Lunchbreak: Vistro chef Paul Virant serves oysters on the half shell

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Vistro
112 S. Washington Street
Hinsdale
(630) 537-1459
www.vistrorestaurant.com

Event:
Sip and Slurp
Thursday, October 29
5:00 p.m. - 8:00 p.m.
To make a reservation: (630) 537-1459

Cocktail Sauce

Ingredients:
1 cup tomato puree (House canned)
1/4 cup prepared horseradish
1 lemon, juice and zest
2 tsp Worcestershire sauce
2 tsp sweet smoked paprika
1 tsp hot sauce
salt and pepper

Directions:
Combine all ingredients and season, at least the night before serving to give the flavors time to marry. Serve with chilled with oysters

Mignonette

Ingredients:
1/4 cup white wine vinegar
3 Tbs minced sweet onion
1 tsp honey
1 tsp freshly cracked black peppercorns
pinch of salt

Directions:
Combine all ingredients at least a day in advance, refrigerate. Serve with chilled with oysters on the half.