Tuesday, February 19, 2013
Deco Features: Oak Tavern at the Design District
The South Beach Wine and Food Festival kicks off this week, and few things go together better than oysters and wine. Deco caught up with local chef David Bracha, and got the low-down on how to properly shuck 'em, serve 'em, and slurp 'em down.
DAVID BRACHA: "Those are from deep bay British Columbia."
The menu will bring you out of your shell.
DAVID BRACHA: "Today we have from the Cape Cod area peters point, one of my favorites. We have from because deep bay kushi and we have from puget sound hamma hamma."
As Tupac and biggie fans already know, there's a big difference between east coast and west coast.
DAVID BRACHA: "Well your east coast are typically saltier and briny, and your west coast tend to be a little more sweet."
Before you start slurping you need to start shucking.
DAVID BRACHA: "I'm gonna show how to open an oyster the proper way to open an oyster. Place it in your towel, put your had flat on the oyster. As soon as we enter we twist gently and we pry open the top shell. Place the knife underneath without puncturing the meat, and you're ready to eat the oyster."
Our dedicated taste-testers were ready to get their slurp on. Bottoms up!
DAVID BRACHA: "Its great to have something fresh from the sea and your connected with the ocean and it's salty and briny in all the best ways."
So the next time you're in the mood for something slimy, salty and delicious, you can do the shucking -- or let the experts do it for you.
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