrements for the oysters is mouthwatering!

  5. roger said,

    April 5, 2008 at 5:17 pm

    the rental house you speak of, is this a rental for the general public? if so can you kick down the info on how to rent. looks like a great way to spend a weekend with friends and plenty of oysters!

    i really like your blog and your pictures are excellent! keep up the good work!

  6. foodhoe said,

    April 5, 2008 at 11:43 pm

    PE, our in-laws do get to live it up when they come out for a viisit! We love it too, we are all into celebrating the bounty of the bay area! I really do want to check out the food in New Orleans.
    Roger, thanks! Info about the rental house we stayed at. The TV is tiny, we brought the dvd of The Birds to watch, but I think our laptop was bigger than the TV… :)

  7. Gastronomer said,

    April 6, 2008 at 12:47 pm

    Niiiiiiiiiice! I have not eaten enough raw oysters in my days…

  8. April 7, 2008 at 1:46 am

    oh my ~ these are incredible pix! Do you use your mega camera for food pix @ restaurants too?

    I love this post and is making me quite homesick for the bay area – so glad I came across your site….be back to read/see about your dining quests.

  9. April 7, 2008 at 7:41 pm

    100 oysters? How many did that feed? You must be some oyster lovers! I love them too, but a dozen would be my max. Everything looked perfect with the sunset!

  10. foodhoe said,

    April 8, 2008 at 2:34 am

    Gastronomer, you can never eat enough raw oysters!
    Tastememory girl, thanks for visiting! I generally use the smaller camera in restaurants, but both cameras that I use are considered to be compact.
    SingleGuyChef, yes 100 oysters, split between 5. That’s just a mere 2 dozen each…

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