Oysters at Pemaquid

by Lee S. Wilbur

This was the second year we’d been invited to Pemaquid Point and the small town of Round Pond for the Pemaquid Oyster Festival. It was the Festival’s third year, first two in competition with some heavy rain fall. Now there’s not too many creatures of commercial value from the sea that I won’t eat, in fact none come readily to mind. But the oyster has to be my all time favorite. Took me awhile to sneak up on trying one for the first time while at the boat show in Annapolis, MD. I’d take a break and head over to the market in the square, stand and watch as two guys would be trying to shuck enough oysters to keep up with the show-goers slurping them down. By the third day I ordered a half dozen, severely dressed them with cocktail sauce and as casually as I could muster proceeded to slurp down the first as if I’d been slurping them forever. Damn! They were delicious. I was hooked. Back for another six, and for the remainder of the show a dozen or more for lunch with another dozen at dinnertime.

Lee Wilbur photo

With planets and stars aligned we accepted the invitation to stay with Brenda and Richie Crowe of Rosalie’s Pizza fame and meet up with Karen and Dennis Smith who had married in Pemaquid after Pemaquid Festival number one. They’d been coming back each year for their anniversary. What better reason to get married than to have a mutual admiration for “Lord Oyster”. With Pat and John Ridlon rounding out the table, and an absolutely gorgeous Indian Summer day as icing on the cake, we tried diligently to do our part in devouring the crates of oysters being brought fresh out of the water at Schooner Wharf dock there on the Damariscotta River. Was soon apparent the festival was doing well when word drifted around the “Bloodies” had been consumed by 1:30 and no more plastic utensils by 2:30.

Started as a fund raiser for The Edward A. Myers Marine Conservation Fund, the Festival at Schooner Landing had it’s first two years handicapped by bad weather. This year, aided by the weather, the Festival managers were treated to a vision of what may be in store for the future. The Festival has become, to say the least, quite successful.

Oysters could be had in various manner and cooked as Oyster’s Rockefeller, Oyster’s Parmesan, Oyster Stew, or, raw On-The-Half-Shell. With two skiffs full of ice, 4-5 shuckers on one side of each laying the Half Shells out as fast as they could, the shuckers were hard pressed to keep up with the demand. And, I might add, the festival managers did a great job with keeping the flow going. Never seemed to be an overly long wait for anything except for the libations. Five music groups played back to back, there were various awards and drawings, Odes to Oysters read, Oyster Folks spoke of the industry as an addition for a great afternoon. I’d hazard to say, however, if this year is any indication, consideration may transpire to a wharf addition in coming years.

Before leaving town, we drove out to the Damariscotta Mills Fish ladder to see the great work being done on Alewive restoration there. Made up of 76 resting ponds separated by weirs that each rise 8-10 inches, the fish ladder rises 42’ from the bay to the lake and aided a million alewives to ascend the ladder and spawn in Damariscotta Lake. Since 2007, three fourths of this million dollar project has been accomplished, a project done jointly by the towns of Newcastle and Nobleboro as part of the Nobleboro Historical Society. (contributions gladly accepted). This is a truly interesting restoration and well worth the visit.

I can’t leave you this month without. What Else..an Oyster recipe. Support Maine’s Oyster Farmers!

• R E C I P E •

From the old standby of my era, Woman’s Day Encyclopedia of Cooking, “Oysters Casino” (with a twist)

24 (or so) oysters on the half shell

4 pie pans filled with rock salt

1 cup butter

Half cup chopped green onion

Third cup chopped parsley

3 T. chopped Green pepper

Fresh lemon juice

Salt and Pepper

6 to 8 bacon strips, partially cooked

Arrange the oysters, 6 to a serving, on the rock salt pie pans. Cream the butter and blend in the onion, pepper and parsley spiked with a little lemon juice and pepper to taste. Spoon the butter mix on to the oyters and top each with a small strip of the partially cooked bacon. Bake in pre-heated very hot oven (450 degf.) until the bacon is crisp and the oysters curled at the edges. Serve with additional lemon juice. Serves 4. For the twist sprinkle on each a bit of shredded Parmesan cheese before the bacon. Great for appetizers, your guests will undoubtedly give you an upscale “attaboy.”

Fair Winds and Good Roads
– Lee S. Wilbur

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