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@michaelannrowe

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Emmy® Winner
Seafood Expert/ Actress/ Content Creator 🇨🇦🇺🇸
Dame @lesdamesny
Oyster Somm
Author of Seafood Sense @totalfoodservice

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Welcome, Les Dames New York Class of 2026! ✨

We had a memorable evening celebrating our newest members and are thrilled to officially welcome this exceptional group of women into our organization, alongside our returning Dames.

As we celebrate LDNY’s 50th anniversary, the evening also offered a meaningful opportunity to honor the women who have helped shape our organization throughout its history. Past presidents of LDNY were recognized for their leadership, dedication and lasting impact on our community.

A heartfelt thank you to Dames May Matta-Aliah, Vanessa Trost, Alex Ivanac, Jelena Kero and Michael-Ann Rowe, as well as our Membership Committee, Induction Committee, volunteers, sponsors and all the Dames who generously contributed to our raffle giveaway.

@fariyalabdul @tylerballiet @neverbetterheather @sugarhillicecream @sjb712 @stephanie___cho @butfirst_webrunch @jlcohan @vailgrl @amydcurrie @amelie_ds81 @langonewellness @annamandelbaum @lacienegavineyard @ayesha_rare @nicole_papantoniou @eat2explore @iamsprung @jannatamargo @agata.wine.arrow @tosstandpresst @stikxz

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Ok I’m in big! trouble for posting this but I was very late for one of our most important dates the annual @lesdamesny induction of our new class I popped in 15 min at the end and got the Canadian 🇨🇦fishionista 🧜‍♀️ oyster 🦪 expert and expert auctioneer and 👠 helping us raise funds for our non profit empowering women in hospitality over $2mm raised celebrating our 50th anniversary nyc the best and most generous women in food and wine in the world 🌎 founding nyc chapter of our @lesdamesintl . Thanks for letting me in after work ladies my motto always beg forgiveness not permission cheers 🥂#sisterhood ❤️ @elviscostello we ❤️ you see you every! Time nyc🗽cheers

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Golden hour + ice-cold oysters + sailing around NYC. 🗽🌊🦪
Cheat code unlocked. You genuinely can’t beat this setup.

Massive love to the @manhattanbysail squad for setting the perfect scene.

Shuck around and find out—let’s get it! 🤘🏾💨⚡️

#TheWanderingShuckers #SailNYC #NYCViews #OysterFlex #HarborVibes

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I've consider stopping a few times but then something wonderful like this happens! It's such a blessing to learn how my Oyster Art resonates with people.

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Fishionista @michaelannrowe doesn’t play when it comes to Canadian oyster or oyster farm tours.

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Red dirt. Salt air. Oysters for breakfast, lunch, and dinner. 🦪

What an incredible week on PEI celebrating at the 30th annual Shellfish Festival and spending time with the folks working on the farms where it all begins.

Behind the scenes, PEI oysters are up against a disease called MSX. The disease is posing a serious risk to the industry, but the farmers are actively working to find solutions and fighting like hell to protect these oysters that we love so much.

I’ve got a lot to digest, so there’s more on MSX and the future of PEI oysters coming soon in my newsletter (subscribe at the link in my bio).

Until then, I’ll leave you with one big takeaway from this visit:

Islanders are resilient. So are their oysters.

(Also, I desperately need to work on my shucking skills. 💀)

#peiseafood #peishellfish #peioysters #msx #canadianseafood

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Amateurs d’huîtres et de bon vin… celle-ci est pour vous. 🦪🥂

Le 27 septembre, The Oyster Café s’installe au Jardin du Péché pour une soirée unique à la Maison Tait. ✨

🦪 Une douzaine d’huîtres locales par personne
🥂 Accord de vins avec Magnetic Hill Winery
🔪 Dégustation guidée + démonstration d’ouverture
🎶 Musique live avec John McLaren
✨ Guidé par Michael-Ann Rowe, lauréate d’un Emmy® et experte en huîtres

27 septembre | 17 h–19 h | 150 $ | 19+

🎟️ https://www.eventbrite.com/e/the-oyster-cafe-sunny-oyster-social-at-tait-house-garden-tickets-1999787965638?utm_experiment=test_share_listing&aff=ebdsshios

Venez pour les huîtres. Restez pour les secrets.

