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Oyster Cloyster

Modified: Wednesday, Nov 6th, 2013

Chef Garnett Black, above, of Adobe Resort and Restaurant in Yachats displays his white miso fiery pear oyster with pear fennel slaw and gorgonzola sea foam in the Oyster Cloyster competition at the Oregon Coast Aquarium on Saturday evening. Below, Chef Matt Bennett of Sybaris Bistro in Albany works on setting up the display for his smoked and fresh oyster cappuccino. His entry won first place. Ten chefs from around the state participated in the event that drew an estimated 350 people. About 80 volunteers and vendors staffed the event. All proceeds raised benefit the Aquarium Science Program at Oregon Coast Community College and the Oregon Coast Aquarium.

For the complete article see the 11-06-2013 issue.

Click here to purchase an electronic version of the 11-06-2013 paper.

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