Tag Archives: oysters

He Ro had never seen an oyster. Now the refugee is Kimball House’s most talented shucker.

Source: Atlanta Magazine

He RoPhotograph by Andrew Thomas Lee At lunchtime, two days before Hurricane Irma’s 35-mile-per-hour winds would slam into Atlanta and leave 1.5 million Georgians without power, He Ro isn’t concerned about his apartment in Clarkston. “There’s not a lot to lose,” he says of his meager possessions, picking arugula leaves out of his chicken sandwich and eating them, one by one, before pecking at the rest. He’s less relaxed when the conversation turns to how Kimball House might fare in the storm. The Decatur restaurant is where the 24-year-old spends much of his time, shucking around 400 oysters per night ...

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Taste oysters from all over the South this weekend—and help Georgia’s local industry

Source: Atlanta Magazine

At the Landlocked Oyster Fest and Benefit this Sunday, you can try oysters from 19 different farmers, 15 of whom produce in the Southeast. Georgia oyster farmers take up just two slots on that list—most come from the Carolinas, Alabama, and Florida—but that may change very soon. “In the next five to seven years, we want to help increase in-state growers to about 50,” says Tom Bliss, director of the University of Georgia’s Shellfish Research Laboratory in Savannah. Sunday’s event is the first of its kind put on by Oyster South, a nonprofit dedicated to encouraging oyster farming throughout the ...

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The Oysters at Pinefish Might Be Raw, But They’re Actually Baked

Source: Philadelphia Magazine » Foobooz

There are people out there who love oysters and there are people out there who hate oysters. For a bivalve, they’re very divisive. Everyone has an opinion and not many people fall in the middle of the spectrum. Peter Dissin? He loves oysters. And at his seafood restaurant, Pinefish, he’s showing his love with a brand…

The post The Oysters at Pinefish Might Be Raw, But They’re Actually Baked appeared first on Philadelphia Magazine.

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7 Fun Food Events Around DC This Weekend

Source: Washingtonian Food

Declaration and DC Brau are joining forces this Thursday, October 19 for a fall beer dinner. The event (7 to 10 PM) features a four-course menu from head chef Demetrio Zavala and beer pairings of course. Dishes include local fall greens, pastrami-rubbed dry-aged beef, and poached Alaskan halibut. Both the chef and a representative from DC Brau will […]

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Oyster Ice Cream Is Either the Grossest or Best Thing Ever

Source: Philadelphia Magazine » Foobooz

We hardly need an excuse to hang out in the beautiful dining room at Oyster House, leisurely devouring those fresh, briny snacks from the sea. But this Saturday, shellfish fans will have the chance to try some extra-special oysters: the master shuckers will be featuring only varieties of locally farmed oysters and clams — six varieties…

The post Oyster Ice Cream Is Either the Grossest or Best Thing Ever appeared first on Philadelphia Magazine.

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It’s official: Kimball House team will open a casual seafood restaurant at Krog Street Market

Source: Atlanta Magazine

The former Luminary spacePhoto by Renee Brock. Kimball House owners Matt Christison, Miles Macquarrie, Bryan Rackley, and Jesse Smith have confirmed they signed a lease to take over the former Luminary space at Krog Street Market, where they will open a yet-to-be-named seafood restaurant and bar. “We are super excited to have one of Atlanta and the Southeast’s most talented restaurant and bar groups join the Krog Street Market lineup,” says Merritt Lancaster of Paces Properties, the current owner of Krog Street Market. “We are looking forward to an innovative new concept to round out our anchor tenants.” The food ...

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Why Rappahannock Is Shipping Chesapeake Oysters to China

Source: Washingtonian Food

Rappahannock Oyster Company’s Olde Salts and Stingrays are all over DC-area restaurant menus. Lesser known is that their Chesapeake Bay bivalves have been showing up at swanky hotel buffets in Hong Kong for more than a decade. Now that they’ve tested out the logistics, the Virginia-based seafood company is looking to work with bigger distributors […]

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Philly Chefs Want to Serve You Beef From Potato Chip-Eating Cows

Free for the cows anyway… // Photo via Facebook

Happy Monday, everyone. Glad to see you made it through the weekend in one piece. If you’ve found your way here this morning, it’s probably because you’re looking for the world’s best mai tai, the world’s first oyster vending machine or the world’s scariest new (food-based) A.I..

Or maybe you’re just wondering about those potato chip-fed cows right here in Pennsylvania which local chefs are going nuts over? Yeah, I thought it might be that.

