The great sub sandwiches at Formica (pronounced For-MEE-ka) Brothers Bakery are all about the bread. It's said that the distinctively delicious flavor of the loaves comes from the New Jersey water mixed into the dough. Then there's the way they build their sandwiches. The cold cuts are folded and draped over onto the bread, not laid out flat, so there are lots of layers with the oil and peppers interspersed throughout. Building a good sub sandwich is high art and the folks at Formica Brothers have perfected it.
Different places produce different tasting oysters, and Lynne has sampled these mollusks from France to New England, Florida to Seattle. But the sweetest ones she's ever eaten were served to her at a recent oyster tasting event in Seattle. It was a Totten Inlet Virginica variety from Taylor Shellfish Farms in Shelton, Washington. For more information on the fine quality oysters, mussels, clams and geoducks produced by this company visit their Web site at www.taylorshellfishfarms.com.