Curtis Bashaw, a committee member and hotelier who sells Cape May Salts in three of his restaurants, sees the oysters becoming a tourist attraction. Bashaw said tourists go to the beach in the summer, but during the rest of the year they welcome other things to do, such as visiting wineries and museums. Bashaw envisions a "farm-to-table tour" for the growing oyster industry. Such a tour would start at Rutgers University’s Aquaculture Innovation Center in North Cape May, which last year grew 10 million seed oysters for the industry, and would end at an area oyster bar. In between they would visit Cohen’s facility on Ocean Drive, where a paddlewheel system runs water past the oysters as they grow from 3 millimeters to 1½ inches. Then they go to the tidal flats to double in size before being sold.
/ / Cape May wants oyster firms to flourish