In this episode of Moveable Feast with Relish, Chef Curtis Stone heads for San Luis Obispo County, where he jumps into the waters of Morro Bay Oyster Company, known as a hub for oyster farming since the early 1900s. Curtis is joined by internationally-known chefs David Rosner and Sherry Yard to source local Pacific Gold oysters. Then they head to Rutiz Family farms, followed by a trip to a local vineyard. Together, the chefs then prepare a grand feast set against the backdrop of the region’s most spectacular volcanic peaks. On the menu are SLO-sourced ingredients prepared in a variety of ways: Raw oysters served with chili and ginger granita; and Grilled yellowtail tuna and fennel accompanied by roasted oysters; and a dessert of caramelized fennel and fruit strudel a la mode.
San Luis Obispo, California (805)
Chefs & Artisans from this Episode
Recipes from this episode
This strudel gets an intriguing licorice-like scent from the fennel that is cooked in the rhubarb poaching liquid. Combined with sweet-tart raspberries and apples, the complex filling is set off by the crisp, flaky crust.
In this showstopping surf-and-surf main dish, chef Rosner combines Morro Bay oysters with citrus-marinated sea bass.