Jim Britt's life revolves around food, chef-prepared or from his own kitchen. Beyond the blog, Jim is a partner a gBritt PR in Portland, which specializes in lifestyle public relations.
July 2008
July 27, 2008
Oysters Are Like Sex
Oysters are like sex, the first time you eat one is a little awkward and the experience gets better with practice. Also like sex, when you're really good at eating oysters, you can control the gastronomical orgasm they deliver.
My relationship with oysters started two years ago while attending an event in New Orleans when I visited ACME Oyster House. I was 38 years old and basically an oyster virgin. I'd tried them before, but nothing like this. My previous forays were more like teenage games of spin the bottle; the excitement was always there, but you couldn't really enjoy them because A) I really didn't know what I was doing and B) I didn't know what I was going to get. Anyway, ACME is is the oyster world's red light district. They're not selling oysters, they're selling the sumptuous and tempting oyster culture.
While at ACME I tried a couple oysters, cautiously at first. But once I'd learned the sensuous process of eating oysters, from the experts behind the raw bar, I devoured dozens of different kinds. The hours I spent there changed me forever. I left convinced that oysters are the best shellfish on the planet. Two years and dozens of oysters later, I am still convinced.
This Friday night my relationship with oysters was taken to new heights when, for the first time, I shucked some at home. On Friday, I became master of my oyster domain.
I was motivated to try shucking oysters by some friends visiting this week from the Midwest. They came to Maine to visit and for two culinary treats -- Maine lobster rolls and oysters. They found their lobster rolls at Portland Lobster Company. Unfortunately, they were underwhelmed. They didn't want to make the same mistake with their oysters, so we went to Portland's seafood Mecca, Browne Trading Company. We picked Winter Point oysters ($13.99 for a dozen).
Before shucking at home I did some homework. I went online and studied the generally accepted shucking principles, which read something like this -- you need a special tool; you have to be careful or you'll cut yourself, badly; you don't want to spill the sweet oyster nectar; and lastly, oyster eating is a culinary art form that you can perfect yourself. Also I learned what kind of tool we needed - it's called an oyster knife. Big surprise. I bought mine at Le Roux Kitchen on Commercial Street in Portland. It cost just a few bucks. Oyster knives are designed so that the tip of the knife is pointed, with one edge sharpened. The process of shucking oysters is simple, but not easy.
Oysters are going to begin making regular appearances at our
home, we're thinking of making them a regular Friday night feature. I encourage
you to pop into Browne Trading, pick up a net bag or two, and have at it. While
you're there, introduce yourself to Jen. She's Browne's chef and resident wine
expert. The customer experience there, like my oyster discoveries in New
Orleans, is truly magical.
Cheers
When amazing things happen to your taste buds
It comes once each summer, Island Arts Camp, when my kids get to enjoy a week with grandma and grandpa on Deer Isle. At camp they learn and experience the art of dance, acting and other types of entertainment. The wonderful camp is presented by Stonington Opera House, Seamark Community Arts and Reach Performing Arts Center, you should check it out. This is also the week when Gillian and I get to catch up on work. Also we get to be carefree; staying up late and eating out nightly.
Our week started with a trip to Stonewall Kitchen's gorgeous new cooking school. We'd heard so much good news about it from our friend Kathy Gunst. We needed to get there and check it out. Kathy was right, the place is amazing. Luckily we ran into co-owner Jim Stott in the parking lot with his three beautiful golden retrievers. We had just seen Jim at Taste of the Nation, which he and Jonathon King support. We laughed together about the fun in the rain we'd had on Cow Island, at the Taste. We also took this chance to congratulate Jim on the mastery of their cooking school facility. What they've constructed is something so special. Maine is fortunate to have Jim, Jonathon and everyone and everything at Stonewall.
Our Monday night meal out in Portland was Evangeline. We were delighted to discover that Monday's there is prix-fixe night. Chef Erik Dejarlais and Bresca's chef/owner Krista Kern delivered a wonderful four course meal. We ate, drank and had a good time.
Tuesday, after a long day at the office, we landed at Back Bay Grill. Back Bay has been a gBritt client for the past six years. It's a very special place. Its appeal goes well beyond the food. It's the service and friendliness that stand out. There are so few places here or anywhere we have traveled that hit the level of excellence delivered at the Grill. This is the customer talking, not the PR rep. Our meal there included house cured gravlox and truffled beef tartare, followed by hearts of romaine salad. Dinner was Larry's lamb two ways and Baked Cannelloni. I enjoyed my meal with one of Adrian's famous martini's -- bone dry, ice chips across the top. Gillian got lost in a fabulous Sauvignon Blanc. (Tasting note -- a short while back we enjoyed a meal at the Grill with a bottle of "Rat's Reserve." This is not on the wine list. You need to know the secret handshake -- and now you do. Just ask Adrian for it. It was produced by Paul Carr, the director of wine sales at Nappi Distributors, Inc.). The meal was simple, cooked to perfection, and as mentioned above, served with the utmost class and character. This entire meal was a gastronomic moment. From one bite to the next, from one sip to the next, absolute perfection. And knowing we didn't have a sitter at home waiting to be relieved, well, let's just say it made the flavors even more pronounced.
Wednesday brought another wild day of work. Wednesday night started with a sip of Peak Organic at the green drinks gathering followed by wine and a meal at Vignola. Our friend Allison Styles is the manager there. Like Back Bay Grill, she and the staff there greet you with a smile and extend sincere customer appreciation. Lee Skawinski has outdone himself with the menu there. It's fabulous. It is all so tempting. But our favorite is the pizza. This time we chose Quattro Stagione (mozzarella cheese, sun dried tomatoes, olives, balsamic onions, roasted eggplant). We sipped a delicious Tuscan red called Rosso Di Montalcino. Thursday was just hours away -- which meant our freedom was coming to an end. For the moment, tucked away in the corner booth at Vignola, feasting on pizza, talking shop with Allison, life couldn't be better.
We are food lovers and admirers of the wonderful chefs who have made Portland a stellar restaurant town. Our work allows us to eat out often. Yes, we are spoiled. But during Island Arts Camp, one short week each summer, the food tastes a little better. Amazing things happen to your taste buds when you have that sense of freedom. What it must be like to always feel that way.
Cheers.
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