ASPARAGUS, WATERMELON AND chocolate number among the foods that stir desires, but for our money’s worth, there’s no better bet to whet your appetite for romance than oys- ters. Oysters are an intimate food. We slurp them. They are demanding, and successful shucking requires patience and a well-versed, steady hand. Their brininess and texture challenge us, but what they give in return is worth the effort. Over at Nick’s Cove in
Marshall, chef Joshua Seibert works with these wondrous bivalves on a daily basis. Originally from
New Market, Maryland, Seibert was attracted to cooking at a young age and at 14, he began working as
a dishwasher. One day when a cook failed to show up, he filled in and was promoted to prep cook. In
2009, Seibert left the East Coast and enrolled in the California Culinary Academy – Le Cordon Bleu, in
San Francisco. Upon graduation in 2011, he was hired as a prep cook at Mission Beach Cafe and swiftly
made his way up to executive chef. Now at Nick’s Cove Restaurant, Seibert appreciates the amazing
local ingredients and some of his favorite food producers, including the on-site farmer, Brendan
Thomas. “This dish is really layered with flavors and textures and perfect for starting a memorable
Valentine’s Day meal,” he says. “The oysters out here on Tomales Bay are beautiful, and I’m enjoying
getting to learn and taste the differences between the various types.”
nickscove.com KASIA PAWLOWSKA
Out & About / FLAVOR
Drakes Bay Oyster
Special tools and equipment needed
6 shot glasses or large shooter spoons
1 jalapeño pepper, seeded, chopped
½ bunch cilantro
½ cup water
2 tablespoons fresh lime juice
¼ cup pepitas
1 tablespoon extra-virgin olive oil
1 large watermelon radish, julienned
½ cup fresh lime juice
½ cup champagne vinegar
6 Drakes Bay oysters (chosen for size
and salinity), shucked
6 micro-cilantro sprigs
1 finger lime, sliced, with finger lime caviar
scooped out and reserved
1 Preheat the oven to 350°F. 2 Blend the jalapeño, cilantro, water and lime juice until smooth.
3 Add salt to taste.
4 Strain the broth through a
sieve lined with 4 layers of cheesecloth, pressing
down on the solids to extract as much liquid as
possible. Discard the solids.
5 Toss the pepitas
with the olive oil in a bowl and spread on a rimmed
baking tray. Roast in the oven until golden brown,
10 to 15 minutes.
6 While the pepitas are roasting, combine the radish, lime juice, vinegar, and a
generous pinch of salt in a small bowl and let stand
to macerate. Drain before using.
7 To assemble,
place 1 oyster in each shot glass or shooter spoon.
(Alternatively, arrange the oysters in a shallow
8 Pour the broth around each
oyster, leaving the top of the oyster exposed. Top
with the pepitas and radish slivers and garnish
with the micro-cilantro and finger lime caviar.
9 Serve immediately.
RECIPE EDI TED B Y LYNDA BALSLEV
Aphrodisiacs served at Nick’s Cove.