Vancouver Island, British Columbia
The farm is at the mouth of Chef Creek which empties into Deep Bay in Baynes Sound. Chef Creeks are grown in suspension trays, which attributes to their fast growth. They're adorned with dark mantles and pretty, pink fluted shells. Not so much mineral, more of a gentle seaweed brine with a lovely, lettuce finish. Definitely delicious.
slight brine | vegetal-clean | lovely
Pairs Perfectly with:
- Cocktail Hour
- Date Night
- Spring Shucking parties
Ron Osmond and Cindy Dekker, A Pair in Paradise
"Ron, is out on the farm every day with one employee and his son, who helps on weekends. He keeps his farm sufficiently run and updated so he can, on occasion, be found on the the ski hill in the winter and fishing in the spring and summer. When Ron isn’t at the farm, he is bringing the oysters into our processing facility where he also brings in his skills to ensure the facility is running as efficiently as the farm. I run and manage the processing facility. Ron and I box and package the oysters for market two days a week, which Ron considers his days off, because he is away from the farm and can spend his day with me. We are both really happy that we can grow these oysters from seed and take them to market. We work hands on to produce the best quality of oyster we can."
The Gritty Details:
These Oysters start from hatchery seed and grow in our upwelling system. They are then placed in trays and suspended from rafts, where the shape is controlled by tumbling and thinning. Time to market: 12 months.
Flavor Influenced by:
- Salinity: 3.3% < 3.5% full oceanic salinity
- Tides: Medium tides and swift currents created by the narrow channel between Vancouver Island and the mainland
- Bottom Makeup: Sand and gravel