3:54 pm Daily Log
Anthony and I spent the day talking to head chef’s and restaurant owners in Mount Pleasant about buying my oysters on a regular basis. We went to Red’s Ice House where they go through about 30 bushels a week and talked with Steve; he’s an old friend of mine and he said he’d take 10 or so bushels a week, but he also explained that the guy who has been supplying his oysters is a friend’s husband. I can fully understand the situation and I haven’t pushed him to get any of my oysters. That’s fine with me; I don’t want to take away from another local fisherman who’s got the initiative to market his product. We also talked to Shem Creek Bar and Grill, ART’s Bar and Grill, ABE’s Oyster Bar, Seel’s Fish Camp, The Windjammer, and Morgan Creek Grill; all of them said they’d buy my oysters on a weekly basis. This was exciting because it helped to establish some steady pay throughout the winter. Anthony is the sales and delivery part of the operation, Will does the website stuff, and I dig the oysters…we’re in business.