Taylor Shellfish

Taylor Shellfish is home to some of the most celebrated oysters in the Pacific — and their property along the Puget Sound is a certifiably beautiful place to dine. The Taylor family has farmed shellfish in the Puget Sound since 1890 and have been pioneers of sustainability from the beginning. We’ll get a crash course on oyster farming from the family at the table while we slurp on fresh shellfish raised right beyond our seats. The evening also will include a diurnal display of mother ocean, with the tide rising and falling (you may get your feet wet) and a waxing moon. Guest chef Cameron Hanin will wear his wellies to cook up the evening’s feast in the field kitchen. Cameron has an impressive culinary resume of celebrated kitchens in NYC and Seattle and is currently the Chef and Pizzaiolo at Lupo, where he cooks up Neapolitan pies, pastas, and wood-roasted local vegetables. He’s also the chef/owner of Guerrilla Pizza Kitchen, a naturally leavened pizza pop-up where he combines elements of music, art and politics into his food. Come hungry!