This week on Simply Ming, chefs Andrew Taylor and Mike Wiley head south to Boston from Portland, Maine and their restaurants Eventide Oyster Company, Hugo's, and The Honey Paw - their latest venture. They of course, start off with Oysters with Kimchee Ice, followed by their Eventide classic Brown Butter Lobster Roll. Ming follows up with some Beer Battered Island Creek Oysters and Shallots with Chinese Vinegar Mignonette Aioli. That’s all coming up this week on Simply Ming!