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Oyster & wine lovers… this one’s for you. 🦪🥂

On September 27, The Oyster Café takes over Le Jardin du Péché for a one-of-a-kind evening at Tait House. ✨

🦪 A dozen local oysters per guest
🥂 Curated wine pairing with Magnetic Hill Winery
🔪 Guided tasting + hands-on shucking
🎶 Live music by John McLaren
✨ Guided by Emmy® Winner & oyster expert Michael-Ann Rowe

September 27 | 5–7 PM | $150 | 19+

🎟️ https://www.eventbrite.com/e/the-oyster-cafe-sunny-oyster-social-at-tait-house-garden-tickets-1999787965638?utm_experiment=test_share_listing&aff=ebdsshios

#shediac #newbrunswick #explorenb #destinationnb #taithouse

Come for the oysters. Stay for the secrets.

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What are scallops supposed to taste like? Sweet, sweet and sweet! And a savor of the ocean they came from.
In my substack article I talk about all this; ‘Dry’ scallop verses a ‘Wet’ scallop, and more.

When scallops are ‘juiced’ or ‘wet’, they have what is called a tripolyphosphate (TPP) solution- a salted water solution- yes a chemical, which also adds weight and gives off more of a salty- not so pleasant taste. You want sweet! What Maine waters gives our scallops.
When cooking a ‘wet’ scallop the result is not the same as a ‘dry’ scallop. It likely won’t brown crisp.
Nowadays the degree in which they add this chemical is greatly played with. Unfortunately.

When buying scallops you can gauge this visually by the color and looking for an indentation or bow out on the sides. Indentation and the color of grayish to pink means they are natural scallops. No chemical. Verses a very white scallop where the sides bow out.
Check out my Substack for more juicy details on the subject of Scallops!
https://substack.com/@seafoodevangelist/note/p-186131170?utm_source=notes-share-action

#workingwaterfront #substack #billgerencer

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I can’t wait until the tell almost ALL 🤣🤣🤣

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Fish Inspection doesn’t stop and start with just eye inspection. Although it’s an indicator sometimes they can get punctured while the rest of the fish shows very fresh indicators.
Here are a few key inspections you can do or ask from your fishmonger:

🐟 1. CHECK THE GILLS 🫣
Lift those gill covers!
Fresh fish should have gills that are bright red to pink and moist, rather than brown, gray or slimy.

🐟 2. CHECK THE FLESH 🤏
Give it a gentle press.
Fresh fish should feel firm and resilient. The flesh should spring back rather than leaving a lasting indentation. The skin should also look moist and vibrant—not dried out or discolored.

🐟 3. CHECK THE EYES 👀
Bright, clear and full-looking is a good sign.
The eyes should look fresh and moist, not cloudy, sunken or dull.

When you know what to look for, you shop with confidence and cooking seafood gets a whole lot easier!
Check out my Seafood Evangelist Substack for insiders on seafood species and more:https://seafoodevangelist.substack.com/

#workingwaterfront #billgerencer #booksigning #seafood

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A Recipe for Good Times! 🥂✨🦪

Take a Wandering Shucker, add freshly shucked birthday girls by @mathesonoyster, and finish it off with a little oyster gin spritz magic from @iscospirits ...

That right there is how you get that instant “WOAH” look across every single guest’s face.

Every. Single. Time. 😲💨

There’s nothing quite like seeing someone’s eyes light up when they realize what they’re tasting—freshly shucked delicious oysters meeting savory, oyster-distilled gin.

Shuck around and find out. 🤘🏾🦪⚡️

Oyster Source in NYC - @greenpointfish 🤘🏾🦪🤘🏾

#TheWanderingShuckers #oysterlovers #shuckaroundandfindout #PrivateEvents #NYCEvents

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Seafood Evangelist Substack is full of information on fish and shellfish species.
Want to know more about the versatility of haddock, how blue mussels grow, oyster farming, scallops, aquaculture and more… it’s all on my Substack, ‘Seafood Evangelist’
Thanks for checking in!
#workingwaterfront #billgerencer #seafood

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