I love the fresh-from-the-Bay-a-few-hundred-feet-away oysters at Tomales Bay Oyster farm in Marshall, about 6 miles North of Point Reyes (both the sweet Golden Nugget and the more briny regular Tomales Bay oysters).
However, I realized I’ve never been a huge fan of Tabasco or soy sauce on oysters (too tart, too thin — I think I want something more buttery and spicy to balance out the brine). So as an experiment I made my own inspired-by-harissa sauce: dried ancho chiles from Tierra Farms (reconstituted in hot water for 10 minutes), pureed with olive oil, a few cloves of garlic, and a little toasted coriander seed. This turned out a thick, slightly spicy, mouth-coating paste that you could dab on the oysters. I declare it a success!
The grilled portabellos turned out well (of course), the baby beets were decent, and the grilled cabbage was… uninspiring.
The Robot Must Eat 
great idea!
i went there last week with a friend who brought some GOAT BUTTER. this, it turns out, was an inspired decision. ever so slightly tart/sour, and with an interesting creamy (as opposed to fatty) texture. we combined a generous dollop of this with some habanero sauce, and the two worked perfectly. try it next time!
Aha, that sounds good as well– I will! If butter is so good on crab and grilled fish, why haven’t I tried it on oysters? For that matter, why doesn’t anyone make fish tacos topped with melted butter? Okay, now this is getting excessive.
YOU TAKE THAT BACK, THERE’S NOTHING EXCESSIVE ABOUT THAT.
by the way that anonymous fellow is me, francisco jesus delatorre, of san francisco, california, USA.