Chef Curtis Stone heads for San Luis Obispo County, where he jumps into the waters of Morro Bay Oyster Company, known as a hub for oyster farming since the early 1900s. Curtis is joined by internationally-known Chefs David Rosner and Sherry Yard to source local Pacific Gold oysters. Then they head to Rutiz Family Farms, followed by a trip to a local vineyard. Together, the chefs then prepare a grand feast set against the backdrop of the region’s most spectacular volcanic peaks. On the menu are SLO County-sourced ingredients prepared in a variety of ways: raw oysters served with chili and ginger granita; grilled yellowtail tuna and fennel accompanied by roasted oysters; and a dessert of caramelized fennel and fruit strudel a la mode.
