Something Offbeat: Purple pearls and alligator parmesan

The full alligator pioneered by Chef Brian Jupiter, available at Frontier restaurant in Chicago.
The full alligator pioneered by Chef Brian Jupiter, available at Frontier restaurant in Chicago. Photo credit Frontier Chicago/CLouise Marketing

When a man bit down on something hard while eating clams at a Delaware restaurant this summer, his first thought was that something was in his food. It turned out to be a rare purple clam pearl.

Inspired by this story, host Mike Rogers embarks on an adventure in wild food this week on the “Something Offbeat” podcast.

First, Rogers checks in with Scott Overland, the Pennsylvania husband and father who discovered the pearl.

“I’d seen or heard of [pearls] like, sort of almost black like Tahitian type pearl. But this was a lavender, very light purple… you know, almost like a pastel sort of color,” he said.

When a man bit down on something hard while eating clams at a Delaware restaurant this summer, his first thought was that something was in his food. It turned out to be a rare purple clam pearl.  Inspired by this story, host Mike Rogers embarks on an adventure in wild food this week on the “Something Offbeat” podcast.  https://omny.fm/shows/something-offbeat/purple-pearls-and-alligator-parmesan-adventures-in First, he speaks with Scott Overland, the Pennsylvania husband and father who discovered the pearl.  “I’d seen or heard of like, sort of almost black like Tahitian type pearl. But this was a lavender, very light purple… you know, almost like a pastel sort of color,” he said.  Then, we get insight into the “Whole Animal Experience” – win particular the whole alligator option – offered at Frontier restaurant in Chicago with Executive Chef Brian Jupiter.   “People are always calling like, hey, you know, how do you do the gator,” said Jupiter, a James Beard semifinalist. “I treat it like you know a blank canvas,” he added.  Hit play to learn more about the culinary art of preparing wild game from Chef Jup. And, if you have suggestions for stories “Something Offbeat” should cover, send them to us at somethingoffbeat@audacy.com.
A rare purple quahog clam pearl found in an appetizer at the Salt Air diner in Delaware. Photo credit Scott Overland

Then, he got insight into the “Whole Animal Experience” – in particular the whole alligator option – offered at Frontier restaurant in Chicago with Executive Chef Brian Jupiter.

“People are always calling like, hey, you know, how do you do the gator,” said Jupiter, a James Beard semifinalist. “I treat it like you know a blank canvas,” and he even whips up alligator parmesan for customers, the chef added.

The whole alligator meal at Frontier in Chicago, ready to eat.
The whole alligator meal at Frontier in Chicago, ready to eat. Photo credit Frontier restaurant/CLouise Marketing

Hit play to learn more about the culinary art of preparing wild game from Chef Jup. And, if you have suggestions for stories “Something Offbeat” should cover, send them to us at somethingoffbeat@audacy.com.

Featured Image Photo Credit: Frontier Chicago/CLouise Marketing