why did i want to go on tour to boston? because i had met chef jamie bissonnette through food & wine best new chefs and had a feeling we were meant to cook together. not only is he one of the nicest chefs i have met along my journey, but he is very talented and has a similar style to mine that makes cooking with him easy and fun. jamie is actually the chef at coppa, but we held the dinner at the place right next door, mike’s city diner, who lets jamie do pop-up dinners there from time to time. as soon as we walked in to mike’s city diner for dinner the night we arrived, i knew i was going to love it. the atmoshpere is fun and bustling, reminding me of the goat (which i needed after being gone for so long and being a bit home sick:). and there was jamie, just cruising around the dining room in his t-shirt, making sure the guests were enjoying dinner, getting ready to overfeed us as much as possible. food was awesome. nothing fussy, just tasty bold flavors (“rustic and badass” as we like to say around here.) and that was just the kickoff of a great couple of days in boston. casual cooking and eating, drinking and having fun. a great way to finish off a long stretch on the road. i can’t wait to cook with my friend again. jamie, get your butt to chicago soon!

below is jamie’s recipe for his incredible ostras en escabeche that he served at the dinner. yum! thanks for the recipe, jamie!

Ostras en Escabeche
Serves 4 ppl

For the Oysters

12ea                        Island Creek Oysters or any medium sized fresh East Coast Oyster

½ cup                     Brut Cava

½ cup                     Champagne Vinegar

½ cup                     Grape Seed Oil

1 each                      Shallot, peeled and brunoised

½ oz                       Rooibus Tea with Bergamot

To taste                  Sea Salt

 

Method:

Shuck Oyster until a bowl over ice.  Save the shells.  Allow the oysters to sit for 20 minutes.  Lift the oysters out, strain the oyster liquid over the oyster.  Repeat three times to clean any dirt or shell pieces.  Place into a 2 quart plastic container.

In a small sauce pot add vinegar, cava, and grape seed oil.  Bring to a simmer.  Add the tea, and remove from the heat.  Allow the liquid to steep with the tea for 10 minutes.  Strain the liquid through cheese cloth over the oysters, add the shallot brunoised.  Let cool overnight.  Store in the liquid

Garnish:

Sliced chives

Cracked Grains of paradise, or black peppercorns

Esplette Chili flakes

Fleur de Sel

Chiffonade Lovage, or celery leaves

Edible Herb Flowers (Arugula, Chive, Nasturtium, kale, borage, or Sicily)

To Plate:

Either use wet salt or ice on the plates to hold the shells.  Place 4 shells per person on a plate.  Put one oyster in each shell.  Put a small amount of the escabeche liquid in with the oyster.  Top with chives, grains of paradise, esplette, sea salt and lovage.  Garnish each one with a different flower, or mix of flowers.