Freshly shucked Rappahannock Oysters at the ready.
If anyone asks me about this in person or outside of this posting, I will deny, deny, deny and my answer will be:
"I have no recollection."
Perhaps I too can become President of the Unted States...
Someone I know came up to someone else I know to ask if this person knew anything about a secret gathering of professionals cooking for each other in some sort of culinary free-for-all. I don't know anything about something like that.
I can neither confirm or deny...
But somehow, I remember having this dream about meeting a few people who worked a big kitchen and made some really fun and interesting dishes. It was a dream that lasted until four in the morning.
Can't really recall the details but I woke up the next morning exhausted and with the sudden knowledge that I now knew how to shuck oysters.
Fresh Ogo flown in from Hawaii.
Rappahannock Oyster with aPonzu Ginger granita topped with Ogo.
Rappahannock Oyster with Portuguese Sausage and smothered in an 'Inamona (Kukui Nut) Cream reduction.
Australian Blue Shrimp with pomegranites, carrots and more.
Ahi Tuna Skewers
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