GRAND CENTRAL OYSTER BAR SCREAMS DELICIOUS FLAVORS OF HOMEMADE SUMMER ICE CREAMS AND SORBETS, HIGHLIGHTED BY RED VERMOUTH TROPICAL FRUIT SORBET; OYSTER BAR'S EXECUTIVE CHEF SANDY INGBER, PASTRY CHEF JANUZ NOKA TEAM FOR CULINARY CONCOCTIONS

The Grand Central Oyster Bar - home to a plethora of nature's ultimate aphrodisiac, the incredible bivalve known as the oyster - gets right to the heart of the matter all day Tuesday, February 14 in celebration of Valentine's Day. Executive Chef Sandy Ingber has lovingly put forth a special menu of dishes with aphrodisiac powers, while Pastry Chef Januz Noka has embraced a dessert menu for your SWEET-heart. That's not to mention the dozens of  varieties of oysters on the menu of the historic seafood restaurant "below sea level" at Grand Central Terminal. The Oyster Bar is open from 11:30 AM for lunch through 9:30 PM for dinner reservations. Call 212-490-6650, or visit www.oysterbarny.com.

The menus are below:
SANDY INGBER'S VALENTINE’S DAY APHRODISIAC MENU
MAINE LOBSTER BISQUE SPECIAL CHILLED OYSTER APP: BLUEPOINT OYSTERS (5) with PROSECCO-SHISO MIGNONETTE and YUZU CAVIAR … $11.95

GCOB’S CLASSIC VALENTINE’S DAY STARTER: CHEF’S SELECTION of OYSTERS … M/P
FLAMA CAVA ROJA BRUT SPARKLING add $9.00
TAITTINGER PRESTIGE CHAMPAGNE add $18.00

NEPTUNE’S SHELLFISH PLATTER: OYSTERS, CLAMS, GREENLIP MUSSELS and JUMBO SHRIMP .. M/P
with 1/2 MAINE LOBSTER … M/P
with WHOLE MAINE LOBSTER … M/P

PAN FRIED SIRLOIN STEAK au POIRVE with ASPARAGUS HOLLANDAISE and ROASTED RED BLISS POTATOES with FRESH HERBS … $38.95

WILD MUSHROOM CRUSTED and BROILED FLORIDA MAHI-MAHI FILET over TRUFFLED MASHED POTATOES with PORT BEURRE ROUGE … $29.95

ESPRESSO-ANCHO RUBBED and GRILLED MONTAUK BIGEYE TUNA STEAK with GREEN and PINK PEPPERCORN BUTTER, PASSION FRUIT GLAZED BABY CARROTS … $31.95

FRIED GRAND CENTRAL BLUEPOINT OYSTERS and IPSWICH CLAMS with SPICED REMOULADE SAUCE and SWEETHEART FRIES … $26.95

JANUZ NOKA'S SWEET-HEART DESSERTS MENU SWEETHEARTS CHOCOLATE
SALTED CARAMEL TORTE … $8.50

CUPID’S POACHED QUINCE and CARAMELIZED APPLE CROSTATA … $7.50

LOVER’S VANILLA CANNOLI TART with PROFITEROLES and WHITE CHOCOLATE GLAZE … $8.50

CHOCOLATE MOUSSE … $6.75

RICE PUDDING … $5.00

CREME CARAMEL … $6.95

VERY FRESH FRUIT SALAD … $5.95

FLORIDA KEY LIME PIE … $7.25

NEW YORK CHEESECAKE … $6.95

CHOCOLATE KISS PEPPERMINT SORBET … $6.50

HONEY ANISE ICE CREAM … $6.75

CHOCOLATE or VANILLA ICE CREAM … $5.75

HOT FUDGE SUNDAE … $7.50
any DESSERT A LA MODE ADD … $2.00

What: 36th Annual “Holland Herring Festival” – Official First Tasting and arrival of “Nieuwe Maatjes” Herring from the Netherlands

Where: Grand Central Oyster Bar & Restaurant, “Below Sea Level” at Grand Central Terminal, New York City

When: Wednesday, June 15, 2016

Time: 12:00 noon (continues during day and through Friday, July 1)

Who: Oyster Bar Executive Chef Sandy Ingber, the “Bishop of Bivalves,” joined by Oyster Bar president Janet Poccia, vice president Mohammed Lawal, and general manager Jeremy Gatto, and dignitaries from the Netherlands Consulate

Admission: Free; herring by consumption (market price)

Subway: 4, 5, 6 and 7

Reservations and information: 212-490-6650

For lovers of “nieuwe maatjes” herring from Holland, the arrival of the tasty delicacy from the waters of the Netherlands is always eagerly anticipated. So, circle Wednesday, June 15, at 12 noon on the calendar when the historic Grand Central Oyster Bar once again will launch its 36th annual “Holland Herring Festival” with opening ceremonies including the “Official First Tasting” of Dutch Herring, hosted by executive chef Sandy Ingber, president Janet Poccia, vice president Mohammed Lawal, and general manager Jeremy Gatto, as well as dignitaries and special guests participating in the ceremonies. The Herring Festival will continue through Friday, July 1. The Oyster Bar has for three and a half decades been the traditional destination in America for the first Holland Herring of the season. The most-looked-forward-to time of the year for herring lovers, the delicacy arrives air-expressed to the Oyster Bar from Scheveningen, The Netherlands, on the North Sea where the herring fleet makes its home. The Oyster Bar always receives the very first herring shipped to the USA, and the cream of the catch, as well. Beginning on June 15th, and for approximately two weeks thereafter, the Oyster Bar looks forward to featuring the succulent, toothsome delicacy known as nieuwe maatjes herring. Herring lovers will enjoy the season for less than a month. The herring filets are served with hard-boiled egg, sweet onion and chives. For reservations at Central Oyster Bar call 212-490-6650, and visit the Grand Central Oyster Bar for more information.

The century-old Grand Central Oyster Bar, on the heels of its 100^th Anniversary last year, is in the final stages of completing an historical restoration of its landmarked, arch-tiled ceilings by Gustavino. The famed seafood eatery will reopen on Thursday, March 13.

​The “make-over” of the subterranean masterpiece includes these renovations:

​

The “Bishop of Bivalves” refuses to be an April Fool. And so, Grand Central Oyster Bar renowned Executive Chef Sandy Ingber has declared Target Rock® Oysters from Long Island’s K & B Seafood as “Bivalve of the Month” for April at the iconic Grand Central Terminal seafood eatery.

​With the Oyster Bar’s freshly polished, historically renovated Gustavino-tiled ceilings rocking as a sparkling backdrop, the Target Rock® will be celebrated in a myriad of ways throughout April at the spruced-up, century-old seafood emporium including: Grilled Farm-Style (recipe below) as a $10.50 appetizer for 5 pieces ($6.95 at Happy Hour for 4 pieces), and $2.05 per freshly shucked oyster ($1.25 per oyster during Happy Hour).

​Target Rock ® Oysters are exclusively sold and marketed by K & B Seafood. This wild beauty is still hand-harvested along the rocks of the Target Rock Preserve in Huntington, New York.  The oyster is briny and sweet and perfect for raw bars and half shell consumption. Target Rock is a well-known, nautical landmark that was literally used for cannon target practice in the Revolutionary War.

​“Target Rock oysters provide just the right amount of brininess and sweetness to the preparation that we’ll highlight in April,” says the Bishop of Bivalves. “The combination of butter, olive oil, tomatoes, poblano peppers and garlic, along with the grilled oyster, make a delectable-tasting cooked oyster dish for sure. Also, Target Rocks are fantastic on the half shell, naked or dressed up!”

