Renowned Executive chef Jordan Stilley of City Oyster & Sushi Bar in Delray Beach, FL., is serious about fishing. So serious, in fact, that Smiley – a lifelong avid fisherman is known among his fellow anglers as “the fishing chef.” Stilley’s fishing skills now have caught the attention of Rappahannock Oyster Company which has introduced a new line of oysters, “The Fishing Chef,” that are farmed, harvested, and served exclusively at City Oyster.
Chef Stilley met the Rappahannock Oyster team, which is based in Virginia and harvests its oysters from the Chesapeake Bay and the Rappahannock River, at a food show in Atlanta. Impressed with Stilley’s knowledge in the kitchen and on the water, that “The Fishing Chef” oyster moniker was born.
Stilley has served as a chef with Big Time Restaurant Group for 11 years – six with Rocco’s Tacos and for the past five with City Oyster. A native of Boca Raton and a graduate of Boca Raton High School, Stilley grew up on the water fishing from a young age. He also spent most of life in restaurants, working in his father’s then-Boynton Beach restaurant, Snapper’s Seafood.
“I grew up on the water and have fished regularly since I was 12 years old. Among my best catches was a 100-pound yellowfin tuna, caught in the Bahamas, and a 68-pound wahoo, caught recently just off the Boca Inlet,” Stilley said. “I’ve recently moved to western Hypoluxo with my family and fish for bass and other freshwater fish, but my love is saltwater fishing.
City Oyster & Sushi Bar is known for its fresh seafood and oysters. In addition to “The Fishing Chef,” other featured oysters at the restaurant include:
Barstool Cocktail
This shuck-ready cocktail oyster from Rustico, Prince Edward Island (PEI) offers a clean, crisp, salty yet sweet flavor. Pair with a cheers-worthy craft cocktail like City Oyster’s chilled cucumber martini loaded with Nolet’s gin, simple syrup, and muddled cucumbers, lemon, and lime.
Mamma Mia
Hailing from Canada (eh!), these magnifico oysters combine a nice medium brine with a slightly fruity finish.
Moondancer
These Maine-grown gems start off with a sweet and briny kiss and pair perfectly with a crisp Chardonnay or hoppy IPA.
Black Magic
Like their racy name, these dark, brown-shelled beauties from Thunder Cove, PEI are magically delicious. Seafood connoisseurs tout the mollusk’s plump and crunchy meat, smooth salinity, and vegetal finish.
Fat Dog
These meaty bivalves are prided for their silky sweet flavor and grassy tones and hail from Great Bay, New Hampshire.
Bluepoint
These famous Long Island favorites have graced oyster menus since the early 1800s and are beloved for their mild, subtle salty flavor.
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Photo Credits: In House Creative