Elliott’s 19th Annual Oyster New Year

Ah, November … a time for the veggie gardens to go (somewhat) dormant and the hops and grapes have all been harvested. However, this being the cycle of life and all, this time of year another harvest takes place: that of shellfish in Puget Sound.

That’s right, dear hedonists: it’s shellfish season. And Elliott’s Oyster House – with it’s tagline of “Where Seattle goes for seafood.” – is currently enjoying its 19th Annual Ocean Harvest Festival.

From October 1st through November 13th, Elliott’s is enjoying 44 days of festivities, which culminates in its Oyster New Year Bash on Saturday, November 12th, 2011 from 4:00 p.m. until 9:00 p.m.

At this event alone, over 30 varieties of oysters will be featured (when your Hedonista attended a Slurp Up!/Tweet Up media preview late last month (#ONY), I was told there would be a total 33 oyster varieties and 37,000 oysters on a 90-foot-long oyster bar will be featured). There will also be a fresh seafood buffet, local microbrews and  wine from over 40 wineries (now that the harvests are done), as well as live music.

The offerings I sampled at the preview were, overall, lovely – Chef Robert Spaulding did not disappoint. That and it was very hedonistic to have all of this seafood in one place, and the guests at this event only experienced a small sampling of what’s to come November 12th.

But the draw doesn’t stop there, for this event has a focus on sustainability:

- The offerings are truly “Farm to Table” – the oyster growers will bring and shuck their own oysters!

- Cedar Grove Composting, a leading organic recycling company in the Pacific Northwest, will supply and staff stations to compost oyster shells and food products. Water bottles will also be recycled.

- Beer will be  served up in compostable glassware made from plant materials, while the wine will be served in traditional (reusable) glassware.

- Boyd Coffee Company will use compostable cups to serve its coffee.

- Utensils and plates are reusable (not disposable).

- Sustainable bamboo plates as well as wood oyster forks are both compostable.

VIP tickets (which get you into a Champagne Reception from 4:00 p.m. to 5:00 p.m.) cost $125, while regular tickets (which get you in from 5:00 p.m. on) cost $90. This event – quite fittingly – benefits the Puget Sound Restoration Fund (PSRF). Specifically, it helps fund this organization’s Henderson Inlet Community Shellfish project, which today allows for oysters in the inlet to be harvested once again. (Historically, Henderson Inlet was one of the most productive shellfish growing regions in South Puget Sound until an increase in population size and the corresponding pollution both took their toll on the tidelands and resulted in closure of the oyster harvest in the inlet for a time.)

If you’re so inclined, you can follow Elliott’s on Facebook and Twitter (@ ElliottsSeattle), too.

Note: In order to comply with FTC Act 16 C.F.R. 255, Heed the Hedonist would like to disclose that it does receive media “comps” and/or media discounts – but not in exchange for favorable coverage, or for withholding unfavorable overage, of the given venue/meal/performance/product/service.