I popped the sushi oyster roll into my mouth.

I was intrigued first by the textures — rice, fried oyster, red pepper, romaine lettuce and cucumber — and then the flavors kicked in.

I went for a second roll, this time dipped in a mixture of wasabi, cocktail sauce and grape.

It was sweet, sour, spicy ... a flavor-induced eye roll followed.

This tasty sushi morsel, by Sushi Chef Harrison Maurj, will be available at Mine Oyster's “On the Move” oyster dinner on Saturday, Aug. 16, from 6 to 9 p.m. 

 What can be expected at this event, essentially a wine tasting with oysters, was best expressed by Rowan Jacobsen from his "A Geography of Oysters”:

"Spectacular oyster-wine combos do exist, and when the two click, your soul throbs with pleasure."

This third annual celebration of the oyster begins downstairs at Mine Oyster on Boothbay Harbor’s Pier 1 with succulent, fresh, sea-kissed oysters, champagne and sake, during a meet and greet with foodie author and oyster connoisseur Rowan Jacobsen. Expect Glidden Point, Ebenecook and Pemaquid oysters, the oyster sushi roll, sauces (for the not-so-purist oyster fans) and oyster dips.

Then it's up to the Whiskey Room for the Glidden Point Oyster Feast. There, oyster lovers will sample some of this Edgecomb-based, world-renowned oyster company's delectables. Jacobsen will taste test each of Glidden's offerings and render his flavor profile and suggestions for accompanying wine or beer.

Everyone will be moving on to Mine Oyster's main bar from 7 to 7:30 p.m. for oyster shooters and martinis, and cooking demonstrations, including one by Ralph Smith poaching and steaming oysters with seawater that has been through the desalination process, and other liquids. The main bar is also where a Skype visit with Brent Penkau, the oyster man of Canada, will telling a salty tale or two.

Temptation will call from the dance floor area where more oysters, salmon, ceviche and non-seafood selections, will be artfully displayed by Chef Steve Richards on mirrors. Wines offered here: Sauvignon Blanc: JF Merriau, Loire Valley, France and Oyster Bay, Marlborough, New Zealand.

In the main dining room, a sit down meal will include a quartet of baked oysters — attendees will vote on which is the best and that oyster will be on the 2015 menu — and tournedo of beef with oyster newburg. And for dessert, there will be candied oysters served with sweet, sparkling wine.

Tickets for this oyster event are $75 per person, reservations required, and are available at Mine Oyster.

Mine Oyster is located at 16 Wharf Street (Pier 1) in Boothbay Harbor.

For more information, visit www.mineoyster.net or call 207-633-6616.