It’s an all-day Frenzy! Sixteen varieties of oysters – eight each from the East and West coasts – and six championship wines will headline the menu, and the top professional oyster shuckers on the planet will highlight the competition at the 11th Annual “Grand Central Oyster Frenzy” presented by Blue Island Oyster Farms on Saturday, September 28 – at the Grand Central Oyster Bar (lower level, Grand Central Terminal) in New York City from 12:00 noon to 4:00 pm. The Oyster Bar’s executive chef Sandy Ingber (a.k.a. Bishop of Bivalves) and general manager Kevin Faerkin will host.
Six-time champion Luis “The Mexican Menace” Iglesius will try for a seventh title (after being dethroned last year) at the Oyster Frenzy’s Professional Shucking Championships sponsored by Blue Island Oyster Farms. Top competitors will vie for total prize money of $3,000.
Chefs will showcase their culinary wizardry in demonstrations with public tastings: Ben Pollinger, executive chef, Oceana restaurant in New York City will headline, joined by noted chef Rob McCue, and “Oyster Guru” Matt Asen.
The public will compete in the SLURP OFF COMPETITIVE EATING COMPETITION (whoever slurps 12 oysters in the fastest time) and BEER SHUCKING CHAMPIONSHIPS sponsored by Blue Point Brewing Company.
Admission is free, as are complimentary chef demo tastings; menu items and beverages priced per item by consumption. For information call 212-490-6650 or email info@oysterbarnycom.
The Grand Central Oyster Frenzy is the grand finale of New York Oyster Week (September 21-29), a celebration of the benevolent bivalve, loved and consumed by so many New Yorkers. These delicious creatures have fed our bodies, cleaned our waters, powered our libidos and inspired us for eons. In the third week of September, we regale the noble oyster and its history in the culture, cuisine, economy and ecology of New York.
Log on to www.oysterbarny.com to check out the Oyster Bar’s daily menu. Celebrating its 100th year in 2013, the Grand Central Oyster Bar is open for lunch beginning at 11:30 AM through the last evening reservation at 9:30 PM. For reservations call 212.490.6650.
