Oysters, Clambakes and Grilling Run Amok
We chat with Mike Wiley of Eventide in Portland, Maine, who tells us how to shuck an oyster, the rules for the perfect clambake and his favorite often-ignored fish.
Christopher Kimball’s Milk Street Radio
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Show Notes
We chat with Mike Wiley of Eventide in Portland, Maine, who tells us how to shuck an oyster, the rules for the perfect clambake and his favorite often-ignored fish. Plus, we talk with chef and poet Omar Tate, who explores Black American culture and literature through food; Dan Pashman explains why he thinks grilling is overrated; and we find a fix for flavorless tomatoes.
Get this week's recipe, Tomato-Herb Salad with Sumac: https://www.177milkstreet.com/recipes/tomato-herb-salad-with-sumac
This week's sponsor: Go to masterclass.com/MILK for 15% off your Annual MasterClass All-Access Pass.
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