Podcasts about Oysters Rockefeller

The Southern Food & Beverage Museum (SoFAB) celebrates 20 years in 2024 with a new cookbook and special exhibits from Coffee Culture to the 125h Anniversary of Oysters Rockefeller. SoFAB Founder Elizabeth (Liz) Williams discusses how changes in the South's population over time have redefined southern food and shares a few "lagniappes" about popular dishes and drinks from styles of gumbo to chicory coffee. Williams hosts the weekly podcast "Tip of the Tongue" and writes a blog by the same title.The Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).The Connected Table Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

In this enticing episode of Jams 'N' Cocktails TV, we're diving into a celebration of National Oysters Rockefeller Day. Join us as we embark on a culinary journey, exploring the rich history of this classic dish. We'll guide you through each step of preparing Oysters Rockefeller, from mastering the art of the iconic topping to "expertly" shucking fresh oysters and baking them to perfection. But that's not all - we'll also indulge in the perfect drink pairing, featuring our cocktail of the week: The Sazerac, a timeless classic that complements the Oysters Rockefeller exquisitely.Amidst this gastronomic adventure, we have some intriguing questions to answer: Will Elly enjoy her very first oyster experience? Why is Jordyn sitting in puddles? And why is Derek plugging Brad? These mysteries add an extra layer of excitement to our show.As always, the evening is sprinkled with an array of great music, setting the perfect tone for our culinary exploration. Tune in for an episode filled with delicious food, intriguing stories, and unforgettable music on Jams 'N' Cocktails TV.LinksJNC Officialhttps://www.jnclive.tvSupport the showThanks for listening...Watch our show on YouTube & Subscribe!https://www.youtube.com/jamsncocktailspodcast

Learn the news you need to know along with a great day in the markets and a new blog!

A conversation about Joey Janella doing karaoke turns into a much longer conversation about Hogan's Hangout and Brian Knobbs that you don't want to miss! 

Stanley Tucci is in East Hampton with Ina Garten and our lives may never be the same. Stanley begins by whipping up Ina's first EVER gin martini while they munch on Oysters Rockefeller that Ina finished making just before Stanley's arrival. Then the two have a sit down at the table where they discuss love, life, family and food. Stanley has the entree covered with a show-stopping Cacciucco, (bless you!) Then its off to the beach for some gorgeous cold brews and a final round of rapid fire questions followed by staring out at the sea. This episode is one for the books!

Welcome to the Instant Trivia podcast episode 774, where we ask the best trivia on the Internet. Round 1. Category: a bunch of "great" leaders 1: His forces defeated the Persian Army under Darius III in 333 B.C.. Alexander the Great. 2: In the 18th century she founded a medical college and the first Russian school for girls. Catherine the Great. 3: From 1682 to 1689 he shared the throne with his half-brother Ivan V. Peter the Great. 4: During the Seven Years' War, this king gained great military prestige and land for Prussia. Frederick the Great. 5: This 9th century king of Wessex repeatedly repelled the Danes with great success. Alfred the Great. Round 2. Category: north america 1: The smallest carnivore on the continent is a member of this family, Pop. the weasel. 2: Popocatepetl and Ixtacihutatl peaks, both more than 17,000 feet high, tower above this capital city. Mexico City. 3: The Field Museum of Natural History in this city is one of the largest of its kind. Chicago. 4: The highest motor-traffic tunnel in the world is just west of this city. Denver, Colorado. 5: These mountains extend from Alaska into Mexico where they're called the Sierra Madre Oriental. the Rocky Mountains. Round 3. Category: charles darwin 1: Charles and this American president were born on the same day, February 12, 1809; Charles lived much longer. Abraham Lincoln. 2: Darwin used "descent with modification" before warming to this 9-letter word for biological changes over time. evolution. 3: It was Darwin's favorite professor who recommended him for the naturalist post aboard this ship. the HMS Beagle. 4: Darwin is known for finches, but his passion at home were these urban birds--he amassed more than 90 of them. pigeons. 5: The Royal Society awarded its medal to Charles in 1853 for his writings on these crustaceans found on rocks and ships' hulls. barnacles. Round 4. Category: city food 1: Buffalo wings don't come from a bison, but from this bird (and from the city in New York). chicken. 2: You don't have to live in Philly to spread your bagel with Philly, which is this. cream cheese. 3: It's traditional to serve this city's steamed brown bread with its world-famous baked beans. Boston. 4: A typical Denver sandwich contains egg cooked with bits of ham, onion and this chopped green veggie. green peppers. 5: (Richard Simmons reads the clue.) Bananas Foster and Oysters Rockefeller are 2 yummy dishes created in this Southern city, my birthplace. New Orleans. Round 5. Category: spring 1: In spring, 1848, ice in Lake Erie blocked the river feeding these famous falls, shutting them off for a day. Niagara Falls. 2: In the U.S., it's the only legal federal holiday that's observed in spring. Memorial Day. 3: This organization held its final session in Geneva in the spring of 1946. the League of Nations. 4: Completes the Shelley line, "If Winter comes...". can Spring be far behind?. 5: On April 3, 1860 the Pony Express began with riders leaving these 2 cities. St. Joseph, Missouri and Sacramento, California. Thanks for listening! Come back tomorrow for more exciting trivia! Special thanks to https://blog.feedspot.com/trivia_podcasts/

We have a treat for you, listeners. We're sharing an episode of “Be My Guest With Ina Garten,” the podcast from the one and only Ina. In this episode, Ina is joined in her East Hampton home by Stanley Tucci for an afternoon of good laughs and great food. They make Oysters Rockefeller and a Tuscan seafood stew, talk about Stanley's iconic movies (including The Devil Wears Prada and Julie & Julia), and, of course, serve up some cocktails. Stanley actually makes Ina her very first classic martini. Does Stanley shake… or stir? Stay tuned. If you love this episode of “Be My Guest With Ina Garten,” be sure to find the show on your favorite podcast platform and subscribe. “Be My Guest With Ina Garten” is also a TV show that you can watch on Food Network, or stream right now on Discovery Plus. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. For Jubilee tickets, click here. Want to become a Cherry Bombe member? Click here.Ina on InstagramBarefoot Contessa websiteIna's latest cookbook, Go-To DinnersBe My Guest With Ina GartenStanley on Radio Cherry Bombe in 2021Stanley and Ina Garten on Radio Cherry BombeStanley on Instagram

