Warm Temperatures--Signs of Success in Chesapeake Oyster Work-- Wine Dinner

Warm Water Temperatures May Make For An Unusual Year

Seafood news noted that "New England has seen almost no snow this year, and temperatures have been very warm.  In the gulf of Maine, fishermen are reporting water temperatures as much as six degrees above normal.  This is going to play havoc with spring migrations.  Already the first red tide outbreak has been reported in Massachusetts a month early.  Also, on the docks in Gloucester, fishermen say they just don't know where the cod have gone to."

Chesapeake Bay Oyster Restoration Showing Progress
There is good news coming out of the Chesapeake Bay where restoration programs have been ongoing for some time.Virginia harvested 236,200 bushels of oysters last year. That is up from 79,600 bushels of oysters in 2005 and the most since 1989. Maryland hauled in 121,20 bushels, which was up from had only 26,400 bushels in 2005 and 0 last year.

More than half of Virginia's increase came from private aquaculture. Officials in both states said the fall stock surveys that assess the population also were promising last year.

Virginia's oyster population has been in a slow upswing recently because of better management of the fishery, But the overall population baywide still represents less than 1 percent of its historic numbers. For the full story with graphics visit this article from the Washington Post. Ongoing success there could help build momentum for restoration programs elsewhere.  

MOP Hat In Paris
The ubiquitous MOP hat was recently sighted in Paris outside the Notre Dame Cathedral.

Oyster Shucking at Mercato Del Mare-Boston Is Great Success

Thank you for coming out for a great evening of food and seafood. The team at the Mercato did a fine job teaching with only one minor cut despite opening over 200 oysters. We also send a special thank you to our beer sponsor Mayflower Brewery and Oyster sponsor, Pangea Shellfish.

J. Lohr Wine Dinner Seaglass Restaurant Salisbury, MA  March 21

Here are the details of the March 21 wine dinner. To learn more you can also visit Seaglass Restaurant Events.   Wednesday, March 21 at 6:30pm An exquisite evening of food and wine pairings presented with J. Lohr Wines, the Massachusetts Oyster Project, and Seaglass Chef Steven Hill.  A unique four course dinner featuring oyster-infused dishes will also include a short talk by the non-profit group dedicated to the restoration of once native oysters to Massachusetts marine estuaries. Seaglass Restaurant Spring Wine & Oyster Dinner Wednesday, March 21, 2012 Presented with J. Lohr Vineyards & Wines and the Massachusetts Oyster Project Four course wine pairing $60 per person plus tax & gratuity Includes a $5 donation to the non-profit Massachusetts Oyster Project Reception Select local oysters Pomegranate mignonette, smoked salmon mousse, caviar, green apple gelee The Seaglass Mermaid Cocktail prepared with Ariel Brut Cuvee Amuse Chef's gift First course Fried oysters Baby arugula, grilled lime, toasted pine nuts, chili vinaigrette J. Lohr Vineyard Series Carol's Sauvignon Blanc, Napa Second course Petite filet with baked oysters Roasted vegetables, foie gras, red wine reduction J. Lohr Estate Wildflower Valdiguie, Monterey Dessert Apricot panna cotta Caramelized apple, walnut brittle J. Lohr Estate Baymist Riesling, Monterey For reservations, call 978 462-5800. Credit card guarantee required.

Harpoon Brewery Oyster Night  April 18

We also are repeating last  year's fun event at the Harpoon Brewery on April 18th. You can register on the MOP website.MOP events website. We look forward to seeing you there.