Chef Rob Eaton of Buzzard’s Roost Southern Tea House (Ninety Six, SC) recently made a trip back to the JES test kitchen to show us several different ways of preparing fresh oysters, while demonstrating the usefulness of the Vollrath Oyster King for opening the often stubborn-shelled mollusk. In addition to a few quick tips on serving raw and steamed oysters, here’s his take on the classic Oysters Rockefeller recipe.
Chef Rob steamed his oysters in a Roundup Deluxe Food Steamer , and he used our test kitchen’s Therma-Tek range to prepare and cook the Oysters Rockefeller. All of the tools and equipment featured in the video can be found at JES Restaurant Equipment .
So grab yourself some oyster knives – or an Oyster King, for those larger occasions – and take advantage of this year’s oyster season with a delicious batch of Oysters Rockefeller.
