April is Oyster Month | Alderbrook Resort & Spa

Close-up of oysters at Alderbrook Resort & Spa

Why is April the BEST Month for Oysters?

April is a special time on the canal — the waters are crisp, the tides are rich with life, and oysters are at their absolute best. Plump, briny, and bursting with flavor, these local delicacies are harvested from the pristine waters of Hood Canal, offering a true taste of the Pacific Northwest.

Join us as we celebrate the season with the freshest oysters, perfectly paired with coastal views and a glass of crisp white wine. Whether enjoyed raw, grilled, or with a squeeze of lemon, there’s no better way to welcome spring.

Come experience the magic of oyster season — nature’s perfect bite, right here at Alderbrook Resort & Spa.

Why is April the BEST Month for Oysters?

April is an exceptional month for oysters because it falls within the prime transitional month of the year. During this time, the water is colder, which slows oyster reproduction and keeps their meat firm, sweet, and briny.

In the spring, Hood Canal’s nutrient-rich waters contribute to oysters developing a balanced flavor profile, with a refreshing mix of minerality and ocean salinity. As the water starts to warm, algae blooms provide natural food for oysters, enhancing their taste without pushing them into spawning mode just yet.

Hood Canal’s unique tidal flows and clean, sheltered waters create an ideal environment for oysters to thrive. By April, they’re plump from winter feeding, and local oyster farms are harvesting some of their best selections.

That's why we "shell"-ebrate the beginning of spring with oysters!

The beige color background used at Alderbrook Resort & Spa

Why is April the BEST Month for Oysters?

That's why we "shell"-ebrate the beginning of spring with oysters!

Cynthia Nims

Joining us on April 3rd & 4th

She will be doing a meet & greet from 5 PM - 6 PM on the 3rd and then another at our Oyster Month lobby activity on the 4th from 1 PM - 2 PM.

We’re thrilled to welcome acclaimed seafood expert and cookbook author Cynthia Nims to help us celebrate Oyster Month!

A lifelong Northwesterner, Cynthia is the author of thirteen cookbooks, including Oysters and Crab, published by Sasquatch Books. She holds the Grand Diplôme d'Études Culinaires from La Varenne Cooking School in France and has contributed to publications including Simply Seafood, Seattle magazine, Cooking Light, Sunset, and the Alaska Airlines in-flight magazine.

Join us as we celebrate one of the Pacific Northwest’s most iconic delicacies—oysters!

Hood Canal oyster being grilled over an open flame, showcasing the vibrant orange sauce and charred grill marks

Complimentary Oysters

Tuesday 5 PM - 6 PM | Fried Oysters in the Drinkery
Wednesday 5 PM - 6 PM | Oyster Shooters in the Drinkery
Thursday 4 PM - 5 PM | Oyster Grill on the Patio