In season 31, Dateline returns to a familiar landscape in the low country of South Carolina. The specific town is hereto unknown to Kimberly and Katie, but the players in this sordid tale are all too familiar. That's right... Murdaugh... a name synonymous with murder, mayhem, and Melvin! Reporter Craig Melvin returns as a guest host to lead us once again through the murky moss-draped family tree of Alex Murdaugh and give us the latest updates in DARK WATERS. But K and K are more than happy to climb back on that sea horse and meet some new interviewees who unknowingly got caught up in the powerful family's web. So grab some Oysters Rockefeller from Parker's Convenience Store, step out onto the veranda and hope that Craig Melvin is about to serve some sweet justice tea in this very special episode of A DATE WITH DATELINE: How to Get Away With Murdaugh.  Official Description from NBCU: Craig Melvin reveals surprising and exclusive new details about the deaths and legal cases surrounding Alex Murdaugh, the South Carolina lawyer accused of killing his wife and son last year. Thank you to our very special Patroni, Billie from California! We couldn't do this without you, and also without Billie Lourd. Both of you are the reason this podcast goes on! You truly are the GOAT (greatest of all time). THANK YOU! Support the podcast and get some deals from our sponsors! The gift of health has never been so easy to share than it is this holiday. For listeners of the show, Everlywell is offering a discount of twenty percent off an at-home lab test at everlywell.com/datedateline! This episode is sponsored by BetterHelp. Give online therapy a try at betterhelp.com/dateline and get on your way to being your best self.  Celebrate the season of giving and try Thrive Causemetics today. You can get 15% off your first order when you visit thrivecausemetics.com/DATEDATELINE! Follow The Vanished podcast on Amazon Music, Apple Podcasts, or listen early and ad-free by joining Wondery Plus in Apple Podcasts or the Wondery app! Learn more about your ad choices. Visit megaphone.fm/adchoices

De mens eet al duizenden jaren oesters en ze lijken zelfs een belangrijke rol te hebben gespeeld in de evolutie. Toch eten we weinig oesters en exporteren we het merendeel, want de kwaliteit van de Zeeuwse oester is onovertroffen. Jonas en Jeroen proeven de verschillende soorten en bespreken de herkomst en de rol van de kweker. Waar koop je ze eigenlijk en waar let je dan op? We staan stil bij het bewaren en openen, het eten en de warme bereidingen als oesters van Nam Kee en Oysters Rockefeller. Met Xavier Kat van Okhuysen praten we over oesterwijnen.In het supplement praten we door over zelf oester rapen, proberen we oesters met rode wijn en gaan we na of oesters lustopwekkend zijn. Tenslotte geven we het prachtig Het Oesterboek weg.Deze podcast gaat over eten, drinken, koken en uitgaan. Elke 2 weken ontdekken Jonas Nouwen en Jeroen Doucet culinaire classics en tongstrelende trends. Alle recepten en informatie van deze aflevering staat in de shownotes.Zie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

SHOUT OUTS  Thanks to all our patrons and everyone in the Runcation Nation for your support and encouragement.  Because of you, we have been able to keep the show going over the last two years, and now that the races are returning, we look forward to meeting up with you, too! Happy birthday to patron and friend of the show, Jennifer Hall.  Shout out to Tory Nadeau, who is celebrating a birthday, too.  Tory and her father, Rob, who we lost last year, have been great supporters of the show.  This week, we wish both Jennifer and Tory the happiest of birthdays!   We received an email for a shoutout on our show this morning, too: “Hey, guys, I absolutely love your show.  I found it during quarantine when there were no races and it really got me through some dark times running wise It'ss one of my favorite podcasts out there and the positivity you bring to the show really shines through.  So thank you for doing what you do.  I wanted to give a shout out. My husband Jordan recently completed his first 5k at the Run Daytona 5K in Daytona Beach Florida.  This is a big deal because he is not a runner and did it for me since I am the runner in the house.  I wanted to give him a shout out and let him know how proud I am of him. Thank you so much for doing what you do again. Kristin” For anyone who would like a shoutout on the show, please don't forget to send them to us.  We do our best to collect shoutouts throughout the week, but please send them our way!  Please send them to info@runeatdrink.net or call 941-677-2733! Thank you to Joanne Blatchley and Dean Gerber, Associate Producers of our show.  Thank you to Josh Ozbirn, Executive Producer of the podcast, too!  We couldn't do it without you. Become a patron if you'd like more of the Run Eat Drink Podcast, including bonus content and early access to episodes!  Go to www.patreon.com/runeatdrinkpodcast to find out more. RUN The Wine and Dine Half Marathon Weekend is upon us!   We forgot two key topics we wanted to discuss with you, so here's a bonus episode this week ahead of the race weekend!  Pack for any weather, of course!   VERY IMPORTANT RUNNERS:  Remember to set your clocks back on Sunday as we end daylight saving time and fall back.  You don't want to get up too early for the half marathon on Sunday!   Regarding the run, we need to share tips about the weather and time.  We are big fans of JeffGalloway's book, Mental Training for Runners, available at Amazon.  Aimee also asks the Runcation Nation for positive messages and happy birthday wishes.  Please send them if you have the time.  If you record an audio message, send it to info@runeatdrink.net or if you want to leave us a voicemail message, we can play it on race day, call 941-677-2733.  It would help us celebrate Dana's birthday and give us much-needed positive messages we can play as we complete those miles this weekend. EAT AND DRINK Wine and Dine Half Marathon Weekend, we have a preview of one of our favorite booths from this year: Coastal Eats.  This booth is a tasty treat.   It has briny and delicious tastes of the sea, including Oysters Rockefeller and Baked Scampi.  We also had a great beer there, Bells Lager of the Lakes Bohemian Pilsner from Comstock, MI. THAT'S A WRAP! Before we go…. We want to welcome a brand new sponsor to the show, Fitz Koehler!   We want to tell you about FitzKoehler'ss new course, Fixing Your Life with Fitzness.   We know Fitz as one half of Team Noisy as she has been at the start and finish lines of some of the most fun races we've ever run, like the Donna Marathon Weekend and Gasparilla Distance Classic.  She's also a cancer survivor and author of My Noisy Cancer Comeback.  But did you know she is also a fitness expert with a master's Degree in Exercise and Sport Sciences from the University of Florida, teaching fitness around the globe for decades? Fixing Your Life with Fitzness is an in-depth course with over five hours of content that will improve your life in every way.  The course includes eight powerful modules that Fitz teaches herself, including: Why Fitness Impacts Every Aspect of Your Life Exact Formula for Weight Loss Four Pillars of Fitness How to Design Your Own Workout In-depth modules on how each muscle works and how to train them.  Strength Training Stretching Cardio Balance Training Staying Fit While Traveling Eating Healthy While Eating Out How Fitness Affects Your Career Stop Using Your Kids as an excuse to remain unfit.  Learn how to utilize your family! How to avoid diseases  How fitness can improve your relationships.  ALL OF THEM.  Live better, live longer.   Get started today at fitzness.com and use our discount code, exclusively for the Runcation Nation.  When you sign up, enter RED22 in the discount code box at checkout for 10% off the entire course.    Thank you to Fitz for sponsoring this week's show.  Check out her course, Fixing Your Life with Fitzness, at fitzness.com.  And let us know if you do!!   Thank you for listening!  We are in our 6th year of  the podcast because of all your support.  Don't forget to follow us and tell us where to find you next on our website, Facebook, Instagram, and Twitter.  Also, check out our store on the website and get some NEW swag, thanks to Pure Creative Apparel.  Thanks to www.PodcastMusic.com for providing the music for this episode, too!

