Great Plates:Mignonette

Photography by Dave Bryce / Story by Keith Recker / Recipe, food and styling by Rafael Vencio / Dinnerware courtesy of the Wedgwood Company.

Turning porcelain and stoneware into objects that are not only useful but also beautiful is an art that has been with us for centuries. The world’s great plate makers are not stuck in history, though: they are listening carefully to what we want in terms of ease, functionality, and mood. We explored some of the most stunning plate designs with Rafael Vencio, stylist, cook, urban farmer, and TABLE contributor.

While the months still have an R, tuck into a plate of fresh, fresh oysters seasoned with Rafael’s savory mignonette sauce. The salty notes make music with the savory, and a plateful disappears in no time. These fleeting pleasures are a contrast with our millennia-old fascination with ancient Greek patterns, which the venerable Wedgwood Company has used in their white-on-white bas-relief intaglio pattern. It’s a classic you can enjoy forever.

Mignonette

Makes 1 cup or enough for at least 2 dozen oysters as a garnish

2 large shallots, finely minced

1 even tbsp freshly cracked black peppercorns

1 tsp kosher salt, adjust to taste

½ cup sherry vinegar

¼ cup red wine vinegar

1 lemon, juice and zest

1 to 2 hot peppers, Thai chili, or serrano, thinly sliced (optional)

¼ tsp Worcestershire

Combine all ingredients in a tight-lidded container and shake well. Let stand to macerate, about 8 to 10 minutes. Use as desired.

Tips on oyster selection:

Flavor profile varies from coast to coast. I like West Coast Pacific oysters: Kumamoto, Olympia, and European Flat, just to name a few. These tend to be well-rounded and on the milder briny, oceanic flavor profile with sweet minerality. East Coast oysters are above very briny and have a more developed mineral flavor profile with strong saltiness and rich mouthfeel. Finding good oysters in Pittsburgh isn’t as hard as it sounds: the Strip District has ample and seasonal selections from which to choose. Try Penn Avenue Fish Co. or Wholey’s for a start; both places usually have an option for popular coastal varieties. Another place to try them is Muddy Oysters. They recently started farming their own oyster type and has a character of its own worth a try.