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Doug Ankersen's Isle Dauphine Oysters Feature the Waters in Which They're Raised, Lots of Hard Work, and Doug's Engineering Sensibilities
10/07/2024
Doug Ankersen's Isle Dauphine Oysters Feature the Waters in Which They're Raised, Lots of Hard Work, and Doug's Engineering Sensibilities
The was born out of Doug's passion for process, the coastal waters, and Doug's fondness for oysters. A trained engineer, Doug has now created a predictable product that's ready for the big time. That's a part of his pitch when he enters restaurants in Nashville, Birmingham, Atlanta, and New Orleans - they can count on his oysters tasting good all the time and always being available. He's not worried about storms, about too much fresh water, about any of the variables that smaller, less sophisticated farmed oysters companies struggle with. Doug is now spreading the word and one of the markets he's targeting the most right now is his own home town of Mobile, Alabama where about a dozen farmed oyster companies operate yet, strangely, few restaurants offer them on the menu. Show Sponsors: Find Cam Marston's book - What Works: The Ten Best Ideas from the First Two-Hundred Episodes on . To get the Cam's "Here's What's Cool" list each week and a Free Chapter of What Works, Last - The best daily news newsletter I've found is Morning Brew. I've read it every morning for years. Good content written with a dash of snark. .
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