Oysters Rockefeller. The original recipe does not call for Parmesan cheese, but PropTalk thinks it should. Photo by Gary ReichSamsonite would be the brand of bags under PropTalk's eyes this morning after the nearly five-hour-long  match up between Chesapeake Country's Baltimore Ravens and the San Francisco 49ers, but we limped our way to work this morning anyway to start putting the finishing touches on the March issue, which hits the docks February 15. We chose oysters Rockefeller as a centerpiece to our Super Bowl celebration last night because, well, oysters from the Bay are ace, and the original restaurant that prepared oysters Rockefeller in 1899 was Antoine's in New Orleans, LA, the city where the lights went out in the Superdome last night. Oysters Rockefeller also was on our list because the oysters coming out of the Choptank Oyster Company in Cambridge, MD (home of the Choptank Sweet oyster) this year warrant adjectives such as, "huge," "ginormous," and "gargantuan." Good growth conditions at the Eastern Shore oyster farm over the past few seasons have resulted in some extraordinarily big, sweet oysters. We shucked two dozen of the fresh, salty bivalves as the game kicked off last night, topped them with the signature Rockefeller mixture, broiled, and then enjoyed with Dogfish Head's 60-Minute IPA. Here's to another Ravens Super Bowl match up in 2014 and yet another excuse to eat oysters.