Why Are They Called Oysters Rockefeller?

Oysters Rockefeller. Photo: Antoine's New Orleans.

Why Are They Called Oysters Rockefeller?

Food & Drink

Why Are They Called Oysters Rockefeller?

It’s National Oysters Rockefeller Day and, as you can imagine, lots of events, food and fun going on around New Orleans and the Gulf Coast. Antoine’s in New Orleans has a lot to celebrate—the legendary dish was created in its kitchens.

But why Oysters “Rockefeller?” The dish was created in 1899, out of necessity, when there was a local shortage of escargot. The restaurant founder’s son substituted local oysters and the rest is history. They’re called Rockefeller after John D. Rockefeller because of the dish’s rich taste and Rockefeller’s rich estate.

Antoine’s is offering a free order of Oysters Rockefeller to anyone dining in the restaurant or its Hermes Bar for lunch or dinner on January 10. Not only that, the event will also be a launch point for celebrating the 300th birthday of New Orleans with other celebrations to come. For more, click here.

This day also gives us the opportunity to look back to our Gulf Coast Tour in 2011 and one of the fabulous Oysters-Rockefeller inspired recipes courtesy of Red Fish Grill in New Orleans. And the reason we’re not sharing the famous recipe from Antoine’s? Top secret. There are many variations out there, but only the family knows how close they are to the original!

Parmesan and Dijon Glazed Oysters with Butternut Squash Puree
Parmesan and Dijon glazed oysters with a butternut squash puree, Herbsaint flamed spinach and grilled baby fennel. This dish pays homage to some of the classic flavors of Oyster Rockefeller with the use of spinach, parmesan and Herbsaint, while using different techniques to pair those flavors with Gulf oysters.

Parmesan & Dijon Glazed Oysters. Photo: Lance Mellenbruch.

Parmesan and Dijon glazed oysters with a butternut squash puree, Herbsaint flamed spinach and grilled baby fennel. This dish pays homage to some of the classic flavors of Oysters Rockefeller with the use of spinach, parmesan and Herbsaint, while using different techniques to pair those flavors with Gulf oysters. Recipe here.

 

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