Recipe: Oysters with Cucumber Water

Chilled Oysters with Cucumber Water Thank goodness the don't-eat-oysters-in-summer myth no longer applies: a chilly plate of them can be just the thing to help us weather this swelter. We've got our shuckers ready for these refreshing oysters from chef Michael Schulson, doused in mellow cucumber water and spiked with serious zing from ginger and jalapeño.

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On the Menu: August 1 through August 7

Guests mingle in the Beard House. Here’s what’s happening at the Beard House and around the country next week: Monday, August 2, 6:00 P.M. Enlightened Eaters: A Workshop Our series on cooking seasonally continues when Top Chef contestant and natural foods chef Andrea Beaman returns to teach guests how to prepare delicious summer dishes with just-picked ingredients from local markets. Participants will learn how to maximize the health benefits of locally sourced food by cooking meals packed with nutrients as well as flavor. Tuesday, August 3, 7:00 P.M. Modern Asian When former Buddakan NYC chef Michael Schulson opens a new restaurant, Asian food lovers sit up and take notice. Schulson, as per Frank Bruni, “breathes intelligence and creativity” into his

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