Most Virginians don�t realize that in the 19th century,
prospectors panned for gold in the upper reaches of the Rappahannock River.
Today, there�s still gold in the
Rappahan�nock
in the form of the best-tasting oysters in the
world. Raw, fried, or otherwise, there�s nothing more satisfying than the
sweet, briny goodness of a Virginia oyster prepared correctly.
In my travels over the back roads and waterways of
Virginia, I�m in a constant quest for the best of the best. It�s this search
that led me to the oyster-tasting room of Merroir, a quaint little hut along
Locklies Creek, near Topping, Va., at Rappahannock River Oysters, LLC.
According to Pete Woods, the
oyster master at Merroir, the name is derived from the French word terroir,
which means the essence of land. In gourmet terms, it denotes the unique
characteristics imparted to food by the soil and climate in which it�s
grown. The French word for sea is mer, which led to the hybrid name Merroir.
The oysters used by Merrior are grown by the Rappahannock River Oyster
Company, harvested and delivered fresh to the able hands of Pete Woods. The
French derivation is especially appropriate, since the French pioneered the
marketing of oysters as luxury products.
Pete told me that you can tell by its taste where an
oyster is harvested: the saltier the water of origin, the more intense the
oyster�s
flavor. Merroir offers three varieties of oysters �
Rappahannocks, Stingrays, and Olde Salts. Rappahannocks are grown upriver
where the water is less salty, producing a sweet, buttery, full-bodied
flavor. The Stingray oyster is nearer the bay and has a saltier taste. And
the oysters with the most intense flavor are the Olde Salts. I ordered three
raw oysters �- a Rappahannock, a Stingray, and an Olde Salt � to try to
identify each by its flavor. With the first taste, I was reminded how much
better fresh oysters are when consumed at water�s edge. And Pete was right �
you CAN tell the difference in taste between the three types, and I was
proud that I could identify those differences! I preferred the more intense
flavor of the Olde Salt oysters.
Research is hard work and requires proper nourishment, so
I looked for other ways to enjoy more oysters. I asked Nikita, my server, to
bring me several roasted oysters, some barbecued oysters, and a bowl of Lamb
and Clam Stew. While I enjoyed the raw oysters best, the other oyster
preparations were also a treat. The roasted oysters were cooked just to the
point where the edges of the mantles curled. I am often reminded that in
preparing oysters, simple is always best. However � a hint of spice also
works. The barbecued oysters were flavored with a splash of Rodney Scott�s
famous barbecue sauce. My final gourmet adventure of the day was a bowl of
lamb and clam chowder � ground lamb and fresh clams in a rich, spicy broth.
As Emeril would say, it has a little heat; but what a great way to end my
oyster fantasy trip!
Merroir diners can also select from a variety of dishes
such as crab cakes, rockfish, pork shank, lamb chops, oyster chowder,
Oysters Rockefeller, and an interesting concoction called the Stuffin�
Muffin. A Stuffin� Muffin consists of oyster stuffing formed into a cake and
grilled to a golden brown � an intriguing dish with a delicious aroma.
If you�ve read my dining adventures before, you know I
believe a good restaurant doesn�t have to be fancy, but should have good
food, good atmosphere, and good service. The atmosphere should complement
the surroundings. Good atmosphere in Switzerland might be a Swiss chalet; in
Paris, a sidewalk caf�. While Merroir�s interior is simple, it complements
the natural beauty of one of God�s prettiest places on earth. So on my next
visit to Merroir, I plan to sit at one of the outside picnic tables and
order a dozen of the Olde Salts, a Stuffin� Muffin, and one of the fine
brews or wines and enjoy the picturesque scenery.
Merroir is only part of the Rappahannock River Oyster
Company�s operations. The business dates to 1899, when 24-year-old James
Croxton purchased five acres of leased river bottom to harvest oysters in an
attempt to supplement his farm income. In the ensuing years, he and other
local oystermen helped to make the Chesa�peake Bay oyster the most prized
oyster in the world.
In recent years, demand for Chesapeake Bay oysters has
declined because of dwindling native stocks, resulting in shipments of
oysters harvested overseas. Cousins Ryan and Travis Croxton, descendants of
James Croxton, hope to improve the quality and quantity of Bay oysters.
Their ultimate goal is to help make these home-grown oysters consistently
available and allow customers to once again appreciate the unique flavors
that can only be found in the briny waters of the Chesapeake Bay.
Recommendations are Appreciated!
A special thanks to Lynn
Maloney, who suggested that I try Merroir for its delectable oysters. A
visit to this creekside nugget would be a great addition to your 2012 to-do
list! In this year�s travels, I�d like to find a restaurant that offers
exceptional old-fashioned country cooking. Help me out by emailing me at
[email protected] with your favorite spot for down-home dining. Happy
New Year and bon appetit!
