Our Top 7 Food Storytelling Themes for Oyster Tastings

Back in the spring when I was developing our tastings and tours, I wanted them to deliver both sensory (taste) and tactile (touch) connections.

As nimble as our first summer was, the farm tours became our tactile driver; our way of letting people engage physically with oysters in a scenic surrounding. Our discussions at the tasting table, on the other hand, were the more sensory learnings. The formats shifted over time to deliver what we found mattered most to our guests.

Because of your feedback, I think we’re on the road to an all-star gastronomic program, and here’s how we do it.

We approach our tastings with 7 food storytelling themes.

1. Geography

We start with place, introducing guests to Maine's unique coastline and where we're positioned in relation to the farm. This provide quick, digestible initial information whilst we are getting our guests comfortable at the beginning of the format.

2. Nature

We share the river or bay's secrets. This includes things like topography, the saltwater marsh, biodiversity, currents, and more. We love discussing how nature sets the perfect scene for happy oysters.

3. Ecology

We deepen conversation into the human relationships we've had with that location, from indigenous heritage to today's coastal lifestyles. We even share stories of wildlife re-entering our estuaries and the prominent fishing families in our area.

4. Process

Our guests learn about the farm's growing techniques and any elements that make their practices special. Guests always have a lot of questions here! We take our time to explain the gear, how oysters are tumbled, and the labor it takes to grow them.

5. People

Beyond the farm, it's a tell-all about the farmer! I share more about their stories, passions, hobbies, and families. This area is in-part thanks to many years of interviewing oyster growers and getting to know them personally.

6. Taste

Finally, we eat the oysters -- slowly! We comment on flavors and our assumptions on their characteristics. We use tasting wheels and journals. We compare how flavors change with our drink or accoutrement pairings. If guests choose to know, I share more about etiquette and industry perspectives. 

7. Appreciation

Our guests drive the conversations after every round, which is always casual and always different! Do they have a favorite so far? What stories or opinions would they like to share with us? What questions can we answer?

Our discussions, stories, and improvisation all make us feel like we're giving our visitors the most honest, authentic, oyster dining experience. 

So come and try it out for yourself, and continue to share feedback with us in our formative year. We still have availability in October, but we’ll be launching our private party schedule soon as well as our June 2025 retreat. Farm tours are still rocking (just imagine fall foliage from the water, shucking oysters on a small flotilla). There’s no greater leaf peeping position!

Warm wishes,

Virginia