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?
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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.
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