April 23, 2012
These tasty fried oysters are served with a sharp rémoulade and slices of crunchy cornichons. Chef Ken Trickilo uses oysters from Quilcene Bay, but you can use whatever is available locally. Get the recipe here.
How We’re Moving Forward
Open For Good
When It Comes to Re-Opening, It's All About Safety First
Restaurants Must Have More Information to Re-Open