Customer’s Kelly Bohn, left and Beth Vorsteg eat half a dozen Skipjack oysters at O’Brien’s Oyster Bar and Seafood. The Chesapeake Bay oyster harvest is the best since the 1980s.

How to Make ‘Chesapeake Bay Love Story Sauce' Published May 8, 2017 • Updated on May 8, 2017 at 1:40 pm • Updated on May 8, 2017 at 1:40 pm ...

It's oyster season, and Wendell Haynie, an 11th-generation Virginia waterman, recalls a time when Chesapeake Bay oysters were so plentiful that folks would eat them three to four times a week.