Slow Food Celebrates Long Island Oysters with Tour and Tasting

Grilled Copps Island Oysters prepared by Chef Matt Storch for guests at the Fork It Over fund-raiser for the Westport Farmers' Market.
Grilled Copps Island Oysters from Norm Bloom and Son prepared by Chef Matt Storch for guests at the 2013 Fork It Over fund-raiser for the Westport Farmers’ Market.

Norm Bloom and Son, Connecticut’s own farmer of the coveted Copps Island Oyster, Norm Bloom & Son, and Slow Food Shoreline will host a celebration of Long Island Oysters, highlighting the rich history of oyster farming on the Long Island Sound and traditional oyster farming methods. The event will be held Saturday, October 3rd 2015 at Norm Bloom and Son’s waterfront facility in Norwalk, Connecticut from 12:00 noon until 4:00 pm.

The celebration will feature a private tour of Norm Bloom and Son’s operations, the largest and last remaining oyster company in Connecticut employing a natural, sustainable yet labor intensive farming  process in the clean, clear waters off the islands just south of Norwalk and Westport, Connecticut. A rare opportunity for participants to meet and directly learn from the oyster farmers, this two-part tour will feature a dock tour explaining the rich local history of oyster farming on Long Island Sound, and an oyster boat trip to the oyster beds for a first-hand experience. The event will conclude with an oyster tasting and pairing. Cost is $40 per person, with proceeds to benefit Slow Food Shoreline. Spaces are limited and tickets can be purchased here.

About Norm Bloom and Son
Norm Bloom and Son is a family-owned, sea farming business that’s been operating for over three generations. Their Copps Island Oysters are sustainably cultivated and are farmed utilizing traditional and time-tested methods. They established and maintain a natural shelling process in an effort to preserve the culture of oysters on the Long Island Sound for generations to come.

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