The Loftin Oysters team along with Dan Robert, curator of the Meat Science Program, is back in the kitchen with us on November 16th, firing up more charbroiled oysters sponsored by Burgers’ Smokehouse, with new recipes that will light up your taste buds! What better way to start the holiday season than with fresh, local seafood, native to Louisiana!
The program begins at 1 PM in the SoFAB Kitchen by Jenn-Air. Samples are first come, first served. Free with museum admission.
ABOUT THE PRESENTERS
A specialty culinary utensil company, New Orleans natives Kyle and Mike Loftin began making the "flameware" ceramic oyster shells specifically to ease the work and mess at home that goes along with enjoying their favorite char-grilled seafood. They made the first set of 12 shells in their garage for personal use and quickly realized after a few parties and requests from family and friends that they needed to make a lot more shells.
Dan Robert was raised in a family that owned a meat processing plant, and learned the craft from a young age including the procurement of quality livestock, harvesting and processing from the cattle and hog pens to the smokehouse. After obtaining a degree in Food Science with a concentration on meat from the University of Missouri he worked for 25 years with the USDA as a food safety inspector meat grader.