Featured Seafood :: Hama Hama Oyster at Friday Night Welcome Reception

The Robbins family founded Hama Hama Oyster Company in 1922, out on the eastern slopes of the Olympic Mountains. Hugging the coast, this family farm grows and sells Christmas trees, grass-fed beef along with their noteworthy bivalves which receive national recognition from food lovers everywhere. 

Hama Hama has been putting Northwest oysters on the map for generations (now helmed by president Kendra Robbins, with Lissa James Monberg and Adam James managing the shellfish business) and counts major accounts in Boston, New York City and San Francisco among its clients. Half of its harvest is shipped to high-end restaurants, such as Meritage in St. Paul, and Le Bernardin and the Grand Central Oyster Bar in Manhattan. Its Blue Pool oyster was featured in Bon Appétit last year as one of the “Nine Oysters You Need to Know Now,” and the Hama Hama oyster farm will soon be spotlighted on National Geographic Wild’s show Jobs That Bite. This year, they added some new projects to the line up - an oyster shucking/tasting/cooking classes, timber tasting huts on the Lilliwaup farm (that allow for sheltered beachfront dining of just-shucked oysters and bowls for steamed clams from the retail store) and spring harvest events during which people can harvest, shuck and gorge themselves on the bounty of the Hamma Hamma tide flats.

We are thrilled to have these notable oysters at our Friday Night Welcome Reception. Be sure to stop by and taste their unique northwest brininess after checking in for the conference. And for anyone who can't wait, you can order a dozen to shuck at home direct from Hama Hama.