There’s just something about oysters. Whether you prefer them with a squeeze of lemon or with a spicy kick of horseradish, that unmistakeable brine-y taste can make you feel like you’re right by the ocean, even when there’s no shoreline...
Oysterfest was back and bigger than ever this year. WIth international shucking imports, live bands, and cocktails created just for the occasion, there was nothing about this mollusk-off that wasn't epic. Check out the recap here to relive all the action
Montreal’s favorite local summer foodie event, Oysterfest, is creeping up on us. And we know you have a lot of questions. So we thought we’d go ahead and get Montreal’s oyster king himself, Daniel Notkin, to answer all of your shell-based queries for you.
â€œAs I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.â€
Daniel Notkin's entire world is oysters. As one of Montreal's top oyster shuckers, his profession stretches beyond just the culinary side, though. The 38-year-old believes improving the environment and ocean sustainability are as important as serving the perfect oyster dish