Jody Adams (center) and members of her staff get a tour of the Island Creek Oysters operation.
(Yoon S. Byun/Globe Staff)
Cooking at the source
Rialto chef Jody Adams takes her staff to the Duxbury shore for oysters and a little 'guerrilla grilling'
Jody Adams (center) and members of her staff get a tour of the Island Creek Oysters operation.
(Yoon S. Byun/Globe Staff)
DUXBURY - Oysters are said to take on the characteristics of the local environment, and a Duxbury oyster has a particularly strong muscle that keeps it clamped tightly shut. Perhaps the same could be said of New Englanders, with their famous reserve. But less than half a mile off Duxbury's prim shores, employees from Cambridge's Rialto restaurant and those from ... (Full article: 991 words)
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