In his 30 years as a chef and restaurateur, Rob Larman has worked in some of the Bay Area’s highest profile kitchens. The original Scott’s Seafood Restaurant in San Francisco, Casa Madrona in Sausalito and the wildly popular Kuleto’s in San Francisco are just a few. He was also chef and proprietor of the acclaimed Magnolia Place in Larkspur.
In 1994, realizing the need in Sonoma for a fun, casual, family-friendly restaurant, he opened Rob’s Rib Shack, featuring authentic slow-cooked barbecue and moderately priced specials.
After eight successful years at the Rib Shack, Larman Returned to his roots: the flavorful, unpretentious, richly satisfying fare of the French bistro, prepared with the Sonoma wine country’s unparalleled bounty of fresh, artisinal ingredients.
“Sonoma County is heaven for a chef,” Larman says. “The quality of ingredients is among the best in the world, allowing a chef to cook simply and with the seasons, applying his creativity to highlight foods’ fresh, natural flavors. My goal at La Poste was to cook a few things perfectly for a few people, every time they visit.”
Rob Larman now offers his impeccably crafted cuisine as a Private Chef…
Grilled or BBQ’d Oysters
12 Medium to large oysters in the shell
4 tbl unsalted butter
3 cloves garlic chopped fine
Juice of one lemon
6 tbl Cochon Volant BBQ Sonoma BBQ Sauce
Wash and scrub the oysters. Heat your grill (either gas or charcoal).In a small sauce pan heat butter, lemon juice, and garlic. Determine which shell of the oyster is the top shell (the top shell is flat the bottom more bowl shape).Place the oysters on the hot grill, top side down, for 3 -5 minutes. The trick is to take them off before thetop shell opens. Use a towel to hold the hot oyster while removing the top shell with an oyster knife. Place the bottom oyster shell back on the grill, and spoon a little of the butter mixture onto each oyster, follow with a touch of the bbq sauce. Remove the oysters when they are bubbling but not overcooked.