Dinner at AAF (weekend retreat)

Doug,

If Loretta is still working there at the Boss's, give her kiss and a hug from me and tell her I said "Hi". What a cutie! Sure wish I could have made this one.

Marty Vanover
Phoenix, Az.
 
When I was posted in Lima, Peru, we had return to the US for a hardship leave and spent a few days at the Gibson Inn. We decided to try Boss's place because we adore Oysters and Champaign. Since we lived in France for 5 years, we decided that life was too short to drink bad wine and just in case there wasn't any available at Boss's, we brought a nice chilled bottle with us.

Loretta (pronounced Lowrhettah) was our waitress and we asked about the Champaign list, which was non-existent at the time. So, we asked if we could consume the bottle we brought for a "corking" fee. Loretta said, "Well, honey, I just don't know, so I'll have to ask the cook" in a slight South Louisiana drawl, and away she went. A bit latter she returned and said "The cook say's it's agin the law, but seeings yuz ain't the law, he'll let yuz do it". We never got charged the "corking fee" and I think she hauled about 3 dozen oysters that evening to our table. I was glad the Gibson Inn was just across the street.

I do hope you get a chance to meet her.

Marty Vanover
Phoenix, Az.
 
oysters

Marty, To me...

eating an oyster is like licking a handkerchief!

And some of the finest oysters in the world are harvested off my beach in Prince Edward Island, Canada.

I just don't like the things.

Tom Corcoran
 
Come on down Tom. We have scallops, shrimp, and all those tasty gulf fish. The Apalachicola oysters are small and sweet. Actually some of the best I have had around the world and I have even had Prince Edward Oysters. I don't eat raw any more either. Steamed or Roasted is the way to go!

Doug
 
oysters

Doug,

I am told that they even have oysters from the Rocky Mountains.

Steve Cote told me.

Tom Corcoran
 
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