I met Brian Kingzett on Instagram, on my JuicyOysters page. Brian is the Vice President of Nisbet Oyster Company in Washington State, purveyors of Goose Point Oysters from Willapa Bay. Brian, oyster expert that he is, poked fun at my shucking technique that’s apparent in some of my photos and paintings. He also didn’t understand what he called the “East Coast obsession with cocktail sauce.” It was all in good fun, and he even ordered some oyster pictures of my paintings from my website, http://www.nadinerobbinsart.com/juicy-oysters
And then I found a box on my doorstep. I opened it to find four-dozen gorgeous Goose Points. I opened one up right away, and it was profound, but it was a little too much for me. Huge, savory, creamy, and marshy. I needed some help eating the other forty-seven oysters, and I needed some recipes.
Back to social media I went, looking for my friend Jason Burnett, who’s created a wildly popular page called Oyster Obsession. He suggested I try a dozen raw with a dipping sauce of Sriracha and Ponzu. Heaven.
For the rest of the amazing gift Brian had sent, I fried a few, and I sent some to my brother and nephew to be steamed up to perfection.
People say social media gets in the way of real life. Maybe they’re right sometimes, but Instagram and Facebook can also unite people from one coast to the other. Oysters. Maybe they’re the answer to all life’s troubles.