The Aunt Dotty is sort of an oyster geek’s oyster. Massachusetts’ Island Creek Oysters grows them off a narrow barrier beach that protects the Duxbury Bay — a small body just north of Plymouth that some characterize as the oyster industry’s “Napa Valley” — from the much larger Cape Cod Bay and Atlantic Ocean beyond it. Island Creek founder Skip Bennett lives in an old beach cabin that his family has owned for generations on Saquish Head, a sandy area off the tip of the barrier, and his crew “hand grows” the Dotties, only pulling about 100 bags each week. Unlike the company’s more popular namesake variety, called Island Creeks, the Aunt Dotty isn’t so easygoing. Both varieties are complex, holding meaty little nuggets that start off briny, but the Island Creek Oysters’ gentle, mossy flavor yields to a buttery, sweet finish. “A bit like a good wine that blooms in your mouth,” says Chris Sherman, the company’s president. Meanwhile, the briny Aunt Dotty holds a mineral punch that throws a bit of a curveball that concludes with a somewhat bitter note. It’s a fascinating progression. “The Island Creeks want to be your friend a little more,” Sherman says. “The Aunt… Read full this story
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