OT (slightly) Re: Oyster Pan Roast & Seafood Pan Roast & Olympia Pan Roast (1899)

Wed Nov 24 10:59:39 UTC 2004

The best of the pan roasts at the Oyster Bar is "combination pan roast".
But it's too rich for my pocketbook.

Regards,
David

barnhart at highlands.com

American Dialect Society <ADS-L at LISTSERV.UGA.EDU> on Sunday, November 21,
2004 at 8:23 PM -0500 wrote:
>---------------------- Information from the mail header
>-----------------------
>Sender:       American Dialect Society <ADS-L at LISTSERV.UGA.EDU>
>Poster:       Bapopik at AOL.COM
>Subject:      Oyster Pan Roast & Seafood Pan Roast & Olympia Pan Roast
>(1899)
>-------------------------------------------------------------------------------
>
>
>Someone forwarded me the following. "Seafood pan roast" was invented in
>New York City?
>
>
>Let's get our pan roasts straight.
>
>
>There is "Olympia Pan Roast" that the OED ("miserable on food") says
>dates from 1907 but a quick check shows 1899. This is from Washington
>State.
>
>
>There is "Oyster Pan Roast," made famous by the Oyster Bar in Grand
>Central Terminal. However, the dish pre-dates even the Oyster Bar and
>probably was served in Coney Island hotels in the late 1800s.
>
>
>Then there is "Seafood Pan Roast," which is later and I'm too lazy to
>work on right now.
>
>
>
>
>(FACTIVA)
>SEAFOOD PAN ROAST IN BELLTOWN
>
>
>299 words
>19 November 2004
>Seattle Post-Intelligencer
>FINAL
>5
>English
>Copyright (c) 2004 Bell & Howell Information and Learning Company. All
>rights reserved.
>
>
>Q: I just got back from Reno, where I discovered "seafood pan roast." We
>were told this dish had come from New York City and was adopted by quite
>a few of the casino oyster bars. Is there any place in the Seattle area
>that serves this type of seafood stew?
>
>
>- Sherwin, a pan roast fan
>
>
>A: You are one lucky devil, Sherwin. Alexandria's on 2nd (2020 Second
>Ave.; 206-374-3700), a new Southern-cuisine restaurant, offers a
>delicious, generous-sized seafood pan roast featuring lobster tail,
>shrimp and bay scallops atop a mound of fresh peas, corn, mushrooms and
>cherry tomatoes in a fish stock-based sauce made with heavy cream
>($26.95). Chef Michael Franklin's seafood pan roast is similar to one
>made famous at Justin's, the New York and Atlanta white-tablecloth soul
>food restaurants opened by Sean "P. Diddy" Combs. Franklin once worked as
>a chef at Justin's. I'm not sure how either of these seafood pan roasts
>compares to what you tried in Reno, where, I've read, the Silver Legacy
>Hotel Casino sets the standard for this dish. Having spent some 20-plus
>days in Reno during each of the 1999 and 2000 holiday seasons,
>gift-wrapping Amazon.com purchases in its Fernley warehouse, I never had
>the opportunity, much less the energy, to survey the seafood pan roast
>casino phenomenon. Maybe next time, when I'
>m not working the night shift.
>
>
>- Penelope Corcoran
>
>
>
>
>(FACTIVA)
>FOOD
>NY SEAFOOD HOUSE CONTINUES TRADITION Series: NEW YORK'S MASTER CHEFS
>
>
>928 words
>23 May 1985
>The Dallas Morning News
>HOME FINAL
>14E
>English
>(Copyright 1985)
>
>
>Since the Grand Central Oyster Bar opened its doors in 1913, smart
>commuters and diners have filled the enormous rooms of this landmark
>institution to sample the best in fresh seafood. The team that maintains
>the restaurant's fine reputation, Chef Stanley Kramer, Pastry Chef Peter
>Roggensinger and George Morfogen, seafood buyer, share their secrets when
>they appear on New York's Master Chefs at noon Saturday on Channel
>13/KERA.
>
>
>Kramer prepared his famous Oyster Pan Roast, fresh oysters simmered in