news birthdays/events great warm things to drink if you don't like coffee ashley and brad want something from the ces news strange punishments you got as a kid game: quiz game: feud news kitchen gadgets...what did you "have to have" but never use the high cost of adulting what do you typically buy as a souvenir when you travel? (t-shirt, magnet, shot glass) news best sports cities in america what would get you to go visit grandma in the nursing home? goodbye/fun facts....1870 – John D. Rockefeller incorporates Standard Oil. Oysters Rockefeller was created in 1889 at the New Orleans restaurant Antoine's. The chef developed the dish due to a shortage of escargot, substituting the locally available oysters. The dish was named Oysters Rockefeller after John D. Rockefeller, the then-wealthiest American, for its extreme richness. It consists of oysters on the half-shell topped with a secret green sauce (which is probably a purée of a number of green vegetables that may include spinach) and bread crumbs, then baked or broiled. Many chefs and restaurants now serve their variant of Oysters Rockefeller. The original recipe is a closely guarded family secret.

Join Christian and B in celebrating January 10th: National Bittersweet Chocolate Day, National Cut Your Energy Costs Day, National Save The Eagles Day, and National Clean Off Your Desk Day.

Welcome to the Instant Trivia podcast episode 93, where we ask the best trivia on the Internet. Round 1. Category: Jazz 1: In the title of the album "Diz 'N' Bird In Concert", Diz is Dizzy Gillespie and Bird is this saxophonist. Charlie Parker. 2: On April 7, 1986 she received a star on the Hollywood Walk of Fame -- nearly 27 years after her death. Billie Holiday. 3: Known as the "First Lady of Song", she won 13 Grammy Awards, the most by any jazz artist. Ella Fitzgerald. 4: Induction into the Jazz Hall of Fame in Orlando is determined by a poll conducted by this leading jazz publication. Down Beat. 5: In 1964 this jazz great reached the top of the pop charts with his vocal recording of "Hello, Dolly!". Louis Armstrong. Round 2. Category: Foreign National Parks 1: Great Gobi Desert. Mongolia. 2: Granma Landing. Cuba. 3: Gran Paradiso. Italy. 4: Cooloola and Goongarrie. Australia. 5: Cali Headlands. Colombia. Round 3. Category: Classic Ad Campaigns 1: "We try harder". Avis. 2: "Look, mom -- no cavities!". Crest. 3: "It's the real thing". Coca-Cola. 4: "Does she... or doesn't she?". Clairol. 5: "Ring around the collar". Wisk. Round 4. Category: Waiter! 1: For dessert, bring me some of this apple-filled rolled pastry whose name is from the German for "whirlpool". strudel. 2: Waiter, we'd like 2 services of this chilled cream-potato-leek soup. vichyssoise. 3: To get us started, a serving of this dish named for an oilman: oysters topped with spinach and then baked. Oysters Rockefeller. 4: To heat up my chilly bones, bring out a large bottle of this warmed and fermented rice drink from Japan. sake. 5: I'm in the mood for a little Italian: how 'bout an order of anitra all'aranci, this fowl cooked in orange sauce. duck. Round 5. Category: Born And Died 1: Seismologist born April 26, 1900; shook the world with his Sept. 30, 1985 death. (Charles) Richter. 2: He was born August 17, 1786 in Tennessee and died March 6, 1836 in San Antonio, Texas. Davy Crockett. 3: He was born October 2, 1869 to a merchant caste family in Porbandar, India and died January 30, 1948 in New Delhi. Mohandas Gandhi. 4: This seamstress born Feb. 4, 1913 took a long bus ride home out of Detroit in 2005. Rosa Parks. 5: Be-bopped into the world Aug. 29, 1920; found the joy of sax and flew away March 12, 1955. Charlie Parker. Thanks for listening! Come back tomorrow for more exciting trivia!

