Out & About / FLAVOR
FOR EXECU TIVE CHEF Austin Perkins, joining the team at Nick’s Cove in 2011 was akin to coming home — Perkins was born and raised in Petaluma, a hop, skip and a jump away from the West Marin coast. Early in life he enjoyed experimenting in the kitchen along- side his father to create dishes showcasing the farm-fresh offerings available nearby. After honing his skills in Healdsburg, Perkins made his way back to his roots, and to
Nick’s. “My favorite thing about working at Nick’s Cove is the place itself,” he says. “Anyone who
has ever been there knows exactly what I mean; it is one of the most unique and beautiful places in
Northern California and in my opinion, far beyond.” Nick’s also offers an ideal setting for a romantic
meal, and with Valentine’s Day on the menu this month, the chef has a few tips: “Make a reservation.
You do not want to show up and not have a place to sit with your date. Also, enjoy the company of the
person you are with. Let the restaurant be the icing on the cake.” If you’re planning on staying in, we
suggest concocting a Nick’s Cove favorite — Grilled Oysters “Nick-erfeller.” nickscove.com CALIN VAN PARIS
A local t wist on a regional treat.
YIELDS 24 OYSTERS
½ pound unsalted butter, plus 1
2 shallots, minced
2 ounces Pernod
1 bunch tarragon, chopped
2 tablespoons flat-leaf Italian parsley,
1 teaspoon thyme, chopped
1 teaspoon chives, chopped
1½ tablespoon salt
2 dozen Pacific oysters
1 In a large mixing bowl leave ½
pound butter out and covered to soften.
2 In a sauté pan, add the teaspoon
of butter and shallots and sauté over
low heat until soft and translucent.
3 Deglaze with Pernod and bring to
a boil, reduce mixture by a quarter
and add to the mixing bowl. 4 Add all
herbs and salt to the mixing bowl and
combine thoroughly. 5 Place an oyster
knife in the groove at the bottom of the
oyster, and work knife in and up the
side of the shell until the top of the shell
is removed. 6 Locate the adductor
muscle (round and tough, about a third
of the way down the opened oyster).
7 Place oyster knife at the back of the
muscle and detach meat from the shell.
8 Turn grill on high, or prepare coals.
Top each oyster with one teaspoon of
butter mixture. 9 Grill 2 minutes or
until butter bubbles, about 10–15 seconds. Remove and enjoy.
Barbecue, Nick-erfeller and
Mornay oysters shown.