Nick’s Cove is known far and wide to be pet-friendly (Pet Passionate actually) … with dogs, even birds! So, you can imagine that nobody on my staff even blinked an eye when we saw our long-faced friend relaxing in our world famous Boat Shack at the end of the Nick’s Cove Pier!  We did, however, grab the camera! Just like the rest of our guests, she was enjoying the view and meeting new friends! Nick’s Cove is truly unlike any other place … anywhere!

Cheers!

Here at Nick’s Cove we pride ourselves on our knowledge of these tasty bi-valves, so here are a few fun facts about oysters that will make you the terror of any beachside trivia group! 

* The word “oyster” was first used in English in the 17th century and comes from Old French “oistre”, which comes from the Latin word “ostreum”, which comes from the Greek word “ostreon”, which means bone.  It was first used in print by Shakespeare, “Why then, the world’s mine oyster, which I, with sword will open”, which coined a common phrase.

* There are many varietals of oysters but two types: 1) true oysters, belonging to the family Ostridae, and 2) pearl oysters which belong to Pteriidae.  Pearl oysters are not edible but true oysters are delicious!

* Oysters are filter feeders and can mitigate pollution by removing excess sediment, algae and nutrients from a body of water.  Their reefs also create a habitat for other marine species.

* While some oysters varietals have two sexes (Olympia and European) their reproductive organs contain both egg and sperm.  They commonly change gender at least once during their lifecycle.

* In the past, people were advised only to eat oysters in months that contain the letter ‘R’, in modern times refrigeration allows us to enjoy oysters year-round!  While it is true that in some areas the texture of oysters change in warmer months, in colder habitats (like Tomales Bay) the changes are seldom noticeable.

* Oysters contain a high proportion of vitamins C, D, B1, B2 and B3; and if you eat at least four per day you will get the recommended daily allowances of calcium, copper, iodine, iron, magnesium, manganese, phosphorus and Zinc.  A half dozen oysters only contain 57 calories and have 6 grams of protein!

* The ancient Romans believed oysters are an aphrodisiac and 18th Century lover Cassanova supposedly ate 50 every morning for breakfast to maintain his virility.  It is actually true that the amino acids produced by oysters and their high levels of zinc can be a factor in increasing sex drive, especially when enjoyed in a waterfront cottage …

* In the 19th century, New York Harbor became the largest source of Oysters in the world, and helped to establish the city’s restaurant trade with their popularity.  Today, Wilapa Bay in Washington State has the highest production in the US.

* Oysters can be prepared many ways, including raw, grilled, fried, baked or sautéed.  My personal favorite is our own Oysters Nickerfeller, the oyster is topped with gruyere cheese, house-made bread crumbs and baked into gooey deliciousness.  It is also commonly kown that Nick’s Cove is home of the original BBQ oyster.

So come take a drive down Highway 1 and check out some of these fascinating creatures at our outdoor Raw Bar with our house-made mignonettes, in the restaurant where we serve them raw or cooked, or perhaps have them delivered for breakfast in one of our cottages (I hear it worked for Cassanova)!

 

 

 

 

 

 

Here at Nick’s Cove, we have found ourselves in the middle of a Tomales heat wave over the last several days.  Anybody who lives more than 5 miles east of Tomales would consider five consecutive days of temperatures in the mid 80’s with a refreshing fog layer rolling in just after sunset just plain pleasant.

Not on our bay.

People are going to extremes to beat the heat.  The local farmers are wearing short sleeved shirts, tourists are driving Highway one with the tops of their rented convertibles down and not wearing a winter coat. The oysters are panting and I recently overheard a local fantasizing about what life would be like with air conditioning in their house.

Personally, I couldn’t offer a better way to cool off than with an ice-cold beverage.  The newest member in our cocktail list family is just that. We are starting with a house-made ginger soda for its known health benefits, a shot of St. George Breaking and Entering Bourbon to soothe the frayed nerves that a heat wave can bring on, and a squeeze of lime just in case scurvy is concern.  There we have it: Horse Feathers. 

What really makes the drink unique is our Ginger Soda. Our house recipe is really pretty simple: fresh ginger, lime zest, lemon grass, agave nectar and a little citric acid. The ginger syrup that these ingredients produce sings summer and refreshing to me and I have found it to be quite a versatile cocktail ingredient.  To make our ginger soda, we just mix one part syrup to two parts club soda.  The ginger soda on its own is a great afternoon cooler that hits the spot without being overly sweet.

Nick’s Cove Ginger Syrup   

In a blender add:

1 1/3 cups water
5 ounces peeled fresh ginger

Puree the Ginger until it’s smooth and transfer to a small non-reactive sauce pan.

Add 1 ½ tablespoons citric acid (commonly found in the canning section of grocery stores)
1/3 cup chopped lemongrass (about one stalk)
Grated zest of 2 limes
1 cup agave nectar

Bring the mixture to a boil and reduce the heat to gentle simmer. Cover and simmer for 30 minutes. Strain the mixture through fine stainer or cheese cloth. Cool and enjoy!