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Terroir & Meroir—Photos from a Kim Crawford Wine and Oyster Pairing

I wanted to share a few photos from a recent assignment in New York City to cover the media event Terroir & Meroir, an exploration of wine and oysters with Kim Crawford winemaker Anthony Walkenhorst. Shucking lessons and pairings by Zadie’s Oyster Room Chef Devon Dearden and Oyster Sommelier Chris Maslowski. I was impressed with the staff (who put up with me shooting in the prep areas and behind the bar) as they cracked and shucked hundreds of oysters for the assembly of writers and reviewers. My favorites were the amazing prepared oysters (see menu below)—which were baked, broiled, fried, and poached—with complex layers of flavors that paired beautifully with the Kim Crawford wines.

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Oyster Sommelier, Christ Maslowski (second from left) and Kim Crawford Winemaker, Anthony Walkenhorst (far right), along with the professional servers at Zadie’s Oyster Room

 

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Oysters from Rhode Island, Maine, Massachusetts, Washington and California, as well as New York

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Broiled Oysters with Sea Lettuce, Soffritto, and Parm

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Fried Oysters with Dulse, Kohlrabi, Garlic, and Lemon

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Crab Cake Sliders with Cucumber and Aioli

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Chef Devon Deardon and his team shucked and prepared a feast of oysters for the pairing

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Poached Oysters with Wakame, Cream, Sherry, and Succotash

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Baked Oysters with Seaweed Butter, Prosciutto Cotto, Egg, and Leeks

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Brown Bread with Anchovy Butter, as well as Smoked Bluefish Paté

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