I am completely perplexed by this season. One day we are in danger of having a deep freeze and the next the temperature jumps, and it feels downright balmy outside. This thought makes me thankful for two things. The first is that I am in a location that gets balmy in November and the second is that I can enjoy an oyster on one such day. It is akin to skiing in shorts, confusing yet wonderful.
Chef Hugh Acheson has developed the perfect recipe for days like these, a fried oyster taco with fennel slaw, chipotle crema and radish. Follow that Mexican-Southern fusion vibe with a simply sippable Agave del Sol and finish with a buttermilk ice cream because after all, you never know what tomorrow might bring.
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