A Celebration of those Pearls of the Sea is a Bi-Valve Bonanza…
ANNUAL OYSTER FRENZY SET FOR ALL DAY SATURDAY, SEPTEMBER 20, AT HISTORIC GRAND CENTRAL OYSTER BAR
***Celebrity chef demonstrations, Slurp off, Shucking Champion ships; festivities hosted by executive chef Sandy Ingber and general manager Jonathan Young***
What: The annual Grand Central “Oyster Frenzy,” featuring shucking
competition, cooking demonstrations, “Slurp off” eating competition, musical entertainment and 16 varieties of Oysters
When: Saturday, September 20, 2008
Time: All day beginning at 12:30 pm
Where: The Grand Central Oyster Bar
“Below Sea Level.” Lower Level, Grand Central Station, New York City
(42nd Street and Vanderbilt Avenue)
Who: Oyster Bar executive chef Sandy Ingber, general manager Jonathan Young, celebrity chefs to be announced, and shuckers from across the country and around the world; Stephen Phillips, host of Fine Living Network’s (FLN) television series Great Cocktails, will serve as the Master of Ceremonies.
Admission: Demonstrations, competitions FREE: oysters priced @ $1.25 per
Oyster, and up.
Subway: 4,5,6,7 and S, Gran d Central Station
Information and reservations: 212 490 6650, www.oysterbarny.com
This year’s highly-anticipated annual “GRAND CENTRAL OYSTER FRENZY,” the most looked-forward-to event of the year for oyster “a-FISH-ionados,” will be an all-day, bi-valve bonanza on Saturday, September 20, at the iconic Grand Central Oyster Bar. The most fabled seafood eatery in the world, located below sea level at Grand Central Station, has a full schedule of events, including shucking championships, the slurp off eating competition, and a bevy of chef demonstrations and samples for the public, beginning at 12:30 pm. For more information and reservations call 212-490-6650, or log onto www.oysterbarny.com.
In all, 16 varieties of oysters from the Atlantic and Pacific Oceans, and championship wines, will be offered on the menu, accompanied by musical entertainment throughout the day, priced by consumption.
The Oyster Frenzy is open to the public without charge. Cooking demonstrations and samplings featuring prominent New York City chefs, and seminars from the Oyster Bar’s maestros will be featured between rounds of the annual Professional Oyster Shucking Championships. The championships will begin at 1:00 pm on Saturday, and is open to all professional shuckers. A grand prize of $1,000 will be awarded to the winner. To enter contact the Oyster Bar directly by calling 212-490-6650 or vi a email at firstname.lastname@example.org.
The annual Oyster “Slurp Off” will also be conducted on Saturday in between rounds of the Shucking Competition. The individual who consumes a dozen oysters served in the fastest time will be declared the victor. Renowned chefs will be holding court with sensational seafood recipes at the cooking demonstrations – the public can have a taste – while Oyster Bar executive chef Sandy Ingber, the Bishop of Bi-Valves himself, will be on hand with Oyster Bar GM Jonathan Young to host the proceedings. Fine Living Network’s Great Cocktails host Stephen Phillips will serve as Master of Ceremonies.