O joy. Mysteriously, your Lost Coast Outpost was again asked to be an official Oyster Fest judge this year. Thus, your correspondent, along with a dozen or so other judges, rose bright and early Saturday and gathered in Mazzotti’s for a grueling morning of being waited on hand and foot with the goal of honoring the oyster chef(s) who most deftly manipulated our tongue bumps. ’Twas rough stuff, man. 

Sadly for you, we didn’t bring enough bivalves to share with the whole class, but if you don’t mind eating with your eyes, scroll down, foodie. Winning chefs will be announced this afternoon at which point we’ll trumpet their triumph here.

(Note: Descriptions provided by festival staff. Oysters were presented to judges without knowledge as to who prepared them. We’ll update this post with that info when it becomes available.)

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Goose Point oyster seasoned with sesame ginger vinaigrette and topped with Hamachi-style salad, masago, green onions and Himalayan salt. 

West Indi-Style Oyster - Island-style hot sauce featuring pineapple, guava mango and bananas with habanero. 

Surf and Turf Oyster on the Half Shell - Grilled oyster for the surf, Kobe beef demi glace for the turf. 

Raw oyster on the half shell with ginger-melon sauce.

Gilled oyster with Diane’s Sweet Heat and Cypress Grove chèvre.

“Japanese Grilled Oyster” 

Thai hot and sour oyster shooter.

Baked Potato Oyster - Pacific oyster with bacon bleu cheese compound butter topped with bacon bits, green onions and crumbled potato chips.

“Lost Riches Under the Sea”

Raw Pacific oyster in a spicy poke sauce with pineapple, cilantro and habanero masago.

Umami Oyster - Barbecued oyster topped with savory cashew-mint butter, fresh lemon and shiso chiffonade.

PREVIOUSLY: Oyster Porn 2013