There are so many things I want do with this blog — it’s hard for me to settle on just one. So how would you guys feel if I kept it going… and only occasionally mentioned oysters? For now, anyway. There are many, many oyster tastings, oyster farms, and oyster people for me to cover. But I might throw in a few non-oyster topics too. They will involve food, of course. And the people who create it, whether that be from the ground level (or bottom of the ocean) or in a more finished version on the plate. And it will be full of photos when I can get them. Sound good?
To start, I have to brag, just a little bit, about the event I helped coordinate with Dave and our great friend Nicole Kanner this past Sunday. Eat Your Heart Out Boston took the stage for the third year in a row showcasing the best in local food and music at the updated Paradise Rock Club. We had an incredible crowd come out for the party, which started with a 13-chef dine around and ended with a series of rocking indie bands. We did it to support two very special organizations, Future Chefs and ZUMIX , who help educate Boston high school students through the culinary and musical arts, respectively.
For Dave and I, life revolves endlessly around the worlds of food and music. We go out to eat, we see shows, we cook, we play music (well, he does anyway; I just listen). We are devoted to both worlds both for the richness they bring to our lives and for the people they connect us with. We’ve learned that where there is good food or good music, there are great people. Simple as that.
Sunday brought those two worlds together in such an inspiring way. One of my favorite local bands (and my neighbors) You Can Be A Wesley played a lovely short coustic set early in the night, then we saw two ZUMIX kids get on stage (Renee Marrone and Jennifer Aldana) and not even blink an eye at the hundreds of people they sang an acoustic set before — truly courageous and talented kids. We also watched as two of our participating chefs, Tim Wiechmann and Will Gilson, poured their hearts out on stage with the soul band Dwight & Nicole. The room was absolutely electric with that performance.
Of course, the food rocked too. Jamie Bissonnette‘s Slayer bocadillo (with blood sausage and kimchee) admittedly stole my heart but I have to give chef Josh Buehler and his team from KO Prime props for their killer table display. Keep an eye on the Eat Your Heart Out website for more pics soon. It was a raging and successful night of fun and I am so grateful to everyone who showed their support. Thanks, guys. Get ready for next year!
As for me, I’m slowly getting reacquainted with my home office and day-to-day city life. I’ve carried over some silly habits since leaving the farm, like rising at 5 am every morning and checking out my tide chart once or twice a week. That, and I’m still obsessed with the weather. But it’s good to be back in this world. I get up, I write, I focus for as long as I possibly can, then I relax and see what the rest of the day will bring. I’m testing recipes, working on some other potential book ideas (stay tuned), and freelancing when I can. The book is coming along, slow and steady. Just what I was hoping for.
And yes, there are still plenty of Island Creek moments in my life. I drop by the Island Creek Oyster Bar at least a few nights a week (they’ll get tired of me one of these days) and a few weeks back, I made a triumphant return to Duxbury for a long-overdue going away party. It ended, in classic ICO style, in Don Merry’s garage where we admired his handiwork: a massive buck that he’d landed with a bow and arrow. The story is legendary and one only Don should share. But I’m hoping he’ll tell it again when he serves us all some venison stew.
Hard to believe Thanksgiving is almost a week away. One year ago, around this time, I was recovering from my stage and first trip to Per Se. Which means I probably forgot to share this fantastic holiday recipe with you. My mom and I made this Herbed Oyster Stuffing last Thanksgiving at my parent’s home in Texas and it was a huge hit. There’s still time for you to order some Island Creeks and put this on your shopping list for next week. Enjoy.