John Finger, Terry Sawyer and Michael Watchorn founded Hog Island Oyster Co. in 1983 along Tomales Bay, about an hour north of San Francisco. Since then, the trio has increased the size of their oyster farm from 10 to 160 acres and boosted their production to 3 million oysters a year. In 2004, since not everybody likes to drive the nausea-inducing stretch of Highway 1 to reach Tomales Bay, they opened an oyster bar at the Ferry Building. It’s not plucking and shucking right from the oyster beds, but it’s pretty damn close, since the bivalves are harvested daily and driven right to the Ferry Building.
Picnic tables line the outside of the Ferry Building, overlooking the bay, but it was blindingly sunny, so we sat indoors. Not that we suffered.
My dad isn’t much of an oyster fan, so he opted for a bowl of cooked-to-order clam chowder.
Hog Island offered three other varieties of oysters, but Jane and I stuck with the two varieties from Tomales Bay.
Hog Island has built an oyster oasis that warrants big demand at the Ferry Building.