My View of Life on the Dock
‘Tis the season while you’re waiting for your order and happily browsing the prepared case, shelves, and refrigerators, there’s more eye candy. Share the news that Turner’s Seafood Oyster Shell Decorating Contest 2025 is LIVE. check out the contenders in the fish net and the garland festooned with prior year entries.
Eric Lorden, I am begging you, please add the Oysters Rockefeller to your regular menu!!!!!!!!!!!!!
Thursday night we attended Passports Sparkling Wine Dinner and it was out of this world delish. We Loved everything–the sparkling wine selections, especially the creamy Blanc de Blanc Brut Dargent from France–and each and everyone one of the dishes was fantastic. But if I had to choose a favorite of the favorites, I must say that Eric’s Oysters Rockefeller is sublime. Perhaps he’ll share his recipe–I am going to get right on that!
Oysters Rockefeller was created in 1899 by Jules Alcitore at the world renowned New Orleans restaurant Antoine’s. At that time there was a shortage of snails coming into America from Europe. Jules was looking for a substitute and he wanted the replacement to be local to avoid future problems in procuring the product.
My copy of Antoine’s cookbook does not include the recipe; to this day, it is still top secret.
The sesame encrusted diver scallops with jasmine rice was definitely an entree I’m inspired to try making at home.
Good Morning Gloucester 