This week we were joined by our very first guest, Chef Shania Thomas-Floyd, pastry chef, founder of Conjure Tea, and the VERY FIRST teen chopped champion! She came with the libations, mixing us up a delicious Old Fashioned using her "Cherry Cordial" Yomi Tea blend (her joint line of Aphrodisiac Teas with Glamazon Tyomi). We also enjoyed some sparkling white Prosecco & sweet red Roscato which perfectly accompanied our light menu of Oysters Rockefeller, an Herb Salad w/ Goat Cheese, Toasted Almonds, & a Mixed Berry Ginger Vinaigrette, & Jerk Salmon fillets served on a bed of Sweet Corn Succotash. Our discussion centered around the medicinal benefits of a proper diet, the many ways in which tea can be used for healing, the importance of incorporating fresh ingredients and herbs into your repetoire, how aphrodisiac foods can enhance your sexual health, and much more! Next week, Chef Gio will be joined by another lovely guest as Chef Tee will be out of town on work duties. Tune in live to see the shenanigans as he tries to turn the show into an Only Fans live session LOL! Be sure to follow @conjuretea & visit conjuretea.com for more information on Chef Shania's blends. She also offers custom blends upon request. Subscribe to our patreon for a special promo code to use when purchasing your tea ;-). Patreon.com/DecantedDiscussionsTV IG & FB - @DecantedDiscussionsTV --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Mitch Cosentino from pureCru Wines is our guest on California Wine Country with Steve Jaxon and Dan Berger. The first pureCru vintage was in 2006, but he started Cosentino winery in 1980. They went public, which he says he didn't enjoy, and he left it in 2010. They don't have a tasting room at the moment. He considers pureCru “a winemaker's wine project.” Mitch Cosentino Before we go on with Mitch, Dan Berger has brought a “cellar dweller” from Dan's wine cellar. It's a 2014 Black Kite Chardonnay from the north coast, made by Jeff Gaffner, who has been on the show before and will be again soon. It's made in the European style and at seven years old, it's ideal. The wine has a bit of burnt wood and tropical fruit flavors in it. Mitch Cosentino's first wine tasted today is a 2017 Chardonnay, Orchard Avenue in the Oak Knoll district of Napa. Dan and Mitch agree that it is one of the most prestigious Chardonnay locations in California. Mitch has been making this since the early to mid 90s. It is in a very European style, including 14 months in barrels. They are special barrels with three woods, that only he and his consulting clients use. “The barrels on all these wines are the black velvet in the jewelry store. It's to set off the fruit, the balance and the character.” This Chardonnay would go with oysters, they think, but Dan Berger thinks Oysters Rockefeller would be best. He has no tasting room right now and all his wine is sold through the wine club at the website. From 1980 to 1990, Mitch Cosentino had the second largest winery in Modesto. There were only two; the other one was Gallo. Bottle Barn is open again for in-store shopping, from 10am-6pm. Bottle Barn can ship wine to most states. Mitch Cosentino says his cellar is more than 10,000 bottles. He lost 800 in the 2014 earthquake, including wines from all over the world. In about 2 weeks, the 2019 German Rieslings are coming in. It's one of the best years ever for German wines. Now they open a 2018 Pinot Noir from Carneros. It's the first wine he releases from the vintage. It's the only red that gets less than 3 years in barrels. It's silky. They stir the lees on Chardonnay for about 10 months, and they do it also with Pinot Noir. What he gets from that is a kind of leafyness and faint dried herb compnent. Dan: “I would call this exotic.” Mitch says that as a wine consumer and fan, I like spice, aromatics and texture. He likes it with an oregano based sauce. This is designed for rare roast beef, but not a steak. It's elegant but flavorful with wonderful acidity. Nick's Cove in Marin is open for takeout and has lots of outside space for patrons to relax and enjoy their food. "Dining at Nick's is pure California joy." Mitch has been making Cabernet Franc since 1985. For a long time he was the only one. He has made over 50 bottlings over the years for different wineries. Most winemakers use Cabernet Franc as a blending wine. It's the genetic parent, along with Sauvignon Blanc, of Cabernet Sauvignon. Clove is the most accurate spice tracer for Cabernet Franc. You will get more red cherry component from Cabernet Franc. Dan says it has the structure of Pinot Noir, made with punch down, rather than pump over. They also do whole berry, mentions Mitch. It's a 2016 but it's very young, for him. The 2014 is released, he did not do a 2015 and the 2016 will be released in April 2021. Dan says to decant it for 2 hours. Lamb would go well with it, or anything gamey. It's great with duck. Finally they taste the 2015 pureCos, the wine that started everything. This wine is actually a Meritage plus one, it's Cabernet Sauvignon, Cabernet Franc, Merlot and a little bit of Sangiovese. The Sangiovese gives it a Jolly Rancher Red Cherry component. That's the only time Jolly Rancher has come up in a wine tasting, but Mitch does taste a pomegranate. This wine could work with blackened salmon. The first vintage was 2006,

Mitch Cosentino from pureCru Wines is our guest on California Wine Country with Steve Jaxon and Dan Berger. The first pureCru vintage was in 2006, but he started Cosentino winery in 1980. They went public, which he says he didn’t enjoy, and he left it in 2010. They don’t have a tasting room at the moment. He considers pureCru “a winemaker’s wine project.” Before we go on with Mitch, Dan Berger has brought a “cellar dweller” from Dan’s wine cellar. It’s a 2014 Black Kite Chardonnay from the north coast, made by Jeff Gaffner, who has been on the show before and will be again soon. It’s made in the European style and at seven years old, it’s ideal. The wine has a bit of burnt wood and tropical fruit flavors in it. Mitch Cosentino’s first wine tasted today is a 2017 Chardonnay, Orchard Avenue in the Oak Knoll district of Napa. Dan and Mitch agree that it is one of the most prestigious Chardonnay locations in California. Mitch has been making this since the early to mid 90s. It is in a very European style, including 14 months in barrels. They are special barrels with three woods, that only he and his consulting clients use. “The barrels on all these wines are the black velvet in the jewelry store. It’s to set off the fruit, the balance and the character.” This Chardonnay would go with oysters, they think, but Dan Berger thinks Oysters Rockefeller would be best. He has no tasting room right now and all his wine is sold through the wine club at the website. From 1980 to 1990, Mitch Cosentino had the second largest winery in Modesto. There were only two; the other one was Gallo. Bottle Barn is open again for in-store shopping, from 10am-6pm. Bottle Barn can ship wine to most states. Mitch Cosentino says his cellar is more than 10,000 bottles. He lost 800 in the 2014 earthquake, including wines from all over the world. In about 2 weeks, the 2019 German Rieslings are coming in. It’s one of the best years ever for German wines. Now they open a 2018 Pinot Noir from Carneros. It’s the first wine he releases from the vintage. It’s the only red that gets less than 3 years in barrels. It’s silky. They stir the lees on Chardonnay for about 10 months, and they do it also with Pinot Noir. What he gets from that is a kind of leafyness and faint dried herb compnent. Dan: “I would call this exotic.” Mitch says that as a wine consumer and fan, I like spice, aromatics and texture. He likes it with an oregano based sauce. This is designed for rare roast beef, but not a steak. It’s elegant but flavorful with wonderful acidity. Nick’s Cove in Marin is open for takeout and has lots of outside space for patrons to relax and enjoy their food. "Dining at Nick's is pure California joy." Mitch has been making Cabernet Franc since 1985. For a long time he was the only one. He has made over 50 bottlings over the years for different wineries. Most winemakers use Cabernet Franc as a blending wine. It’s the genetic parent, along with Sauvignon Blanc, of Cabernet Sauvignon. Clove is the most accurate spice tracer for Cabernet Franc. You will get more red cherry component from Cabernet Franc. Dan says it has the structure of Pinot Noir, made with punch down, rather than pump over. They also do whole berry, mentions Mitch. It’s a 2016 but it’s very young, for him. The 2014 is released, he did not do a 2015 and the 2016 will be released in April 2021. Dan says to decant it for 2 hours. Lamb would go well with it, or anything gamey. It’s great with duck. Finally they taste the 2015 pureCos, the wine that started everything. This wine is actually a Meritage plus one, it’s Cabernet Sauvignon, Cabernet Franc, Merlot and a little bit of Sangiovese. The Sangiovese gives it a Jolly Rancher Red Cherry component. That’s the only time Jolly Rancher has come up in a wine tasting, but Mitch does taste a pomegranate. This wine could work with blackened salmon. The first vintage was 2006,

Stan Meadows calls in from Colorado to talk fresh corn and green chiles and a hip hamburger in Gunnison.. Also Absinthe, and Oysters Rockefeller..

