This year's oil spill in the Gulf of Mexico threatened the area's oyster supply and cast doubt about whether Louisiana restaurants would be able to serve the traditional Thanksgiving mollusk in dishes such as chef John Folse's oyster stew and fried oyster dressing at White Oak Plantation in Baton Rouge. The mollusks have made their return in time for the feast, but in smaller numbers and at higher prices than chefs would pay in normal years.

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