​“Our relationship with Tom Kehoe and K&B for well over two decades has proven to be a gem of a find,” adds Ingber, “so we are more than excited about Target Rocks as April’s Bivalve of the Month.”

About the Grand Central Oyster Bar: Founded in 1913, the Grand Central Oyster Bar serves 4,000 oysters daily from 30 varieties, served on the half shell, roasted, broiled, Rockefeller-style, and in pan roasts and stews. Visit www.oysterbarny.com to check out the Oyster Bar’s daily menu. Celebrating its 101st year in 2014, the Grand Central Oyster Bar is open for lunch beginning at 11:30 AMthrough the last evening reservation at 9:30 PM. For reservations call 212.490.6650. At its Centennial Celebration last year, the iconic Grand Central Terminal eatery served its 100-millionth oyster.

​About K & B Seafood: K & B Seafood was founded in 1992 on Long Island in New York State, U.S.A. Ideally situated to deliver fresh seafood around the world, K & B receives fresh product directly from local baymen and fishermen, as well as from the U.S., Canada, and Mexico. Visit www.kandbseafood.com/oysters for more information.

​Located in close proximity to the Fulton Fish Market and JFK International airport, K & B is able to deliver fresh and frozen seafood within hours by refrigerated truck or air carrier. Local, domestic, and international customers are served the finest seafood on time.  K & B’s two principals bring over 50 years of expertise to our seafood procurement, production, and distribution. With close associations with seafood providers across the county and worldwide, it delivers top quality products consistently.

​K & B Seafood is a licensed Shucker and Packer on the USFDA Interstate Shellfish Shippers list, a USDC Approved Fisheries Establishment, an approved EU (European Union) Seafood Shipper, and is licensed by the Russian Veterinary Service Rosselkhoznadzor to export fish and seafood to the Russian Federation.

​Below is Chef Ingber’s recipe for Target Rock Grilled Farm-Style Oysters:​​​

K & B Seafood Is On “Target”
GRAND CENTRAL OYSTER BAR DECLARES TARGET ROCK® OYSTERS ITS BI-VALVE OF THE MONTH FOR APRIL
​***Executive Chef Sandy Ingber Prepares ‘em Grilled Farm-Style***

It will be “May Day” all month at the Grand Central Oyster Bar,  as executive chef Sandy Ingber has decreed Cape May Salt Oysters from New Jersey provided by Atlantic Cape Fisheries as “Bivalve of the Month” for May at this historic seafood eatery.

​"Cape May Salts are a mild, clean crisp oyster from southern New Jersey,” says Ingber, a.k.a. Bishop of Bivalves. “I love them roasted with a little spicy Asian sauce on top. And they are great just on the half shell."

​The Oyster Bar’s historically renovated Gustavino-tiled ceilings set the stage for the Cape May Salt Oyster celebration. The Cape Mays will be served in a wide-variety of ways throughout May at the century-old seafood legend, including: Roasted with Soy Chili Glaze (recipe below) as an appetizer priced at $10.50 for 5 pieces, and at Happy Hour for 4 pieces priced at$6.95; and $2.05 per freshly shucked oyster ($1.25 per oyster during Happy Hour).

​About Cape May Salt Oysters: Cape May Salt Oysters are grown in the waters along the picturesque Delaware Bay Cape Shore, where the Atlantic Ocean imparts the perfect balance of brine to these sweet and succulent oysters.  Praised by critics at the Philadelphia Inquirer and Wall Street Journal for their superior taste, Cape May Salts are perfect served raw on the half shell.  Grown using the artisanal French “rack and bag” technique, Cape May Salt Oysters have been produced by Atlantic Capes Fisheries, Inc.  since 1997 and are available year round.  Cape May Salts Website:  http://capemaysalts.com/

​More on Cape May Salt Oysters: The Cape May Salt Oyster is an Atlantic oyster grown in the Delaware Bay along the shores of Cape May County, New Jersey.  The salty, succulent flavor of the Cape May Salt has made it a favorite of oyster lovers for centuries.  Archeological evidence shows that what we now call a Cape May Salt was first enjoyed by the Native Americans who inhabited the southern New Jersey Delaware Bay Shore.  When European Colonists arrived in the 1600’s they too developed an appreciation for this delicacy.  Intensive cultivation of Cape May Salts began towards the end of the 19^th century.  Cape May Salts quickly became the prize of oyster connoisseurs across the country.  Production of Cape May Salts continued well into the first half of the 20^th century.

​Today, Atlantic Capes Fisheries, Inc. working in cooperation with Rutgers University is once again producing the superiorCape May Salt Oyster.  Our oysters are grown in the traditional remote regions of the lower Delaware Bay giving them their distinctive “salty” flavor.  Cape May Salts not only possess a superior taste and quality, but are produced sustainably, guaranteeing that we will have many future harvests of Cape May Salts.

​​Our Cape May Salt Oyster is ideal for the restaurant half shell and raw bar markets.  Our oysters are grown in the clean waters of rural Cape May County.  These waters are routinely monitored for quality and meet all New Jersey Department of Health and Human Services, Department of Environmental Protection and U.S. Food and Drug Administration - National Shellfish Sanitation Program standards.  Cape May Salts are individually grown (cultchless) oysters with clean, presentable shells that are easily shucked.  We harvest our oysters at 3 inches or larger so they are a robust and consistently large selection.  Cape May Salts are harvested per your order and usually shipped within 24 hours of harvest.  This guarantees the freshest oyster possible.  Cape May Salt Oysters are now available year round.

​​​Atlantic Cape Fisheries, Inc. Provides Salty, Succulent Favorite

MAY DAY! CAPE MAY SALT OYSTERS FROM NEW JERSEY “BIVALVE OF THE MONTH” FOR MAY AT GRAND CENTRAL OYSTER BAR​

​***Bishop of Bivalves Recipe Roasted with Soy Chili Glaze***

It’s an all-day Frenzy! Sixteen varieties of oysters – eight each from the East and West coasts – and six championship wines will headline the menu, and the top professional oyster shuckers on the planet will highlight the competition at the 12th Annual “Grand Central Oyster Frenzy” presented by Blue Island Oyster Company on Saturday, September 27 - at the Grand Central Oyster Bar (lower level, Grand Central Terminal) in New York City from 12:00 noon to 4:00 pm. The Oyster Bar’s executive chef Sandy Ingber (a.k.a. Bishop of Bivalves) and general manager Kevin Faerkin will host.

Seven-time champion Luis “The Mexican Menace” Iglesius will try for yet another title at the Oyster Frenzy’s Professional Shucking Championships sponsored by Blue Island Oyster Company. Top competitors will vie for a grand prize of $3,000, and total purses of $3,750. For the shucking championships, the first round oysters will be Naked Cowboy oysters provided by Blue Island; the second round will be Blue Diamond oysters provided by K&B Seafood; and the championship round oysters will be Pickle Point provided by JP Shellfish.

Chefs will showcase their culinary wizardry in demonstrations with public tastings. The lineup includes: Amitzur Mor, executive chef, Barbounia, New York City; Marc Grossman, event chef, Blue Island Oyster Company; and Peter Fu, executive chef de cuisine, the Grand Central Oyster Bar.

The public will compete in the SLURP OFF COMPETITIVE EATING COMPETITION (whoever slurps 12 oysters in the fastest time); the BEER SHUCKING CHAMPIONSHIPS sponsored by Blue Point Brewing Company.

Admission is free, as are complimentary chef demo tastings; menu items and beverages priced per item by consumption.  For information call 212-490-6650or email info@oysterbarnycom.

