believes that every neighborhood is entitled to a good brewpub, a gathering place where friends and neighbors can come together to raise a cup of kindness yet.
Pan Seared Oysters, Fort George Brewery and Public House, Astoria, OR
When the tuna boats come in late summer, I take my annual tuna trek to the Oregon coast to buy fresh tuna. And on the way home I stop in Astoria for a pleasant summer interlude for a good brewpub lunch and craft beer. Nothing could be finer.
Sitting in the outdoor patio at Fort George Brewery and Public House on a fair Oregon summer afternoon, I chose Pan Seared Oysters. The lightly breaded oysters arrived on a big white plate along with red bell peppers, roma tomatoes, mixed greens, and pickled red onions. Throw in a serving of crispy fries, and house made tartar sauce, you have yourself a memorable brewpub lunch.
Pan Seared Oysters
Sprinkling lemon juice over the oysters, the oysters prove to be a moist and chewy treat. The oysters are pan seared to a mouth watering golden crust. Biting into an oyster, the outer seasoning complements perfectly the meat of the oyster: the natural sweetness of the oyster mixes with the crust to give the taste buds a ying-yang oyster effect of crusty seasoning and juicy oyster. Then the texture of the oyster then takes over: chewy and succulent. With the house cut fries, greens and tomatoes, you have a colorful and tasty Pacific Northwest treat. Enjoy.
Fort George's oysters come from Willapa Bay, an estuary just up the coast from Astoria in Washington State. The locals claim that Willapa Bay is the cleanest estuary in America. The oysters were certainly good.
Fort George's beers come in true 16 ounce pints and are served in charming mason jars. I asked for the Working Girl Porter, and it came to me as a sweet and subtle brew. The subtly of the sugars in the porter matched wonderfully with the sweetness of the oysters. Porters are almost always an easy pairing with sea food
Working Girl Porter
I brine my tuna overnight. The next day I smoke the brined tuna, sitting outside drinking beer and nibbling bits of tuna to while away the afternoon. Then later that evening, the wife and I have a decadent smoked tuna feast. The remainder of the tuna I vacuum seal and freeze, to be brought out in the gray days and dark nights of the winter in the Pacific Northwest. Nothing could be finer.
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