Our mission is simple:
To put the Chesapeake Bay oyster back on the map.
With current oyster harvests in the Bay
unable to satisfy worldwide demand, the Virginia oyster
has taken a back seat to more readily-available oyster varieties,
such as those harvested from the Gulf of Mexico and along
the Northeast and West coasts, as well as those imported
from abroad. And so, an entire generation of consumers has
been deprived of enjoying what is arguably the greatest
tasting oyster in the world.
oyster varieties, like Crassostrea gigas and Crassostrea
sikamea (Japanese oysters), now dominate the world
market. France, Australia, New Zealand, even our West Coast,
all depend on a foreign oyster. Efforts are even being made
in the Bay area to introduce the fast-growing Chinese oyster (Crassostrea ariakensis)
to boost lackluster harvest tallies. Loyalty to our native
oyster (Crassostrea virginica) and appreciation
for regional distinction have fallen by the wayside. Effectively,
Bay oysters have gone from being asked for by brand
to being ordered blindly.
Which brings us to our goal: Make Bay oysters
consistently available, allow customers to once again appreciate
the unique flavors of the Chesapeake Bay region, and sit
back as the tide builds. For your part, the next time you
order oysters, order them by name: Rappahannocks, Stingrays,
Snow Hills, Olde Salts. And if the restaurant doesn't serve
them - tell 'em to give us a call. Or
order yours online!
RRO is owned and operated by cousins Ryan
and Travis Croxton, recipients of the 2005
Food & Wine Magazine “Tastemaker's
Award,” given each
year to top young talents who've changed the world of food
and wine by age 35. Look for Ryan and Travis this fall on
the Emmy-nominated, James Beard Award-winning PBS series
Afield, episide "Olde Salts. Young Guns."