Story by Sarah Murphy Robertson
The whimsical presentation for this popular appetizer came to be when Stinky’s Fish Camp’s Executive Chef Todd Misener wanted to give his baked oyster arrangement a wow factor. Out came a piece of driftwood pulled from the river. It was so well received they now use many of these sanded, sealed, and food safe “platters” for serving up their Oyster Log.
The Oyster Log is one of Stinky’s signature starters. It includes a half dozen each of five kinds of baked oysters and every ingredient used is thoughtfully conceived. But make no mistake, the oysters themselves are gorgeous too – fresh, plump, and tasting of the gulf waters they came from.
So let’s start with the Smoked Cheese and Bacon. Stinky’s uses bacon made in-house for this one and it is complemented with the salty cheese. Next is a classic, the Rockefeller: it is topped with quickly sautéed fresh spinach and rich lemony house-made Hollandaise sauce. Let’s be clear, two of oysters best friends are garlic and butter and Stinky’s “Garlic Butter” baked version illustrates just that. Then I tried the delicious Gratin styled with toasty breadcrumbs – giving each bite a buttery crunch. And the Shrimp and Crab Bienville is brimming with tender seafood but yet the filling’s sauce is delicate; allowing the oyster to keep its star status. And we’re not done yet! Last but not least this order is rounded out to include a half dozen beautifully battered and fried oysters and frog legs. Yum.
With 36 pieces in all, this is the perfect sharable appetizer for a larger group. But get this: Chef Todd disclosed every once and while a couple chooses to split the Oyster Log as their entrée. Man, I love that idea! A long lazy lunch spent savoring oysters while sipping on a glass of chilled Chardonnay? Sounds like heaven. Or 30A…same difference.