Brendan Parsons is the owner of Blackstone Point Oysters and the Shuck Station Raw Bar in Newcastle, Maine. Following his graduation from the University of Maine, Brendan created Portland’s first ever oyster food cart. In 2016, he launched his oyster farm and opened the Shuck Station in 2017.
Brendan’s oysters are raised in three different sites in the cold, clear waters of the Damariscotta River, giving them a distinctive and well-known Merroir. The oysters are served at his restaurant immediately after harvest, as well as shipped to customers across the country.