SPW 82210 Jan Newsletter P2_SPW82210 January Newsletter

FOOD & BEVERAGE CHEF SCOT T ’S SPECIAL Oysters Italianne | 14 INGREDIENTS: PROCEDURE: • 8 oz. Pancetta (medium diced) • 8 oz. Each Red, Green, Yellow Bell Peppers (fine dice) • 8 oz. Red Onion (medium dice) • 4 Cloves Garlic (fine dice) • 3 Large Tomatoes (medium dice) • 4 oz. Romano Cheese (grated) • 2 Dozen Oysters (shucked) Render pancetta in a hot skillet. Then sauté peppers, onions, and garlic with the pancetta until tender. Add the tomatoes and sauté until lightly cooked. Season with salt, pepper, and a little tabasco. Place a tablespoon of this mixture on top of each shucked oyster. Sprinkle Romano cheese on top and bake for approximately 7 minutes at 400°.

SPW 82210 Jan Newsletter P2_SPW82210 January Newsletter | Page 14