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5 Questions With Chef Kyle Bailey

BY Kristen Schott | September 14, 2018 | Feature Features

The Salt Line's Oyster Wars returns for the second year Sept. 29, and the host culinarian is shelling it out.

The second annual Oyster Wars takes over The Salt Line Sept. 29, bringing with it a lineup of shellish bites from regional culinarians and brews from near and far. Host chef Kyle Bailey will be joined by talents like Spike Gjerde (A Rake’s Progress and Baltimore-based Woodbury Kitchen) and Jamie Bissonnette (of Boston’s Little Donkey and Toro & Coppa). As for the suds, Other Half Brewing Co. of Brooklyn, New York is co-hosting, with sips from Monkish and DC Brau, to name a few. Then there’s the oysters: East Beach Blonde, Harris Creek, War Shore and more. (Shucks!) A portion of the proceeds benefits the Anacostia Riverkeeper. Here, Bailey gets salty. 3PM, tickets $65, 79 Potomac Ave. SE

So, can you shell out a hint on what you’re making?
In addition to the oysters being offered on-site from our eight oyster farm partners, chefs will create seafood tastings. Last year, I featured eel cacciatore and cobia crudo with peaches and ginger sage. I’m looking to up the game this year.

What was the last type of oyster you ate?
Flying Point Oyster from Freeport, Maine.

How do you prefer to eat them?
I eat oysters all sorts of ways. I prefer them raw, but it all depends on the oyster.

Tell us your best tip for shucking an oyster.
Shuck slowly so you don’t get shells inside or pop the bellies. Find the hinge and pop it; make sure you cut the adductor muscle; and flip it over for the presentation side.

And for a pairing, do you like bubbly or beer?
I pair my oysters with everything but love lesser-known ones like sake and Scotch. They’re superpersonal drinks and complement the salinity to create a unique taste.

Photography Courtesy Of: