A Special Event Benefiting Hospice of Green Country
Oysters & Ale is the perfect benefit for Tim Richards, Executive Chef of Doc’s Wine & Food, where oysters are the most popular items on the menu. Richards says they sell 1,000 to 1,500 cooked or raw-on-the-half-shell oysters at Doc’s every week. So, shucking the 3,500 oysters to fill the beds of ice at Oysters & Ale felt like a natural fit.
“I loved the look of happiness on the faces of the folks who love oysters on the half shell and have never seen so many in one spot before.”
The 7th Annual Oysters & Ale will be held Thursday, April 5, from 5–8 p.m. at the Greenwood Cultural Center located at 322 N Greenwood in Tulsa. Paired with the oysters will be a variety of Oklahoma beers and ales. For those who don’t like beer or oysters, there will be other food and wine options offered by partner restaurants.
Hospice of Green Country has been serving the communities of northeastern Oklahoma for 30 years. HGC is proud to be the only United Way supported, multi-cultural, multi-faith, non-profit hospice in the area. Hospice of Green Country is proud to be the leading provider of hospice care for those without financial resources. Its guiding vision is that ALL patients should die with dignity, in peace and comfort.
Grilled Oysters on the Half Shell
Serves 6 people
+ 1 lb (2 cups) butter, softened
½ cup finely grated Parmesan cheese
+ ¼ cup finely chopped parsley
+ 2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 teaspoon paprika
½ teaspoon ground red pepper
½ teaspoon hot sauce
2 dozen large fresh oysters on the half shell
Garnish with fresh parsley sprigs
- 1. Preheat the grill to 450 degrees. Pulse first 8 ingredients in a food processor until well combined.
- 2. Arrange oysters in a single layer on the grill.
- 3. Spoon 2 teaspoons of the butter mixture into each oyster.
- 4. Grill without a lid 7 minutes or until the edges curl.