No Stove? No Problem.

Some tricky conditions were at play last weekend as we prepared 4 courses for 20 people at Pasanella & Sons without a stove or an oven.  Sous Chef “Snake Eyes” Soffes and I were joined by fellow French Culinary Institute alum Oron Franco and rookie-cookie Guy Mellitz. With the help of two Chinese induction burners and Pasanella’s remarkably accommodating staff I am pleased to report we served a wonderful meal…

Raw Shucked Oysters (Willapa, WA)
Deep Fried Oysters (Willapa, WA)
Chopped Summer Salad with Poached Crab
Mushroom Soup with Crisp Pancheta, Creme
Fraiche, and Chives
Linguini with Sea Urchin, Parmeggiano Reggiano, and Parsley

The Willapa oysters were outstanding.  The gentleman who took my phone order was so helpful and proud of his product, I can’t imagine ordering oysters from anyone else.  Fried oyster recipe here.

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