NATIONAL OYSTERS ROCKEFELLER DAY – January 10

http://www.nationaldaycalendar.com ^ | n/a | n/a

[Liberty Valance]

That place looks amazing. The menu in the bar alone is good for me. ;o)

[Ammo Republic 15]

I’ve always liked Oysters Rockefeller and still do but I much prefer Oysters Bienville.

And I guess Oysters Bienville is a regional dish known only to the folks on the Mississippi and Alabama coastal areas.

I’ve never seen it anywhere else.

[trisham]

Yum!!

Hermes Bar Menu

Antoine’s Oyster Foch PoBoy
Fried oysters on toasted French bread with pate, lettuce, and a rich Colbert sauce. Our own creation - 12

Wagyu Beef Cheese Burger PoBoy
Dressed lettuce, tomato, and mayonnaise and served with Marchand de Vin sauce for dipping - 12

Fried Soft Shell Crab PoBoy
One fried soft shell crab on toasted french bread with Regua sauce, lettuce, tomato, and pickles - 16

Warm Grilled Chicken Salad
Tossed greens with hearts of palm, shredded carrots, golden raisins, grapes, and crumbled Roquefort with a house vinaigrette - 14

Oyster Rockefeller
Oysters baked on the half shell with the original Rockefeller sauce created by Antoine’s in 1889 - 6 per serving - 15

Shrimp Remoulade
Boiled Louisiana shrimp served cold in Antoine’s unique remoulade dressing - 13

Crabmeat Ravigote
Lump crabmeat served cold in a delightfully seasoned dressing - 21

Crispy Onion Strips
Double dipped fried onion strips with a Hermes sauce - a little spicy - 9

Soufflé Potatoes
The classic Antoine’s fried puffed potatoes - 8

Cup of Soup
Creole Gumbo, Crawfish Bisque, or Alligator with Sherry - 9

Appetizer Sampler
Oyster Foch, Fried Eggplant, Crabmeat Ravigote, and Shrimp Remoulade - (Serves two) - 25

[JoeProBono]

[crosdaddy]

I assume the oysters Rockefeller , with ‘original Rockefeller sauce’, includes Absinthe?

[trisham]

History
Oysters Rockefeller was created at the New Orleans restaurant Antoine’s. Antoine’s was founded in 1840 by Antoine Alciatore, who moved to New Orleans after two frustrating years in New York trying to open a restaurant of his own. The dish was created in 1899 by Jules Alciatore, son of the restaurant’s founder.

President Franklin Delano Roosevelt had oysters Rockefeller at Antoine’s in 1937. Mayor Robert Maestri commented to Roosevelt “How you like dem erstas?”, as the national press transcribed Maestri’s Yat accent.
The dish was named oysters Rockefeller after John D. Rockefeller, the richest American at the time, for the intense richness of the sauce. Though the original recipe is a secret, the sauce is known to be a purée of a number of green vegetables other than spinach. It consists of oysters on the half-shell topped with the sauce and bread crumbs and then baked.[citation needed] Jules Alciatore developed oysters Rockefeller in the face of a shortage of French snails, substituting the locally available oysters for snails. Antoine’s has been serving the original recipe dish since 1899. It is estimated that Antoine’s has served over three and a half million orders.

Though many New Orleans restaurants serve dishes purporting to be oysters Rockefeller, Antoine’s claims that no other restaurant has been able to successfully duplicate the recipe. Similar versions of the dish have proliferated in New Orleans, developed to capitalize on the fame of Antoine’s signature dish, but because the recipe for oysters Rockefeller was passed down from the creator, Jules Alciatore of Antoine’s to his children, and has apparently never left the family’s hands, competing restaurants have had to formulate their own recipes...

https://en.wikipedia.org/wiki/Oysters_Rockefeller

[Liberty Valance]

LOL - Now I’m lookin’ for plane tickets.

[crosdaddy]

Thanks, I had read some years ago, that a splash of Absinthe was added, so,when I make them( not often,usually just raw) and since I have “real” Absinthe,I’ve been putting a splash in. Really tasty,if I do say so myself.

[trisham]

I hear you. :)

[trisham]

I don’t doubt it. :)

[Vinnie]

Not my favorite way.
I like mine raw, streamed, fried with lots of cocktail sauce heavy on the horseradish.
Oyster stew is good too .

[JoeFromSidney]

Back about 1951 I was at a convention in New Orleans. The book Dinner at Antoine's had just come out. A group of us decided to go there. I had Oysters Rockefeller. Good, but I never ate them since.

[pgkdan]

I grew up with Tabasco sauce and that’s still my favorite. My grandfather was a Cajun and he put it on everything, (except bread pudding) and I wanted whatever he was having.