Bespoke Oysters
Chefs work with farmers to grow custom produce, so Jeff Tunks, chef-partner of Washington, D.C.-based Passion Food Hospitality, contracted with a Maryland oyster farmer to produce two bivalves tailored to his salinity preferences. “The Big Daddy was developed to enjoy raw; it’s oversized, buttery and sweet, with a deep cup that holds lots of briny liquor,” Tunks says. It joins Pure Passion on the oyster list at DC Coast, Acadiana and PassionFish.