Stephanie Piche remembers the first time she slurped a fresh oyster.
“I was about 30 years old, attending a corporate event with my husband. It was in a big city. I want to say it was Toronto with appetizer stations set-up. I ate one and then spent the entire night teaching others how to do it” she reminisces.
The executive chef and owner of Wander Food and Wine on Durham Street said the mollusks became a permanent fixture on the menu just after the pandemic.
“My goal was to bring world foods here. I opted for a taste of the sea with oysters, not knowing how it would go over, and it stuck. The caviar service, not so much,” she joked.
Earlier this month, Wander celebrated its “Oyster Shell-abration,” during which her son Alex Pechkoff, the wine director, easily shucked 400-500 oysters for eager customers.
Patrons were able to indulge in fresh and fried oysters. Oysters baked in bread crumbs, also known as Rockefeller oysters, were also trimmed with bacon, green onion, hot sauce, parsley, spinach and a French liqueur. There were also oyster shooters for the spicy and adventurous types.
Piche believes oysters make the perfect tapas (little bites) appetizer because it pairs so perfectly with many white wines featured in-house.
“The creamy, briney, meaty oysters and the acidity of dry white wines are perfect for eachother,” she said. “Either you want two products to match similar tastes or you contrast the flavours.”
Piche said for the most part, her oyster population comes from Raspberry Point, PEI. Customers who really want to indulge can have them shipped directly to their home by visiting the company site.
“They’re decent-sized oysters. Bigger than a cocktail oyster and smaller than a Malpeque teardrop-style shell, also from the island,” Piche said.
As for the perfect wine pairings, both Piche and Pechkoff gave their favourite picks, which can be tested with a flight of wine or separately on their own. The list includes:
- Paco and Lola Albariño 2019 from Spain
- Classic champagnes
- Savignon blanc from France
- River Loire from New Zealand
- Vinho Verde from Portugal
“You want any white wine made near the ocean to cool it as it has the perfect acidity,” sid Piche.
She suggests customers avoid oaky chardonnays that will often overpower the taste of the sea.
The oysters are also paired with horseradish or a mignonette sauce that is made at Wander. It’s a combination of finely minced shallot, red wine vinegar and black pepper with lemon.
The Wander staff has big plans for the sunny season. They will be rolling out a new patio, umbrella and pergola system.
Inspired by a recent trip to Spain, the marble window ledge outside will function as a bar for people who want to come for a drink, but stay outside in the sunshine.
Pintxos small portion appetizer nights will return, along with Tasting Room Thursdays, featuring Ontario wines and live music.
Plus, they are excited about a new season of theatre with the YES Refettorio downtown.
In the meantime, Wander will continue with oysters on the menu because, just like the mother-son duo running the place, they truly are the perfect pairing.
Wander Food and Wine is 112 Durham Street. You can also follow them on social media.
To plan your next visit or subscribe to the event calendar, visit WanderFoodandWine.ca.
Anastasia Rioux is a writer in Greater Sudbury. Let’s Eat! is made possible by our Community Leaders Program.