QUICK FACTS: GRAND CENTRAL OYSTER FRENZY SPONSORED BY BLUE ISLAND OYSTER FARMS, SATURDAY, SEPTEMBER 27, 2014

Who: Oyster Bar executive chef Sandy Ingber, the “Bishop of Bivalves,” is host; Professional shuckers including seven-time champion Luis Iglesius; chef demonstrations showcasing the culinary wizardry of Amitzur Mor, executive chef, Barbounia, New York City;  Marc Grossman, event chef, Blue Island Oyster Company; and Peter Fu, chef de cuisine, the Grand Central Oyster Bar.

Chef demonstrations and tastings; Beer Shucking sponsored by Blue Point Brewing Company, and the “Slurp Off” (whoever eats 12 oysters in fastest time) are both open to the public.

What: The 12th Annual Grand Central Oyster Frenzy presented by Blue Island Oyster Company

When: SATURDAY, September 27, 2014; Time: 12:00 noon to 4:00 pm

Where: Grand Central Oyster Bar & Restaurant, Lower Level, Grand Central Terminal

Price: Free admission; food and beverage by consumption

Reservations: 212-490-6650 or info@oysterbarny.com

Subways: 4, 5, 6, 7

PR Contact: John Cirillo, 914.260.7436, johnnycigarpr@aol.com,

Amitzur Mor

Chef Amitzur Mor excels at creating innovative technique driven food. He is scrupulous about the cooking process and always strives to awaken your taste buds with every single bite. Chef  Mor grew up in Israel, and has been working in kitchens since he was 13 years old. He pursued his dream of cooking professionally when he attended Tadmor Culinary School in Israel. After graduating, he continued to work in the most renowned restaurants in Tel Aviv.

In 1999, Chef Mor moved to New York City to refine his culinary skills and over the course of 14 years, Chef Mor worked in many 3 and 4-star restaurants. His background in­cludes the well respected establishments of Bouley, Gramercy Tavern, Payard, as well as high-profile hotels, such as the W Hotel in Hoboken and Country in Manhattan. In 2010, he became the opening executive chef of Vareli in Morningside Heights, where he fine-tuned his pedigree for developing bold seasonal, market-driven contemporary Mediterranean cuisine. 

As the Executive Chef of Barbounia, Chef Mor brings a new and fresh approach to the classic Mediterranean cuisines. He takes full advantage of the freshest and most exquisite local meats, fish, and produce while incorporating the best imported Mediterranean ingredients. Chef Mor’s goal is to keep food fresh, local and delicious.

12th ANNUAL “GRAND CENTRAL OYSTER FRENZY” PRESENTED BY BLUE ISLAND OYSTER COMPANY FEATURES PRO SHUCKING CHAMPIONSHIPS; CHEF DEMONSTRATIONS FEATURING TOP CHEFS; “SLURP OFF” OPEN TO THE PUBLIC, AND BEER SHUCKING CHAMPIONSHIPS SPONSORED BY BLUE POINT BREWING COMPANY

The historic Grand Central Oyster Bar in New York City will get into the Big Game spirit, Bivalve-style, when executive chef Sandy Ingber presents a special “Super Bowl XLIX Oyster Platter” from Monday, January 26th, through Saturday, January 31st.

In tribute to this year’s Super Bowl combatants – the Seattle Seahawks and the New England Patriots – the eight-oyster combination will feature bivalves from Massachusetts and Washington State, and is priced at $22.35.The New England oysters are the Katama and the Wellfleet, while the Pacific Northwest’s highlighted will be the Discovery Bay and Skookum, two of each per platter.

In addition, New England’s Cisco “Whales Tale” Pale Ale from Nantucket, priced at $7 per bottle, and Washington State’s Chateau St. Michelle Dry Riesling 2013, at $9 a glass, will be featured on the menu.

“These are the very best oyster from the East and West, just like the Patriots and Seahawks,” says Ingber. “Each of the home states produces excellent bivalves, beer, wine, and, of course, football teams.”

Ingber predicts the Seahawks will beat the Patriots by a score of 24-7 in the big game.

For reservations from 11:30 AM to 9:30 PM, call 212-490-6650.

The “Bishop of Bivalves,” Sandy Ingber, executive chef at the historic Grand Central Oyster Bar, has selected a briny oyster from the Chesapeake Bay – the Chincoteague – as Oyster of the Month for February.

The Chincoteagues will be priced at $2.35 ‎per oyster throughout the month, and Ingber will also prepare Roasted Chincoteague Oysters with Crunchy Asiago-Roasted Garlic Butter priced at $11.95 for five pieces.

“Chincoteague is a wonderfully briny salt oyster from the Oceanside of Chesapeake Bay,” says Ingber. “Full-flavored and full meats all winter long, we have been serving this oyster for at least 40 years.”

Tom’s Cove Aquafarms will be the provider. Tom’s Cove offers the finest and freshest Shellfish harvested from the cool, clear waters found around the historic seafood town of Chincoteague Island, Virginia. It’s farm-raised cultured salt oysters and are grown in the waters adjacent to the beautiful Assateague Island National Seashore, home of the world famous Chincoteague wild ponies. 

Here's Chef Ingber's Roasted Chincoteague recipe:‎

​Roasted Chincoteague Oysters with Crunchy Asiago-Roasted Garlic Butter

Ingredients
1 pound of salted butter, softened
2 heads garlic, roasted and squeezed out
½ shredded Asiago cheese
½ cup Panko, Japanese bread crumbs
1 tablespoon minced shallot
¼ teaspoon ground black pepper
4 tablespoons chopped flat leaf parsley

Preparation
- To roast the garlic: Preheat the oven 250 degrees F (125 degrees C) Slice 1/4'' off the top of the garlic bulb.Place in a small baking dish and drizzle with olive oil. Bake in a preheated oven for 20 minutes, until outside is lightly browned and garlic cloves are soft. When cool enough to touch, squeeze each close to extract softened garlic.

- Place softened butter in an electric mixing machine bowl or a food processor.

- Add all of the rest of the ingredients and mix until all is incorporated. 

- Take 2 wax or parchments paper strips, 12'' x 6'' and place 1/2 of the butter along the length of one strip, leaving about 1/2'' from the edge. 

- Then roll up the strip of butter into a tube, and seal the edge with a piece of tape.

- Refrigerate or freeze the butter until ready to use.

- This can be prepared up to 1 week in advance.

- When ready to serve, take out of freezer at least 1 hour in advance, and make slices of 1/4'' thick.

- Open up the oysters, making sure you disconnect the membrane under the oysters and put on baking dish.

Preheat a broiler, place one slice of butter on top of each oyster and place under hot broiler until browned and crunchy.

- Serve immediately with lemon wedges.

CHINCOTEAGUE FROM CHESAPEAKE BAY OYSTER OF THE MONTH FOR FEBRUARY AT GRAND CENTRAL OYSTER BAR

Once again, the historic Grand Central Oyster Bar will have the “First Catch” of the season of Shad and Shad Roe. The always-anticipated arrival of the delicacy was today (Monday, February 2nd) from the waters of Georgia, and is expected to be available for from time to time for several months “Below Sea Level” at Grand Central Terminal. Shad filet is priced at $29.95 per entrée, while both the shad roe and combo are priced at$30.95. Each is served with stuffed tomato and crispy bacon.

“It is always my pride and joy to be the first to have them on our menu in New York City,” said executive chef Sandy Ingber.  “First a great Super Bowl, and now the arrival of shad, it’s been an exciting two days.”

For further information and reservations, call the Grand Central Oyster Bar at (212) 490-6650.  The Oyster Bar is open for lunch and dinner, beginning at 11:30 AM with final dinner reservations at 9:30 PM, every day except Sundays.

