My Autobiography: David Balleza K(C)atague: All You Need to Know About Oyster Rockefeller

Friday, April 26, 2024

All You Need to Know About Oyster Rockefeller

This photo was my first attempt to cook Oyster Rockefeller at home 3 Years Ago, Fair Oaks, CA 💗

In our recent Lunch Excursion at Sam's Chowder House in Half Moon Bay, I did not hesitate to order my favorite seafood Dish-Oyster Rockefeller. As a matter of fact, one of the THD residents in our Lunch Group mentioned that the reason why I went to Sam's was just to order the dish and he is correct in his statement.

My 2 beautiful Lunch Dates- Mary Ann DeWald and Linda Lachick

The other members of our lunch group asked me what is Oyster Rockefeller and I simply told them it has spinach, cheese, garlic, onions, breaded and baked. However, the link below is the complete and detailed of the history and variations of these delightful dish for your reading pleasure and information in case you are not familiar with this dish.💚💚

Oysters Rockefeller is a classic seafood recipe originating from the United States, and it has become an iconic dish in American cuisine ever since. The name “Oysters Rockefeller” is derived from John D. Rockefeller, one of the wealthiest individuals in the history of the United States. While there are numerous stories about its origin, one thing is sure - it’s a delicious delicacy everyone should enjoy!

The original Oysters Rockefeller recipe remains a closely guarded secret, but some common elements are prominent in most contemporary versions. Fresh oysters are the dish's centerpiece, nestled within their half shells and topped with a delectable blend of creamed spinach, butter, breadcrumbs, herbs, and a generous splash of liquor. The concoction is then broiled or baked to create a delightful warm crust, enhancing the natural flavors of the oysters with unparalleled richness. In some recipes a dash of Pernod Absinthe or White wine is added to the sauce during the cooking of the spinach/'herbs/onions/garlic sautéed mixture.

The luxurious flavors of Oysters Rockefeller pair beautifully with a range of drinks and dishes to provide an elegant dining experience. Sparkling wines or champagne often complement the rich oyster flavors, while a classic white wine, such as Sancerre or Sauvignon Blanc, can balance the sauce's richness.

My first experience of this dish was several decades ago. Macrine (my late spouse) and I enjoyed it for the first time when we visited New Orleans in the 1980's. Macrine who was an excellent cook was curious and she decided to cooked it with her own variations after that. When Macrine joined her Creator in 2020, I started cooking it myself. Here are the links ( postings) I wrote previously on Oyster Rockefeller.

💗https://myfavoritepinoydishes.blogspot.com/2019/09/i-feel-like-cooking-oyster-rockefeller.html

💖https://chateaudumer.blogspot.com/2020/07/i-cooked-oyster-rockefeller-yesterday.html

Here are the raw ingredients, I normally used in cooking Oyster Rockefeller or Oyster Bienville.

Origin of Oyster Rockefeller and Oyster Bienville

Oysters Rockefeller, according to legend, were created about in New Orleans. They were invented to mark the occasion of a visit by industrialist John D. Rockefeller to the Crescent City.

Oysters Bienville, on the other hand, also comes to us from New Orleans. It was named in honor of an early governor Louisiana, Jean de Baptiste Le Moyne Sieur de Bienville.

These two are very elegant dishes . They are the epitome of style and sophistication and the very embodiment of living the good life.

💚💚https://www.rockefellerscottsdale.com/post/all-about-oysters-rockefeller#:~:text=Pairing%20and%20Serving%20Suggestions,-The%20luxurious%20flavors&text=A%20cold%20beer%20also%20works,for%20a%20more%20casual%20pairing.&text=As%20a%20side%20dish%20or,the%20star%20ingredients%20to%20shine.

Meanwhile Here are the Restaurants in the Walnut Creek Area that Has Oyster Rockefeller in their Menu.

https://www.yelp.com/search?find_desc=Oysters+Rockefeller&find_loc=Walnut+Creek%2C+CA

My personal recommendation is the Walnut Creek Yatch Club, two blocks from THD, a 3 to 5 minute walk. Be sure to call for reservations, however.

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Highlights of My Professional Career

In my more than 40 years of professional career, I have experienced both working rank and file, as well as supervising the work of subordinates. I have worked in four private firms and the Federal Government, the Food and Drug Administration (FDA), where I retired. I enjoyed the challenges and difficulties of both types of job situations. This is the highlights of my work experience story.

My first job after completing my doctorate degree was a Chemist for Chemagro Corporation in Kansas City, Missouri. It was a subsidiary of Bayer Corporation, a German conglomerate. I worked for the analytical chemistry department comprised of about fifty people; half that number was either chemists or biologists. My specific task was to develop analytical methods for the detection of pesticide residues in plant and animal tissues. I worked on my own, similar to six other bench chemists, and we all reported to the same supervisor.

The firm sponsored my visa conversion from a student to a permanent resident, and I was able to legally work and reside in the United States with my family. The company generously took care of its employees. At the end of each successful year, everyone received a 13th month salary bonus. The employees and their families celebrated wonderful annual Christmas parties in a downtown Kansas City hotel, with dancing and free drinks for the whole night.

Inasmuch as I enjoyed and loved working for Chemagro for five years, I found a new job which offered a substantially higher pay. Due to my exemplary work performance, my supervisor preferred and lobbied for me to stay with the company. I had to turn him down because they could not match the package presented by my new employer. It was also a chance for me and my family to move and live in the US west coast, where the mild winter climate is bearable compared to the Midwest.

