When crabs settle in for the winter and the temperatures drop, you don’t have to hibernate your thirst for adventure.
The new travel guide, Chesapeake Oyster Lovers’ Handbook, sends you around the Bay to discover destinations for devouring the region’s other favorite catch.
Crabs when it’s hot; oysters when it’s cold ̶ that’s the traditional way of the Bay. But innovative new aquaculture techniques have expanded the growing season, delivering fresh Bay bivalves to restaurants all year round. The steady supply has oyster houses and raw bars popping up around the Chesapeake watershed, ensuring good times and memorable getaways whenever you’re ready to roll.
Imagine bellying up to a bar where shuckers pry open shells and place fresh oysters on a tray laden with ice. Tip back your head, take a slurp and relish the briny taste of the sea.
Chesapeake Oyster Lovers’ Handbook takes you there. It’s your passport to buck-a-shuck happy hours, oyster bar crawls and kitchens that tuck crispy fried oysters inside hot toasted rolls.
Learn more about Chesapeake Oyster Lovers’ Handbook
Contact Susan Elnicki Wade at email@example.com