Oyster Chowder from Syrah Bistro

This recipe was provided by Chef Josh Silvers of Syrah Bistro in Santa Rosa where Inman Family Wines are served. Visit Syrah on the web at www.syrahbistro.com or telephone for a reservation at 707-568-4002.

1/2 c. carrots, diced
1/2 c. fennel, diced
1/2 c. onion, diced
1/2 c. celery, diced
1/2 c. mushrooms, diced
1/2 tsp. garlic, minced
2 c. Hog Island Sweetwater oysters, chopped shucked
1 oz. Pernod
1/2 c. Inman Family Pinot Gris
3 TB. butter, unsalted
2 c. water
2 c. cream
1 tsp. tarragon, chopped
1 tsp. Italian parsley, chopped
salt & pepper, to taste
Tabasco

Melt butter & sauté first five ingredients and sweat, then add garlic cook 2 minutes. Add Pernod and flambé. Add wine, oysters and the juice, cook 2 minutes. Add cream and water, bring to a simmer, add tarragon cook 10 to 15 minutes. Season with salt and pepper and Tabasco to taste. Pour in to a warm bowl, top with parsley and serve.

Serves 4-6