Kitchen Talk: Crosstown Arts
Crosstown Arts head chef Raymond Jackson's Oyster Faux Boy is made with fried oyster mushrooms. (Patrick Lantrip/Daily Memphian)
Use fried oyster mushrooms to make an Oyster Faux Boy that will make you think Po 'Boy who?
Topics
Crosstown Arts Kitchen Talk Raymond JacksonJennifer Biggs
Jennifer Biggs is a native Memphian and veteran food writer and journalist who covers all things food, dining and spirits related for The Daily Memphian.
Comments
Want to comment on our stories? If you’re a subscriber, scroll down to the comments. If you’re not a subscriber, only paid subscribers can add their thoughts, so subscribe now. Our commenting policy can be viewed here.