Show 29, May 18, 2013: Marius Blin, executive chef of Sofitel Los Angeles and president of Club Culinaire of Southern California

Marius Blin of the Sofitel Los AngelesFor the 33rd year the professional association of local French chefs, Club Culinaire of Southern California, is hosting their Picnic Des Chefs at Vasa Park in Agoura Hills to benefit the Concern Foundation and HOPE Program at Children’s Hospital Los Angeles. The theme of the picnic this year is “Taste of the Club Culinaire”. The president of Club Culinaire is Chef Marius Blin.

Some 20 chef members will prepare and serve their favorite picnic dish which will be matched with a premium wine. It’s a foodies’ dream as guests have the opportunity to meet and greet the chefs, winemakers, and purveyors of the fine gourmet specialty food products.

The picnic is family/kid-friendly. Attractions include moon bounce paradise, heated swimming pool with a giant waterslide, rock climbing wall, and other games.

Just to tempt you know Chef Josie La Balch of Josie Restaurant in Santa Monica will be there with her wild mushroom quiche and Florent Marneau of the acclaimed Marche Moderne in South Coast Plaza will be presenting Belgian endive salad with watercress, blue cheese, and pinenuts. Also chocolatier Yvan Valentin of Sweet Temptations will offer his incredible éclairs and Yvan’s Famous Truffles.

Play

Oysters Rockefeller

Antoine’s guards their recipe very closely. It definitely does not contain spinach or bacon, but is said to contain parsley, celery and scallions.

Tom Fitzmorris Replica Recipe

Antonie's Oysters Rockefeller RecipeMr. Fitzmorris says it took him about 50 tries to match the flavor of Antoine’s recipe. So if you want to give it a try, I’d say he saved you a good deal of time and expense.

  • 2 cups celery, chopped
  • 1 1/2 cup scallion tops,chopped
  • 2 cups parsley leaves, chopped
  • 1 cup fresh fennel, chopped (bulbs,stalks and/or fronds are fine)
  • 1 cup watercress, chopped
  • 1/2 teaspoon garlic, chopped
  • 3 anchovy filets, rinsed and chopped
  • Liquor from 4 dozen oysters plus enough water to make 2 cups of liquid
  • 1 teaspoon sugar
  • 1/4 cup ketchup
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1/2 teaspoon cayenne
  • 1 tablespoon Worcestershire sauce
  • 2 dashes Peychaud’s bitters
  • 2 drops green food coloring (Fitzmorris says this is optional, but authentic)
  • 1/2 pound butter
  • 1 cup flour
  • 1 1/2 cup very fine fresh bread crumbs
  • 4 dozen oysters
  1. Preheat oven to 450 degrees
  2. Combine the vegetables and anchovies in small batches, and process to a near puree in a food processor, using enough of the oyster liquor/water mixture to keep things moving.
  3. Combine the vegetable/anchovy mixture with the rest of the liquid in a saucepan and cook over low heat, stirring every now and then, until the excess water is gone, but the greens reman very moist. Add the sugar, ketchup, salt, white pepper, cayenne, Worchestershire, bitters and food coloring.
  4. Make a blond roux with the butter and flour. Blend well into the greens, until the sauce takes on a lighter texture. Mix in the bread crumbs.
  5. Place the fresh oysters into oyster shells, small ovenproof ramekins or gratin dishes. Top each oyster with a generous tablespoon (or more, if you like) of the sauce. Bake fifteen minutes, until the sauce barely begins to brown. Serve immediately.
    Note: If you bake the oysters on shells, serve on a bed of rock salt to keep the shells steady.

Yield: 4 Dozen

Bon Appetit!

From Hungry Town, A Culinary History of New Orleans by Tom Fitzmorris
Courtesy of Tom Fitzmorris