THOM 13 | Fall / Winter 2019
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Foodie<br />
Get a Taste for<br />
Pelican Oyster Co.’s<br />
Salty Birds:<br />
Chop House<br />
on the Bricks<br />
123 N. Broad Street<br />
Thomasville<br />
Cypress Restaurant<br />
320 E. Tennessee Street<br />
Tallahassee<br />
The Hawthorn<br />
Bistro & Bakery<br />
<strong>13</strong>07 N. Monroe Street<br />
Tallahassee<br />
Il Lusso<br />
201 E. Park Avenue<br />
Tallahassee<br />
Sage Restaurant<br />
3534 Maclay Blvd. South<br />
Tallahassee<br />
R Is for ‘Refrigerator’<br />
As of this writing, Cainnon planned to plant<br />
400,000 seed oysters this past summer. Some will<br />
be ready to harvest in six months; others can<br />
take up to 14 months. He’s keeping his fingers<br />
crossed that no tropical storms come along.<br />
In the meantime he’s getting the names Salty<br />
Birds and Pelican Oyster Co. out into the foodie<br />
universe, shucking oysters at a variety of<br />
events from book signings to store receptions.<br />
Over the summer he participated in a series<br />
of high-end dinners in Apalachicola called<br />
Sundown Socials.<br />
“It was cool to get to take my oysters<br />
to Apalachicola, my Mecca of oysters,”<br />
Cainnon says.<br />
Oh, and he has a message for people<br />
who still adhere to the adage that oysters<br />
shouldn’t be eaten in months without<br />
an r: May, June, July and August.<br />
“There is an r,” he says. “It’s refrigeration.”<br />
Pelican Oyster Co.<br />
pelicanoyster.com<br />
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