Author: Lydia Hammond

1st course:  Oysters smoked with Spicy Seattle Chai served over charcoal and smoldering seaweed For 12 people you will need: -a small bag hardwood charcoal -2 dozen medium sized oysters -1 big pinch of loose chai -a few cups of fresh clean seaweed We started by igniting the charcoal, letting it burn down, and placing it in a deep cast iron pot with a lid. After that we sprinkled tea on the coals to create smoke and placed a layer of wet seaweed on the coals to help create steam. We put the oysters on top of everything before placing...

Making this recipe teaches how to balance flavors in a broth. If the taste points of a star are sweet, sour, bitter, umami and salt, as Barb Stuckey teaches us in Taste What You’re Missing then having some emphasis on more than one of these points will give a more interesting and balanced broth. The star shape or flavor balancing of this broth emphasis Umami and salt, balanced by light sweetness and acidity. Getting a delicious savory broth is the most important part of this soup.   Ingredient list: -For The Stock- 1 whole chicken and optional extra chicken feet...