Bivalves are the name of the game today. First, Sara meets Chef Dale Talde in New York City’s Chinatown to get the ingredients for a unique Oyster and Bacon Pad Thai. Then, speaking of oysters, we’ll discover how they are harvested when we take to the sea with an oysterman. Finally, Sara prepares Mussels and Bok Choy with Black Bean Sauce served over Darjeeling Tea Pilaf. The Oyster Company featured on this show is Hemlock Oyster Company, based in Cos Cob, Connecticut.