Plump juicy Gulf Blue Band Oysters were
next on the menu. Served on the half shell
with red sauce and horseradish, these oysters needed no embellishment. Hand selected and
pasteurized you don’t
need to follow the “R”
rule for months in which
to enjoy. Place one in your
mouth and the light salty essence of the entire gulf coast
pops gently on your palate. These oysters are
what it’s all about.
This dish was a blue
ribbon winner with
everyone at the table
and it was difficult to
not order another serving.
Our first entrée appeared. Diver Scallops
were paired with fresh herbs and thinly sliced
vegetables which were delicately placed atop ri-
sotto. The diver scallops are
kept dry until packed. In
preparation, the scallops are
lightly braised with a sauce
made from white wine, fresh
lemon and herbs, then combined
with the scallop liquor from the pan. Tiny
leaves of fresh herbs
from the restau-
Read the article on how Miss Kitty’s
got her name in the 2014 May Issue
at TexasNOWmag.com.
Its a great story!