*NEW OYSTER ON THE MENU!*
Oyster Chefs, Brittany and Rob introduce me to the new oyster on the menu…

Skookum Oysters:
*  From  South Puget Sound, WA
* Pacific Oyster raised by the “bag to beach” method: They are taken from their pampered environment and put into a beach cultured environment in the last 6 months before harvesting. This gives the oysters stronger shells and firmer meats.
* Large deep shell.
* Really tasty, and large…a very meaty oyster.
* Smokey-sweet and full flavour.

Meanwhile, there is a delicious dish being prepared in the open kitchen next to me; a plate of Chili Roasted Jumbo Prawns: Spicy sambal roasted prawns with a thai style noodle salad. Yum!

It’s the news of the moment; the biggest salmon run in a century is happening at the Frazer River this summer.

After so much news coverage and discussion and concerning the decline in the numbers of Sockeye Salmon, it has been reported that over 25 million salmon – more than double that were forecasted- will be heading down Frazer River.  As Scientists and Officials are scratching their heads, local fishermen are amazed and excited with their nets poised and ready for the big catch.
Fisherman, Stewart McDonald said he does not plan to sleep for the entire 32-hour stretch.  He told CBC news;
“It’s probably going to be the best fishing of our lives…. They’re just coming in on hordes, it’s amazing to see”.

So it’s no surprise that Head Chef Luke Griffin is also looking forward to even more fresh and local salmon for the Pescatores menu.
“Sockeye has a low fat content, but is still high in good fats.   It also cooks way faster than, say, the local Spring Salmon on our menu that has a high fat content which helps it keep moist when grilling it. I’ll be focusing on appetiser dishes such as Sashimi with the Sockeye Salmon.  I’ll also be introducing a “fish for two” special in the menu next week.”

*NEW OYSTER ON THE MENU!*
Metcalfe Bay:
* From Denman Island, BC.
* Beach Oyster
* plump and creamy with a sweet and smoky finish.
* Deep Cup shells.

*NEW SUMMER COCKTAILS*
Oh so lucky me got to try a new summer drink that’s now on the menu, courtesy of cocktail waitress Carly.  It is a unique recipe, created especially for the Oyster Bar.  Its crisp and fresh ingredients are a perfect to pair with oysters.  Here’s how it’s made…

Sweet Lelani :
-  Ice cold sake
-  White grape juice
-  Fresh cucumber
-  Shaken and topped with champagne.