Chef Charlie wanted to share with Chef Rich a few of his signature oyster presentations, including 3 raw presentations served with mignonettes made with local ingredients- blueberry, cranberry and dandelion. “Actually, I imported the dandelion”, Charlie joked, pointing to the other side of his front lawn. The real treat, though, was his father’s fried oyster recipe, which Charlie served up on a bed of local slaw and topped with a dollop of his mother’s secret relish. So good.
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