Recently I took four of my cooks on a South Coast adventure, stopping for a kitchen and wine cellar tour at Hearst Castle before continuing down the coast to check out Neil’s oyster operation in Morro Bay. We arrived at the dock around 4pm, just in time for a sunset cruise out to the oyster beds where we sampled fresh oysters, cheese and champagne. It was wonderful to finally see the operation and taste the oysters straight out of the water. Neil is both a talented oyster producer and gracious host.
I have been using Morro Bay oysters for several years. Neil, the owner, has been raising oysters on the far side of Morro Bay for seven years and is starting to get some great national recognition. We use his extra small oysters which are perfectly firm with nice salinity.
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