#Repost @lailacooks
How to Shuck Oysters from my column this month for @fthtsi @financialtimes. “My first job in New York was at an old French bistro where I often had to work the oyster-shucking station. There was a guy, Ezekiel, much older than me and a longtime employee, who showed me the ropes. Eze, as we called him, could shuck oysters faster than should be humanly possible. I remember on one busy Saturday, Eze and I had been working the station together, and he had shucked 180 oysters to my meagre 60. And I wasn’t half bad.” These days I don’t have to worry about a slammed dinner service, but the skill still comes in handy during the holiday season. Shucking oysters (very fast) is my number one party trick. I threw a party with my favorite oysters (hello @islandcreekoysters) and fav champagne (hello @champagne_lallier) and for dessert served, an orange blossom cake made to look exactly like a lobster which I stuck a candle in to confuse (and delight) guests. “So much of my work is about that sense of wonder, but I still remain true to my beginnings as a 21-year-old girl learning to shuck oysters in a dingy French bistro in New York’s Meatpacking District.” DM for the name of the bistro 😏🦪 😏🦞 ph @adriannaglaviano

#lobmeyrpatrician