Jess from ICOF came in on Tuesday this week to do an Oyster Education briefing. We discussed two oysters we have had before and will be seeing again soon, Ichabod Flats and Warren’s Cove, both hailing from Plymouth, MA. It was great to taste both of these oysters again; this time side by side for comparison. It is a reminder that even in the very same town, grow methods along with subtle changes in merrior can produce two very different flavored oysters.
Icabod Flats (Growers: Don Wilkenson & Sean Withington).
Last time we tasted these oysters as a group was on 11/2015. What a change!
Tasting notes by our group on 11/2015 were: “Medium brine at most. Very savory, with a predominant chicken broth flavor and a hint of mushroom”.
Group tasting notes on 3/1/2016 were: “WAAAY more salt upfront than last time we tasted! Still followed by that familiar chicken broth flavor and even a little more mushroom present than before”. These babies were far more briny than any of us remembered ever having tasted them in previous tasting.
Warren’s Cove (Grower Jim O’Shea)
It’s been over a month or so since we tried these last as a group. These oysters were pretty consistent with the last tasting. Last time the staff found these guys “briny and full of meat”. They didn't disappoint this time, with more of the same profile but this time around giving us hints of some slight (but not like a Peter’s Point for comparative purposes) vegetal notes on the end.
Looking forward to these oysters making re-appearances on our oyster list.
In the meantime, here is a great article/slide show featuring Ichabod Flats that even includes a shot or two of our sister restaurant, Row Boston http://smallbusinessrevolution.org/story/ichabod-flat-oysters/
And a great tidbit about Warren’s Cove and Jim O’Shea from Pangea http://www.pangeashellfish.com/warrens-cove-oysters/