Connoisseurs of caviar regard Shad roe as a delicious and tasty alternative.

More on Shad: Shad is related to herring, the American shad is classified as “anadromous” because it spends the majority of its life in salt water but returns to its birthplace to breed in freshwater. Because the shad loses body fat as it labors upstream, the most prized are those that have journeyed the least. The Oyster Bar monitors the movement of shad schools through its suppliers.

The Lenape American Indian tribe called shad the “inside-out porcupine” because of its many bones. The reason it is such a delicacy, and very few restaurants serve it is because of the expertise it takes to filet and de-bone.

Shad and shad roe recipes from executive chef Sandy Ingber, as well as interviews are available by contacting Cirillo World at 914-260-7436.

SHAD AND SHAD ROE “FIRST CATCH” AT GRAND CENTRAL OYSTER BAR; ARRIVAL FEBRUARY 2nd, WILL BE ON MENU WHEN AVAILABLE

Grand Central Oyster Bar's Executive Chef Sandy Ingber interview by Long Island Pulse

New York’s historic Grand Central Oyster Bar, established in 1913, offers a classic recipe for the Irish favorite –Old Fashioned Beer-Battered Fish and Chips – from executive chef Sandy Ingber.  Here’s Ingber’s rendition often on the menu throughout the year, but especially on St. Patrick’s Day, (Tuesday, March 17th). It is made with a light Irish beer-batter, or on special occasions with world famous Guinness Stout, and a Pollack, Cod or Haddock, a mild-flavored, white-fleshed fish, and served with Tartar Sauce and French Fries. The entrée is priced at $23.95 the “Old Fashioned Irish Beer-Battered Fish and Chips” is a fixture on the Oyster Bar’s menu. The Oyster Bar is open for both lunch and dinner every day except Sundays from 11:30 AM to 9:30 PM, at the iconic seafood restaurant located “below sea level” at Grand Central Station in New York City. For reservations call 212.490.6650.

Here is the Oyster Bar’s recipe for "Old Fashioned Irish Beer-Battered Fish and Chips":

Ingredients

- 2 cups Guinness beer or light Irish beer or stout
- 1 tsp. baking soda
- 1 tsp. salt
- ½ tsp. ground black pepper
- 1 egg
- All-purpose flour
- 8-3 oz. cutlets of Pollack, Cod or Haddock, boneless, sliced on bias,

Preparation
- In large mixing bowl, add beer, baking soda, salt & pepper, and egg.
- With a whisk, slowly add enough flour until the batter is thick, not runny and adheres to a wooden spoon.
- Heat oil in a deep fryer or in a deep sided sauté pan to 350 degrees.
- Dredge fish in flour, shaking off excess and dip in batter, covering all sides of fish
- Holding battered fish, gently dip into hot oil, holding halfway in, wait 15 seconds and drop into oil.
- This will prevent the fish from sticking to the bottom.
- Flip fish over when brown on one side and cook altogether about 6-8 minutes, depending on the thickness of filets.
- The fish should be all one color all the way thru or 140 degrees internal temperature.
- Serve with tartar sauce and French fries

GRAND CENTRAL OYSTER BAR EXECUTIVE CHEF SANDY INGBER’S “OLD FASHIONED, BEER-BATTERED FISH AND CHIPS” RECIPE FOR ST. PATRICK’S DAY

You’d be a fool to miss out on this Chesapeake pearl! The Grand Central Oyster Bar and executive chef Sandy Ingber will highlight the Rappahannock River Oyster ® (https://www.rroysters.com/oysters/rappahannock-river-oysters ) as April’s “Oyster of the Month” at the historic New York City seafood mecca.

Rappahannock River Oysters® offer up a sweet, buttery, full-bodied taste with a refreshingly clean, crisp finish. Deep cupped and mineral rich, the oyster’s subtle brine allows its natural flavors to come though. It’s the very same oyster that the Croxton family of Rappahannock Oyster Co. has been harvesting since 1899.

The Rappahannocks will be priced at $2.35 per oyster throughout the month, and Ingber, the "Bishop of Bivalves," will also prepare Green Tomato Chow Chow over Roasted Rappahannock Oysters, priced at $12.95 for five pieces.   

The Oyster Bar is open for both lunch and dinner every day except Sundays from 11:30 AM to 9:30 PM, at the iconic seafood restaurant located “below sea level” at Grand Central Station in New York City. For reservations call 212.490.6650.

Here is Sandy Ingber’s Grand Central Oyster Bar recipe for Grilled Rappahannock Oysters with Green Tomato Chow Chow, followed by more information on the Rappahannock:

GREEN TOMATO CHOW CHOW OVER ROASTED RAPPAHANNOCK OYSTERS
MAKES ABOUT 3 CUPS

INGREDIENTS
·         2 lb. small green tomatoes, cored and thinly sliced
·         1 medium yellow onion, thinly sliced
·         ¼ cup fine sea salt
·         1 tbsp. whole black peppercorns
·         2 tsp. cardamom seeds
·         2 tsp. coriander seeds
·         1 tsp. whole allspice berries
·         1 tsp. yellow mustard seeds
·         5 whole cloves
·         2 bay leaves
·         2 dried chiles de árbol, stemmed
·         1 stick cinnamon, broken in half
·         1 2"-piece ginger, peeled and thinly sliced
·         Cheesecloth, for spices
·         3 cups white wine vinegar
·         2 cups sugar

DIRECTIONS
1. Toss tomatoes, onion, and salt in a 9" x 13" baking dish and press into an even layer. Cover with plastic wrap; refrigerate overnight.
2. Next day, pour tomato mixture into a colander and rinse well under cold running water. Spread tomatoes and onions in a single layer onto a double thickness of paper towels; blot dry with more paper towels.
3. Heat peppercorns, cardamom, coriander, allspice, mustard, cloves, bay leaves, chiles, and cinnamon in a 4-qt. saucepan over medium-high heat. Cook, stirring occasionally, until seeds begin to pop, 3–5 minutes. Transfer spices along with ginger to a piece of cheesecloth; tie into a tight package.
4. Add vinegar and sugar to saucepan and bring to a boil over medium-high heat; cook, stirring, until sugar is dissolved, 1–2 minutes. Add spice package and reserved tomato mixture; reduce heat to medium-low.
5. Cook, stirring occasionally, until tomatoes have broken down and sauce is very thick, about 1 ½ hours. Let Chow Chow cool to room temperature before serving over chilled oysters, or serve warm over roasted oysters
6. Store in refrigerator up to 2 weeks.

More About Rappahannock River Oysters: The Rappahannock River remains a remarkably pristine waterway, with vast stretches seemingly unchanged since European settlement – 61% of its watershed is still forested, 35% is in cropland, leaving a mere 4% designated "urban."

What makes the location so unique for oysters is its tie to the freshwaters of the Blue Ridge Mountains. The farm is situated near the mouth of the Rappahannock, where the full force of the river meets the Chesapeake Bay. The influence of the mineral rich freshwaters is unmistakable and accounts for the oyster’s trademark "sweetness." The low salinity (a mere 15ppt) gives you a hint of the sea while allowing the complexity of the animal shine through. Since flavor depends less on what you eat, but rather what you eat ate, it’s critical to have a healthy, diverse system in which to grow. The lower salinities not only afford you more diversity, but a lower dose of salt so that you can truly taste that diversity.

The Rappahannock is for the beginner and for the connoisseur alike. Its quiet approach makes it easy to throw down three dozen without even thinking, but to the delicate palate it can unleash a chorus of wildly original notes. Pair it with an evanescent wine or caviar and you’ll experience and entirely richness.