>their own juices with cream, a favorite among many New Yorkers, and Mako
>Shark Steak au Poivre. The show is then turned over to Roggensinger, who
>is responsible for The Oyster Bar's picture-perfect dessert buffet which
>boasts some 15 selections daily.
>
>
>Roggensinger's desserts include such down-home American treats as rice
>pudding, fruit pies and cheesecake, in addition to his daily specials --
>Strawberry-Almond Galette, various mousses and sorbets, and Raspberry
>Honey-Almond Parfait, which he created during his segment of the program.
>
>
>The series' visit to The Oyster Bar wouldn't be complete without a visit
>with Morfogen, the restaurant's seafood buyer who is an expert on
>freshness.
>
>
>"No matter what kind of fish you buy,' says Morfogen, "the best way to
>keep it fresh is to place it on a bed of ice in the refrigerator. Just
>refrigerating it can dry it out.'
>
>
>New York's Master Chefs is a co-production of KQED/Golden State
>Productions and Exploration Television in association with WNET/Thirteen
>in New York. Bon Appetit, one of America's leading food magazines, is the
>series' culinary consultant.
>
>
>Here are recipes from the show. OYSTER PAN ROAST
>
>
>Prepare each serving separately.
>
>
>2 tablespoons clam broth or juice
>
>
>2 tablespoons ( 1/4 stick) butter, divided
>
>
>1/4 teaspoon paprika, plus some for garnish
>
>
>Pinch of celery salt
>
>
>1 tablespoon Worcestershire sauce
>
>
>9 shucked oysters with their liquor
>
>
>1 to 2 tablespoons chili sauce
>
>
>1/2 cup half and half
>
>
>1 slice toast
>
>
>In top of double boiler, place clam broth, 1 tablespoon of the butter,
>1/4 teaspoon paprika, celery salt and Worcestershire sauce; stir gently.
>Add oysters and simmer just until their edges start to curl, about 1
>minute. Stir in chili sauce and half and half and heat through.
>
>
>Place slice of toast in warm bowl, pour oyster pan roast over toast, and
>float remaining tablespoon butter on top. Sprinkle with a pinch of
>paprika. Serve immediately. Makes 1 serving.
>
>
>
>
>(FACTIVA)
>FEATURES - FOOD
>Cook's Corner
>
>
>OYSTER PAN ROAST
>
>
>207 words
>10 November 1999
>THE COLUMBUS DISPATCH
>Home Final
>02F
>English
>(c) 1999 Columbus Dispatch. All Rights Reserved.
>
>
>For R.B., Newark, Ohio. This is the recipe from the Oyster Bar at Grand
>Central. Molly O'Neill included it in her New York Cookbook (Workman
>Publishing, $17.95).
>
>
>6-8 large fresh oysters
>
>
>1 tablespoon butter
>
>
>3 tablespoons bottled clam juice, divided
>
>
>1 tablespoon hot pepper sauce, such as Tabasco
>
>
>1 tablespoon Worcestershire sauce
>
>
>Dash celery salt
>
>
>1/2 cup heavy cream
>
>
>1 slice white bread, toasted
>
>
>Dash sweet paprika
>
>
>Shuck the oysters. Strain and reserve their liquor.
>
>
>Melt butter in a nonreactive skillet over high heat. Reduce heat to
>medium and add the oysters, their liquor and 2 tablespoons clam juice.
>
>
>Cook until oysters just begin to curl around the edges, about 2 minutes.
>Remove from the heat.
>
>
>In a small nonreactive saucepan over high heat, whisk together hot pepper
>and Worcestershire sauces, celery salt and the remaining 1 tablespoon
>clam juice.
>
>
>Whisk in the heavy cream and continue whisking until the mixture comes to
>a boil.
>
>
>Add the warm oysters and their cooking liquids; stir gently 1 minute.
>
>
>Place the toast in a wide soup bowl. Pour the pan roast over the toast
>and sprinkle with paprika. Serve immediately. Makes 1 serving.
>
>
>Cindy Moran
>
>
>Westerville
>
>
>
>
>(PROQUEST HISTORICAL NEWSPAPERS)
>New York, N. Y.; HIS MAJESTY, THE OYSTER
>Clementine Paddleford. Los Angeles Times (1886-Current File). Los
