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Eating by the Season

Fried Oysters

Don Clark, Frogmore Tavern / Photos by Jerry Novesky Serves 1 or 2 Ingredients Apple-Bacon Chutney 1 quart Thompson’s Cider Mill apple cider 1 pound bacon, small dice 2 tablespoons

Oysters Rockefeller

Hektor Dajo, Blu Pointe / Photos by Ann Stratton Makes 16 1-ounce servings Ingredients For Riesling Migonette 1 1/2 cups Brotherhood Riesling 1 cup Champagne vinegar 1/2 cup sliced shallots

Tomatoes

THE LORE, LEGENDS AND LEGITIMACY surrounding the tomato are about as varied as the environments in which it is found. Used in Central American cooking since at least 500BC, it was