▶ This year’s “Oyster Frenzy” is free to the public but oysters and other culinary delights from the menu (including 16 varieties of the bivalves) are priced by consumption.
▶ Food writer Rowan Jacobsen, author of “The Living Shore” will be there, as well as an “Oyster 101” seminar conducted by John Bril, shucking champion and owner of Ship to Shore restaurant on Prince Edward Island.
Love oysters? Then the only place to be this Saturday is at the annual Grand Central Oyster Frenzy at the historic Grand Central Oyster Bar.
“Everything is centered around the professional oyster shucking contest,” says Sandy Ingber, the
executive chef at the Grand Central Oyster Bar, who is known as the “Bishop of Bi-Valves.” “Right now we have 10 shuckers coming in from around the country, people who make their living shucking oysters.”
In addition to the shucking championship, there will be a “slurp off” eating competition open to the public and a variety of seminars and demos with chefs Fabio Trabocchi and Aaron Bashy sharing their favorite recipes.
When asked if he expects the fast and furious shucking will draw any blood, Ingber shrugs it off.
“They’re professionals! Do they cut themselves? Of course they do — they always do. But they’re smart enough to wear gloves.”
Grand Central
Oyster Frenzy
Saturday, noon to 6 p.m.
Grand Central Oyster Bar
212-490-6650