>Angeles, Calif.: Dec 18, 1949. p. H21 (1 page):
>_Nothing, New Yorkers insist,_
>_can beat the bivalve dishes_
>_in Grand Central Oyster Bar_
>(...) The bar opened in 1913 as the first Union News restaurant.
>(...)
>_Oyster Pan Roast_
>4 dozen oysters
>1/2 pound butter or margarine
>6 tablespoons chili sauce
>2 teaspoons Worcestershire sauce
>1 1/2 tablespoons lemon juice
>1 1/2 cups oyster liquor
>1/2 teaspoon celery salt
>1 teaspoon paprika
>1/4 cup light cream
>Salt to taste
>
>
>Place oysters in a deep pan. Dot over butter or margarine, add sauces,
>lemon juice and oyster liquor and seasonings; bring to boiling point and
>cook one minute, stirring constantly. Add cream and bring to boiling
>point. Salt to taste. Serve over toast square in soup plates. Yield: 6
>portions.
>
>
>
>
>(PROQUEST HISTORICAL NEWSPAPERS)
>Grand Central Oyster Bar Shut, but May Reopen Soon; OYSTER PAN ROAST
>By JOHN L. HESS. New York Times (1857-Current file). New York, N.Y.: Aug
>1, 1974. p. 32 (1 page)
>Nick Petter, the 76-year-old head cook, who came to work there in 1919,
>said the bar had never changed. With a sad smile, he gave permission to
>publish the recipe for its famous oyster stew:
>
>
>OYSTER PAN ROAST
>8 freshly opened oysters
>1 pat of butter
>1 tablespoon chili sauce
>1 teaspoon Worcestershire sauce
>A few drops of lemon juice
>1/4 cup oyster liquor
>Celery salt, a dash
>Paprika
>4 ounces cream
>1 piece of dry toast (if desired)
>
>
>Place all but the cream in a deep pan and cook briskly for a minute,
>stirring constantly. Add cream. When it comes to boil, pour over toast in
>a soup plate and serve.
>
>
>
>
>(WWW.NEWSPAPERARCHIVE.COM)
>   Indianapolis Star  Saturday, November 17, 1917 Indianapolis, Indiana
>...with Bacon.... 60c New York OYSTER PAN ROAST 40c ROAST Goose,
>OYSTER.....Dressing ROAST Leg of Lamb, with Jelly....'. 45c..
>Pg. 20, col. 5: HOFBRAU CAFE.
>
>
>   Bismarck Tribune  Tuesday, March 11, 1930 Bismarck, North Dakota
>...40c Ovster Pepper ROAST 50c OYSTER PAN ROAST 50c SOUP Cream of Fresh
>Mushroom.....of Capon Creamed Mushrooms 60c ROAST ROAST young torn
>turkey, ROAST young..
>
>
>   Indianapolis Star  Monday, November 12, 1917 Indianapolis, Indiana
>...Stuffed White Pish, Egg Sauce OYSTER PAN ROAST, a la Budweiser Fried'
>Smelts.....Enamel Douche PAN. White Enam. Douche PAN. Perfection Douche
>PAN. Zinc Douche..
>Pg. 14, col. 2: BUDWEISER CAFE.
>
>
>
>
>(OED)
>    2. Olympia pan roast, a dish of oysters served in a savoury sauce,
>originating in Olympia.
>
>
>  1907 Overland Monthly Dec. p. xvi/2 (advt.) Hotel Donnelly... The only
>restaurant in the city that makes Oyster Pan Roasts from the recipe of
>the originator of the famous Doane Olympia Pan Roast. 1961 Spectator 8
>Dec. 879/1 American ingredients and American cooking..have always to me
>seemed most mysterious... Olympia pan roast (olympia is an oyster) and
>Green Goddess dressing..turn out to be entirely local [i.e. West Coast]
>inventions.
>
>
>
>
>(PROQUEST HISTORICAL NEWSPAPERS)
>PACIFIC COAST PROSPERITY.
>New York Times (1857-Current file). New York, N.Y.: Mar 12, 1899. p. 23
>(1 page):
>"Oystermen of the East will certainly find many points of interest and
>profit to them by studying the oyster of the State of Washington. You may
>not have heard of the Olympia oyster. He is little, but he is a wonder. A
>good Olympia pan roast is the most delicious dish I know of. Cultivation
>of Eastern oysters is also in progress in our State."
>
>
>
>
>(BROOKLYN DAILY EAGLE)
>13 May 1900, BROOKLYN DAILY EAGLE, pg. 14:
>15c.--Pan roast of Oysters on Toast.
>
>
>16 September 1900, BROOKLYN DAILY EAGLE, pg. 12:
>OYSTER PAN ROAST, toast  15