By John Cirillo
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Leading chefs – all winners – will be at the plate in an awesome lineup to showcase their culinary wizardry in demonstrations that include public tastings, and the world’s premier shuckers will vie for a $3,000 Grand Prize in the Professional Shucking Championships at the 14th Annual Grand Central Oyster Frenzy today (Saturday, October 1) at the iconic Grand Central Oyster Bar.
The kitchen maestros concocting bivalve favorites will be a fearsome foursome swinging away for frenzy fans.
At 12:40 PM, Watch Hill Oysters’ standout Jeff Gardner leads off to present the “ABC’s of Oyster Growing,” and then prepare PORTUGUESE GRILLED OYSTERS WITH GARLIC BUTTER AND CHOURICO.
Next up at 1:30 PM is David Pasternack, executive chef at ESCA restaurant in New York City, who prepares FETTUCCINI WITH OYSTERS, PUMPKIN AND MASCARPONE, which is sure to have mouths watering.
At the plate at 1:50 PM is Seattle’s Cynthia Nims, the author of Oysters: Recipes That Bring Home A Taste of the Sea, will demonstrate a dynamic duo: DISH-CHILLED GIGACUPS WITH RICE VINEGAR-GINGER MIGNONETTE, followed by ENDIVE AND RADICCHIO SALAD WITH FRIED BLUEPOINT OYSTERS AND HAZELNUTS.
Chef Izabela Wojcik from the James Beard Foundation follows at 2:35 PM, and assembles JAMES BEARD CHOPHOUSE SPAGHETTI AND OYSTERS, and then sign copies of James Beard’s All-American Eats: Recipes and Stories from Our Best-Loved Local Restaurants.