Julie Adams, a restaurateur for 25 years, is the former owner of two highly successful mid-coast Maine restaurants. Endorsed by the late Julia Child, Julie is known for her eclectic menus incorporating a classical preparation. Her restaurants frequently drew interest from Boston and New York. In describing her talent: “when working with such high standards, you become obsessed with perfection” (The Boston Globe - June 22, 2005) Currently we are fortunate to have Julie onboard with us as Field Operations Manager for both the Dodge Cove as well as Muscongus Bay operations.
 

 

Dodge Cove Marine Farm is the oldest surviving oyster farm in Maine. Incorporated in 1977, Dodge Cove began the business of farm raised oyster cultivation in the Damariscotta River using hatchery produced oyster seed and modern growing and harvesting techniques. Painstakingly hand-crafted for your pleasure, we carry on the Dodge Cove tradition of more than 30 years. Of our Dodge Cove oyster it is said “knocking back a Dodge Cove was like diving headfirst into the ocean and being walloped by a wave – a bracing, briny shot of the chilly Atlantic, backed by a captivating sweetness” . (Travel and Leisure Magazine)
 

 

Muscongus Bay began life in earnest primarily as a hatchery, supplying fast growing quality shellfish seed to our friends in the industry from Maine and all along the eastern seaboard to Florida. Incorporated in 1999, Muscongus Bay is now the largest hatchery in New England and continues to provide seedstock to growers. Quietly gaining popularity are our Wawenauk oysters, cultivated and harvested in the Damariscotta River. Of the Wawenauk it is said “perfectly sized, elegant and succulent, these individuals reflect the flavors and character of the Maine Coast. The essence is rich and natural. The texture is firm yet supple. The taste is a romance of sweet and salty. The experience is unforgettable”.
 

Together, our sister companies are the largest producer of half-shell market oysters in the state. All while retaining the hand-crafted, hand-selected qualities you have continued to appreciate in our oysters. Packed fresh every day, you may continue to find our oysters from King Eiders Pub in Damariscotta to Anthony’s Pier 4 in Boston to Old Ebbitt Grill in D.C.