– We are on beautiful Highway One, heading from Bivalve, which
is the name of a real town, to Marshall where there’s a
place called The Marshall Store. It’s a really beautiful
location on the water. There’s a beautiful
pier, and we’re gonna try our favorite bivalve mollusk,
and yours, the oyster. (upbeat music) (Maranda laughing) You’ve got the farm up a ways. – Yes, Tomales Bay Oyster
Company is just south of us. Just a couple miles.
– So, okay. But then the actual beds
themselves are north of here? – Yes, yeah, so all of our oysters are coming from Tomales Bay. The ones that we get for the store are Pacific Preston Points. So, those are farmed right
at the mouth of Walker Creek, so about fifteen minutes north of here. On a low-tide day, you’ll
see the beds out, exposed, and the boys are often out there flipping the beds, jostling them around. – Why don’t we do one order of each? – Sounds great. (upbeat music) – Well, it’s the oysters that everybody comes to Marshall for. – No. – Because they do such
a good job growing ’em. Not just oysters, but seafood. – [Lucas] Yeah. – It used to be the herring. The herring used to come in here and it’d be during herring season. There’d be just so much activity here, you wouldn’t believe it. The water changed about two
degrees a year for four years. And the water was eight
degrees difference in the water and the herring don’t come
in anymore, it’s too hot. So that died and now it’s oysters, so. And they have such a wonderful place here that started with just a few stools. And now, as you can see, they got a line going out the door. – [Lucas] Yeah, it’s incredibly popular.
– Yeah, and they do such a great job cooking ’em that
that’s why everybody comes. I don’t know, I just ate
20 and I ate 16 yesterday, and I don’t know how
many I’ll eat tomorrow. And I eat ’em every way I
can get ’em, fried, raw. – Baked. – Baked, any way, you know
scramble ’em with eggs, I don’t care, (laughs)
throw some garlic in there. (upbeat music) – Welcome to dining on a rickety dry rot pier. I’m your host, this will be
the first and last episode as we plunge through into the water. They have been kind enough to let me dine on some of these fantastic bivalves. That word came out wrong. Some of these fantastic bivalves that you may know as oyster. It’s a bivalve because there are valves
that it filters water, it filters water and it intakes oxygen. A single oyster, fun fact, can filter plankton and organic
sediment out of the water. 50 gallons a day. Now, that being said,
they’re also delicious and so we eat them as well. What we have here from The Marshall Store is we have their selection
of cooked oysters. Oysters can be eaten raw, as a delicacy, they can also be boiled,
or baked, or steamed, or any possible number
of things done to them. And we have shining examples
of what that stands for and what that means, so I’m
just gonna plunge right in and start eating these right now. Let’s start with this Kilpatrick, which has some freshly chopped parsley, some bacon, some Worcestershire. Mmm, nice. Smokiness from the bacon, tang and acidity from the Worcestershire sauce. To be honest, I didn’t taste the oyster because the Worcestershire is strong. As is bacon, those are
two pretty strong flavors. I mean, you’re not gonna
get as much of that classic, briny ocean taste in your mouth. In the cooked oysters,
how they are prepared and the things that
they are prepared with, the flavors will be more pronounced. This is the barbecue, so as
you can see this just has just a little smidge of what looks like their house-made barbecue
sauce, which has sort of been described to me as like a little bit of a cocktail sauce, tomato based sauce, and some parsley butter,
it’s beautiful, beautiful. Big, meaty oyster. Mmm, those are really nice. In this one the flavor of the oyster comes through a lot more. It’s like taking a mouthful of
the Pacific or the Atlantic, or wherever it is that you
are in like a nice way. It’s like a little bit fruity,
it’s a little bit metallic, it’s very salty, it’s pleasant. I have to say, I didn’t
really like oysters. My first oyster eating experience was in the San Francisco Bay area as a very young boy,
and I think suffering. Because I thought they were the
grossest thing in the world. And it’s an acquired taste,
it’s a thing where it’s like oh, like why would you eat these? I mean, because they’re delicious, but as a food the oyster has
definitely evolved over time. Like the lobster, the
oyster was once considered a working-class food in 19th Century, and has since evolved into a much more stereotypically upper-class kind of food. I believe Jonathan Swift said, “It was a brave person
who first ate an oyster”. And I think that’s very, very true. I’m gonna eat some Chorizo now. That’s nice, too. You get this kind of
slightly spiced sausage that goes well with that kind of soft brininess of the oyster. The oyster is its own little,
is its own little thing. It has like a little oyster body with oyster heart and oyster kidneys, and they’re just a whole little organism. And they’re so delicious. This is the Oysters Rockefeller. This has breadcrumbs,
breadcrumbs on anything, by the way, I love, and spinach,
and some house-made cheese. I think this is a big bite. Oh yeah, that’s the classic. I love the big mouthful of spinach. I think greens make
meat taste really good. Greens and meat eaten together. That’s why you like a big prosciutto pizza with like a big thing of arugula on it, because it’s so nice to get that contrast. It’s like a little bit
bitter with the greens. Again with the sort of
the subtle oyster taste, you’re not gonna get that
strong brininess of a raw one, and then the crunchiness
of the breadcrumbs, it’s a nice little texture, and then sort of like a creamy tang of the cheese is also very nice. What better way to enjoy
it on a beautiful day, a little more than an hour
north of San Francisco. Yeah, you couldn’t ask for a
place that’s just more idyllic and more bucolic, and
calm, and just gorgeous as where we are right now. (upbeat music) I really hope you enjoyed this
episode of Dining on a Dime from The Marshall Store
in Marshall, California, just about an hour or so
north of San Francisco. If you’d like to watch
more, please click here.