Oh Great...here it is the 7th and I'm just now seeing this. Sorry I missed it. Strange though how they would have it this time of year (oysters going OUT of season) as opposed to say, October.
“Well-behaved women seldom make history” ~ Laurel Thatcher Ulrich
Schuarta wrote:Once it's made, what do they do - sell it by the foot?
They don't sell it, they cut into 1-3 inch pieces and give it away. Restaurants are assigned about a 3 foot section and Acme takes care of the oysters. That makes each section of the poboy a little different, depending on whose portion it is. Antoine's had foie gras on their section last year.