AIP Oyster Bar – Oysters Mignonette

AIP Oyster Bar – Oysters Mignonette

Classically made with Champagne Vinegar, cracked pepper and minced shallots, our Oysters Mignonette is fully AIP. You can make up the Mignonette Sauce ahead of time and store it in the refrigerator, allowing the flavors to meld. Then simply spoon a little sauce over...
Four Great Ideas for our Creamy Chicken with Bacon Alfredo (AIP)

Four Great Ideas for our Creamy Chicken with Bacon Alfredo (AIP)

We have revamped our Creamy Chicken with Bacon Alfredo (AIP), the portion size has doubled and we are no longer serving it with Spaghetti Squash. Packed with 10 to 12 ounces of chicken and 6 ounces of sauce, this generous potion easily serves 2. So we wanted to give...
AIP Oyster Bar – Oysters Rockefeller

AIP Oyster Bar – Oysters Rockefeller

The original Oysters Rockefeller was developed at Antoine’s Restaurant in New OrleansĀ  in 1899! Why did they call it Rockefeller? Legend has it that a customer, upon eating this new oyster dish proclaimed “Why this is as rich as Rockefeller” and...
AIP Oyster Bar – Grapefruit and Horseradish Oysters

AIP Oyster Bar – Grapefruit and Horseradish Oysters

Another recipe for our AIP Oyster Bar offering simple, clean and fresh ingredients. The sweet tartness of the fresh grapefruit juice against the deep ocean flavor of the oysters, the crisp of the celery with a little zing from the horseradish, yum! One of my...
AIP Oyster Bar – Southern Fried Oysters with Lemon and Parsley

AIP Oyster Bar – Southern Fried Oysters with Lemon and Parsley

Who doesn’t love the crunchy crispy goodness of all things Southern Fried? Just because you follow the Autoimmune Protocol doesn’t mean you have to go without. Our chef came up with this recipe and the result is a nice, light batter much like you would...