The art of turning porcelain and stoneware into useful but also beautiful objects has been with us for centuries. The world’s great plate makers are not stuck in history, though. They are listening carefully to what we want in terms of ease, functionality, and mood. We explored some stunning plate designs with Rafael Vencio, chef, stylist, and owner of Amboy Filipino Food.
Tuck into a plate of fresh, fresh oysters seasoned with Rafael’s savory Mignonette sauce. The salty notes make music with the savory, and a plateful disappears in no time.
Tips on Oyster Selection From Rafael
Flavor profile varies from coast to coast. I like West Coast Pacific oysters: Kumamoto, Olympia, and European Flat, just to name a few. These tend to be well-rounded and on the milder briny, oceanic flavor profile with sweet minerality. East Coast oysters are above very briny and also have a more developed mineral flavor profile with strong saltiness and rich mouthfeel. Finding good oysters in Pittsburgh isn’t as hard as it sounds: the Strip District has ample as well as seasonal selections from which to choose. Try Penn Avenue Fish Co. or Wholey’s for a start; both places usually have an option for popular coastal varieties.
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Mignonette
- Yield: Makes 1 cup or enough for at least 2 dozen oysters as a garnish 1x
Description
Fresh oysters paired with a tangy mignonette sauce make a simple yet elegant dish.
Ingredients
- 2 large shallots, finely minced
- 1 even tbsp freshly cracked black peppercorns
- 1 tsp kosher salt, adjust to taste
- ½ cup sherry vinegar
- ¼ cup red wine vinegar
- 1 lemon, juice and zest
- 1 to 2 hot peppers, Thai chili, or serrano, thinly sliced (optional)
- ¼ tsp Worcestershire
Instructions
- Combine all ingredients in a tight-lidded container and shake well.
- Let stand to macerate, about 8 to 10 minutes. Use as desired.
Recipe, Food and Styling by Rafael Vencio
Story by Keith Recker
Photography by Dave Bryce
Dinnerware courtesy of the Wedgwood Company
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