PROUD TO BE PART OF THE WOOD STONE DEDICATION AT CIA WORLDS OF FLAVOR

Chefs everywhere look forward each year to the inspirational seminars and workshops at the World of Flavor Conference held by The Culinary Institute of America at the Greystone Campus in St Helena, California. 

This year’s Conference began with a very special event – the dedication of Wood Stone Live Fire Kitchen on the outdoor Herb Terrace. Taylor Shellfish Farms was honored to provide product to Wood Stone’s Executive Chef Michael Brockman for this event.

The dedication was made especially memorable when Kurt I. Eickmeyer, President of Wood Stone, along with supportive staff, flamed the banner dividing waiting attendees from this new exciting culinary center.

Marco Pinchot of Taylor Shellfish, among with Ann Rudorf  and Anthony Mukerjee of Wood Stone, then welcomed the hundreds of eager conference guests to enjoy Taylor’s oysters, all cooked in Wood Stone’s truly remarkable ovens.

Each oyster was finished off with a special sauce prepared by Chef Brockman just for the occasion. What a fantastic way to mark the start of Worlds of Flavor.

WOOD STONE BAKED OYSTERS
WOOD STONE CORPORATION

Yield: 10 standard portions
Standard serving size = 3 Oysters
Conference serving size = 1 Oyster

Ingredients            Amounts

Pacific Oysters                  30
Thick-cut smoked bacon   4 strips
Shallots (minced)              ¼ C
Fresh spinach                    8 oz
Chervil (chopped)             2 T
Kosher salt                        1 t
Pernod                              ½ C
Béarnaise Sauce*              2 C

Method

1..    Cook bacon in a medium sauté pan; remove from pan and mince. Leave about ½ of the grease in the pan. 
2.    Add shallots to pan and just sweat them for a minute.
3.    Add spinach, Pernod and salt; cook until spinach is wilted and very tender, and all of the liquid has evaporated.
4.    Stir in chervil and salt; allow mixture to cool completely. Once cool, give it a good chop to make it is easy to distribute on the oysters.
5.    On a sheet pan nestle oysters in a half shell (the deep half), on a bed of rock salt so that they remain as level as possible. 
6.    Distribute spinach mix evenly atop all the oysters.
7.    Spoon Béarnaise onto each oyster.
8.    Bake for up to 5 minutes in a very hot stone hearth oven, or a charcoal oven. Oysters should be cooked to medium.

*Béarnaise Sauce – Recipe can be found on page 289 of “The Professional Chef” 7th edition.

Recipe Credit: Wood Stone Corporation, as presented at the 2016 Worlds of Flavor® conference. Published with permission of the author. All rights reserved.