Direct to Chef

We launched our Direct to Chef Program to make sure that the cooks and customers who share our passion have direct and timely access to us and to our product. Our goal is to put the best oysters and clams into the most skilled hands.

Overnight delivery and immediate feedback lead to better product quality, and stronger farm-chef relationships lead to better staff education and better customer service. Plus, selling to people who share our stoke for bivalves fuels our fire and keeps us smiling when we’re picking and packing late into the wee hours of a mid-winter low tide.

Please contact our sales team at for more information.

We welcome chefs to come learn more about our farm. Left, Joshua McFadden from Portland's Ava Genes on a winter low tide. Right, Seattle chef Renee Erickson.