Several years ago, I had the good fortune of spending an evening bathed in moonlight, taking in the sound of the sea, the cool winter air, and more than my fair share of fresh shucked oysters and wine. And I won't lie--it's stuck with me. more ›

If you happened to walk by Taylor Shellfish on Capitol Hill last night, you may have noticed an unusual after-hours happening. No, not a line outside a club. What you might have seen is a not-so-slight man holding a club—a crab club, that is. more ›

Summer is here! Time to drink wine, eat well and share in community events with friends. Seattlest hand-picked our favorite events of the week including the South Lake Union Mobile Chowdown, Taylor Shellfish Melrose Market grand opening, wine tasting and learning at Esquin and a screaming deal at Lark. more ›

Get out of your shell. Eat some oysters to help save the bay July 16 at the Bivalve Bash. Held near Bellingham in the midst of the stunning Chuckanut Drive at the Taylor Shellfish Samish Farm, the Bivalve Bash is benefits the Skagit Conservation Education Alliance's clean water education programs. more ›

We're heading into May, the first "non-R" month of the year and so, by folk wisdom, the end of the oyster season. Not so. Oysters are great year-round in the cold-water climate of the Pacific Northwest. (It's those flat-tasting Gulf oysters you've got to watch out for.) But what wine to drink with our succulent local bivalves? more ›

While some have expressed envy over our recent Hawaiian getaway, the jealousy should be directed at locally produced shellfish. It turns out that many Washington clams and oysters receive a tropical vacation all their own. During the winter, Shelton-based Taylor Shellfish sends larval mollusks to NELHA (Natural Energy Laboratory of Hawaii Authority) in Kona, Hawaii. more ›

The Evergreen State College takes great pride in the geoduck. The school has so much admiration for the animal that they made it their mascot and the school's motto, Omnia Extares, (Latin for "let it all hang out") is at least partially intended as a reference to the creature's phallic appearance. Even the school’s alma mater sings the geoduck’s praises. more ›

They call it an Oyster Wine competition; after an elimination round followed by finals in three cities, 10 of the original 130 entries are left standing. It's really more of an oyster promotion, created some years back by seafood marketing guru Jon Rowley for Taylor Shellfish. No matter. The winning wines (5 from Washington, 3 from California, 2 from Oregon) will see an immediate increase in sales at oyster bars around the country. more ›

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