About the Rappahannock Oyster Company: In 2001, when we set out to revive our grandfather’s oyster company, the Chesapeake Bay had just recorded its lowest oyster harvest in history. Nearly all of the oysters being processed in the Bay were being trucked in from the Gulf of Mexico. But for a few enterprising individuals, the industry was headed for an utter collapse. So our mission seemed clear: to resurrect the native Bay oyster and put it back on the map. Just a little over a decade later, Virginia is seeing harvest tallies not witnessed in a generation, and she now leads the entire East Coast in oyster production.

In no way is that due to any one company, but rather due to an inspiring collective of farmers, chefs, patrons, activists, and yes, even politicians who've put purpose ahead of profit. The Chesapeake once again enjoys its place among the great oyster regions of the world - this time, on a foundation of sustainability. For our part in that, we’re immensely proud of our history and our amazing and irreplaceable staff.

Today, we’ve got a new mission: to celebrate good food grown well … or put another way, to celebrate our community of friends. Because it’s always been about more than just oysters for us. It’s about good people doing great things. Which is why in 2011 we entered the restaurant business, to create venues where we could bring these great people to the table, quite literally. It’s a start. We know there’s much more to do. But for now, we invite you to come celebrate with us.

RAPPAHANNOCK RIVER OYSTER IS APRIL “OYSTER OF THE MONTH” AT GRAND CENTRAL OYSTER BAR ‎

What: 35th Annual “Holland Herring Festival” – Official First Tasting and arrival of “Nieuwe Maatjes” Herring from the Netherlands
Where: Grand Central Oyster Bar & Restaurant, “Below Sea Level” at Grand Central Terminal, New York City
When: Wednesday, June 10th, 2015
Time: 12:00 noon (continues during day and through Saturday, June 27th)
Who: Oyster Bar Executive Chef Sandy Ingber, the “Bishop of Bivalves,” joined by Oyster Bar president Janet Poccia, and vice president Mohammed Lawal, and dignitaries from the Netherlands Consulate
Admission: Free; herring by consumption (filets: $7.00, herring salad, $7.95)
Subways: 4, 5, 6 and 7 
Reservationsandinformation: 212-490-6650

For lovers of “nieuwe maatjes” herring from Holland, the year-long wait has been extended two weeks, but it is about to end. The arrival of the tasty delicacy from the waters of the Netherlands is always eagerly anticipated. Circle Monday, June 10th, at 12 noon on the calendar when the historic Grand Central Oyster Bar launches its annual “Holland Herring Festival” with opening ceremonies including the “Official First Tasting” of Dutch Herring, hosted by executive chef Sandy Ingber, dignitaries and special guests will participate in the ceremonies. The Herring Festival will continue through Saturday, June 27th. The Oyster Bar has for three decades been the traditional destination in America for the first Holland Herring of the season. The most-looked-forward-to time of the year for herring lovers, the delicacy arrives air-expressed to the Oyster Bar from Scheveningen, The Netherlands, on the North Sea where the herring fleet makes its home. The Oyster Bar always receives the very first herring shipped to the USA, and the cream of the catch, as well. Beginning on June 10th, and for approximately two weeks thereafter, the Oyster Bar looks forward to featuring the succulent, toothsome delicacy known as nieuwe maatjes herring. Herring lovers will enjoy the season for less than a month. The herring filets are served with hard-boiled egg, sweet onion and chives. Herring filets are priced at $7.00, and the herring salad at $7.95 per order. Liquid libations – “Dutch Martinis” featuring spirits from the Netherlands Ketel One vodka and Bols Genever gin – and Holland-imported favorite Heineken beer will co-star with “nieuwe maatjes” herring. For more information, call the Grand Central Oyster Bar at 212-490-6650, or visit http://www.oysterbarny.com/.

GRAND CENTRAL OYSTER BAR HOSTS 35th ANNUAL “HOLLAND HERRING FESTIVAL” BEGINNING WEDNESDAY, JUNE 10th, AT 12 NOON WITH OPENING CEREMONIES AND OFFICIAL FIRST TASTING; FESTIVAL CONTINUES THROUGH SATURDAY, JUNE 27th

The world just got a lot better for Stone Crab lovers. The Grand Central Oyster Bar will have the delectable delicacy on its menu throughout the year, teaming with the Santa Barbara Stone Crab Company for daily delivery, it was announced by executive chef Sandy Ingber.

"The Oyster Bar’s stone crab aficionados, and there are many, will ‎now be able to enjoy their favorite delicacy year-round thanks to the new relationship forged with the Santa Barbara Stone Crab Company."

Santa Barbara Stone Crab Claws with Mustard Mayonnaise (three-pieces) are served as an appetizer for $24.95 and as a main course (20 ounces) for $60.95.

The Oyster Bar is open for both lunch and dinner every day except Sundays from 11:30 AM to 9:30 PM, at the iconic seafood restaurant located “below sea level” at Grand Central Station in New York City. For reservations call 212-490-6650. Visit www.oysterbarny.com.

About the Santa Barbara Stone Crab Company: A family owned and self-sustained fishery, processing its own product. It currently has five boats working daily (five days a week). From Santa Barbara, it catches, claws, cooks and ships daily across America.

Contacts: John Cirillo/Cirillo World for the Grand Central Oyster Bar, 914-260-7436, johnnycigarpr@aol.com; Santa Barbara Stone Crab Company/William Gerard, 805-886-9532, gerard@sbstonecrab.com

STONE CRAB ALERT: GRAND CENTRAL OYSTER BAR TO SERVE DELECTIBLESTONE CRAB CLAWS YEAR-ROUND, TEAMING WITH SANTA BARBARA STONECRAB COMPANY

Much to the delight of "nieuwe maatjes" herring lovers, the Dutch delicacy finally arrived on June 18 at the historic Grand Central Oyster Bar in New York City. The 35th Annual Holland Herring Festival will continue through Friday, July 3.
 
Netherlands Consul General Rob de Vos, a fixture at  ‎ the opening ceremonies for the past three years, once again launched the Festival with the Oyster Bar’s executive chef Sandy Ingber, the “Bishop of Bivalves" who was joined by President Janet Poccia, Vice President Mohammed Lawal and GM Jeremy Gatto for the official "First Tasting." 
  
Mother Nature ‎  had delayed the arrival of the herring for eight days, due to weather conditions in the Netherlands.  
 
In a proclamation, United States Senator Charles E. Schumer declared: "For the past 35 years, the Oyster Bar has served its world-renowned  ‎ herring at this annual expose of oceanic delicacies from across the globe...and continues to showcase its epicurean delights in one of New York City's most magnificent dining halls."
 
The Oyster Bar has for three decades been the traditional destination in America for the first Holland Herring of the season.  The most-looked-forward-to time of the year for herring lovers, the delicacy arrives air-expressed to the Oyster Bar from Scheveningen, The Netherlands, on the North Sea where the herring fleet makes its home. The Oyster Bar always receives the very first herring shipped to the USA, and the cream of the catch, as well. Beginning on June 18th, and for approximately two weeks thereafter, the Oyster Bar looks forward to featuring the succulent, toothsome delicacy known as nieuwe maatjes herring. Herring fanciers will enjoy the season for less than a month. The herring filets are served with hard-boiled egg, sweet onion and chives. Herring filets are priced at $7.00, and the herring salad at $7.95 per order. Central Oyster Bar at 212-490-6650, or visit  http://www.oysterbarny.com/.

