Starting with the first harvest in 2012, each supporter of the Oyster Company of Virginia’s “Oysters for Life Cage Package” ($175) will receive two dozen fresh packed oysters shipped anywhere in the continental USA once a year, every year for the rest of their life. It’s essentially an oyster CSA. Want to join? Read more here.
Category Archives: Food
The moment we’ve been waiting for has arrived. http://bit.ly/dFYKjA
From TastingTable today:
3 to 7 p.m.
Lone Star Showdown
Grab your boots and head to the Bell House for some Texas State Fair fun. The party (free entry) features a cook-off of the Tex-Mex classic, Velveeta-based queso, plus Texan draft beers, Ping-Pong tables, a giant Connect Four game, a belt-buckle contest and music by Texas expats Shoot the Jukebox. The Bell House, 149 Seventh St. (at Second Ave.), Brooklyn; 718-643-6510 or thebellhouseny.com
Chef Nico Romo of Charleston, South Carolina’s Fish restaurant will make his debut at the James Beard House tonight. I hear that tickets are sold out, but it’s probably worth a call anyway. Last minute cancellations and all that. 212-627-2308
Tuesday, December 14, 7:00 P.M.
French with an Asian Twist
South Carolina’s only Maitre Cuisinier de France (and one of the world’s youngest), Lyon native Nico Romo brings his je ne sais quoi and Asian accents to the sophisticated French cooking at Fish. A hot spot on Charleston’s restaurant scene, Fish is also known for its fine wines, which will accompany this Beard House debut.
fat wash·ing (verb): A technique for flavoring spirits with ingredients that have a high fat content (e.g., bacon): the fat is rendered, mixed with the alcohol, and then removed after a period of freezing.
Actually, this isn’t all that “new” but I’d never heard the term before today when I stumbled upon it in a backlog of emails from Tasting Table. Fat washing is apparently how science-savvy bartenders–excuse me, mixologists–create bacon-infused bourbon without the greasy residue. Genius.