If there is one Fall tradition that never gets old, it’s oyster season.
Kingfisher is hosting their 7th annual Oysterfest, a feast celebrating all things oysters, from raw to baked to fried and stewed.
On Saturday, October 24 from 10am to 2pm, drop in at Kingfisher and you’ll find a team of shuckers in the front parking lot, serving up over a dozen different varieties of these delicacies from all over the country.
“Half the fun is interacting with the local culinary community,” said Jim Murphy. “We get a lot of students and their Chef/Instructors from local programs that volunteer to shuck, it introduces the students to a new skill and promotes camaraderie within the industry. Besides it is always good to meet young cooks.”
Pacific Oysters
- Crystal Point (WA)
- Marin Miyagis (WA)
- Totem Point (WA)
- Rainier (WA)
- Midnight Bay (Hood Canal, WA)
- Chef Creek (Vancouver Island, BC Canada)
- Kumiai (MEX)
Atlantic Oysters
- Fat Baby (NY)
- Malpeque (VA)
- Gulf (LA)
- North Shore Gold (PEI, Cananda)
- Falmouth (MA)
- Cape Cod (MA)
- Eastern
Oyster selection is subject to change.
If raw oysters aren’t your thing, or simply don’t satisfy your oyster craving enough, try the heartier dishes Kingfisher is offering – Guinness Oyster Stew, Oysters Rockefeller, Oysters Storyville, Fried Oysters and the New England and Manhattan Clam Chowders.
A limited version of the Kingfisher lunch menu will be offered.
For more information, visit kingfishertucson.com.
