Orvis’ Post

From how to peel to where to find the best boils in town, our guide to crawfish has you covered! Dive into the delicious details on our blog. #CrawfishGuide #NewOrleansFoodie

https://lnkd.in/gk_QkCnQ Recently shared a video capturing an individual's initial encounter with Riverbend ranch Black label, highlighting the power of first impressions in our personal and professional lives. Observing such authentic reactions reminds us how stepping into unfamiliar territory, though often daunting, is crucial for growth and innovation. This aligns with my continual pursuit of exploring new avenues, from culinary experiments to strategic investments. Encouraging my network to embrace the unknown with an open heart. #Innovation #GrowthMindset

From how to peel to where to find the best boils in town, our guide to crawfish has you covered! Dive into the delicious details on our blog. #CrawfishGuide #NewOrleansFoodie

From how to peel to where to find the best boils in town, our guide to crawfish has you covered! Dive into the delicious details on our blog. #CrawfishGuide #NewOrleansFoodie

Another amazing recipe with our Huîtres Amélie. This time from Chef Emmanuel Conte from Restaurant Lupo in Megève (France). 😎 Ingredients: Fresh Amélie oysters Garlic Shallots Fresh parsley Unsalted butter Olive oil Water from the oysters Mortadella, cut into small cubes Croutons Instructions: 1. Prep the Oysters: Shuck the oysters carefully, preserving their natural water. Set aside. 2. Make the vinaigrette: in a mixing bol, add olive oil and a small amount of butter. Add garlic shallots and fresh parsley. 3. Combine with Oyster Water: Add the water from the oysters to infuse the flavors. 4. Prep the Oysters for Grilling: Place the oysters on a grill-safe dish. Spoon a bit of the vinaigrette over each oyster. 5. Add Mortadelle and Croutons: Sprinkle small cubes of mortadelle and croutons over the oysters. 6. Grill: Place the oysters under a hot grill for about 30 seconds, just enough to warm them through and get a slight crisp on the mortadelle and croutons. 7. Serve Immediately and enjoy them with a glass of white crispy wine!

What a 100 million hot dogs tell us about America.  #DreamBig #CulturalHeritage #AmericanDream Americans are said to eat 100 million hot dogs on July 4th and I wonder how many know the heritage of this convenient meal?  Its origins can be traced back to the sausage invented in Vienna, Germany, as far back as the fifteenth century, or possibly even further back to Roman times. German immigrants brought their culinary delight to America. Why “hot dog”? Germans used to eat dog meat so you can see that suspicion about the provenance of what went into their sausage led easily enough to the name. And the bun… As legend has it the extravagantly named Anton Feuchtwanger invented the bun because his customers were burning their fingers on freshly cooked sausages so he would lend them a glove to hold them, only for them not to be returned. It seems like an unlikely tale, not least because who wants to eat food from a glove? More likely it was an entrepreneurial invention to create appealing takeaway street food. Perhaps that’s what highlights the best of American culture. A combination of the rich mix of its cultural heritage, the melting pot of ideas, with a healthy dollop of entrepreneurial invention and aspiration added on top. Did the first German who sold hotdogs on the streets of New York have an inkling of the legacy they would leave behind, and in doing so, become part of its history? What's your hotdog legacy?

10 Fascinating Facts About Woodpeckers: Drilling, Dining, and Defying Gravity Introducing the Woodpecker: A Unique Avian Species Woodpeckers are a fascinati... Read More - https://lnkd.in/gjQ_uFkQ

Rumor has it that Bird Dog is one of the best Southern restaurants in town. Do you agree? #LuxuryHome #HouseDesign #HomeCrush #RealtorChaperone #KellerWilliamsLegendary #NewYork #RealEstate #NewHome #HouseHunting #HomesForSale #Properties #EmptyNest #JustListed #Instagood #SoldOnYou#Blog

Our new Kodiak, Alaska dock is changing the game for our Boat Direct program and for chefs across the nation. Learn about how this dock came to be, the incredible fish we are sourcing and how Kelly Probst, our fishmonger and Director of Seafood Purchasing, says you won't find better, faster, cleaner, or more cared-for Alaskan fish anywhere else. Read more about this dock-to-dish experience!

🌞 What's your favorite summer scent? 🌼 Is it the fresh cut grass, blooming flowers, salty ocean breeze, or perhaps a sizzling BBQ? 🌸🌊🍔 Let us know in the comments below!👇 #SummerScent #SummerVibes #FreshCutGrass #BloomingFlowers #OceanBreeze #BBQ #Summer2024 #SmellOfSummer