By Jennifer Fumiko Cahill
Photo by Jennifer Fumiko Cahill
Raw oyster topped with miso chili sake sauce and a sweetie drop pepper. By Blue Lake Casino and Hotel.
Photo by Jennifer Fumiko Cahill
Raw Goose Point oyster dressed in sesame-lime vinaigrette, served with peppered avocado puree, cilantro oil and crushed Himalayan salt. Garnished with lime zest and a drop of sambal. By Sushi Spot.
Photo by Jennifer Fumiko Cahill
Raw oyster with "green sauce": cucumber, cilantro, chile, melon, mignonette. By North Bay Shellfish.
Photo by Jennifer Fumiko Cahill
Cooked oyster with a sweet and spicy barbecue sauce, topped with a wasabi-miso sauce and dancing bonito flakes. By Blue Lake Casino and Hotel.
Photo by Jennifer Fumiko Cahill
Grilled Goose Point oyster in a creamy garlic-kimchee sauce, served with fresh diced pineapple, cilantro, sesame, scallion, seven-spice and habanero-infused masago. By Sushi Spot.
Photo by Jennifer Fumiko Cahill
Cooked oyster with fresh organic mango pico de gallo. By Woodrose Cafe.
Photo by Jennifer Fumiko Cahill
Al pastor-marinated raw oyster with roasted pineapple slaw and avocado puree. By Fregoso's Comida Mexicana.
Photo by Jennifer Fumiko Cahill
Grilled oyster with jalapeño pineapple salsa. By Eureka High School Cheer.
Photo by Jennifer Fumiko Cahill
Cooked oyster with "red sauce": chile, garlic, ginger, cilantro, green onion, vinegar and citrus. By North Bay Shellfish.
Photo by Jennifer Fumiko Cahill
Pizza with garlic-coconut cream sauce, oysters, mozzarella, spinach, bacon crumbles and lemon. By Pizza Gago.
Photo by Jennifer Fumiko Cahill
Cooked oyster with Bourbon butter and lemon. By Hog Island Oyster Co.
Photo by Jennifer Fumiko Cahill
Grilled oyster with house-made chocolate mole with chicken crackling, toasted sesame seeds and green onions. By Fregoso's Comida Mexicana.
Photo by Jennifer Fumiko Cahill
Sushi "tostada" with spicy tuna, Asian wasabi guacamole, jalapeño, spicy aioli and eel sauce atop a fried wonton. By Blue Lake Casino and Hotel.
Photo by Jennifer Fumiko Cahill
Seared ahi tuna poke tossed in yuzu-pepper vinagrette and topped with fresh jalapeno, masago, green onions, seven-spice, sesame seeds and shaved bonito, served on a bed of seaweed salad. By Sushi Spot.
Photo by Jennifer Fumiko Cahill
Pizza with Asian-glazed short ribs, Korean barbecue sauce, mozzarella and peanuts, finished with cucumber and green onion. By Pizza Gago.
7/15
Photo by Jennifer Fumiko Cahill
Al pastor-marinated raw oyster with roasted pineapple slaw and avocado puree. By Fregoso's Comida Mexicana.
