Reminiscing About Pacific Coastal Flavors from Champion Oyster Shucker and Chef Xinh Dwelley
In August 2016, while touring Taylor Shellfish Farms, I had the rare opportunity of being fed by the incomparable Chef Xinh Dwelley at her restaurant Xinh’s Clam & Oyster House in Shelton, Washington, a month before it closed.
Although it was just myself and Marco Pinchot (Taylor’s Director of Brand Marketing at the time) dining that day, Xinh insisted on serving the two of us all of her signature dishes. Xinh’s cuisine is a soulful amalgamation of Vietnamese flavors and Pacific Northwest ingredients. I became immediately obsessed with her crispy geoduck wontons, spicy curried mussels, and famous oyster stew.
As we stuffed our faces, Xinh shared her remarkable story of coming to America from Vietnam as a 19-year-old military bride, winning win five consecutive competitive oyster shucking championship titles, and cooking for some of our greatest food icons, including Julia Childs, Anthony Bourdain, Jon Rowley, and Andrew Zimmer. Getting to dine with Xinh, at Xinh’s, was indeed a once-in-a-lifetime treat.
As we were winding down from the epic lunch, I recall Xinh mentioning that she wanted to write a cookbook. Well, I am thrilled that she was able to turn this dream into reality! As soon as it went on sale through Taylor Shellfish’s website, I went to purchase a copy.
Xinh’s Pacific Coastal Flavors highlights all of her vibrant seafood dishes from that day in 2016 and many more. It also includes lots of helpful tips and tricks about how to handle different kinds of seafood properly. I can’t wait to try making some of these dishes in my kitchen this winter (does anyone know where I can get live geoduck in NYC??). Congratulations Xinh!!
Xinh telling a story about her competitive shucking days as she opens a tray of Totten Inlet oysters with ease.
Xinh’s Oyster “Rockefeller” had just the right amount of smoke, sauce, and cheese. I could’ve had another dozen or so…
In case you’re wondering what geoduck is, here you go! It’s pronounced “gooey-duck.”
Xinh Dwelley and a platter of oysters.
A wall of Xinh’s oyster shucking competition glory.