Bought by the dozen, our Second Annual Oyster Fiesta consisted of an assortment of Pacific, Kumamoto and Atlantic Oysters. Some of us became pro-oyster shuckers and mastered the art of shucking an oyster, while others (such as myself) stood to the side and cheered them on. With no shortage of fixings and dipping sauces, we all enjoyed a generous helping of fresh, raw oysters. My favorite happened to be the Kumamotos – small, sweet and nutty.

Once we had our fill of raw oysters, it was time to fire up the grill and cook those meaty Pacific oysters. My friend, Steph had the BEST recipe to dress up these oysters. She filled them sweet garlic, bourbon butter that was nothing short of perfection. It was a lovely afternoon indeed.