Read on, my friends…

Apparently, cows love Herr’s potato chips, too

Herr’s (yes, the local potato chip company) has had some farmland and some cattle for years. They’ve got about 1,000 acres in Eastern PA, and they use it for raising cows. Not too weird, right? But it’s what they feed the cows that matters — their steady diet of potato peels, over-baked pretzels and too-small chips. They call it “Steer party mix” and, apparently, such a diet makes the beef from these cows taste just delightful. So much so that certain local chefs are now purchasing it for themselves. The good folks over at Food & Wine have the details on these party cows, and you can read about it right here.

The world’s best mai tai is served in a bank in Hawaii

Well, not really a bank. But in a bar in a bank building in downtown Oahu called Bar Leather Apron. And it really is the world’s best mai tai because the guy who makes it, Art Deacons, is a bartender at Bar Leather Apron and he recently won the World’s Best Mai Tai competition with the drink he serves there. Anyway, it’s a weird and interesting story, and if you happen to be heading to Hawaii anytime soon, you should check this place out and then tell me all about it.

Would you eat an oyster from a vending machine?

Because the French? Apparently they love the idea of eating oysters from a vending machine. The upside is, they’ll only cost you about $8 per dozen. The downside? You have to shuck them yourself. But apparently the French never go anywhere without a shucking knife tucked in their belt, so that’s cool.

Skynet loves your food Instagrams

Computer scientists at M.I.T. are creating an artificial neural network designed to derive recipes from looking at food photos. Because you people take SO MANY GODDAMN PICTURES OF YOUR FOOD these days, the data sets they’re working with are huge and the program is learning fast. Does anyone else out there think that, at this point, computer scientists are just in a race to develop the single most ironic way for an A.I. to arise and murder us all? Because I do. We are the engineers of our own fate. And we will be doomed by our love of unicorn frappucinos and chocolate lava cake.

Oh, and here’s a crocodile-vs-shark fight for you

Everything that happens in Australia is insane. This is no different. The video begins with someone feeding a fish to a crocodile. Then a shark shows up. Then it’s Thunderdome time.

The post Philly Chefs Want to Serve You Beef From Potato Chip-Eating Cows appeared first on Philadelphia Magazine.

10 Fun Food Events Around DC This Weekend

Source: Washingtonian Food

In case you haven’t had enough pink wine this summer, the Yard at the Ritz-Carlton Georgetown just rolled out its “Rosé All Day” menu for the month of August. As the name says, the lineup includes a large selection of rosé wines and rosé cocktails, available around the clock. Highlights from the cocktail offerings include […]

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Here’s what Linton Hopkins will serve at C. Ellet’s steakhouse

Source: Atlanta Magazine

The 64-ounce Tomahawk steak at C. Ellet’s steakhousePhotograph by Andrew Thomas Lee Linton Hopkins (Restaurant Eugene, Holeman and Finch) will open his steakhouse, C. Ellet’s, at the Battery Atlanta at SunTrust Park later this month. The restaurant is named for Hopkins’s great-grandfather, Charles Ellet, Jr., who worked as a a U.S. Army Corps engineer building bridges connecting the Southeast. (Ellett fought with the Union Navy and ultimately lost his life in the Battle of Memphis.) Hopkins has put together a team of heavy hitters to run the place: He plucked chef Damon Wise from New York City’s Maison Premiere and Sauvage, ...

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Grand Banks Team Debuts Two New Oyster Bars for New York

Source: Grub Street NY

Good news for fans of the excellent, perpetually crowded Grand Banks (which, even on a recent Monday at 4 p.m., was slammed): The team behind the blockbuster oyster-bar-on-a-boat have two new projects opening that promise to retain all the charm of the original.

First up is Island Oyster

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Fond Offers Ridiculous Deal on Oysters and Rosé Every Tuesday

Source: Philadelphia Magazine » Foobooz

Got rosé taste but an André budget? Get yourself to East Passyunk for tomorrow evening. The French-focused Fond is offering a can’t-miss deal at their bar: Every Tuesday, $10 gets you a glass of rosé and a half-dozen fresh-shucked oysters.

Fond Offers Ridiculous Deal on Oysters and Rosé Every Tuesday

Neighbor Joncarl Lachman running to embrace this sweet, sweet deal

This being Fond, they’re busting out the good stuff: The featured vino is a La Perrier sparkling rose, and the bivalves are sweet, deep-cupped WiAnno oysters from Massachusetts, sustainably farmed on Cape Cod.