Dutch Herring Finally Arrives at Grand Central Oyster Bar; 35th Holland Herring Festival Continues Through July 3

STONE CRAB ALERT: GRAND CENTRAL OYSTER BAR TO SERVE DELECTIBLESTONE CRAB CLAWS YEAR-ROUND, TEAMING WITH SANTA BARBARA STONECRAB COMPANY

New York— ‎ Much to the delight of "nieuwe maatjes" herring lovers, the Dutch delicacy finally arrived on June 18 at the historic Grand Central Oyster Bar in New York City. The 35th Annual Holland Herring Festival will continue through Friday, July 3.
 
Netherlands Consul General Rob de Vos, a fixture at  ‎ the opening ceremonies for the past three years, once again launched the Festival with the Oyster Bar’s executive chef Sandy Ingber, the “Bishop of Bivalves" who was joined by President Janet Poccia, Vice President Mohammed Lawal and GM Jeremy Gatto for the official "First Tasting." 
  
Mother Nature ‎  had delayed the arrival of the herring for eight days, due to weather conditions in the Netherlands.  
 
In a proclamation, United States Senator Charles E. Schumer declared: "For the past 35 years, the Oyster Bar has served its world-renowned  ‎ herring at this annual expose of oceanic delicacies from across the globe...and continues to showcase its epicurean delights in one of New York City's most magnificent dining halls."
 
The Oyster Bar has for three decades been the traditional destination in America for the first Holland Herring of the season.  The most-looked-forward-to time of the year for herring lovers, the delicacy arrives air-expressed to the Oyster Bar from Scheveningen, The Netherlands, on the North Sea where the herring fleet makes its home. The Oyster Bar always receives the very first herring shipped to the USA, and the cream of the catch, as well. Beginning on June 18th, and for approximately two weeks thereafter, the Oyster Bar looks forward to featuring the succulent, toothsome delicacy known as nieuwe maatjes herring. Herring fanciers will enjoy the season for less than a month. The herring filets are served with hard-boiled egg, sweet onion and chives. Herring filets are priced at $7.00, and the herring salad at $7.95 per order. Central Oyster Bar at 212-490-6650, or visit  http://www.oysterbarny.com/ .    

Dutch Herring Finally Arrives at Grand Central Oyster Bar; 35th Holland Herring Festival Continues Through July 3

It will be an all-day Frenzy; a bi-valve bonanza! Sixteen varieties of oysters – eight each from the East and West coasts – and six championship wines – including the “Grand Champion” to be selected by a blue ribbon panel of judges will headline the menu, and the top professional oyster shuckers on the planet will highlight the competition at the 13th Annual “Grand Central Oyster Frenzy,” co-sponsored by Blue Island Oyster Company and K&B Seafood on Saturday, September 26 - at the Grand Central Oyster Bar (lower level, Grand Central Terminal) in New York City from 12:00 noon to 4:00 pm. 

The Oyster Bar’s executive chef Sandy Ingber (a.k.a. Bishop of Bivalves), president Janet Poccia, vice president Mohammed Lawal, and general manager Jeremy Gatto will oversee the festivities now well into its second decade. 

Defending champion Jose Valdez will try again to fend off the challenge of eight-time champion Luis “The Mexican Menace” Iglesius, both on their home turf at the Oyster Bar, in the Oyster Frenzy’s Professional Shucking Championships. Top competitors will vie for an grand prize of $3,000, and total purse of $3,750. 

Top area chefs will showcase their culinary wizardry in four demonstrations with public tastings.  Here's the expected line-up: a trio of “return engagements” by popular demand of the Oyster Bar's pastry chef Januz Noka; Toronto star Patrick McMurray, who has received great acclaim north-of-the-border with such restaurants as Starfish Oyster Bed and Grill, Ceili Cottage and Pearl Diver;Water Club executive chef  Aaron Bashy. A fourth culinary heavy-hitter from the Billion Oyster Project will be added to the batting order.

The public will compete in the SLURP OFF COMPETITIVE EATING COMPETITION (whoever slurps 12 oysters in the fastest time); and the BEER SHUCKING CHAMPIONSHIPS.

Here’s a recap of last year’s championships: At the 12th Annual Grand Central Oyster Frenzy on Saturday, September 27, 2014, Jose Valdez, a rookie in the Professional Shucking Championships at the Grand Central Oyster Bar, defeated the eight-time champion Luis Iglesius, to snatch the $3,000 grand prize sponsored by Blue Island Oyster Company. Both were on their home turf at the Grand Central terminal seafood mecca.

Valdez, a 28-year-old native of Santo Domingo, said "I feel good because it's all in the family.  I didn't think I could beat Luis, but I'm very happy." Has worked and shucked at Oyster Bar for 4 years. Iglesius, the “Mexican Menace,” had captured the championship eight times in the previous nine years.

Shkelqim Noka   stopped the clock in 25-seconds to win his second straight beer shucking championship. He was likewise on his home court at the Oyster Bar. Noka equaled his own record established last year, taking the caps off a case of beer in less than a half minute. "It was a great feeling to win again,” said an elated Noka. “I am very excited. In the beginning I thought was behind. I did not feel like I got off to a good start. I was going to give up, but no I said ‘I can never give up.’ I want to try and win this contest every year.” 

In the Slurp Off competitive eating event, Flavio Rojas put away eight oysters in rapid-fire fashion, needing just 6 seconds for victory.​

‎You can be Lady Chatterley’s Lover!‎

The bursting, bivalve flavors of The Lady Chatterley Oyster from the pristine waters of Prince Edward Island will provide the culinary fireworks as July’s “Oyster of the Month” at the Grand Central Oyster Bar, it was announced by the Bishop of Bivalves himself, executive chef Sandy Ingber.

The Lady Chatterleys will be priced at $2.55 per oyster, and a five-piece special served with Chef Sandy’s amazing Prosecco Cucumber Mint Mignonette is priced at $12.95.  

Harvested and delivered by J.P.’s Shellfish, owner John Price provides the Lady Chatterleys from “shore to door,” as he likes to say, guaranteeing the freshest product for which the Oyster Bar is famous. 

Grown out and harvested in ecologically sound and environmentally sustainable fashion, our Lady Chatterley oysters are raised on pristine Prince Edward Island (Canada) leases which are twice daily flooded by tidal washes (and nutrients) provided courtesy of the Northumberland Strait. Lady Chatterley oysters an ideal half-shell size (+/- 3”) for both novices and aficionados alike and are marked by a medium high salinity and a bright, clean finish.

About the Grand Central Oyster Bar: The historic Grand Central Oyster Bar is open for lunch and dinner beginning at 11:30 am through the final seating at 9:30 am. For information and reservations call 212-490-6650 or visit www.oysterbarny.com. 

About J.P.’s Shellfish: J.P.’s Shellfish has become synonymous with quality and consistency in the seafood marketplace.  Our level of vertical integration, verifiable chain of custody, and commitment to customer service has made us the leader in the shellfish industry.  Each and every day, painstaking measures are taken in order to provide you, our valued clientele, with only the highest-grade shellfish available anywhere. All of us at J.P.’s Shellfish are uncompromising in our commitment to sourcing only the finest quality products and delivering them to you in a timely, cost effective manner.   In any business, the three aforementioned factors (quality/timeliness/cost) ultimately determine the success of the company as well and the level of customer satisfaction.  Conventional business wisdom dictates that two of these three factors can be met with relative ease, but not all three.  J.P.’s Shellfish was built on (and continues to grow upon) a simple, timeless, and sound principle.  Align yourself with only the finest professionals in your industry.   The cornerstone of our operation is our alignment with reputable fisheries and the honest folks who run them.  Over the years, John Price has worked tirelessly in an effort to partner with only the finest in the industry.

