Episode 32: Oysters Three Ways, Pearls Five Ways with Chef Victoria Blamey. Did you know that virtually any mollusk can produce a pearl? Can you think of any other creature that is used in haute cuisine, high jewelry and in couture? Explore how we eat and adorn ourselves with pearls (and oysters, clams and mussels) as renowned Chef Victoria Blamey demonstrates three dishes using oysters and we show and discuss the types of pearls that are produced by conch, mussels and quahog as well as by Oysters. Join us to see how “Blamey loads her dishes with more excitement than you will find in other new restaurants...” as New York Times food critic Pete Wells wrote in his three star review. We discuss how Chef Blamey developed her flair for shellfish, what it is like to be one of the few women leading major restaurants, and much more. We take viewer questions throughout, and share the recipes so you can recreate them at home. We take viewer questions throughout.Interested viewers can also view additional imagery at the Beekman New York instagram @beekmannewyork as well as to view the full interview at the Beekman New York Fine Jewelry Podcast on YouTube and Vimeo.

Each episode of the series features a conversation between Dr. Sharon Novak, certified gemologist and co-founder of Beekman New York, and an industry expert within the luxury space, highlighting their shared joy and appreciation of fine jewelry. Topics include mixing period jewelry with modern pieces, heritage and craftsmanship of luxury jewelry houses worldwide, certfied natural and phenomenal gems and collecting vintage jewelry.