Oyster with Sauternes

Oysters with Sauternes sorbet and horseradish mignonette– I have to serve oysters at The Gilded Age Luncheon They were crazy for oysters back then and especially the East Coast oysters that grew in such abundance and were so delicious. James Parkinson, Philadelphia’s greatest Chef, recommended serving them with a little horseradish, pepper, and vinegar, so […]