Last weekend we were feeling rather nostalgic for Burgundy and began to relive our recent vacation. We remembered all the visits to the great bakeries, cheese shops, markets and wineries. We reflected upon the wonderful meals we shared. and which were the best. One of our favorite experiences was sitting in the warm sun, surrounded by the world’s most iconic vineyards, indulging in a plate of escargots while drinking a glass of Pommard. Soon we were in the kitchen, preparing our own plate of escargots and opening a bottle of wine we brought home from France….
The sauce for Oysters Rockefeller is made by previously preparing parsley, spinach, celery and onion tops and other greens, in a meat grinder; the greens must be ground very fine; to this add the juice of lemon and melted butter. One tablespoonful of this sauce is poured over each oyster when being taken from the shells, and just before serving.
Recently I had the great pleasure of working with father and son restaurateurs Kaiser and Lee Morcus in reinventing their steakhouse menu at ‘Chop House’, located on Highway 111 in Palm Desert. If you are a bar habitué you may have noticed a lot of mixologists have sections for retro and classic cocktails alongside modern and sometimes very innovative creations. I have sampled forgotten classics like Corpse Reviver (late 19th century) and Police Gazette Cocktail (1901) next to modern takes on Bellini’s and Mai Tai’s to inspired combinations like the Snap Pea Southside. I always thought the same approach would be well suited for restaurants, particularly steakhouses where food expectations are more classically rooted….