Having regular access to world class seafood gives us freedom to experiment. Thanks to regular supplies from Simpson Bay Oyster Company, we’ve been expanding our repertoire of oyster fare.

Jack prepared a simple sauté of asparagus and our hydroponic tomatoes in lightly herbed olive oil to adorn a bed of gemelli pasta. This provided a scrumptious palette for panko fried Pacific oysters. Every bite was a marvel!

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