![]() Sawyer remain involved in all areas of Hog Island's business operations. Sawyer partnership to the Company, a career move that had him leave his job at the aquarium to help build an admirable and great business in harvesting and shucking delicious oysters!Įver since, co-founders Mr. He also spent the weekends helping to haul freshly harvested oysters to market and shucking his way around the Bay Area as part of "their crowd pleasing, innovative H og Island Traveling Oyster Bars," all the while maintaining his job with the aquarium in Monterey. Although the "rack and bag" method is more tedious and costly, "it produces exquisitely shaped oysters, perfect for 'slurping off the half shell.'" The first bushels of Hog Island oysters were delivered to the famed restaurants of Zuni Café, Pacific Heights Bar and Grill and Chez Panisse.Īt the same time, their friend, Terry Sawyer, an aquarist with the Monterey Bay Aquarium, was making weekend trips to Tomales Bay to help plant salvaged oyster seed on Hog Island’s five acres. However, if an oyster is raised entirely using this method, then it is pampered, yielding brittle shells, thus making it difficult to shuck without breaking. Additionally, the oysters do not have to filter as much and and mud in order to get nutrients, resulting in faster growth and a deeper cup than beach cultured oysters. By using this method, oysters are protected from predators and do not become cramped for space as they grow in size. At the very start of their venture, they adopted the French "rack and bag" method for cultivating oysters, whereby oysters are grown in mesh cages or bags, staked about one to two feet off the bottom. in 1983 with a $500 loan from their parents and a five-acre lease on northern Tomales Bay. Watchorn launched the Hog Island Oyster Co. Finger saw the perfect location for a future oyster farm.įrom there, Mr. They soon realized, "if done properly, growing high quality oysters for the half shell market could be a good business and a great lifestyle." After being introduced to Tomales Bay in Northern California, Mr. In fact, their first experiences in oyster aquaculture were rough, but they learned so much from the process. Finger found himself running the farm on his own, but it didn't come easy at first. ![]() Finger moved to California for a short-term job at an oyster company, where he met Mr. All graduates with a degree in Marine Biology from different universities on opposite coastlines, the three guys met and became friends in Santa Cruz, California. has always made its mission been "to grow great oysters, create a fresh and fun oyster experience, and have a great time doing it." It is crazy to think how the founders of Hog Island Oyster-John Finger, Terry Sawyer and Michael Watchorn- began their celebrated enterprise. With its own farm, stands at many Farmers' Markets in the Bay Area, as well as the two oyster bars (one at the Ferry Building, another in Napa), Hog Island Oyster Co. They're hoping to arrive sometime this fall.Per a great recommendation from Pam, Marcus and I met up with one of his old high school friends, Zubin, at Hog Island Oyster Bar over at the Ferry Building for its amazing Happy Hour! ![]() Once Hogwash opens, happy hour and dinner will be the primary focus, with the possibility of lunch further down the road. The space is being designed by Lauren Geremia of Geremia Design, with handmade plaster tiles, a designated bar area, and communal tables custom built by designer Alexis Moran. And, in keeping with an up-and-coming local trend, beer floats and milkshakes will figure on the menu as well. As far as drinks go, cicerone-about-town Rich Higgins (who also curated Schroeder's list) will team up with Thompson to oversee the beer selection, with 30 taps offered. ![]() Le Beau Market owner Morgan Hamm is behind the food menu, which will include housemade sausages, pretzels and more. Called Hogwash, it's the brainchild of Paula Thompson and Zeki's Bar owner Nick Rothman, who've teamed up to transform the Sutter Street space formerly occupied by Crackers Grill, Persimmon, and J Tu Cafe into a beer hall and restaurant focused on craft brews and Bavarian-inspired bites made with locally-sourced ingredients. But Tablehopper brings word that another beer concept is in the works. With Hopwater Distribution, Mikkeller Bar, Golden Gate Tap Room and the newly revamped Schroeder's all vying for the attentions of thirsty beer drinkers around Union Square, it might seem like the area's brew-hall market is on lock.
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