Jon Rowley

  • Blogs

    December 20, 2012

    Look for Gulf Appellation Oysters After the New Year

    Wondering where all the Gulf appellation oysters are this year, after the big to-do over Pepper Grove and Ladies' Pass oysters in 2011? Not to worry, says Jim Gossen of Louisiana Seafood, one of the area's largest oyster suppliers. They're right around the corner. Gossen -- along with noted oyster ... More >>

  • Blogs

    March 3, 2011

    An Oyster by Any Other Name

    Pepper Grove oyster on the half shell at Branch Water Tavern.​At this past weekend's inaugural Foodways Texas symposium, one of the most eagerly anticipated seminars wasn't held in a conference room, and it didn't come with a PowerPoint presentation. Attendees instead slurped down all manner o ... More >>

  • Blogs

    December 18, 2009

    Arguably the Best Oyster in the World

    ​When I compared a Totten Inlet Virginica (left), a Galveston Bay select (middle) and an Apalachicola oyster (right), I had to agree that the Totten Inlet oyster from Washington was the sweetest and saltiest of the three. Jon Rowley, the Washington State seafood marketing guru who masterminded ... More >>

  • Blogs

    June 19, 2009

    Copper River Sockeye and King

    Photo by Robb WalshHudson & Hubbell had some "Wild Alaskan Copper River Salmon" on display in the fish case yesterday. It was selling for $30 a pound. "There is no such thing as Copper River salmon," Jon Rowley wrote back when I asked him how the season was going in Alaska. Instead, there is Copper ... More >>

  • Dining

    February 12, 2009

    Oyster Lovers Unite

    This Valentine's weekend may be your best chance to eat oysters for years to come

  • Blogs

    February 18, 2008

    Sex, Death and Oysters: Bigger Really Is Better

    That's a big one all right. A friend of mine brought me back some huge oysters from Camanada Pass off of Grand Isle, Louisiana, last weekend. These five-and-a-half-inch monsters made quite a mouthful, but they were some of the sweetest oysters I ever put in my mouth. Of course, the winter oyster sea ... More >>