IN A LEAGUE OF THEIR OWN

From coast to coast, the US boasts an array of world-class food establishments. ADILA MATRA sits down with three culinary experts, including two top-notch chefs and a wine expert, each representing a distinct city, to delve into their culinary expertise and unearth the must-try experiences in their respective regions.

- ADILA MATRA

Perry Raso
FOUNDER AND OWNER, MATUNUCK OYSTER BAR, RHODE ISLAND

PIONEERING AQUACULTURE

IN THE HEART of Rhode Island, Matunuck Oyster Bar is a seafood lover's paradise that serves fresh oysters from Potter Pond, right off the restaurant's patio. Founder and owner of this establishment, Perry Raso was an oyster farmer; he started Matunuck Oyster Farm in 2002, long before sustainability became a buzzword. Over the years, he has witnessed a significant increase in interest and demand for aquaculture, he says.

The farmer-turned-restaurateur emphasises the significance of shellfish farming. "Shellfish eat phytoplankton, increase dissolved oxygen, enhance biodiversity, and provide habitat for other ocean life," he explains. "Aquaculture has become the fastest-growing form of food production worldwide," he adds.

While oysters remain the main crop at Matunuck Oyster Farm, Raso also cultivates hard shell clams and scallops. He also aims to develop techniques for growing sea urchins and locally sourced seaweed.

However, running a farm-to-table restaurant presents its challenges. "One of the biggest challenges is synchronising the harvest times of our crops with the volume of guests coming into the restaurant. This requires us to adjust and change menu items as new crops come in," he says. The customers love the bar for its oysters-especially passion fruit oysters and organic veggie dishes.