Award-winning food author David Rosengarten will be one of the headliners at the Grand Central Oyster Frenzy on Saturday, September 16, at the Grand Central Oyster Bar.
His recipe that he will share with the public at the Frenzy is Cajun Green Oysters, and visitors can have a taste following the demonstration, the finale of four. The full recipe is below.
David is a two-time James Beard Award winning author for his cookbook “It’s ALL American Food” and newsletter “The Rosengarten Report.” He appeared on Food Network’s first show and went on to appear in approximately 2,500 Food Network shows, including his own cooking show “TASTE.”
Rosengarten is currently the content director for a new national food experience, Flavored Nation, that is researching and exploring the iconic dishes of the 50 states. Flavored Nation’s inaugural event will be held Oct. 27-29 in St. Louis, Missouri.
He has written hundreds of articles and contributed hundreds of original recipes to publications such as Gourmet (where he was Restaurant Critic from 1996 to 2000), The New York Times, Food & Wine, Bon Appetit, Harper’s Bazaar, Departures, The Wine Spectator and Newsday.
Cajun Green Oysters
- 2 teaspoons green Tabasco sauce
- 1/4 cup celery leaves
- 2 ounces diced tomatillos
- a dozen oysters
- Place the Tabasco sauce, celery leaves and tomatillos in a food processor. Purée.
- Shuck the oysters. Divide green sauce among the 12 oysters, and serve immediately.
Maloney & Porcelli’s Aaron Bashy at Grand Central Oyster Frenzy
A product of the Culinary Institute of America, Maloney & Porcelli’s executive chef Aaron Bashy will share his culinary wizardry at a chef demonstration at the 15th Annual Grand Central Oyster Frenzy on Saturday, September 16.
A native of Boston, Bashy will be joined by notable food author David Rosengarten, the Oyster Bar’s very own pastry chef Januz Noka, and Sean Telo of Island Creek Oysters in whipping up concoction to share with the seafood aficionados in attendance at the historic Grand Central Oyster Bar’s annual bivalve bonanza.
Bashy will present his unique version of Oysters Casino which will have the crowd salivating. His recipe is below.
His cuisine is influenced not only by his New England roots, as well as his diplomat father’s entertaining of foreign dignitaries which expanded Aaron’s palate and knowledge of flavor.
After using the CIA as his launching pad, Bashy secured a position at Le Bernardin under Gilbert LeCoze and Eric Ripert for three years, and subsequently, went to Aureole to learn from Charlie Palmer, who appointed the young phenom executive chef of Alva. Bashy then went to work for Marc Meyer at Five Points before opening his own updated take on the New England seafood restaurant, The Minnow with his wife Vicki, which they owned and operated together for five years. Bashy later joined Prime Hospitality Group, opening Prime Grill in Beverly Hills and returning to New York to run Solo. Bashy then went to work for Buzzy O’Keeffe as executive chef of Pershing Square, then was promoted to executive chef at The Water Club. Bashy brings years of experience and passion to bear in his role as executive chef of Maloney & Porcelli.
Admission is free and food is priced by consumption, but the tastings are complimentary.
OYSTERS CASINO FROM AARON BASHY, EXECUTIVE CHEF, MALONEY & PORCELLI
(Preheat oven to 375)
12 CAPE MAY OYSTERS
½ pound unsalted butter [Softened]
¼ cup dry sherry
3 OUNCES NUESKE Bacon- Small Dice
4 Cloves Garlic Chopped
½ cup Shallots Chopped
¼ cup red pepper very small dice
¼ cup celery peeled and small dice
Pinch chili flake
2 sprigs fresh thyme
2 sprigs oregano
2 teaspoon lemon zest
2 teaspoons lemon zest
¼ cup chopped parsley for garnish
Slowly cook bacon in a pan rendering the fat, Add the shallots red peppers and garlic, cook slowly until opaque deglaze withy sherry and reduce
Add herbs and seasonings, rest of the seasonings. Pour into softened butter and chill for approx., 10 minutes.
Roll in plastic to look like a log, and set aside
Open the oysters, and set them so they are straight. Slice the butter into ½ inch slices and place onto oysters. Bake for 12 to 15 minutes. Serve on a bed of large sea salt and garnish with chopped parsley
Things to do on Labor Day Weekend: Empire City Casino at Yonkers Raceway
Looking for action over the Labor Day weekend while bidding adieu to the summer? Look no further thanEmpire City Casino at Yonkers Raceway!
The raceway’s two signature stakes races for three-year-old trotters and pacers – the Yonkers Trot andMessenger Stakes – will be contested on Saturday night, September 2. A pair of promotions center around those Triple Crown events with a T-Shirt giveaway as well as a free wager on the Yonkers Trot (2-horse exacta box). And since there’s still plenty of barbecuing still to do, the casino is giving away a nifty, three-piece BBQ set with the Empire City logo on Labor Day. While at the casino, attendees can take a chance on the record-breaking $2-million jackpot currently available only at Empire City Casino on the IGT Wheel of Fortune Triple Stars® slot machine in the Gotham Palace.
Details on the promotions are below:
Yonkers Trot/Messenger Stakes T-shirt Giveaway
Saturday, September 2
The first 3,000 Empire Club Members to visit the promotions booth beginning at 4pm will receive a free Yonkers Trot/Messengers Stakes T-Shirt, while supplies last.
Yonkers Trot Free Exacta Wager on Yonkers Trot
Saturday, September 2
The first 500 Empire Club Members to visit the promotions booth beginning at 4pm will receive one 2 horse exacta box for the Yonkers Trot. Limit to the first 500 Empire Club Members. One race ticket per Empire Club Member, while supplies last.
Labor Day BBQ Set Giveaway
Monday, September 4
The first 3,000 Empire Club Members to visit the promotions booth beginning at 10am will receive a free gift, a 3-piece BBQ Tool Set with the Empire City logo on each handle, while supplies last.