Jan 10 - Reasons Why

Today is a reminder of why I decided to do this little endeavor. Generally Tuesday in NY for me is usually just another day.. You go to work, you come home you get ready for the next day.... but today I walked past my apartment to Grand Central Oyster Bar, a place where I have never been but always wanted to go, in order to celebrate National Oyster Rockefeller Day

And what I had was a perfectly wonderful NY evening in the company of a famous bartender Marcelo Hernandez :


http://www.crainsnewyork.com/article/20160921/HOSPITALITY_TOURISM/160929980/inside-the-grand-central-oyster-bar-marcelo-hernandez-tends-to-drinks-and-soothes-commuters-after-a-long-day-on-the-job









And of course some delicious oysters- a little history on these, from the great Wikipedia, as in fairness I did know much about them myself:

Oysters Rockefeller was created at the New Orleans restaurant Antoine's. Antoine's was founded in 1840 by Antoine Alciatore,, the dish was created in 1899 by Jules Alciatore,^[2] son of the restaurant's founder.

President Franklin Delano Roosevelthad oysters Rockefeller at Antoine's in 1937. Mayor Robert Maestri commented to Roosevelt "How you like dem erstas?", as the national press transcribed Maestri's Yat accent.^[3]

The dish was named oysters Rockefeller after John D. Rockefeller, the richest American at the time, for the intense richness of the sauce. Though the original recipe is a secret, it consists of oysters on the half-shell topped with the sauce and bread crumbs and then baked. Jules Alciatore developed oysters Rockefeller in the face of a shortage of French snails, substituting the locally available oysters for snails. Antoine's has been serving the original recipe dish since 1899. It is estimated that Antoine's has served over three and a half million orders.

Though many New Orleans restaurants serve dishes purporting to be oysters Rockefeller, Antoine's claims that no other restaurant has been able to successfully duplicate the recipe. es.

While many have achieved the trademark green color of the original—a color easily attainable by using spinach in the recipe—it is said that few get the flavor of Antoine's recipe right. Antoine's chefs have repeatedly denied that the authentic recipe contains spinach. A 1986 laboratory analysis indicated that the primary ingredients were parsley, pureed and strained celery, scallions or chives (indistinguishable in a food lab), olive oil, and capers.