Photo by Corey Miller.
The Tides Inn Fish Hawk Oyster Bar's Baked Rappahannock Oysters “Chesapeake”
Whether lounging on the pool deck, patio, beach, inside at a table, kicking back at the oyster bar or on the newly enhanced boardwalk, Truman Jones, Executive Chef and Director of Food & Beverage at the Tides Inn, says Fish Hawk Oyster Bar can not only accommodate guests but ensure that they’re safe and well fed. “We’re extremely fortunate to have our Fish Hawk Oyster Bar located right on the shore with its own beach and plenty of outdoor dining,” he says with obvious pride. “We have ample space to make sure our seating is adequately spaced apart for any Covid-related restrictions.”
Chef Jones looks forward to summer in the Northern Neck because local farms are in full swing and Chesapeake blue crabs are plentiful. “As long as the food is delicious, the service is friendly, and the company is good, I think any food is fine for outdoor dining,” Jones says. “But at Fish Hawk, we’re all about fun, so we try to serve food that puts a smile on everyone’s face.” In fact, he designs his menu so that everyone can find something they love as well as motivation to come back.
And as if sun, fun, beach, pool, swimming, local beers, craft cocktails, delicious food, great music and freshly shucked oysters aren’t enough, there’s also ice cream. And one more thing. “You’ll probably see an osprey, too,” Jones says of the restaurant’s namesake. Since ospreys are the original fish hawks, nothing could be more fitting.
Original Recipe
Baked Rappahannock Oysters “Chesapeake”
Ingredients:
- 4-6 Tbsp. roasted garlic béchamel sauce
- 6 Rappahannock oysters
- ¼ cup Chesapeake Bay lump crabmeat
- 1 Tbsp. cooked bacon, chopped
- 2 Tbsp. parmesan cheese
- 2 tsp. chopped parsley
Directions:
Step 1: Preheat the oven to 400°
Step 2: Carefully shuck the oysters, and loosen the oyster from the shell, but leave it in the lower shell. Set aside.
Step 3: Mix the crabmeat, chopped bacon, chopped parsley, parmesan cheese, and béchamel sauce in a small bowl.
Step 4: Once mixed, spoon a generous portion on top of each oyster in the shell.
Step 5: Place the oysters on a heat proof pan and bake until you see the sauce bubble and start to turn golden brown; approximately 5-8 minutes.
NOTE: Chef Jones’ roasted garlic béchamel sauce recipe is below. It makes this oyster with crabmeat dish extraordinary!
Roasted Garlic Béchamel Sauce
NOTE: This recipe will make more than needed for the oysters, approximately ½ gallon of sauce.
Ingredients:
- 4 oz. butter
- 1 cup flour
- 1 pt. vegetable stock
- 1.5 pts. cream
- 1 cup roasted garlic puree, approximately 15-20 cloves
- ½ Tbsp. salt
- ¼ tsp. white pepper
- ½ tsp. nutmeg, grated
Directions:
Step 1: Melt the butter in a heavy pot over medium heat until foamy.
Step 2: Add the flour and stir to make a roux. Cook the roux for about 2-3 minutes, then add the stock and cream. Whisk to dissolve the roux into the liquid.
Step 3: Turn up the heat and bring the sauce to a simmer. Add the garlic puree and seasonings and whisk to combine. Simmer this mixture for about 10 minutes.
Step 4: Remove from the heat and when cool, store in an airtight cooler until needed.
480 King Carter Drive, Irvington
