A special part of our 2016 Down East Food Cruise was the unique opportunity for guests (and us) to chat with aquaculture expert Adam Campbell of North Haven Oyster Co. and to sample some (many) of these delicious Maine oysters. Last year, as an added bonus, schooner chef, Anna Miller, whipped up these dipping sauces, for a whole new level of flavor.
Grapefruit Mignonette
1 tablespoon red wine vinegar
3 tablespoons Fiore grapefruit vinegar
1 tablespoon minced shallot
1/2 teaspoon fresh ground black pepper
1 tablespoon finely chopped fresh grapefruit
Whisk all together and serve over shucked oysters
Asian-Inspired Mignonette
1 teaspoon white miso
4 tablespoons rice vinegar
1 teaspoon brown sugar
1 teaspoon minced fresh ginger
1 tablespoon minced shallot
1/2 teaspoon fresh ground black pepper
1/2 teaspoon sambal olek
1 teaspoon sesame oil
Whisk all together and serve over shucked oysters. Garnish with thinly sliced spring onions