Sir, Some Vodka with that Oyster?

My coworkers and I recently attended the First Annual Beer and Oyster Festival in the Sunset Room of the National Harbor. I’m not sure how we found out about this First Annual event, but for a pretty penny, we were entitled to over 60 beers and wines, and over 24,000 oysters.

For any oyster connoisseur, this Festival is utopia. The event boasted over 10 different types of oysters shipped from around the world. I, however, prefer Oysters Rockerfeller, or other grilled varieties, not having the appreciation for raw, which limited my selection to about 1,000 of the 24,000. Thankfully, the additional sliders and shrimp were able to combat the effects of the beer.

Most of the day was rather enjoyable. While gusting outside, the view from the Sunset Room provided a view above the piers jutting out into the water, the sun still high in the blue sky, much to the Sunset Room’s chagrin. The interior layout was similar to a bazaar or marketplace, with vendors formed in a labyrinth guiding the attendees through samples of roasted pecans, beer, shrimp ceviche, beer, gelato, beer and so forth.

The affair became more impish, and I certainly became more whimsical with each additional tasting; until I took umbrage at the Oyster Shooters station. As previously mentioned, I do not run to the front of the line for raw oysters. So what could make a freshly shucked raw oyster with its juice any better? Clearly, vodka, hot sauce, and garlic. None of these variables sound independently enticing, so this power four combination reeked of temptation. I wanted nothing to do with this oyster shooter, but succumbing to employee/employer peer/superior pressure, I stepped to the plate. Needless to say, the look on my face told the entire workforce that my intuition was correct. The sun had officially set on my afternoon.