Oysters Rockefeller and scalloped oysters, from the recipe box of Southern Oregon food writer Sarah Lemon, are classic dishes that showcase this delicious and sustainably produced seafood.

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Paula welcomes Charlie and Vincent Russo of Savannah's legendary Russo's Seafood Restaurant to prepare their famous Oysters Rockefeller.

Menus That Made HistoryBy Vincent Franklin & Alex Johnson Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York city, sitting at her dining room table talking to cookbook authors.Alex Johnson: I'm Alex Johnson and I'm the author of Menus that Made History: 2000 years of menus from Ancient Egyptian food for the afterlife to Elvis Presley's wedding breakfast, which I co-wrote with my friend Vincent Franklin.Suzy Chase: For more Cookery by the Book, you can follow me on Instagram. If you enjoy this podcast, please be sure to share it with a friend. I'm always looking for new people to enjoy Cookery by the Book. On with the show.Suzy Chase: So, you and Vincent Franklin delved into the world's 100 most iconic menus, which reveal not just the story of food, but periods of history, famous works of literature, notable events and celebrity figures; from prehistoric times up to the modern day, with over 40,000 years to choose from. How did you whittle down the menus?Alex Johnson: Well, actually is quite difficult really. I mean, it's an embarrassment of riches, as you say, but what we were really trying to do was pick menus that tell stories. So, I'm a journalist by training and Vince is an actor, so we're both very interested in the storytelling aspect as much as the food element. What we didn't want to do was fill it with feasts that were to kind of turn a penny, although things like the George IV Coronation is astonishing, just because of the vast amount of food that was on offer.Alex Johnson: We also wanted to make it international, we didn't want to make it... Although we're both based in England, we didn't want it to just be an English book of menus. So, there's things from India and America and Australia, South America, all over the world. And really, it's the kind of intriguing tidbits that you want to use to astonish people in the pub or in the bar, and just something to chat about really.Suzy Chase: So each menu provides an insight into its historical moment. You're a longtime journalist and you've written eight books that range from books in reading to sheds, so what was it about historical menus that caught your interest?Alex Johnson: Well, I'd love to be able to claim the idea was mine, but actually it was Vince's. I'd written a book two or three years ago called A Book of Book Lists and that was a list of things, not like 50 books you have to read before you're 30 or anything like that, but more lists that told stories. So things like what was on Osama bin Laden's bookshelf, that kind of thing, with little mini essays.Alex Johnson: Vince read it and he liked it. And we were at a party and he said, "Well, you know what would also work very well as lists? The ultimate lists: menus." And I think he said it partly is a joke, and he said, "Well, what do you think about that as an idea?" And I said, "Actually, that's a cracking idea," and it really went from there. We both like food, we both know each other very well; we play snooker together every week and our children were at school together. So, the idea of working together was very pleasant.Suzy Chase: I saw that you play snooker. Is it snooooker or snuuuucker?Alex Johnson: Snooker. Definitely snooker, yeah.Suzy Chase: So it's like pool, right?Alex Johnson: It is like pool in a way, but the table is much bigger and it's... I mean, the table is two or three times the size and so the games go on much longer. So yes, it's similar and there's some crossover. I mean, the best player in the world, Ronnie O'Sullivan also plays a bit of pool, and I think he's pretty pool in America as well. But yes, we only play snooker. We're very hoity-toity about pool.Suzy Chase: So, the word menu itself comes from a French term indicating something small or detailed. Talk a bit about where you found the first menu in ancient history.Alex Johnson: The earliest ones go back 30,000, 40,000 years to ice age people, and we also have early ones from early Roman and Greek history. They're not, in a sense, some of these aren't menus. They've had to be put together from bits and bobs from what people have discovered and our research, but I think they... we always felt they still counted as menus because that was part of the actual diet.Suzy Chase: You wrote that this is not really a book about food. What does that mean?Alex Johnson: Yes, that sounds right. Rather an odd statement, isn't it really, when you're writing a book about food? But yes, it's not so much the individual elements to it, I suppose. It's going back to what I said earlier about the idea of telling stories, the idea that we are what we eat. So, rather than just recipes, although we do have recipes in the book, or just talking about individual items of food, which we do as well, it's more about the stories.Alex Johnson: So for example, the Captain Scott failed to get to the South Pole first, was partly, largely because he wasn't as good a planner as Amundsen. He just wasn't as good at planning everything, and that's reflected in his food choices. He didn't have enough fat or calories in what he ate and what his men ate, down to smaller things like all his men had white bread, whereas Amundsen had special brown bread made. It's those kinds of stories, as well as the food elements. So it's how the food reflects the times and reflects the people.Suzy Chase: It would have been easy to just write a book of a collection of recipes, but you categorize them into 11 chapters. Tell us about that.Alex Johnson: We're not professional cooks, either of us, so just putting recipes together wouldn't have worked so well. And we did it, yes, with... there in 11 chapters. So things like travel and adventure, war and peace, faith and belief, and that was really... We did think about just going straight through all the menus, but we felt that cutting it up into chapters where they're naturally fitted into anyway, makes it easier to dip in and out of. It's not really a book that's meant to be read straight through. It's very much something that you can pick up, read for a bit and put down again, once you've marveled at the stories.Suzy Chase: Although I did read straight through.Alex Johnson: Did you?Suzy Chase: You're welcome.Alex Johnson: Quite right. That's thought I should've said. It's meant to be read straight through.Suzy Chase: Some of the menus are linked to an unforgettable event like the Titanic. Describe