A recent exhibition at the James Graham & Sons Gallery, New York, showcased a group exhibition by an interesting range of Artists and their dreamy take on things “oysterish”. It’s great to see how the Artists have captured the essence of the Oyster. Whether the ideas are centred on the shape/ colour/ texture/ taste/ beauty/ it seems that the creative value and talents of the Oyster are endless!

Here are some of the images from the exhibition:

Robert Wynne
‘Mother of Pearl’
Poured & mirrored glass, 2010

(left)
Judith Hudson
‘Bribe’
Watercolour & acrylic on paper, 2009

(Right)
John Zinsser
‘The Pearl: Myron Stout’
Watercolour & coloured pencil on paper,2010

(left)
James Franklin
‘What’s Past & What’s to Come II’
Acrylic & resin on canvas, 2010

(right)
James Franklin
‘Getting There From Here II’
Acrylic & resin on canvas, 2010

(left)
Billy Copley
‘Untitled Bag #12’
Acrylic on prepared paper, 2010

(right)
Eva Faye
‘Duxbury Oyster #3’
Oil on canvas,  2010

(left)
Judith Hudson
‘Soft Parts’
Watercolour on paper, 2009

(right)
Julia Condon
‘Mandala of Luminescent Transformation’
Oil on wood panel, 2010

For more on the exhibition visit:
http://www.jamesgrahamandsons.com/

At The Oyster, Chef’s Umut & Brittany are also anticipating their new season’s menu. It seems all very top secret but Umut has given me some great inside info! Shhh…

“We’re going to be expanding our menus, and for dinner we’re adding more salmon & trout specials along with tapas.  There’ll also be some additions on there for meat lovers – we don’t want to give the idea that we only serve fish.  One of the new dishes is to be a Smoked Salmon Quesadilla, and an Oyster Stew, along with regular Taco Nights.”

*NEW OYSTER ON THE MENU!*
Malpeque Oysters:
* From Prince Edward Island.
* Long recognized as one of the world’s finest oysters.  They go back as far as 1900 as a speciality for the French.
* Briny and salty.
* Best selling high class oyster.
* Seasonal variety as they climate is harsher in Eastern Canada.  Only good for the summer months.

Royal Miyagis:
* From Cortez Island, BC.
* Smooth texture, crisp finish.
* Gnarly shell – really difficult to shuck!
* Classic West Coast oyster.

Chef’s Creek:
* From Banes Sound, BC.
* Shallow shell but with a big, creamy flavour.
* Slightly briny, yet sweet flavour.

*NEW SPECIALITY COCKTAIL ON THE MENU!*
Sangrita:
If you’re at the bar ask for a ‘Sangrita’!  It’s a traditional Spanish beverage, with tomato, orange, lime, Tabasco added as its main ingredients with Tequila added.  The Oyster have acquired a special family recipe from a good friend that includes some top secret ingredients, lucky us!

It’s the beginning of a new season and Pescatores Chef, Luke Griffin, is getting ready for the fresh new menu.

The news today at both the Pescatores and The Oyster is that there are to be some fresh ideas being discussed.  The new season’s menu is to be launched by early next month, and Luke’s gave me some inside info on what to expect…

“…for instance on the lunch menu we’re going to be introducing Homemade Paninis with classic Italian fillings.  We’re going to start Benny Breakfasts at the weekends; there will be a large variety of them on the menu.  There will also be a Prix Fixe Menu that includes an Appy, Home-style Pasta and Dessert all for $29…and we’re, of course, looking at warmer and heavier foods for winter…”