Classical vs. Modern

Classical

ACF Chef Jason Banusiewicz, executive chef at The University Club of Boston, went with oysters as his ingredient of choice for this CVM study. For a classic version, he presents oysters Rockefeller, a staple at steakhouses nationwide, especially on the East Coast. The dish, however, is actually said to have originated in New Orleans in 1899 at the legendary Antoine’s restaurant. During an escargot shortage, oysters became the stand-in for the restaurant’s popular escargot Bourguignon. That reliance on oysters has since morphed into the classic dish (named after the wealthy John D. Rockefeller because of its super rich taste) featuring oysters served on the half shell topped with a spinach-herb-butter sauce (or creamed spinach), bacon, shallots and breadcrumbs and broiled until bubbly and crisp.

Modern

For a modern (and hand-held) take on oysters Rockefeller, Chef Banusiewicz remakes all the elements in taco form using lightly battered and fried oysters. He starts by spreading a bit of that craveable creamed spinach on a small flour tortilla, meant to resemble the oyster shell. The plump oyster (Blue Point or another East Coast variety) comes next, topped with pickled shallots, some bacon bits and a drizzle of mustard aioli. The oysters Rockefeller tacos — now a permanent part of the new taco section on his menu — have been selling like hotcakes.

For recipes, visit wearechefs.com.