Long Island Local: Oysters - Shucking, Broiling and Roasting steak fluffy rolls

fluffy rolls

with a special lesson on chicken fabrication (aka butchery)

environment of a steam-injected oven

Beef Bourguignon

traditional thin (2¼") crisp French baguettes

Long Island Local: Oysters - Shucking, Broiling and Roasting steak fluffy rollsIntroducing our Long Island Local Cooking Series, we will explore all the freshest produce, fish and game from our back yard. For the Fisherperson in your life: We will show you everything from Bay to Table. Our Chefs will show you how to properly shuck oysters, make a mignonette, prepare oysters Rockefeller and garlic butter broiled oysters. We will also guide you through the difference between East Coast West Coast, Cold Water and southern oysters.