How to Shuck an Oyster
Mollusks are a tough crowd. And oysters are the toughest of the bunch. They don't open up for just anybody. To enjoy a nice fresh raw oyster, Jeremy Sewall of Eastern Standard and Lineage offers up a safe and surefire technique for popping these jewels open without losing the precious flavorful liquor (juice) inside.
About Jeremy Sewall
Jeremy Sewall is chef at Eastern Standard, located in the Hotel Commonwealth in Boston's popular Kenmore Square. He attended the Culinary Institute of America in New York, worked at the White Barn Inn in Kennebunkport, Maine, and spent time in Europe. With his extensive culinary experience and deep New England roots, he returned to Boston where he met and married Lisa, a pastry chef at L'Espalier. After a stint at Great Bay restaurant, he opened Lineage in Brookline's Coolidge Corner, and is currently running the show at Eastern Standard.
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Comments (1)
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An ouchless approach for sure! (Apr 15, 2009 11:37:10 AM)