Dinner with Rowan Jacobsen and Book Signing
Buy your tickets now!!! | October 9th | seating available @ 6pm, 630pm, 715pm, 8pm | Admission $55 | With a signed copy of The Essential Oyster Admission is $85
Rowan is the author of A Geography of Oysters, Fruitless Fall, The Living Shore, American Terroir, Shadows on the Gulf, and Apples of Uncommon Character. He has written for the New York Times, Harper’s, Outside, Mother Jones, Orion, Vice, and others, and his work has been anthologized in The Best American Science & Nature Writing and Best Food Writing collections. He has won a couple of James Beard Awards, an IACP award, and some others. HisOutside Magazine piece “Heart of Dark Chocolate” received the Lowell Thomas Award from the Society of American Travel Writers for best adventure story of the year, and his Harper’spiece “The Homeless Herd” was named best magazine piece of the year by the Overseas Press Club. He was an Alicia Patterson Foundation fellow, writing about endangered diversity on the borderlands between India, Myanmar, and China, and a McGraw Center for Business Journalism Fellow, writing about the disruptive potential of plant-based proteins. Apples of Uncommon Character was named a Best Book of 2014 by the Washington Post, Wall Street Journal, Boston Globe, NPR, and others.
A decade ago, Rowan Jacobsen’s A Geography of Oysters celebrated the romance of oysters, the primal rush of slurping a raw denizen of the sea, and the mysteries of molluscan terroir. The book struck a chord, and American oyster culture has been sizzling ever since. With lavish photographs by renowned photographer David Malosh, The Essential Oyster is the definitive book for today’s oyster lover, featuring stunning portraits, irreverent tasting notes, and delightful backstories of all the top oysters, as well as recipes from America’s top oyster chefs and a guide to the best oyster bars. Spotlighting the world’s most interesting oysters—the unique, the historically significant, the flat-out yummiest—The Essential Oyster introduces the oyster culture and history of every region of North America, as well as overseas. There is no coastline from BC to Baja, from New Iberia to New Brunswick, that isn’t producing great oysters. For the most part these are deeper cupped, stronger shelled, finer flavored, and more stylish than their predecessors. Some have colorful stories to tell. Some have quirks. All have character. The Essential Oyster will help you find the best—and help you to cherish them better. That is what’s captured—and celebrated—in these pages.