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A Kitchen Story and Oysters

A Kitchen Story and Oysters
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If you are an oyster fool like me, B & G Oyster in Boston (it’s a small restaurant, so this will sell out) is hosting an Island Creek Oyster dinner on March 6 (oyster ceviche, oyster beurre monte, po’ boys, souffles…). 617-423-0550. I’ll be there, most likely with a glazed look in my eyes, in an oyster induced trance. 

Read more about regional dishes in New England is Delicious.

Please Note: This article was accurate at the time of publication. When planning a trip, please confirm details by directly contacting any company or establishment you intend to visit.

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3 Responses to A Kitchen Story and Oysters

  1. Heather Atwell February 1, 2008 at 9:22 am #

    It’s 9:20 a.m. and I am craving oysters, pasta and charcuterie. I am going to wait until after lunch to read your blogs from now on.

  2. Peter Rukavina February 1, 2008 at 10:57 am #

    I too have a fondness for Bill Buford; his descriptions of the intricacies of pasta water (after he spent time in a kitchen running the pasta station, see “The Pasta Station,” The New Yorker, September 6, 2004, p. 114) was fascinating reading.

  3. Kathy Bunnell March 3, 2008 at 1:05 pm #

    Lessons from Bill Buford? You have to have a streak of masochism a mile wide to participate in a star chef’s kitchen. The system runs on “kitchen slaves” who so love the business, and so need to learn at the knees of these chefs, that they work for nothing, injure themselves, and adapt to living with abuse heaped on them…in conditions abhorrent to most humans They love the food they create but can’t afford to eat it.

    The book has some great cooking & dining tips (when during the week not to go to a restaurant, some actual recipes, etc.), and is a fascinating read. I don’t understand how the system can work, but we foodies are the better for it.

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