Tomales Bay Bounty

A summertime feast from Hog Island Oyster Farm

Tomales Bay Bounty
Hog Island's grilled Sweetwater oysters with peach barbecue sauce and grilled Frog Hollow peaches (Alanna Hale)
From the Jul 31, 2015, issue

This menu by Christopher Laramie, executive chef at Hog Island Oyster Co.'s San Francisco bar, shares a few of Hog Island's crowd-pleasing seasonal recipes that are casual, easy to prepare and perfect for summer entertaining. Wine Spectator's Aaron Romano writes.

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