Aaron Bashy, executive chef at Pershing Square in New York City, and Paul Randazzo, owner of the famous Randazzo’s Clam Bar in Sheepshead Bay, will create culinary concoctions and share their gourmet wizardry with the public at the Grand Central Oyster Frenzy on Saturday, September 25, at the historic Grand Central Oyster Bar.
Mr. Randazzo will concoct “Baked Oysters on the Half Shell Italian Style” at 12:40 pm, while Mr. Bashy will serve up “Oyster Po Boys” at 1:20 PM at chef demonstrations, which include tastings for those in attendance.
The Professional Shucking Championships, first round at 1:00 pm, the annual ”Slurp Off” eating contest open to the public, and a “beer shucking” showdown will also highlight the Frenzy at the iconic seafood restaurant located “below sea level” at Grand Central Terminal.
The Oyster Frenzy begins at 12:00 noon,
continues throughout the day. Sixteen 16 varieties of oysters – eight from both the East and West Coasts – will be on the menu during the “Bi-Valve Bonanza” at the famed eatery located “below sea level” at Grand Central Station. General Manager Jonathan Young and executive chef Sandy Ingber, the venerable “Bishop of Bi-Valves,” will host the festivities. The Professional Shucking Championships featuring the best pros from across the country, including four-time champion Luis “The Mexican Menace” Iglesius defending his title on his home turf, and the fifth annual “Slurp Off,” open to the public (whoever can eat a dozen oysters in the fastest time) are on the slate. For more information contact the Grand Central Oyster Bar at 212 490-6650 or www.oysterbarny.com.