Chefs of EaT: An Oyster Bar Put HIC’s Mortar & Pestle and French Beechwood Utensils to the Test

Our friends Tobias Hogan and Ethan Powell, the creative team of EaT: An Oyster Bar, in Portland, Oregon, have been busy making delicious winter drinks and dishes, a perfect welcome for their guests as they pop in to escape the chilly Northwest winter.

HIC's Marble Mortar & Pestle Used at EaT: An Oyster Bar to Crush Herbs

HIC’s Marble Mortar & Pestle Used at EaT: An Oyster Bar to Crush Herbs

They’ve been using HIC’s little mortar and pestle to crush herbs they use at the bar for some of their house made syrups. Here, Tobias crushed up green cardamom for a cranberry syrup to put in their drink called “A Long Bright Winter” made with the syrup, a little Combier orange liqueur, dash of orange bitters, topped with sparkling wine and an orange twist.

Braise of Rabbit with HIC's French Beechwood Spoon

Braise of Rabbit at EaT: An Oyster Bar with HIC’s French Beechwood Spoon

Here we have a braise of rabbit for a roulade Tobias is making as part of a dinner with R. Stuart Winery, a multi day process. HIC’s French Beechwood Spoons help scrape up the “suc” (juice) to create a “fond” (the tasty brown bits that build in your pan from cooking meat and vegetables) which builds complexity of flavor.

Learn more about Tobias and Ethan here, or say hello on their Facebook Page.

Interested in HIC kitchenware for your restaurant or home? Contact Us.

Contributed by Nicole H., of HIC, Harold Import Co.

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