The Portland Phoenix has published an article about my favorite Maine oysters, Winter Points.
Hennessey’s dad and uncle started farming and harvesting oysters in the mid-’90s as a way to help pay the taxes, and, what started as a side business has become a full-time career for Hennessey and his cousin and business partner, Ryan Curran.
Rowan Jacobson, author of A Geography of Oysters, describes Winter Points as “four-inch oysters filled with brine and brothy umami richness. So rich and firm, with a hint of sweetness on the finish” and quotes chef Daniel Boulud who called them “the Burgundy of Oysters”.