Story by Scottie Vickery
When Erin and Brian Mooney opened Tre Luna Catering and later Tre Luna Bar & Kitchen, their motto became “bringing our table to yours.” That’s exactly what they plan to do when they cater the Evening at Harman Castle event on Nov. 8.
Tre Luna will be making this event an affair to remember as they cater a progressive, three-course dinner crafted by Mooney, “while enjoying complimentary valet service and immersive live music on every floor,” the invitation says. The dinner features an open bar with wine and signature cocktails and an opportunity to explore the castle’s exclusive amenities. RSVP required.
The Mooneys opened Tre Luna Catering in 2014 and as their customer and fan base grew, they opened Tre Luna Bar & Kitchen in Hoover in 2019. The focus is on providing simple, fresh, and house-made food for all of their customers, whether at the restaurant or at weddings, parties, fundraisers and other events.
Brian, the executive chef, was born in New York but got his start in the hospitality industry while working the grill in the summers at his father’s poolside bar in Boca Raton, Florida. His father sold the bar to two Italian brothers, and Brian’s passion for food and Italian cooking grew under their tutelage.
Erin, who has a passion for serving others, comes by it naturally. Born in Selma, she was raised in Birmingham and grew up in the food and beverage industry. Her mom’s side of the family owned an Italian restaurant while her father’s side had a butcher shop and grocery store.
The two met when Brian was working at a restaurant in Fort Lauderdale, and they moved to Birmingham so he could work for Frank Stitt at Bottega. That’s when he fell in love with Southern cooking and food.
When we asked the Mooneys to share one of their favorite recipes, one “simple and delicious” dish that they enjoy at home as well as serving to others immediately came to mind.
“We picked the Baked Oysters because they represent how much Brian and I love to entertain and share food,” Erin said, adding that the dish was inspired by her love of oysters and Brian’s love for Italian-inspired cooking and fresh seafood.
“When we entertain at our home, baked oysters are always a staple,” she said.
“We also order them with friends at the restaurant.”
Baked Oysters
Ingredients
- ¼ cup pancetta
- 1 cup blanched, squeezed spinach, chopped
- 2 Tbsp. finely chopped shallots
- ½ cup parmesan
- 1 pint heavy cream
- ¼ tsp. kosher salt
- ¼ tsp. pepper
- 6 fresh oyster
- ¼ cup bread crumbs, toasted
- 3 Tbsp. butter
- 1 lemon
Directions:
Place pancetta in a small skillet and cook over medium heat until browned and crisp, 7 to 8 minutes. Transfer pancetta and drippings to a medium mixing bowl.
In a small pot, simmer the heavy cream and reduce until the cream starts to thicken, about 5-8 min on medium high heat.
Stir in spinach, shallots, and parmesan into the cream and season with salt and pepper. Set aside and let cool.
Use an oyster knife to shuck the oysters, sliding the knife under connective muscle to loosen the oyster from the shell. Top oysters with pancetta-spinach mixture, Cook in oven on broil on the lowest rack until golden brown and bubbling, about 5 minutes. Serve immediately. Use lemon garnish and to finish.
