saltwater_oyster_depot_inverness
Saltwater chef Ryan Cantwell describes the roasted pork loin—the flesh of a hog raised in Inverness—he served on Wednesday.  David Briggs

Diners at Saltwater Oyster Depot last Friday, grazing on delectable plates, might not have know that the man with the sweating forehead and light-wash blue jeans who was shucking the night’s bivalves and arranging them on rock salt also owns the establishment, which this month is celebrating its one-year anniversary. 

Luc Chamberland . . .