Clink glasses with your best mate and dive into a plate of the finest shellfish during Oyster Madness at Pearl Seafood & Oyster Bar in Bellevue.
From Monday, March 6 through Sunday, April 2, foodies can experience select oysters from the Pacific Northwest with perfectly matched beverage pairings, tips and insights from expert oysterman Jon Rowley, shucking demonstrations, and competitions. Staff from Taylor Shellfish, a family-owned shellfish farm headquartered in Shelton, will frequently be on location to discuss the intricacies of oysters, the growing regions, and shucking techniques.
During the four-week showcase, guests also can anticipate a variety of preparations from raw, baked, fried and grilled. Inspiration for the event came from wanting an excuse to promote and take advantage of incredible local oysters, said Bradley Dickinson, chef and co-owner of Pearl.
Every week the menu will change, featuring new oysters on the lunch, dinner and bar menu, and some oyster-centered events will take place at the restaurant throughout the month, he said.
“Oysters are some of the most naturally delicious edibles we have on the planet,” Dickinson said, in a press release. “Our goal with Oyster Madness is to compare and contrast the different flavor profiles that exist from the various growing regions here in the Puget Sound area — salty, briny, sweet, creamy. It’s all on the table and we plan on having some fun with it.”
On Friday, March 10, the restaurant also will host an event open to the public, featuring complimentary oysters provided by Taylor Shellfish and beverage pairings from “O” Wines.
For oyster newbies wary of testing out the waters, Dickinson encourages you to come out. Staff will recommend an oyster and cooking style desirable to your palate.
Half-shell oyster happy hour for a buck-a-piece has been expanded to 3-6 p.m. and 9 p.m.-12 a.m. Monday through Saturday, and all day on Sunday. The regular oyster happy hour is from 4-6p.m. Monday through Friday.
Check out the Pearl website for more Oyster Madness events, and share your experience on social media using #PearlOysterMadness.