From J.P.’s Shellfish to Historic Seafood Restaurant
The Lady Chatterleys Provide the Bivalve Fireworks as July’s “Oyster of the Month” at the Grand Central Oyster Bar

‎‎While the pan-roasts, stews, chowders, 30 varieties of oysters daily, and a plethora of seafood and shellfish receive main event status at the‎ Grand Central Oyster Bar, the exotic ice creams, sorbets and gelatos also take center stage during summertime at the iconic restaurant in New York’s Grand Central Terminal. Executive chef Sandy Ingber and pastry chef Januz Noka are the maestros.

This summer, a new, delicious, flavor Red Vermouth Tropical Fruit sorbet, priced at $6.50 per serving, will scream for attention, and will be an everyday mainstay . 

Other cool flavors to soothe the summer palate are Lemon-Dolche de Leche Ice Cream, Banana Chocolate Chip Ice Cream, and Coconut Ice Cream, priced at $6.75 per serving. Those who stop by the restaurant or visit the menu on-line at www.oysterbarny.com will find additional desserts that wow the taste buds. 

For the less daring, classic Vanilla and Chocolate ice creams($6.25)‎ and Hot Fudge Sundaes ($7.95) are also available for indulgence.   
  
The Grand Central Oyster Bar is open for lunch beginning at 11:30 AM; the last dinner seating is at 9:30 PM; every day except Sunday. For reservations call 212-490-6650.  

GRAND CENTRAL OYSTER BAR‎  HOME MADE SUMMER ICE CREAMS, SORBET FLAVORS, HIGHLIGHTED BY RED VERMOUTH TROPICAL FRUIT SORBET‎

‎The historic Grand Central Oyster Bar (www.oysterbarny.com) will offer a two-pronged bivalve bonanza in celebration of National Oyster Day all day Wednesday, August 5.

Executive chef ‎SandyIngber, a.k.a. the “Bishop of Bivalves” will plate The National Oyster Day Power Platter, ‎priced at $21.15, and featuring eight oysters from the East and West Coasts.

In addition, the NakedCowboy from Long Island’s Blue Island Oyster Company gets the salute as “Oyster of the Month" for August. Those tasty bivalves will be priced at $2.55 per piece throughout the month. A five-piece special “Chilled Long Island Naked Cowboy Oysters with Citrus Sake Mignonette and Salmon Caviar” is priced at $12.95.‎

“It is with great delight that pay homage to the bivalve on this extraordinary day,” says Ingber. 
 
The Grand Central Oyster Bar is open for lunch beginning at 11:30 AM; the last dinner seating is at 9:30 PM; every day except Sunday. For reservations call 212-490-6650.  
 
About the Naked Cowboy Oyster: Chris Quartuccio, a renowned oyster diver from Long Island, New York has been supplying oysters to New York City restaurants for over 15 years. Harvesting oysters year round from the icy waters of the Long Island Sound takes determination, boldness, passion, and a “do what I gotta do” attitude. He sought a name for these oysters that exemplifies New York and embodies the timeless qualities of passion and boldness. His choice? The Naked Cowboy.

About the Blue Island Oyster Company: Blue Island Shellfish Farms was founded in 1995 with the aim of providing Manhattan restaurants with the highest quality shellfish available. It all started when Chris Quartuccio began scuba diving for natural oysters in the Long Island Sound and delivering them fresh daily to chefs in New York City. This business has grown substantially in 14 years and is now recognized as the number one oyster and clam distributor in the New York area. Blue Island has recently expanded its marketplace and is now shipping shellfish all over the United States. Our oysters and clams can be found on restaurant menus in Las Vegas, Washington D.C., Philadelphia, San Francisco, Chicago and Boston. 

In addition to producing the world’s only Genuine Blue Point oyster on our farm in the Great South Bay, Blue Island is a distributor of some of the most sought after oyster varieties in the United States. Like our Blue Points, the oyster varieties we carry are the “genuine article”. Many of the oysters we distribute are protected by legal trademarks such as Hama Hama™, Pemaquid™, and Hog Island™. When chefs request an American Kumamoto from Blue Island, they can be certain it’s not a Meximoto or Gigamoto. The Kumamotos we deliver are the sikamea species direct from the Pacific Northwest

Our dedication to consistent quality and adherence to proper oyster appellation has landed our shellfish in virtually every oyster bar and seafood restaurant in Manhattan. Numerous James Beard Award winners, 3 and 4 star chefs, and large restaurant groups have designated Blue Island as their primary supplier. 

GRAND CENTRAL OYSTER BAR CELEBRATES “NATIONAL OYSTER DAY” ON WED., AUG. 5‎ 

Four Dozen, Anyone! La Societe Convenes for 22nd Annual Conclave at the Grand Central Oyster Bar

A visit to the historic Grand Central Oyster Bar & Restaurant is a necessity to celebrate National Oyster Day on Friday, August 5. The iconic, century-old eatery in Grand Central Terminal serves more than 24 varieties of bivalves daily with the “Bishop of Bivalves” himself, executive chef Sandy Ingber, at the helm. Oyster Pan Roast ($13.45) and Oysters Rockefeller ($16.45) are among the GCOB classics, and popular summer bivalves on the half shell from the East and West Coasts include Cape May Salts ($2.65) from New Jersey and the appropriately-named Sunset Beach ($2.75) oysters from Washington State. Fried Oysters with tartar sauce ($12.45) is an OB menu staple, while Roasted Blue Point Oysters with Arugula Pesto Bacon Butter ($11.95) are among the wildly-popular specials. Open for lunch and dinner from 11:30 am to 9:30 pm, call 212-490-6650 for reservations, and visit www.oysterbarny.com for more information.

What: 14TH annual GRAND CENTRAL OYSTER FRENZY featuring amazing, non-stop action of the Professional Shucking Championships worth $3,000 grand prize; Slurp Off competitive eating contest; Beer shucking championships; and Chef demonstrations and tastings.

Where: Grand Central Oyster Bar, Lower Level, Grand Central Oyster Bar

When: SATURDAY, OCTOBER 1, 2016

Time: Shucking championships, Round 1, 1:00 PM; Round 2, 2:20 PM; Final; 3:15 PM; Slurp-off: 3:35 PM

Who: Oyster Bar executive chef Sandy Ingber, a.k.a. The Bishop of Bivalves; the finest professional shuckers in the world; public contestants in the “Slurp Off” competitive eating contest. Chef Demos and public tastings with: David Pasternack, executive chef at ESCA restaurant in New York City; Izabela Wojcik from the James Beard Foundation; Seattle’s Cynthia Nims, the author of Oysters: Recipes That Bring Home A Taste of the Sea; Watch Hill Oysters’  Jeff Gardner, the “ABC’s of Oyster Growing”

Full details are below:

ESCA’s David Pasternack, James Beard Chefs Showcase Culinary Wizardry
14th ANNUAL “GRAND CENTRAL OYSTER FRENZY”: BIVALVE BONANZA FEATURES PRO SHUCKING CHAMPIONSHIPS, “SLURP OFF” COMPETITIVE EATING OPEN TO PUBLIC; AND BEER SHUCKING CHAMPIONSHIPS ON SATURDAY,OCTOThe 14th Annual “Grand Central Oyster Frenzy” is set for Saturday, October 1, at the Grand Central Oyster Bar (lower level, Grand Central Terminal) in New York City from 12:00 noon to 4:00 pm. Blue Island Oyster Company, K&B Seafood, Element Seafood and Casale Jewelers are the co-sponsors.

