Before this
experience if you had handed me a freshly opened oyster swimming in what I
would assume to be suspect liquid, I would have politely made an excuse not to
touch it. Not any more! We spent the morning at Island Creek Oyster. I feel
like we have had such a detailed experience into this one organization this put
the final piece into play. It seems only right that we should hop on the boat
to take part in the harvesting since we have been taught by two of their chefs
and have visited the restaurant. After a little drive we arrived in Duxbury Bay
to the little oyster organization. We went into the hatching room and learned
about how the “crop” spawns and reproduces guided by diligent hands and vats of
home grown algae concoctions. From there
we jumped into little boats and floated out to a shack resting on the water
where the oysters are harvested and organized. With fall leaves in the
background and still, jade green waters below us we slurped some of the finest oysters
I have ever tasted.
The
afternoon was spent trying to be artistic. Jeff Fornie was back and he
attempted to teach us plating. We started by making a few things that we could assemble.
Purees, sauces, chopped vegetables and a few proteins were our staples. I am
still a bit fuzzy and freaked out by the whole idea but in general it was fun
and I got to eat some amazing vegetable purees.
I am proud of finally making a dish that was pretty enough
to comment on.
I need to work on plating. Seriously.
Take aways
·
Oysters are delicious.
·
Plating matters, it sells your food and will
make or break a dish.
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