the distinction between the three classes on the menu.Alex Johnson: Well, one of the main distinctions is actually the wording in them. So, they're quite social distinctions. So things like dinner, tea and lunch are different depending on your class, which is something still very true today. I mean in England, supper, for example, could be your final meal of the day or it could just be a little sandwich before you go to bed, depending on your social class.Alex Johnson: So, in actual physical terms, what you've got in first class is obviously the finest things, you've got your oysters. Whereas in third class, you're down to gruel and what they describe as cabin biscuits. And cabin biscuits sounds not too bad, but actually that's what's known as hard tacks, which were made out of flour and water and salt and a little bit of fat, which is great in terms of lasting. I mean, they lost donkey's years, and they've been used on boats for hundreds and hundreds of years, but not the most delicious thing around.Suzy Chase: And even the times, the dining times were different?Alex Johnson: Yes. I mean, it's all very different. I mean, it shows you what a massive operation it is and how everything was very stratified on board the boat.Suzy Chase: Third class was the only menu that gives instructions on how to complain about the food or service?Alex Johnson: Yeah. It's strange that that... we looked at that and we researched it, and we couldn't see any particular reason why they... It's very specific on the third-class menu. I suppose it's probably an element of being patronizing, the first and second class they thought knew how to complain. And maybe the food was just absolutely terrible in third class, so they were more likely to complain. Or maybe it was just that they wanted to suggest to the people in third class that it was best to complain rather than to go absolutely barmy and start wrecking the place.Suzy Chase: It's so odd to think that the Titanic had a high capacity cooling unit for ice, but I guess it kept the oysters fresh for the first class?Alex Johnson: Yes, absolutely. Yeah, I mean that's... I think that's probably the beauty of the book is that, things like that which are quite ironic, which we didn't know. I mean, we were both reasonably familiar with the Titanic menus, but once you actually delve into it, they're the little tidbits, as I've mentioned earlier, they come out. And you just think, "Blimey, that's a bit strange really."Suzy Chase: So even today, restaurants are recreating the first-class Titanic meal. Have you ever had one of those?Alex Johnson: I haven't, no. I mean, it's interesting though, a lot of these meals become quite iconic. So we also include the meal from Babette's Feast, from the film in there, and the Independence Day meals are from India, and there's a lot of this recreation. I was talking to somebody early today, in fact, who runs dinner clubs and he was looking to do Babette's Feast and also the Titanic one.Alex Johnson: I think they're very popular. I think you also get the same kind of thing with Lord of the Rings fanatics as well, that they're very keen to actually reproduce what they see on screen.Suzy Chase: July 20th, 1969: four bacon squares, peaches, three sugar cookies, pineapple-grapefruit drink and coffee. That was the first menu on the moon. Who ate this and how was this menu chosen?Alex Johnson: Well, these are the astronauts who are the first men on the moon. People like Neil Armstrong had it, I mean, Buzz Aldrin. Neil Armstrong's actual favorite from all their food was spaghetti with meat sauce, followed by pineapple fruitcake, and Buzz Aldrin liked the shrimp cocktail.Alex Johnson: And generally, it's interesting what foods have been popular in space. Bacon was very popular for a long time, I think partly because of its strong flavor. But also, there's some doubt about whether this was the first menu on the moon because Buzz Aldrin actually brought a communion wafer and communion wine, and celebrated a little private communion before that meal. So, there's probably two answers to that question if you ever get it in a quiz.Suzy Chase: Oh, I bet that communion wafer was as awful in space, it's so dry.Alex Johnson: Yeah. It's gone a long way. It's got a long way.Suzy Chase: King George VI was the first reigning British monarch to visit America in June, 1939. President Franklin Roosevelt hosted the King and Queen at their private home in Hyde Park, New York. So instead of a ceremonial banquet, they had sort of a buffet situation. The New York Times wrote, "King tries hot hot dogs and asks for more, and he drinks beer with them." This made me laugh. So, describe this menu.Alex Johnson: Yes. I mean, it's a very down-to-earth, no-nonsense, straightforward American food menu. You've got Virginia ham and hot dogs and cranberry sauce, cranberry jelly I think, and then coffee, beer. There's nothing fancy-pantsy about at all. Very good, no-nonsense stuff.Suzy Chase: The queen was unsure how to eat a hot dog with a fork and knife, and FDR said, and I quote, "Push it into your mouth and keep pushing it until it is all gone."Alex Johnson: Yeah. Yes, it's maybe not what you would recommend today, especially in the days of YouTube and videos. That would be quite a sight, wouldn't it?Suzy Chase: So why do you think they chose such an informal setting for the King and Queen?Alex Johnson: Well, the whole thing really was designed as a kind of cover for Roosevelt to align the US more closely with Britain as they were heading towards war. And there was a strong isolationist lobby at the time in the US, so... and like I say, he wanted a slight, not exactly incognito, but a cover story. And his argument really, what he wanted to do, it was key to show the Royal family we're the kind of approachable people you could do business with, the kind of people you'd have a beer with.Alex Johnson: I suppose you'd describe it maybe as gastro-diplomacy, which we mention it in a couple of other places in the book. For example, the historic Peace Summit between North and South Korea in 2018, and there's a huge amount of symbolism in all aspects of that. So, especially things like fillings, which came from the hometowns of former presidents and that kind of thing. Everything is very carefully sorted out and worked out to make it look like actually, it's very relaxed. It's a very clever piece of work by Roosevelt really.Suzy Chase: What is your favorite menu in the book?Alex Johnson: I really like the one for the 1870 Siege of Paris on Christmas Day. The Prussian Army had been besieging the city for a while and they were getting really low on food. They'd eaten all the normal food, they were eating a lot of the animals, pretty much all the