Thursday, July 12 @ 4pm
Hama Hama Oyster Farm is picturesquely nestled in a rugged cove. This is a 5th-generation oyster farm - 150 acres of tideflats run by siblings Adam and Lissa. The beds are located at the mouth of one of the shortest, coldest, and least developed rivers in Washington State. That translates to pure, fresh oysters downstream. Adam and Lissa farm two varieties of oysters (Hama Hamas and Blue Pools) and one variety of clams (Manilas). Chef Jason Stoneburner began his restaurant career at the age of 13 as a burger joint busser. Now he has two restaurants - Stoneburner and Bastille. Bastille has a rooftop garden and beehive, providing ingredients that are served in both restaurants.
* Photo Credit: Neringa Greiciute