I am lucky to spend my days creating in the kitchen and then sharing my fascinating food-filled life with you! I truly believe that every meal is a celebration and hope the delight of creating spectacular offerings for family and friends is contagious. I love all things food and wine and am excited to share experiences with you. I hope this site offers information and a venue so we might learn together: from classic style to fun trends. I invite you to visit me, book a special event, or look to this site as a place to see some of my favorite products and recipes which you might like.



Frederic Pierrel

Featured Recipe

(see our Past Recipes, too)

Winter is the right time for shellfish, and these two recipes should take you through the season deliciously!

Oyster Mignonette Sauce

Oyster Mignonette Sauce

This updated version of the delicate, traditional vinaigrette is a nod to the glamorous side of oyster-eating. In my opinion, it enhances the Oysters rich flavor, no matter the family, without over-powering the delicacy.



  • Prep Time: 15 minutes
  • Makes 3/4 to 1 cup -- which is plenty for a party platter of oysters!


  • 1/2 cup minced shallots (about 2 1/2 ounces)
  • 1/4 cup white vinegar
  • 1/4 cup red wine vinegar*
  • 1/8 teaspoon of sugar
  • 1/8 teaspoon of salt
  • 1 1/4 teaspoon of finely crushed white peppercorns (do not use pre-ground or powdered white pepper)

*I sometimes use clear, unseasoned rice vinegar or champagne vinegar for a slightly different taste


Peel and finely mince the shallots to pieces no smaller than the tip of a match by hand. You can also use a food processor carefully, ensuring they do not become mush or pulverized. One advantage of using a food processor is that the food processor bowl captures all of the liquid released by the shallots as they are minced, which will enhance the flavor of the mignonette.

Place the minced shallots and any liquid released from them in a glass bowl. Add the white vinegar, rice vinegar, and sugar and salt. Mix. Add the freshly crushed white pepper. Stir with a fork. Cover and chill at least 2 hours. The longer the mignonette sits, the better the flavor. It can last up to a month in the refrigerator.

To Serve:

Shuck the oysters. Make sure that the oyster is loose in the shell before serving by cutting under the oyster to release it from the bottom of the shell, being careful to keep as much liquid as possible. Discard the top shell and place the opened oyster in it bottom shell on a bed of crushed ice. Usually the mignonette sauce is served in a small bowl with a small spoon, alongside the oysters on a platter (or as the French say, "plateau de coquillages").

People can scoop a small amount of the mignonette (1/8 of a teaspoon or so) onto their oyster before eating.

Crispy Stuffed & Baked New Zealand Green Lip Mussels

Baked Mussels








  • Prep time: 30 minutes, cook time 10 minutes
  • Makes 6 servings


  • 1/2-1 cup panko (for the crisp)
  • 1/2 lb. unsalted European Butter, room temperature
  • 1 shallot, minced
  • 1/2 Tablespoon lemon juice
  • 1/2 cup chopped flat-leaf parsley
  • 4 cloves garlic, finely chopped
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon seas salt or kosher salt
  • 1/2 teasoon Pernod
  • 2 pounds small/medium New Zealand Green Lip Mussels (about 2-4 dozen)
    (They come frozen on the half shell, if you can find them; pre-cooked.


Preheat the oven to 425°F. Adjust the oven rack to the top position.  Allow mussels to defrost, then cut the “foot” attaching them to the shell.  Place a small dollop of butter inside (under) each of the mussels.

In a bowl, mix all the rest of the ingredients (including remaining butter), except the panko, until blended.  Dollop the mixture onto each mussel.  Sprinkle with panko for a crisping finish.  The panko will absorb the butter from the mixture it is atop.

Bake the mussels just until the panko is crisp and brown, about 10 minutes.

To Serve:

Place mussles on a platter and serve while still warm.

Bon appetit!
Chef Fred

PS: always try new recipes or culinary techniques once before creating an important dinner!!

Header Diners rave about their dining experiences:

A quintessential Mammoth Lakes experience is having a meal at the Tamarack Lodge. Myself, and my husband have dined numerous times at this fantastic little place. You walk in through a long narrow hallway into a lovely little romantic, but classy setting. Our favorite is the mixed game plate and the venison is always superb. Make sure you listen attentively to the daily specials there you’ll find seasonal and local splendors...YUM! For dessert, we love to indulge in the delicious wild berry tart! Three cheers to an excellent wine list! Chef de Cuisine Frederic is always warm and friendly, and the wait-staff is great. We always recommend the Tamarack Lodge to our friends when they ask us for dinner places to go to in Mammoth. A definite must for anyone who’s never been there!

Irv and Pamela Wnuck
Laguna Niguel, CA

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