Traveling Raw Bar in Boston
Quarterdeck’s catering had a great raw bar event this past weekend. We served 200 Oysters, 100 Clams, and a boatload of happy seafood enthusiasts. The menu included Hog Island Oysters (from the Damariscotta River, Duxbury Oysters and some Clams from MA. We chose these oysters specifically so we could demonstrate the difference in flavor and range that Oysters can have. The Hog River oysters have a brinier more oceany taste, while the Duxbury’s were a bit lighter and a good option for first time Oyster consumers.
We topped the Oysters with Wasabi Tobiko, Hot sauce, Mignonette and cocktail sauce. A fan favorite was the wasabi tobiko as it added a nice flavor and texture to the shellfish. We imagine it will be a heavily requested feature in Raw Bars to come.
This event is the first of many and we would love to make an appearance at more events in and around the Greater Boston Area.
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