Dining | Food Matters: Mignonette sauce, Oyster lovers & Father’s Day brunch | Restaurant Reviews | Salt Lake City | Salt Lake City Weekly
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Dining | Food Matters: Mignonette sauce, Oyster lovers & Father’s Day brunch 

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My favorite oyster accompaniment is mignonette sauce, which really isn’t a sauce at all but more of a dressing. It’s delicious. In fact, I sometimes think that, for me, eating oysters is just a method of transportation for getting the mignonette sauce to my mouth. Well, it couldn’t be any simpler to make. I encourage you to try your hand at shucking oysters at home and serving them with mignonette sauce. In a glass or stainless-steel bowl, combine 2/3 cup red wine vinegar with three tablespoons minced shallots and one tablespoon freshly crushed black peppercorns. That’s all there is to it. The mignonette sauce will keep for months, covered in the refrigerator.

The Hog Island Oyster Lover’s Cookbook by Jairemarie Pomo is a terrific all-around introduction to oysters along with 40 enticing recipes, including deviled fried oysters with spinach and pancetta; poached oysters with crème fraîche and caviar; oyster and shrimp gumbo, and “real” oysters Rockefeller. Pomo’s useful book also offers up an interesting section on the history of oysters (they’ve been part of human culture in North America for 10,000 years), a great guide to the different types of oysters, which includes a tasting guide to nearly 50 different oysters from Apalachicola and Beausoleil to Tatamagouche and Willapa Bay. Information on buying, storing and serving fresh oysters and a five-step lesson on shucking raw oysters are especially helpful.

Midway’s Blue Boar Inn will feature a special brunch menu for Father’s Day, Sunday, June 15. Executive chef Jesse Moreno’s selections will include a duck confit omelet; pan-seared halibut; Swedish pancake with berry marmalade; and a special berry-and-melon “martini.” The Blue Boar’s Father’s Day five-course brunch is fixed-price at $40 with seating from 11 a.m.-3 p.m. Phone 888-650-1400 or visit TheBlueBoarInn.com.

Quote of the week: What can be more foolish than to think that all this rare fabric of heaven and earth could come by chance, when all the skill of art is not able to make an oyster! —Anatole France

Send Food Matters info to teds@xmission.com.

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