Score this excellent deal on Tuesdays at Fond (at the bar only) all night long.

Fond [Foobooz]

...

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What’s on the menu at Mary Hoopa’s House of Fried Chicken & Oysters

Source: Atlanta Magazine

Heritage minute chop with celery root, celery, curd, and fried eggPhoto by Mia Yakel One Eared Stag’s Robert Phalen is opening a new restaurant in East Lake this summer. Called Mary Hoopa’s House of Fried Chicken & Oysters, it will be a casual Southern spot inspired by the former cook and nanny of Phalen’s mother-in-law, whose fried chicken recipe Phalen adopted. Located at 2371 Hosea L. Williams Drive, the restaurant will serve dinner and weekend brunch, with chef Neal Bukiet leading the kitchen and Mikey Kilbourne serving as beverage director. Menu items will include a fried chicken sandwich with honey, pickles, ...

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What’s on the menu at Mary Hoopa’s House of Fried Chicken & Oysters

Source: Atlanta Magazine

Heritage minute chop with celery root, celery, curd, and fried eggPhoto by Mia Yakel One Eared Stag’s Robert Phalen is opening a new restaurant in East Lake this spring. Called Mary Hoopa’s House of Fried Chicken & Oysters, it will be a casual Southern spot inspired by the former cook and nanny of Phalen’s mother-in-law, whose fried chicken recipe Phalen adopted. Located at 2371 Hosea L. Williams Drive, the restaurant will serve dinner and weekend brunch, with chef Neal Bukiet leading the kitchen and Mikey Kilbourne serving as beverage director. Menu items will include a fried chicken sandwich with honey, pickles, ...

Read full article >>

Restaurant Review: They May Be Bars, but Don’t Tell the Chefs

Source: NY Times Food

Karasu in Brooklyn and Zadie’s Oyster Room in the East Village aren’t content to serve Tater Tots.

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Diners Will Have to Wait Another Year (Or More) for the Return of the Chesapeake Scallop

Source: Washingtonian Food

Chesapeake fisheries have a long history of boom and bust. Rockfish, crabs, oysters—these are all populations that were once plentiful and commercially successful, then severely depleted due to overfishing and/or environmental factors. All, to some extent, have been restored.

Take oysters: When Travis and Ryan Croxton, the cousins behind Rappahannock Oyster Co., relaunched the family’s Virginia oyster farm in 2001, the harvest of the native Chesapeake bivalve was at a record low—as was culinary interest in it. Area chefs had become more familiar with Northern and West Coast oysters, and there was a perception that the bay was ...

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Fall Oyster Festivals You Won’t Want to Miss

Source: Washingtonian Food

Hank’s Old Town Oysterfest: Hank’s Oyster Bar in Old Town, Alexandria dishes up fried, grilled, and raw oysters on Saturday, October 15. The all-you-can-eat OysterFest features an abundance of bivalves with sides like onion rings, Old Bay fries, and crispy calamari. Tickets ($90 per person) also include all-you-can drink beer, wine, and punch.

Brasserie Beck: Get your fill of local bivalves on Saturday, October 15 at Brasserie Beck. Guests can enjoy all-you-can eat Virginia oysters ($35 per person), live music, and $5 Wittekerke Wild Drafts from noon to 4 pm. Call for reservations 202-408-1717.

US Oyster ...

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The Christiane Chronicles: I don’t need a million menus

Source: Atlanta Magazine

Illustration by Zohar Lazar Rant Menu Mayhem I can get over menu misspellings and pretentious cliches, but what’s starting to irk me are the restaurants that distribute separate sheets for everything. Cocktails, food, daily specials—I’m running out of hands and table space to juggle them. And servers, if I’m still shuffling papers, don’t waltz up to ask if I’m ready to order. One exception: wine lists. Most restaurants hand out just one, but a table of four deserves at least two to share, so we can all decide on a bottle together without having to read upside-down or pass it ...

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The Christiane Chronicles: I don’t need a million menus

Source: Atlanta Magazine

Illustration by Zohar Lazar Rant Menu Mayhem I can get over menu misspellings and pretentious cliches, but what’s starting to irk me are the restaurants that distribute separate sheets for everything. Cocktails, food, daily specials—I’m running out of hands and table space to juggle them. And servers, if I’m still shuffling papers, don’t waltz up to ask if I’m ready to order. One exception: wine lists. Most restaurants hand out just one, but a table of four deserves at least two to share, so we can all decide on a bottle together without having to read upside-down or pass it ...

Read full article >>