Recent posts
Hard Cider Poached Oyster Yakisoba
Hard Cider Poached Oyster Yakisoba By the third day on the Olympic Peninsula, the oyster math wasn’t working. Bruce was teaching the harvest side of his Human Nature Hunting — Oyster Foraging class. I was running the cooking side — mignonette station, shucking for the students as they came up off the beds. Marcus, an old friend of Bruce’s who’d come along, another chef, floated between us. We’d been eating most of what I shucked fresh at the waterline, dressed three different ways. But oysters don’t keep. The shells stay on the beach — they re-mineralize the bed, give the next generation somet
May 11, 2026
The April Trio: Three Spring Mignonette Recipes for Oysters
Rosemary gin, rhubarb chive, and pink peppercorn cider. Mignonette is a French sauce — three ingredients in its purest form: finely minced shallot, cracked black pepper, red wine vinegar. The name comes from the pepper. In classical French cuisine, mignonette meant the coarsely cracked grind that finished a dish, and the sauce inherited the name. Modern oyster bars have bent the formula since — fruit, herbs, infused vinegars — but the bones are the same. A good mignonette doesn’t overrun the oyster. It frames it. I built three of them on the Olympic Peninsula — on a folding table at the waterl
May 9, 2026
How to Forage Agarita in the Texas Hill Country
The first harvest of the year in the Texas Hill Country — and a read on whoever's been working the land.
May 1, 2026