In late 2016, Jamie Malone joined the team at the Grand Cafe in Minneapolis. A short time later, she was presented the opportunity to purchase the restaurant and she snatched the opportunity. After a complete makeover, the Grand Cafe is receiving high praise and was a 2018 James Beard Foundation Award semi-finalist for Best New Restaurant. Jamie stopped by to share a recipe for grilled oysters.
Grilled Oysters with Creme Fraiche
By Jamie Malone
6 Oysters (I prefer Island Creek Oysters from Duxbury, MA) Place oysters on grill, deep cup side down. Cook until they open and quickly remove from heat. Using an oyster knife, pry off the top shell and cut through the abductor muscle. Discard the top shell and evenly distribute the Crème Fraiche mixture over each oyster. Return to heat to warm Crème Fraiche. Garnish with Potato Chips and Chives. CREME FRAICHE MIXTURE- 3 Tablespoons Crème Fraiche 2 teaspoons fine hacher shallot 1 teaspoon coarsely ground black peppercorns Combine all ingredients. GARNISH 1 Tablespoon sliced chives 12 Gently crushed potato chips Related links: “Chicken liver donut” recipe in Food and Wine Magazine Book a table at Grand Cafe