Creativity on the Half Shell
Oysters were a culinary craze in the nineteenth century, with oyster houses and bars appearing all over the United States. Selling for 15 to 20 cents a dozen, diners enjoyed them with lemon, Tabasco, Worcestershire, and vinegar — now considered the traditional presentation for this chilled classic. On modern menus, oysters have creative culinary potential due to their “blank canvas” approach. To impress the adventurous, educated palates of today’s consumers, serve oysters with a fresh, ﬂavor-packed gulp that inspires back-of-house innovation and differentiates your seafood category.