2 posts tagged with “Tide and Vine Oyster House”

  • Shell Game: How to shuck an oyster like a champ

    This story was originally written for my How-to column in Niagara Life magazine.

    Jonathan Swift said it was a bold man who first ate an oyster.

    It could be argued it was a bolder one who took on that prehistoric-looking shell, seemingly impenetrable when closed.

    To the faint of heart, oysters can be tough to crack, and Mike Langley, owner of the Tide and Vine Oyster Co. has painful tales confirming it. The 2013 Canadian Oyster Shucking champ has suffered a few nicks on his way to becoming the fastest, cleanest shucker in the land. He’s also seen others suffer more serious gashes — even a broken ankle — in their quest for shucking glory.

    Langley’s need for speed while prepping shellfish compelled him and partner Katrina Steeves to host Oyster Fest Niagara every June in Niagara Falls. But done at a slower pace, shucking an oyster doesn’t have to be a blood sport. It’s one of those life skills that’s handy when you want to treat yourself to the delicacy of a fresh, briny mollusk, dazzle friends, or if you find yourself hungry on a desert island.

    We caught up with Langley to walk us through how to shuck an oyster like a champ.

    Continue reading

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    Category How To's


  • Peach Tree
  • Strip Mall Gems: Tide and Vine Oyster House

    Kat Steeves and Mike Langley, owners of the Tide and Vine Oyster House.

    Strip Mall Gems is a series of Eating Niagara, my column that runs in the St. Catharines Standard, Niagara Falls Review and Welland Tribune.

    It’s the kind of foreshadowing you wouldn’t expect of a youth spent eating pizza and hanging out at the local strip mall.

    But regularly sinking his teeth into a slice of Volcano pizza at the corner of Portage and O’Neill in Niagara Falls came full circle for Mike Langley when he and wife Kat Steeves opened Niagara’s first oyster house in his former haunt nearly two years ago.

    Ever since, Tide and Vine has become a favourite meeting place for bivalve-loving locals and tourists — and at the very least, an indication of a future swoon-worthy meal if not a career — with every shell shucked.

    That’s exactly how the couple envisioned it when they opened in 2014.

    Read the rest of the story

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    Category Food Finds