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Belon oysters from Maine. Photo courtesy J.P. Shellfish. What’s shucking in your town? In ours, New York City, we’re in the middle of New York Oyster Week—actually two weeks of oyster-centric events, from September 11th through September 28th. Once, in the waters surrounding us, oysters were so plentiful that anyone could enjoy as much…
Continue reading “EVENT: Oyster Frenzy”
Once upon a time there was a magical restaurant in Wheeling, Illinois, Le Français, the creation of chef-owner Jean Banchet. There, among other glories, we were first introduced to the “trio” approach he brought from his classic French training: Whatever protein you hungered for—beef, duck, seafood, veal—would be served in three different preparations on one…
Continue reading “TIP OF THE DAY: Make It A Trio”
Grill, don’t boil. Photo courtesy ILoveBlueSea.com. David Chang is a well-known New York chef and restaurateur, founder of the Momofuku restaurant group. He wants you to enjoy lobster that’s more tender. So don’t boil the lobster, he advises in an article from GQ, which the magazine shared with us. “I’ve sent thousands of lobsters…
Continue reading “TIP OF THE DAY: Don’t Boil Lobster—Grill It!”
It’s not an orange: It‘s a roasted peach, served with grilled ahi tuna. Photo courtesy Waterbar | San Francisco. Peach season in the U.S. lasts from May through August or early September, thanks to the different zones and climates where they are grown. In the cooler weather states, the harvest starts later but lasts…
Continue reading “RECIPE: Seared Tuna With Roasted Peaches”
Fine sturgeon caviar: so pricey, yet to those who love it, so wonderful. Photo courtesy Petrossian. Following a decade long prohibition on importing Russian caviar to the U.S.—due to damming, overfishing and pollution in the Caspian sea—those with the desire and the coin can have it again. A bit of history: CITES, the United…
Continue reading “NEWS: Russian Caviar Is Back”
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