dogs had gone. And on Christmas Day, one of the big restaurants, Voisin, wanted to serve something special. So essentially what they did was, they went to the zoo and started taking the animals out and serving them.Suzy Chase: No?!Alex Johnson: So yeah, it was remarkable, I don't know whether... So you have on the menu, you have things like stuffed donkey head, elephant soup, cat fringed with rats, but they went for everything. Well, they didn't go for monkeys because that's a bit too close to home, bit too much like cannibalism. They don't go for anything too dangerous like the lions or the tigers, and there were some things like the hippos that they didn't know what to do with. I mean, how do you cook a hippo? How do you serve that? So, but that seemed remarkable to me. It was again, one of those things that I've just not heard of until you start doing the research for and you think, "That's extraordinary, really."Suzy Chase: I must talk about Elvis and Priscilla Presley's wedding breakfast at the Aladdin Hotel in Las Vegas on May 1st, 1967. The ceremony lasted only eight minutes with 14 guests and a buffet lunch for 100 guests. That menu was: ham and eggs, fried chicken, Oysters Rockefeller, roast pig, poached and candied salmon, lobster, Eggs Minnette, no idea what that is, a six-tiered wedding cake and champagne. You wrote that Elvis only liked ham, eggs and fried chicken. Was this wedding a publicity stunt?Alex Johnson: Absolutely. I mean, this is all down to his manager, Colonel Tom Parker. I mean, it was a very, as you'd mentioned, it was a very, very swift wedding. There were hardly any guests; in fact, even the ones that Elvis had invited personally weren't allowed in. And he didn't like a lot of the food there, especially the oyster and the lobster. A lot of their business associates were invited. It was all a bit... Like a lot of things that Tom Parker did, very much a stunt. I'm sure Parker actually sorted out the menu himself and picked it.Suzy Chase: So, last weekend I made the recipe for buttermilk fried chicken with apple slaw from Elvis's wedding buffet. It was pretty darn delicious. And might I add that there are recipes throughout this book? Talk a little bit about that.Alex Johnson: When we sat down to write it, we were very much looking at the history of the recipes. And when we talked to the publisher, they felt that it would be nice to also include some recipes, as well as the menus. And they asked us for suggestions and the ones that we came up with are all the absolutely ludicrous ones, like roast narwhal or stuffed swan's neck, and they picked ones that would be a bit more approachable really, and it was all done in house. There's about a dozen where people can read about the menu and then make something quite easily from it. Well, I hope it's quite easily. How did the... how was it? You said it was tasty. Was it quite easy to follow?Suzy Chase: It was really easy to follow. You just-Alex Johnson: That's good.Suzy Chase: ... marinate the chicken; I did it overnight. It was really good, and the apple slaw was great too. I'm sure Elvis would've loved it.Alex Johnson: Let's hope so.Suzy Chase: Wait, I need to get back to stuffed swan's neck.Alex Johnson: We did some of the Tudor Elizabethan recipes, which included peacocks and things that are just not really available anymore, and a 13th century funeral for a Bishop as well. So that was interesting, looking into just the different names and what they're eating at different times.Suzy Chase: Yikes almighty.Alex Johnson: Yeah.Suzy Chase: So, now for my segment called My Favorite Cookbook. What's your all time favorite cookbook and why?Alex Johnson: I really like, there's a chap here called Hugh Fearnley-Whittingstall, who has written lots of cookbooks and he's a big campaigner for ethical eating and healthy eating. He's in the series called River Cottage Cookbooks and there's a very good family one, which has recipes in which are good for children, cooking with children. Well, not with them.Alex Johnson: And Gary Rhodes was probably... who sadly died at the end of last year, was a marvelous cook. He did one called Rhodes Around Britain, which was probably about the first cookbook I bought as an adult, which has a lot of fairly classic British dishes, but with a slight twist. He has a very, very good bread and butter pudding recipe in there.Alex Johnson: But I would have to say that probably my favorite is the Delia Smith's Complete Cookery Course. Delia Smith is a real [inaudible 00:18:27] of cooks. And for somebody of my age, I'm 50, she used to have a slot on a children's television show on Saturday mornings when I was about eight or nine, and I've kind of grown up with her. She had lots of television series and produced lots of cookbooks, and they're all very good, safe recipes. So if there's anything you really want to do... They're not fancy recipes; they're nice and tasty but they're really reliable. And I think that's the one that I go back to the most.Suzy Chase: Where can we find you on the web and social media?Alex Johnson: Well, you can find the book... We're on Twitter, @FamousMenus. Personally, my website is TheAlexJohnson.co.uk. And on Twitter I'm @ShedWorking because one of the other things I do love writing about is sheds. Yeah, Vince is just all over the place because he's an actor. Type in his name, you'll find all sorts of him everywhere.Suzy Chase: So, sheds, are you talking about tiny houses or really sheds that you put your gardening tools in?Alex Johnson: It's somewhere in between, really. What I write about is garden offices, so the kind of sheds that you'd have in your backyard, your back garden, that you use as a home office. Which is a slight distance away from your home, but still very close. And yes, that's one of the things I've been writing about now for about 10, 15 years.Suzy Chase: Have you heard of the term she shed?Alex Johnson: Oh, absolutely yes. No, a big thing, especially the last five or six years. It shows us... And that's the nice thing about shed working and garden offices, is that the old traditional idea of sheds, especially in the UK has been that it's for older men on their allotments and a, "No women allowed," kind of thing. But shed working garden offices is very much an equal gender approach, so it's fantastic that I get to write about lots of women who are interested in sheds and garden offices too.Suzy Chase: Hillary Clinton once remarked, "Food is the oldest diplomatic tool." Well, isn't that the truth? Thanks so much for coming on Cookery by the Book Podcast.Alex Johnson: Lovely. Thank you very much, Suzy.Outro: Subscribe over on CookerybytheBook.com. And thanks for listening to the number one cookbook podcast, Cookery by the Book.

