Nicole Castillo of Long Island Restaurant Week, Richard Remmer of the Snapper Inn Waterfront Restaurant in Oakdale, and president Chuck Westfall of the Long Island Oyster Growers Association have announced Oct. 10 through Oct. 15 as the inaugural “Long Island Oyster Week.”
“From October 10th through 15th participating restaurants will offer oyster specials sourced from participating oyster growers,” Nicole Castillo wrote in a news release. “Specials range from $1 oysters, $2 oysters and an oyster sampler to oyster appetizers and oyster entrees. Restaurants can offer one or all of these oyster specials, all of which will be listed on the Long Island Oyster Week website at www.oysterweekli.com.”
The Benefits of Oyster Farming And Consumption
According to Castillo, oysters are both an excellent food source and good for the environment. High in vitamin D, zinc, and omega-3 fatty acids — all of which support a healthy immune system — one adult oyster filters up to 50 gallons of water per day.
Long Island oyster farms contribute to the removal of more than 192,000 pounds of nitrogen and more than 57,000 pounds of carbon each year, improving water quality.
Long Island Oyster Week will also support Half Shells for Habitat, is an island-wide partnership that collects waste oyster shells from restaurants for the purpose of returning them to Long Island’s waters through oyster restoration and other habitat improvement projects.
“We are very excited for Long Island Oyster Week! Any event that highlights Long Island oysters is a great asset to Long Island’s marine ecosystems,” Maureen Dunn, director of Half Shells for Habitat Oyster Shell Recovery Program and water quality scientist at Seatuck Environmental Association, said “More oysters eaten means more oyster shells collected that go back into our waters to restore our water quality. We are honored to be a part of the event.”
Why Long Island is having Oyster Week
According to Nicole Castillo, Long Island Oyster Week was designed to highlight some of the world’s best shellfish at some of the top restaurants on Long Island.
“Oyster Week is an opportunity to showcase world class oysters that are grown locally,” Richard Remmber said. “The growers will be delivering the best they have; literally boat to table. Customers will have an opportunity to enjoy, compare and learn about oysters from all around Long Island. Chefs will have an opportunity to showcase creative recipes using the freshest local oysters.Oysters just like wines, take their flavor from the location. Long Island has been known for over 100 years as one of the finest in the world. Just as wines from the Napa Valley and Bordeaux are great because of where the grapes are grown, so are oysters from the Great South Bay, Peconic Bay and Long Island Sound. Who hasn’t heard of Blue Point oysters?
“My family’s life for 5 generations has been intertwined with Long Island oysters. My grandfather’s first in job in America was for an oyster company. I am ecstatic that our great Long Island, Restaurants, and our amazing oyster growers, are getting together to celebrate the best oysters in the world.”
Another benefit of oyster week is those oyster farmers establishing new relationships with Long Island restaurants to ensure their quality product can be enjoyed.
“Long Island oyster growers are proud to present to you the very best oysters from our many growing regions,” Chuck Westfall said. “We have reestablished in both quality and taste an oyster that hearkens back to Long Islands rich oyster and shellfish industries. We are also proud of the significant environmental benefits that oyster farming provides to our local waters. LI Oyster Week is the very best way for oyster lovers to sample a variety of our local oysters served in a variety of delicious ways. The growers invite you to sample Long Islands freshest seafood served by Long Islands very best chefs. Oysters, good for you, good for the environment, and delicious to boot.”
For a full list of participants visit https://oysterweekli.com/participants.
