In The News
“In Brian’s [Hill] estimation, there’s nothing finer than a Pemaquid oyster. They retain the saltiness of the water they were raised in, so they don’t need anything more than a simple mignonette to enhance their flavor. ‘I think oysters from Nova Scotia or Cape Cod have a distinctive swampy flavor, ‘ he says. ‘After tasting Maine oysters, which are so pure, so clean, and so briny, it’s really interesting to note the difference.’”
-Maine Food & Lifestyle article (2007 No. 3) on Francine Bistro, Camden ME
“The oysters - local Pemaquids - were sublime. Even the best oyster bars in big cities are only an echo of oysters such as these: I wanted to sing to my mollusks, pet them, thank them for what they did to me.”
-www.chow.com review (1/11/07) of the Damariscotta River Grille, Damariscotta ME
“[Sam] Haywood takes care to find, for instance, plump, pristine Pemaquids, to my mind the finest east coast oyster....”
-the Atlantic review (April 02) of Forestreet, Portland, ME
“The Pemaquid tasted like the ocean, plump and briny, a wonderful treat, a blessing from the oyster gods.”
-Matt Griffin, intern at the Jean Louis Palladin Foundation
“In Brian’s [Hill] estimation, there’s nothing finer than a Pemaquid oyster. They retain the saltiness of the water they were raised in, so they don’t need anything more than a simple mignonette to enhance their flavor. ‘I think oysters from Nova Scotia or Cape Cod have a distinctive swampy flavor, ‘ he says. ‘After tasting Maine oysters, which are so pure, so clean, and so briny, it’s really interesting to note the difference.’”
-Maine Food & Lifestyle article (2007 No. 3) on Francine Bistro, Camden ME
“The oysters - local Pemaquids - were sublime. Even the best oyster bars in big cities are only an echo of oysters such as these: I wanted to sing to my mollusks, pet them, thank them for what they did to me.”
-www.chow.com review (1/11/07) of the Damariscotta River Grille, Damariscotta ME
“[Sam] Haywood takes care to find, for instance, plump, pristine Pemaquids, to my mind the finest east coast oyster....”
-the Atlantic review (April 02) of Forestreet, Portland, ME
“The Pemaquid tasted like the ocean, plump and briny, a wonderful treat, a blessing from the oyster gods.”
-Matt Griffin, intern at the Jean Louis Palladin Foundation