My next job was at the agricultural research division of Shell Development Company in Modesto, California. I was a Research Chemist, and again I worked individually, same as five other chemists who all reported to a supervisor. My specific duty was similar to my previous job. I worked for them for five years, until the company decided to get out of the pesticide business. They closed their research facility affecting the jobs of more than 200 employees.

My third industrial job was with the agricultural research division of Stauffer chemical company, located in Richmond, California. I was a Senior Research Chemist doing the same project as my two previous jobs. I worked for twelve continuous years for the company, with outstanding annual job performance. I became a Principal Research Chemist, the highest attainable non-supervisory position.

One day in 1986, my supervisor informed me that my job had been eliminated, and I had one day to vacate the facility. It was the most dreadful lay off experience in my life. I felt anger, sadness and humiliation to be dismissed from work with one day notice, after all the years of hard work invested for the company. This was an unforgettable incident and was the gloomiest point in my professional career.
The company terminated sixty research employees, who were upset of the bad news.

One of the chemists was distressed and expressed his outrageous anger by threatening the company and its workers. He told his supervisor of his intention to bomb and burn down the laboratory. He was immediately escorted by the security staff out of the building and into his car. He was informed to leave behind his personal belongings; they will be mailed to his residence. He was warned never to show up again near the company premises or risk getting arrested.

My supervisor was kind and allowed me to take my time to pack up my belongings. It took me two days to clear up my workplace, after toiling for a long period in the same jobsite. We were provided clerical help and office space, in preparation to look for another job, such as updating our resumes, and using the computer and copy machine. We were given six weeks of separation pay plus benefits.

Fortunately, with the help of a friend who is a Church parishioner, I found another job thirty days after leaving Stauffer chemical company. He hired me as a senior research chemist and as a group leader with two technicians to supervise. It was in the same field as my expertise in my previous three jobs spanning the last twenty one years. My new employer was Chevron Chemical Company, and which was located in the same area as my former employer.

This job gave me the introduction and basic knowledge of managing the work of subordinates. I worked for Chevron Company for four and a half years. The company decided to consolidate their research facilities in Texas, and lay off all its research employees. This time I had enough distress and agony from working, and eventually getting laid off from several private companies. To avoid going through any more miserable layoffs, I made a vow that I would never again work for a private company.

In my work experiences, there were noticeable and unavoidable jobsite occurrences. One can never miss the office romantic relationships between co-workers, both illicit and permitted. Though it was frowned upon, there was a boss and staff relationship, which was used as a ploy to get ahead in the company. Some relationships had chemistry, no pun intended, but some never worked out. Oftentimes, there was a sense of distrust among bench chemists for some workers who unjustly obtained preferred work assignments.

Some employees resorted to bribing superiors to get special privileges, such as being able to attend choice conferences and meetings in exciting venues or locations. Likewise, politics was always present at the worksites. It was during an era when various forms of harassment, equal opportunity and discrimination laws were not yet enforced in the workplace. Occasionally, an unexpected chemical explosion happens in a laboratory setting, where luckily no one got seriously hurt.

In the three private companies I worked for, I was able to publish scientific journals for some of the research studies and analytical methods which I developed for the respective companies of Chemagro, Shell Development and Stauffer.

After deciding and making a vow to avoid working in the private sector, I made my new goal which was either to work for the state of California, or the Federal government in Washington, D.C. Four months after I lost my job in Chevron, I was lucky and joyful to be hired by the Food and Drug Administration as a review chemist in the fall of 1990.

In 1994 I was promoted as an Expert Research Chemist with a GS-14 rating. My expertise was on Anti-malarial and Anti-parasitic drug products. In 1997, I was again deservingly promoted to Chemistry team leader, supervising the work of six Chemistry reviewers including five with doctorate degrees.

As team leader, I was responsible for prioritizing, assigning, and assuring the technical accuracy of all chemistry, manufacturing and control issues for all new drug applications submitted to the Division of Anti-Infective Drug Products, Center of New Drugs.

It was part of my responsibility to give advice, instruct and promote high morale and teamwork in my group. My work in the FDA is confidential, until the drug patent on the products I worked on has expired. There are manufacturing supplements that I have approved that are now open for the public in the Internet.

In 1998, I won the Equal Employment Opportunity (EEO) Award. The citation reads, “For outstanding accomplishments in fostering the objectives of the EEO Program by hiring minorities and encouraging their professional growth while providing excellent leadership.” I have received numerous certificates of appreciation, awards in leadership and communications, commendation for teamwork and excellence in the accomplishment of the FDA mission. I have also received several letters of appreciation from private industry for my review work.

There are many good things working as rank and file while enjoying doing one’s job individually. It is a humbling, satisfying and productive experience, if one can work in harmony with one’s immediate supervisor. Working individually develops one’s skills in goal setting and scheduling. But in general, the financial rewards are less than a person who has supervisory responsibilities.

Managing the work of others has its challenges. Moreover, it develops one’s skill in handling and developing people, and the compensation rewards and benefits are better. Due to additional duties, responsibilities and leadership, supervisory work can be more stressful than working as a subordinate. However, supervisory jobs give one more personal growth and satisfaction, based on my personal experience. My work in FDA as a team leader managing the work of six scientists had been the happiest and rewarding work experience in my career in Chemistry. You might also like:

Friday, April 26, 2024

All You Need to Know About Oyster Rockefeller

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