Friday, January 11, 2008

BALTIMORE'S RYLEIGH'S OYSTER MAKES THEIR BETS ON THE ..."SENSUAL OYSTER TRIFECTA"...

WHEN YOU TALK THE TALK
YOU HAD BETTER WALK THE WALK,
AT RYLEIGH'S OYSTER
CHEF PATRICK MORROW DOES BOTH!
...is he Baltimore's New "IRON CHEF"?
CLICK IMAGE FOR FULL VIEW
photography by Wilbur M. Reeling

Most BLOGERS have a moderator who edits what people say on their blog but Ms. Elizabeth Large (Food Critic for the Baltimore Sun) seems to allow about anything. That's good. It should be open to any comments -- even stupid ones and people that don't agree or don't even know ... what we call "CLUELESS."

http://weblogs.baltimoresun.com/entertainment/dining/reviews/blog/2008/01/oysters_the_trendy_food.html#comments

On her recent trends blog she spoke of oysters in Baltimore. She said that restaurants were offering more varieties lately. I agree, but strangely enough there are few or none from the Chop Tank, Kent Island or Lynn Haven areas here on the Chesapeake Bay. If you want them, drive to the Chop Tank and see Kool Ice Seafood or Soft & Salty at Ragged Point on the Chop Tank -- they are rare! http://www.freshmarylandseafood.com/ KOOL ICE LINK
















The oyster laws state that all oysters have a packaging label on the BAG or BOX they came in with the location where the oyster was harvested -- ALWAYS ASK TO SEE IT -- know what you are eating.

They will try and trick you in some places. In Fells Point at Sal's I always ask where they came from -- and they always say "Chincoteague" ... period! They don't know any other word.

Then, when the sack of oysters comes out, the label says "Mississippi"
... OOPS!

Ms. large made a list of trends for 2008 and these were un-moderated comments ... SGI says: McCormick and Schmick but I say no-no, I had tired and dried out old oysters.

David said: I like the BPs ... me too, but Blue Point from where? That's like saying somewhere on the N.E. part of America. BP from what State or area Davis?

Fairfax says: her best oysters are Lewes Delaware, fresh-caught. Enormous, salty and delicious ... (Lewes oysters are hurting too and have the Dermo and DSX disease and are usually pretty small guys so I wonder if Fairfax took a gander at that LABEL? --I wonder if it could have said Missippi?)

Jane Martin agrees with me: ... Ryleigh's Oyster is by far the new place SERIOUS about oysters.

Oyster writer Jairemarie Pomo lists 48 North American versions of oysters in her book http://www.hogislandoysters.com/ . I have four other oyster books but hers is the best recent one. She does a poor job with her knowledge of the Chesapeake Bay Oystermen and their product. But, she is selling Hog Island and a book and not our Chesapeake Bay.








I tried lots of other oyster places and to many to mention. Gibby's, Whistling Oyster, Koopers Tavern and a host of other "not worth mentioning" joints. The only one serving FRESH & ICE COLD oysters in abundance is Ryleigh's Oyster.
















There is no place else in town, or probably the state, that is doing it this good with oysters!

So ... is Chef Patrick Marrow Baltimore's Iron Chef? I think he may be. Look what else he's serving at Ryleigh's that isn't an oyster.

















What I like is the bar at Ryleigh's Oyster seats about 20 and I never saw more than two ugly guys seated there, including me. I saw stunning beautiful oyster eating women.

If I was a guy in my 30's, for sure Hon, I'd park my new Porsche 960 Turbo out front and be sniffing the "Opium" perfume from the nape of the neck of these girls. After a cold glass of Dom Pérignon and a dozen slurpers I'll be offering them a drive around the block in my 960 Turbo to my "High Rise" but we're not talking condo!

See and be seen! That's the game and I'm not going anywhere else for my EYE CANDY & APHRODISIAC-OYSTERS.



Hon says: oysters they're ..."aphrodisiac"!! ... and she gets the BLUE RIBBON. These salty, cold, slimmy-slurppy morsels are just that. A little French Dom Pérignon Champagne or frozen Premium Imported Chopin Vodka with that ice cold oyster starts it off with near perfection. Maybe add some Beluga Caviar and Cazart! ... you are gonna get lucky Bunky.











The Sunday afternoon that we were there, Ryleigh's Chef Morrow brought out, and we tasted Discover Bay -- Beau Soleil -- Wellfleet -- Foggy Cove -- Alpine -- Nantucket Bay -- Chincoteague -- and Snowhill Oysters. All fantastic!! Some raw on the half and some sauced and others baked. RYLEIGH'S OYSTER
... it's the real place for a Baltimore Oyster

MODERATED COMMENT:

shizuokagourmet has left a comment on your post

"BALTIMORE'S RYLEIGH'S OYSTER MAKES THEIR BETS ON T..."

Dear Wilbur:

Do not worry about the "only 2 ugly guys and 1 was me".

It bleeding happens to me all the time on this side of the Pacific!

Oysters! I'm a lucky bastard here in Japan, as I can and do regularly buy them fresh at the market in Shizuoka Station when they don't come directly from nearby Hamana Lake!

Tend not only to eat them fresh (although I think Tabasco is a bit of an insult to such delicate morsels! Oh, well... Fleetwood Mac, 1967) but also cook them in all manners. Last Sunday I concocted a Gratin with some of them for my worse half. Also made a mean souffle with them!

Great article and great pics! (But who am I to judge? LOL)

Cheers,

Robert-Gilles

4 comments:

Anonymous said...

this has to be the blog quote of the year:

"I saw stunning beautiful oyster eating women."

- chuck

uncle art said...

This is excellent coverage of the Baltimore dinning seen! It gives detailed background on the subject. It's entertaining and has beautiful photography. It appears QC’s nose is as good as his palate and his eye. Next time I’m in Baltimore I’m heading to Ryleigh’s!--- Uncle Art.

~ Wilbur M. Reeling ~ said...

but remember ... only 2 ugly guys and 1 was me. --LOL--

shizuokagourmet said...

Dear Wilbur!
Do not worry about the "only 2 ugly guys and 1 was me"!
It bleeding happens to me all the time on this side of the Pacific!
Oysters! I'm a lucky bastard here in Japan, as I can and do regularly buy them fresh at the market in Shizuoka Station when they don't come directly from nearby Hamana Lake!
Tend not only to eat them fresh (although I think Tabasco is a bit of an insult to such delicate morsels! Oh, well... Fleetwood mac, 1967) but also cook them in allmanners. Lats Sunday I concocted a Gratin with some of them for my my worse half. Also made a mean souffle with them!
Great article and great pics! (But who am I to judge? LOL)
Cheers,
Robert-Gilles