Shuck and Awe: Avery's Coastal Delicacies
What makes oysters a culinary delicacy? And why do they taste so different from one another? Whether you’re an oyster newbie or a seasoned enthusiast, our founder and chef, Cal Elliott, is here to crack open the world of oysters and share his wisdom.
Coast-to-Coast: Chef Cal’s Journey
Before we dive in, you might be curious how our Boise native became such an expert on these briny delicacies. Cal’s culinary journey began long before he was a chef. As a kid, he spent summers eating oysters and crabbing in the Puget Sound with his family before following in his grandfather’s footsteps and working as a commercial fisherman in Alaska. This early exposure to seafood instilled in him an affinity for the ocean’s beautiful saltwater flavors, shaping his unique palate as a chef.
His time in New York, a city literally built on oyster shells, solidified his passion. With its natural estuaries—the Hudson, the East River, and the Atlantic Ocean—New York has always been an oyster haven. If you’re a chef in NYC, you’re going to be working with oysters, and Cal quickly became a master at sourcing, preparing, and serving them. Lucky us.
Fresh Oysters in Boise?
Absolutely. When you look at a menu, you might not always think about the journey each dish took to get there. But when it comes to oysters–especially in Boise, Idaho– curiosity is a natural response and we welcome it. Despite being land-locked, Avery has relationships with some of the best oyster suppliers in the country. “We source our oysters from trusted farms on both the East and West Coasts,” says Cal.
Oysters are surprisingly resilient if you know how to take care of them. They arrive alive and need to be kept at the right temperature with adequate oxygen. At Avery, we handle our oysters very carefully, cleaning them only on the day they are to be served to minimize agitation. This meticulous handling ensures that each oyster retains its integrity and flavor, making them some of the best you can find, anywhere. Our expertise in sourcing, handling, and serving oysters means we treat them with the respect they deserve.
The Diverse Flavors of Oysters
Oysters are fascinating creatures, each variety with a unique story. Their flavor profiles vary significantly based on their origin. Every oyster carries the flavor of the waters it grew in, much like terroir and wine. This makes every oyster a true product of its environment, delivering a taste that’s as diverse as the waters they come from. For example, East Coast oysters are typically more briny, while West Coast oysters tend to be creamier.
Next time you toss back an oyster, know that you’re tasting a tiny piece of the ocean it came from. It’s a delicious way to explore the world, one bite, or slurp at a time.
Endless Culinary Possibilities
Oysters have a rich history of being prepared in numerous ways. You can eat them raw with a dash of mignonette (classic). You can coat them in cornmeal, throw them in a deep fryer, and turn them into an oyster po’boy. You can even find oyster ice cream in some parts of the world. One thing’s for sure, oysters have practically no limits in the kitchen. Getting hungry yet? You’re in luck—a trip to the coast is far from necessary to satisfy your oyster cravings.
Enjoying Oysters at The Avery
Whether you’re an oyster savant or an apprehensive newcomer, we invite you to explore the many ways we exalt this beloved ocean delicacy. Each day, we serve them fresh and bright on the half-shell, and our rotating specials unveil new preparations with house made sauces and unexpected ingredients. You might even say, they’re pearl-fect (get it?).
Book your table today. We are a top choice for fine dining in Boise, and we also offer reservations for your convenience.
Craving oysters now?
We thought you might be. Stop by or reserve your table today.
R O O M S + S U I T E S
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