In this episode, I talk with Postmarked New Orleans author Jason Smith from his home in The Big Easy and we talked about where he got the idea for the book, about New Orleans history, and about a famous postcard featuring Oysters Rockefeller at Antoine's.

The post A Rich Valentine’s Day Celebration: Oysters Rockefeller appeared first on Dr. Mike.

Eating out when you have nutrition and health goals can be challenging. There's internal pressure to stay on track, external pressure to try the decadent foods, and a sense of obligation to please your dining partners! Listen in as Joe and Kori share their best strategies for navigating the realities of restaurant eating with others when you have big goals! 00:10 Intro 01:10 "This is SO good. You HAVE to try it!" 03:05 "Have a Margarita! It's your BIRTHDAY!" 04:00 "Let's get the Oysters Rockefeller! They're DELICIOUS!" 06:00 Decide ahead of time what you're going to do 07:00 Take half your entree home! 07:50 Be OK with how your smart choices might affect others 10:15 What are your goals? 11:00 Be aware of the physiology/chemistry/math of your choices 12:10 View the menu beforehand. How can you tweak items? Look for evidence of unwanted fats. Choose broiled, baked or grilled. For a deeper dive into this topic, check out: https://thedietdoc.com/restaurant-menus-to-the-rescue https://thedietdoc.com/don-t-check-your-brain-at-the-restaurant-door https://thedietdoc.com/surviving-restaurants https://thedietdoc.com/restaurant-not-impossible https://thedietdoc.com/life-mastery-podcast-53 Thanks for visiting! Kori Propst, PhD, and Joe Klemczewski, PhD, merge their voices to create life-enhancing conversations and content you can use every day. Kori is the Vice President and Wellness Director of The Diet Doc, LLC—a health and weight-loss licensing company founded by Joe more than 20 years ago. Together, Joe and Kori help hundreds of Diet Doc Program Owners build industry-leading nutrition coaching platforms around the world. Now they're bringing their talent to a daily podcast where nothing is off limits. Motivation, nutrition, weight loss, career, relationships, fitness entrepreneurship, and even guest interviews and features will be dissected and categorized for convenient listening or viewing. What happens when you mix 30 years of psychology, nutrition, physiology, social anthropology, and even literary journalism education with 40 years of business-building experience and almost 90 years (should I say that?) of combined real life? Let's find out! SUBSCRIBE: https://itunes.apple.com/us/podcast/the-diet-doc-life-mastery-podcast/id1385194556?mt=2 http://www.youtube.com/subscription_center?add_user=thedietdocweightloss FITNESS ENTREPRENEUR? Find out how to become The Diet Doc expert in your community! https://www.dropbox.com/s/mv4mwtiignpxkn2/The%20Diet%20Doc%20MEDIA%20KIT%202018.pdf?dl=0 FREE QUIZ: DO YOU HAVE WHAT IT TAKES TO MEET YOUR GOALS? https://www.dropbox.com/s/thmmokbc3kd8uw3/Principles%20of%20Persistent%20Pursuit%20-%20Free%20Assessment.pdf?dl=0 LET'S CONNECT! Website: https://www.thedietdoc.com Facebook: http://www.facebook.com/TheDietDoc Twitter: http://www.twitter.com/dietdocglobal Instagram: http://www.instagram.com/thedietdoclife Podcast: https://soundcloud.com/thedietdoc

Tom and Mike are back discussing NYC Pizza Wars,Arthur Ave,and the History of Oysters Rockefeller. They're joined by Russel Kohn a Food Entrepreneur On this episode, Tom and Mike discuss: "Food News" News Stories in the Food World that caught our attention this week. Pizza Wars in NYC and Pho Censorship in Keene, New Hampshire “What I Ate This Week" Mike talks about the Korean dish he cooked, Tom praises it as the "Ultimate Not a Foodie Meal", as well as the #RedSauceJoint he went to on Arthur Avenue in The Bronx An in-studio interview with COO of MochiDoki Russel Kohn, and his current Food Entrepreneurial Ventures. Russel speaks about Soju vs Shochu, and Mochi Cake vs Mochi Ice Cream. Mike and Tom try to pitch him on their liquor idea Russel Kohn joins the NaF team to discuss what they're drinking after the show Follow and message The NotAFooodie Show through Facebook, Instagram, and Twitter. We love to hear listener feedback! www.RadioRAMPA.nyc/NotAFoodie

Paula get treated to some very special Oysters Rockefeller made by Savannah's own seafood kings, Charlie and Vincent Russo.

5-Star Chef Ivan Flowers shares his tips and recipe for Grilled Oyster Rockefeller, and also provides advice on choosing seafood. See his recipes: http://blendradioandtv.com/listing/chef-ivan-flowers/

Dr. Domingue and Dr. Moody let listeners know what to expect at the 2016 Annual Conference in New Orleans. Dr. Domingue, being a Louisiana native, gives us some tips on what to do during your stay in New Orleans. Learn how to make the most of the conference here. Going to the conference? Look for the podcast onsite studio outside the exhibit hall on the first level. Stop by and say hello or email Justin@justinmoodydds.com to set up an onsite interview. Doris Metropolitan  www.dorismetropolitan.com Dominica www.domenicarestaurant.com Irene’s Cuisine www.neworleans.com/restaurants/irenes-cuisine Jacques-Imos http://jacques-imos.com/ Coquette http://coquettenola.com/ Toup’s Meatery http://toupsmeatery.com/ Antoines http://www.antoines.com/ Commander’s Palace http://www.commanderspalace.com/ Drago’s (Oysters Rockefeller) http://www.dragosrestaurant.com/ World War II Museum http://www.nationalww2museum.org/     Want to be a guest on the podcast? Email us at podcast@aaid.com. Subscribe to us on iTunes, Stitcher Radio, Podcasts, SoundCloud and, of course, check out our website at www.aaidpodcast.com. Become a member! Join now for 2017, and get the rest of 2016 free: www.aaid.com/freefall Founded in 1951, the Academy is the first professional organization in the world dedicated to implant dentistry. Its membership includes general dentists, oral and maxillofacial surgeons, periodontists, prosthodontists and others interested in the field of implant dentistry. As a membership organization, we currently represent over 5,500 dentists worldwide.

Clare Mulley presents #InGoodTaste - cooking up a storm on ZoneOneRadio, the community station for central London. This week we’re taking a look at Oysters. A rich man's delicacy in ancient Rome, the poor man's protein in Victorian London, it’s fair to say Britain’s native oysters have had a rocky ride. We visit Whitstable, Kent, home to arguably the world’s most famous Oysters, during their annual Oyster Festival. Our first stop is the Whitstable Oyster Company. Over the last ten years, Oyster bars have been opening all over London. Wright Brothers are one such place - and we speak to Ben Wright about how their business came about. Lastly we go to Borough market, home of Richard Haward's oysters, to find out about their wild Colchester oysters. Lucy also cooks up a storm on Whitstable Beach - making Oysters Rockefeller and Kilpatrick. -- www.twitter.com/_InGoodTaste & www.twitter.com/z1radio www.facebook.com/zoneoneradio www.ZoneOneRadio.com

Clare Mulley presents #InGoodTaste - cooking up a storm on ZoneOneRadio, the community station for central London. This week we’re taking a look at Oysters. A rich man's delicacy in ancient Rome, the poor man's protein in Victorian London, it’s fair to say Britain’s native oysters have had a rocky ride. We visit Whitstable, Kent, home to arguably the world’s most famous Oysters, during their annual Oyster Festival. Our first stop is the Whitstable Oyster Company. Over the last ten years, Oyster bars have been opening all over London. Wright Brothers are one such place - and we speak to Ben Wright about how their business came about. Lastly we go to Borough market, home of Richard Haward's oysters, to find out about their wild Colchester oysters. Lucy also cooks up a storm on Whitstable Beach - making Oysters Rockefeller and Kilpatrick. -- www.twitter.com/_InGoodTaste & www.twitter.com/z1radio www.facebook.com/zoneoneradio www.ZoneOneRadio.com