read⚡ The Oyster Companion: A Field Guide

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The
Oyster
Companion
A
Field
Guide
Ill never forget my first oyster. I was sixteen
and a busboy top restaurants. One night after
service, Simon Bower, my
at Beaujolais, one of Torontos restauranteur
mentor, called me
into the kitchen. Psst, Paddy. Cover the kitchen
door! Simon whispered. What for? I
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asked. Oysters! he exclaimed. Watch the front.
Gerbils got the back. After struggling with the
shells, Simon proceeded to open a few oysters. He
handed me one, nestled in its shell, and told me
to slide it back. It was cold, sweet, and salty,
like the ocean. I was hooked.
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The Oyster Companion A Field Guide
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