Its Not Always Business in the Kitchen

Every once in a while, the TASTE takes a break from the kitchen to have a little fun. Last Monday, a group took part in the Taylor Shellfish Walrus and Carpenter Picnic at Totten Inlet.  The generous team from Taylor shucked dozens of Olympia, Kumamoto, Virginica and Pacifics paired with “Oyster Award” winning wines.  They also encouraged guests to pick the bivalves up off the beach and gave oyster shucking lessons.  The night capped off with hot oyster stew made by Shelton’s Xinh Dwelley herself.   

The  above image is of our amazing Catering Sales Manager Anna Bazzi, smiling as she hears the “pop” of an opened oyster. 

For more pictures from the event, check out the photo album on flickr.

Thanks Taylor Shellfish!

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