Food & Drink: Picnic Time
February 8, 2018 - Picnic Time
Growing adult in Forest Knolls with a father who was an zealous hunter and fisherman, Mariko “Ko” Wilkinson and her matching twin sister remember eating dishes of furious boar sausage and pheasant while nipping delicately to equivocate any buckshot residue.
“I consider [home] is where a food thing all started function for me,” says Wilkinson, who has been a cook during Hog Island Oyster Co. in Marshall for a final 3 years. Though she went to cooking propagandize in Oregon and spent some time in San Diego, Wilkinson has returned to her hometown and now relishes her morning invert to Marshall. “Every morning is like a song video—it’s so beautiful; Mt. Vision and a haze are like nowhere else on Earth.”
The 31-year-old Marin local warranted her culinary grade from a Western Culinary Institute in Portland, Oregon, and went on to contest in an American Culinary Federation (ACF) foe where her group won a state championship. In addition, she seemed on a radio uncover Chopped. But it was underneath a origin of restaurateur Heidi Krahling, during Insalata’s, where Wilkinson unequivocally schooled her craft. “Heidi was my loyal mentor,” she says.
With Hog Island’s concentration on cruise fare, Wilkinson began pickling, smoking and restorative meats to enlarge a oyster, charcuterie and cheese offerings. She now creates anniversary specials that have enclosed a quinoa and sushi rice salad with preserved shiitakes, grilled pinkish scallops, smoked egg yolks over crudo, and d’Anjou pears with house-made pomegranate molasses and aged gouda.
Wilkinson’s resourceful creations offer combined inducement for creation a trek out to Marshall. And don’t forget that oysters, with their repute for being aphrodisiacs, make for ideal Valentine’s Day fare.
Hog Island Oyster Co., 20215 Shoreline Highway, Marshall; hogislandoysters.com.