With oysters harvested from the Behan Family Farm and produce from Stone Acres Farm, the feast by the Oyster Club executive chef James Wayman is fresh, simple and very local. The meal reflects the Oyster Club’s approach using sustainable nearby resources for all its dishes. “At the restaurant, we use four local farmers and we go directly to them,” says Wayman.
Wayman takes New England Living TV host Parker Kelley to meet Matt Behan at Behan Family Farm where they collect oysters for the evening’s menu. The farm produces the smaller-sized Ninigret Nectar oysters. “Oysters are a delicacy, like champagne, so you don’t get a mug of champagne, you get a flute, so oysters are the same way,” says Behan.
Next they head over to Stone Acres Farm to chat with Jane Meiser, whose family has farmed the land for 10 generations. “As we strolled, talked, touched, and tasted, the passion for local, sustainable, fresh food grown here was palpable,” says Parker Kelley.
For Wayman the land is both a resource and a source of creativity. “I’m out here two or three times a week talking to them, walking through the fields, getting inspiration for new dishes because at the Oyster Club our menu changes every day,” says Wayman.
Ninigret Nectars with Green Mulberry Mignonette
Ingredients
Fresh oysters (4-6 per person)
1/4 cup unripe mulberries minced (or substitute any other unripe fruit)
1 tbsp coarsely cracked black pepper
2 tbsp shallots minced
1/2 cup champagne vinegar
Directions
Mix mulberries, pepper, shallots and champagne vinegar. Let sit at least 1/2 hour or up to 2 days for flavors to combine.
Roasted Eggplant Puree
Ingredients
2 large eggplants
1/4 cup plus 2 tbsp Extra Virgin olive oil
1 tbsp garlic minced
1/2 tsp freshly ground cumin
1/2 tsp freshly ground coriander seed
1 tbsp diced green chili or as much as you want if you like spice
1 cup diced white onion
juice and zest of 2 lemons
salt
Directions
1. Preheat oven to 450 degrees.
2. Cut two large eggplants, preferably from your local farm in half and brush the cut sides with enough olive oil to coat. Roast cut side down on a baking sheet about 30 minutes until collapsed and tender. Scrape flesh from skin and put in blender.
3. While eggplant is roasting put a medium skillet, or sauce pot, over medium heat on the stovetop. Add olive oil and heat until it shimmers. Add the rest of the ingredients and drop heat to low and cook until onions are translucent.
4. Add onion mixture, lemon zest and lemon juice to eggplant in blender and puree until silky. Season with salt.
Green Tomato, Cucumber, Basil Salad
Ingredients
4 large green tomatoes
1 large cucumber
1 small sweet white onion
1/4 cup Extra Vigin Olive oil
1/2 cup basil leaves
juice of one lemon
1 tbsp honey
salt
black pepper
Directions
1. Thinly slice all of the vegetables in half moon shapes, season with salt to your taste and let stand 10 minutes.
2. Add generous cracked pepper, honey and lemon juice. This can be made ahead, but add torn basil right before serving.
Pork Rib Roast with Green Garlic, Herbs and Carrots
Ingredients
1 six-rib, bone-in, locally raised and pastured pork loin (about six pounds)
1 cup green garlic diced, or substitute 1/2 cup regular garlic
2 cups mixed green herbs (You can use whatever suits you, but some suggestions are parsley, rosemary, sage, thyme or savory.)
1 green chili diced
3/4 cup quality Extra Virgin olive oil
12 medium farm fresh carrots, scrubbed, or peeled if the peel is bitter
1/4 cup maple syrup
1/4 cup sherry vinegar
salt
Directions
1. Two hours before cooking the roast, remove from the fridge and bring to room temperature.
2. Preheat oven to 450 degrees.
3. In a mortar and pestle, or a blender with a touch of salt, reduce the green garlic, chili, herbs and olive oil to a reasonably smooth paste. Salt the outside of the pork thoroughly and then rub all over with the herb paste.
4. Place carrots on a sheet tray large enough to hold the pork, season with salt maple syrup and vinegar and place the roast on top of the carrots.
5. Put tray in oven and roast for 1/2 hour before dropping temperature to 300 degrees.
6. Roast approximately another 45 minutes to an hour to an internal temp of 135 degrees (medium) or 140 degrees (for a little more well done).
7. Let rest at least 15 minutes, carve and serve with carrots and any juices that have accumulated in the bottom of the pan.
