FOOD HOLIDAY: The History Of National Oysters Rockefeller Day

[1] The original Oysters Rockefeller from Antoine’s Restaurant in New Orleans (photo © Antoine’s). [2] Chefs who adapted the secret recipe often use spinach and diced bacon. Here’s the preparation at Monahan’s Seafood Market in Ann Arbor, Michigan (photo © Monahan’s Seafood Market). [3] Some “builds” include Mornay sauce, a classic French cheese sauce made…
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FOOD ART: Boursin Cheese With Tomato Flowers

Some “food art” can only be achieved by professional food stylists. We’re always delighted to come across something simple, that we can make ourselves. Serve the tomato flowers with a round of Boursin as an appetizer, or use individual “flowers” as an individual plate garnish. Thanks to Boursin for the idea.     RECIPE: BOURSIN…
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TIP OF THE DAY: Seacuterie Instead Of Charcuterie

https://www.pallasfoods.com/what-is-seacuterie-and-why-is-it-having-a-moment-this-summer/
https://www.finedininglovers.com/article/seacuterie-when-salami-rhymes-sea-lami
https://www.organicfacts.net/seacuterie-seafood-charcuterie.html

https://www.getflavor.com/seacuterie-rising/
https://tasty.co/recipe/how-to-make-a-fresh-seacuterie-board

TIP OF THE DAY: How To Tell If A Pear Is Ripe…& Ways To Serve Pears

https://www.hort.purdue.edu/newcrop/janick-papers/pearinhistory.pdf
http://www.foodtimeline.org/fruit.html#pears
https://en.wikipedia.org/wiki/Pear
https://www.epicurious.com/ingredients/types-and-varieties-of-pears-delicious-recipes-article