Picture it: Last Thursday eve, the ultra-exclusive 20th floor of the Hotel on Rivington was abuzz with free-flowing rose wine and freshly-shucked oysters. What could possibly be more fitting for the launch celebration of Pearl, an oyster app?
What's so cool about the Pearl app is that it can help shape your repertoire and oyster-ordering experience with an alphabetical catalogue of (oyster) names, plus where they're from, and "laymen" keywords to describe the way they taste. At least for me, oysters are like wine in the fact that they acquire their distinct flavor directly from the environment(s) in which they hail: While I love my West Coast wines (shout out to Napa!), I prefer oysters from the East, due to their brininess and higher salinity content.
With the Pearl app's user-friendly navigation, there are so many fantastic features! A few, for example: You can like/unlike oysters (a great record-keeper for future reference), and find out which varieties your favorite restaurant is shucking that day! How f'ing rad is that??
Pearl wasn't the only company launching a new product at last Thursday's soiree: Kevin Joseph, of NY Oyster Week and the founder of Empire Oyster, and Chef Rob McCue introduced Spirited Pearl, which are beautiful liquor-filled (tequila, vodka, whiskey, etc) spheres used as oyster-topping accoutrements. As you slurp, each "pearl" bursts with the intense flavor of its respective spirit, thus enhancing the mollusk's natural merroir. My favorite? The gin Spirited Pearl (as seen in the photo, below)!
What does the future look like for Pearl? Founder, Sam Asher, sees his company eventually expanding to include a broader range of seafood. And meat! He wants to be able to connect people to the specific foods they are seeking - and help lead the consumer/end-user to restaurants that are proud to feature these unique products in their kitchens! Truly, a symbiotic relationship.
In a world with so many processed and unnatural products in our foods, it is nice to know that there is a focus and a future for oysters - nature's true "farm to table" food. Each mollusk is a precious vessel carrying the flavors of its waters within. I find it incredible that one can experience the flavors of the New Zealand's Kaipara Harbour at a restaurant located merely blocks from their West Village apartment!
Until we eat again,
The Lunch Belle
*This event and article were attended/written by Jean Hsu and edited/formatted by The Lunch Belle