Sponsored by Cronig's Market, LeRoux at Home, and The Net Result
Chef Gavin Smith’s variation on a classic mignonette sauce for oysters features fresh watermelon juice and minced jalapeños.
This up-Island favorite is always comforting.
Serve this rich soup in a small bowl with a generous amount of croutons.
With the abundance of Vineyard oysters to sample, it’s nice to have Chris Fischer’s alternative to raw oysters on the half shell. A quick turn on the grill, basted with an herb-flavored butter, and your guests will salute you.
Serves 4 to 6
