2 days Ago By Eva Wasney
Aaron Crawford has been dreaming of shellfish since culinary school. Specifically, of starting his own travelling oyster bar business. Read this article for free: Already have an account? To continue reading, please subscribe: * Aaron Crawford has been dreaming of shellfish since culinary school.
Specifically, of starting his own travelling oyster bar business. Read unlimited articles for free today: Already have an account? Aaron Crawford has been dreaming of shellfish since culinary school. Specifically, of starting his own travelling oyster bar business.
“I was looking through an old notebook from cooking school and I had this little logo drawn,” Crawford says, pointing to the line art oyster emblazoned on his hat. “I just fell in love with the concept of oysters (but) I didn’t have the skill or experience at the time to actually launch it.” Last spring, more than a decade later, he finally decided to test the waters with Raw Bar Oyster Company, a fresh seafood concept that brings briny morsels to the prairies through pop-up events.
Like most chefs, Crawford got started in the industry as a dishwasher at a local chain restaurant. He moved up the ranks and relocated to attend Humber College in Toronto, working for the likes of celebrity chefs Matty Matheson and Chuck Hughes post-graduation. Crawford returned home in 2016 and landed a sous chef position at St.
Charles Country Club before becoming executive chef at Pine Ridge Golf Club. He now runs the banquet and catering operation at the Leaf. Raw Bar is a passion project.
While sharing his love of shellfish with the public, Crawford has continued to further his expertise through a sommelier-style education program offered by the Oyster Master Guild — a global community for culinary professionals, aquaculture farmers and enthusiasts. “It’s for people that love (oysters) and want to learn more,” says Crawford, who is currently a Level 2 Certified Oyster Specialist. The master guild was founded earlier this year by self-professed “oyster goddess” Julie Qiu and Guinness World Record oyster shucker Patrick McMurray.
The curriculum focuses on proper shucking techniques, preparation, production, flavour profiles and pairings. “North America alone has five different varieties of oysters, and they’re all different, they’re all grown differently and they all have different flavour characteristics,” Crawford says. For Raw Bar, Crawford sources oysters from the east and west coasts of Canada.
Where the mollusks are grown and at what depth has an impact on their “merroir” — an aquatic version of terroir, which describes the environmental factors that affect the taste of wine and other artisanal foodstuffs. His favourite variety is Merasheen Bay oysters, which are harvested from a cove along the northern shore of Newfoundland. “It’s got a super salty punch and it would pair great with beer,” Crawford says while using a small bent knife to break open the hinge of an oyster and disconnect the muscle from the base of the shell.
Through Raw Bar, Crawford aims to educate and entice. He’s coached many-a-patron through their first oyster experience. “It’s always funny when kids come up and are unsure and grab one.
Some of them fall in love with it. Often it’s something they haven’t seen before, and people have misconceptions and preconceived ideas about oysters not being fresh because we’re in the middle of the prairies,” he says. “That’s not necessarily true.
These oysters were harvested last week and this varietal will be good for a month, believe it or not.” The concept has struck a chord locally with sold-out events in Winnipeg, Dauphin and Riding Mountain. Crawford also offers private catering for parties, weddings and corporate events.
Raw Bar serves more than just oysters. The menu also includes a shrimp cocktail, snow crab cluster and a towering seafood platter with the option to add tuna tataki, smoked salmon, lobster and assorted caviar. Oysters are available for $40 a dozen and are served with a red wine mignonette, citrus and Crawford’s own Mad Crab Hot Sauce.
The next Raw Bar event (complete with fiddle jam session) is at Kilter Brewing on Saturday from 1 p.m. to 5 p.
m., followed by a pop-up at Shrugging Doctor Beverage Company on Sept. 27.
Both events are come-and-go, but early bird tickets are available for the latter through Eventbrite and include a seafood sampling and beverage for $65. Find Raw Bar on Instagram ( ) and at for updates. eva.
[email protected] X: @evawasney Eva Wasney has been a reporter with the Arts & Life department since 2019. .
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