A half dozen freshly shuked oysters, presented on a bed of crushed ice, is the perfect summer starter indulgence. The thought of cooking that which what tastes so delicious raw may seem unthinkable. But then in the cold of winter that conviction could change.
Oysters Kirkpatrick made that case in favour of winter cooking. Freshly shucked oysters topped with thin slivers of unspoked streaky bacon, a dash of Worcestershire sauce, a nob of butter and freshy cracked black pepper.Grilled deliver the perfect combination that is smoky, tangy and salty to the creamy taste. This is a classic American dish reflecting the vibrant culinary scene of the 19th century. Created Chef Ernest Arbogast at The Palm Court of San Francisco’s Palace Hotel. named after Colonel John C Kirkpatrick, who managed the hotel from 1894 to 1914.
Let the climate of the day decide if you ask for your oysters to be served hot or cold.
A discovery journey with Laurence Civil of his best tasting experiences 
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