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| Sea Change Raw Bar |
Holly Carson grabs a clean white towel and nestles an oyster inside. With a few firm flicks of the knife, crack!, she's in. And I bet she could do the next one with her eyes closed.
Since Sea Change opened in 2009, Carson (chef at the raw bar) has probably shucked thousands of oysters--and I've just ordered a dozen more. She neatly arranges the half-shells on a bed of crushed ice. And since I'm sampling three different varieties, she adds a lemon wedge to signal where one ends and another begins.
As she places the plate in front of me, wine director Bill Summerville grabs the seat to my left. He'll be my personal guide this evening, talking me through the finer points of wine and oyster pairings--which is a very good thing, because I've just been poured three glasses of white. And I have no clue what they are.
Which is exactly how this is supposed to work.
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