It will be an all-day Frenzy; a bivalve bonanza! Chef demonstrations by talented chefs, various competitions open to the public, sixteen varieties of oysters – eight each from the East and West coasts – six championship wines – including the “Grand Champion” to be selected by a blue ribbon panel of judges — and the top professional oyster shuckers on the planet vying for a grand prize of $3,000 will be among the highlights.

Leading chefs who will showcase their culinary wizardry in demonstrations that include public tastings have been announced and they are: David Pasternack, executive chef at ESCA restaurant in New York City, will prepare FETTUCCINI WITH OYSTERS, PUMPKIN AND MASCARPONE; Chef Izabela Wojcik from the James Beard Foundation will assemble JAMES BEARD CHOPHOUSE SPAGHETTI AND OYSTERS, and sign copies of  James Beard's All-American Eats: Recipes and Stories from Our Best-Loved Local Restaurants; Seattle’s Cynthia Nims, the author of Oysters: Recipes That Bring Home A Taste of the Sea, will concoct both a chilled and cooked oyster recipe, DISH-CHILLED GIGACUPS WITH RICE VINEGAR-GINGER MIGNONETTE followed by ENDIVE AND RADICCHIO SALAD WITH FRIED BLUEPOINT OYSTERS AND HAZELNUTS; Watch Hill Oysters’ maestro Jeff Gardner will present the “ABC’s of Oyster Growing,” and then prepare PORTUGUESE GRILLED OYSTERS WITH GARLIC BUTTER AND CHOURICO.

The Oyster Bar’s executive chef Sandy Ingber (a.k.a. Bishop of Bivalves), president Janet Poccia, vice president Mohammed Lawal, and general manager Frank Botta will oversee the festivities now well into its second decade.

Q104.3 FM Radio personality Shelli Sonstein, oyster aficionado and co-host of “The Jim Kerr Rock and Roll Morning Show,” will serve as MC.

Patrons will be able to enjoy the frenzy which includes the “Slurp off” competitive eating competition (whoever slurps 10 oysters in the fastest time) and the “Beer Shucking” competition (the fastest to open all bottles of a case of beer is declared winner), celebrity chef demos and the highlight of the day-long festivities, the professional shucking championships when top competitors will vie for a grand prize of $3,000, and a total purse of $3,750.

The oysters for the professional shucking championships will be as follows: Round 1-Lighthouse from Oysterponds, NY, provided by K&B Seafood; Round 2-Gigacup Selects from Washington State, provided by Element (W&T) Seafood; and Round 3-Naked Cowboy from Port Jefferson, NY.

‎(left to right) The Grand Central Oyster Bar's big three - pastry chef Januz Noka, executive chef Sandy Ingber and chef de cuisine Peter Fu - shared their culinary wizardry at the iconic New York seafood eatery. 

Perfect Marriage: Pasta A Plenty on Menu at Grand Central Oyster Bar
***Executive Chef Sandy Ingber’s offerings include Linguini with Rock Shrimp, Hazelnuts and Anchovy Aglio Olio***

SHAD FILET AND SHAD ROE BACK ON MENU AT GRAND CENTRAL OYSTER BAR

The fabled Caviar Sandwich has made a triumphant return to the menu at the historic Grand Central Oyster Bar, it was announced by executive chef Sandy Ingber.

The acclaimed sandwich features Black Bowfin, a minor sturgeon caviar from Louisiana, and is served on toasted white bread with shredded hard-boiled egg and sour cream. It is priced at $13.95, and is on the Oyster Bar menu for both lunch and dinner.

The sandwich was a turn-of-the-century brainchild of the late, great restaurateur Jerome Brody, who owned the Oyster Bar at the time, and was on the menu for the better part of the new millennium.

“The sandwich is returning by popular demand and as a tribute to Mr. Brody inspired by The New Yorker contributor Oli Coleman’s elegy earlier this year,” said chef Ingber. “We were reluctant to take it off the menu when we did. But since the price of the black bowfin has been recently reduced, we are able to bring it back much to the delight of aficionados.”

WFAN/WOR Radio Spots

FEAST OF THE SEVEN FISHES (DECEMBER 24th), NEW YEAR’S EVE (DECEMBER 31st) A LA CARTE MENUS PRESENTED BY EXECUTIVE CHEF SANDY INGBER MAKE GRAND CENTRAL OYSTER BAR EPICUREAN DESTINATION FOR HOLIDAY SEASON

Wine and dine with A to Z Wineworks Oregon superstar winemaker Cheryl Francis on Tuesday night, May 30, at the Grand Central Oyster Bar at an exquisite, four course wine-tasting dinner from 6:00 to 8:00 pm..

Priced at $150 per person, the event includes a copy of the Grand Central Oyster Bar’s Cookbook, signed by executive chef Sandy Ingber for each guest. There is limited seating, call 212-490-6650 for tickets and information.

Here's the menu:
Aperitif: Hama Hama with Watermelon-Mint Mignonette, A to Z Oregon Rosé; First Course: Pan-Fried Florida Soft Shell Crab over Pea Leaves with Dill Beurre Blanc and Sweet Pink Peppercorns, A to Z Pinot Gris; Second Course: Jumbo Lump Crabmeat Martini with Mango and a Lemon-Vanilla Dressing, REX HILL Willamette Valley Seven Soils Chardonnay; Third Course: Pan-seared King Salmon Filet served Medium with Roasted Root Vegetables, Grilled Portobellos, and a Gorgonzola Fondue, A to Z The Essence of Oregon Pinot Noir; Dessert: Grand Central Oyster Bar’s Key Lime Cheesecake with Raspberry Sauce, A to Z Oregon Riesling.

Cheryl Francis: A to Z Wineworks Founder, Consulting Winemaker: Cheryl Francis studied Enology in France after completing a Biology degree at Lewis & Clark College. She worked three harvests in New Zealand before returning to Oregon to make wine for Chehalem for 8 years. In 2002, she joined Deb Hatcher, Bill Hatcher and Sam Tannahill to launch A to Z Wineworks. The group bought one of Oregon’s legacy wineries, REX HILL, in 2007 refining that brand for the highest quality. Cheryl oversaw an infrastructure expansion on the property completed in 2016 that added 46,000 square feet of capacity for A to Z.

Historic Grand Central Oyster Bar to Receive Design Icon Award from James Beard Foundation

Grand Central Oyster Bar Celebrates National Beer Day on April 7 with “Oyster Six-Pack”

“BISHOP OF BIVALVES” AUDIENCE WITH THE SPORTS “POPE”

Netherlands Consulate Dignitaries Launch Holland Herring Festival at Grand Central Oyster Bar today; Dutch Herring Delight Continues through June 30

Summertime evokes many culinary concoctions, a hearty bowl of New England Clam Chowder, and soothing-to-the-palate ice creams and sorbets are among the many. The historic Grand Central Oyster Bar, a treasured restaurant in New York City for more than a century, is the haven for both. The exotic ice creams, sorbets and gelatos take take center stage during summertime at the iconic eatery in Grand Central Terminal. Executive chef Sandy Ingber and pastry chef Januz Noka are the maestros.

This summer, the delicious, Red Vermouth Tropical Fruit sorbet, priced at $6.50 per serving, will scream for attention, and will be an everyday mainstay.

Other cool flavors to delight the taste buds are Lemon-Dolche de Leche Ice Cream, Banana Chocolate Chip Ice Cream, Melon-Orange Sorbet, Tres Leches Ice Cream, and Coconut Ice Cream, priced at $6.50-$6.75 per serving. Those who stop by the restaurant or visit the menu on-line at www.oysterbarny.com will find additional desserts that wow the taste buds.

For the less daring, classic Vanilla and Chocolate ice creams ($6.35) and Hot Fudge Sundaes ($7.95) are also available for indulgence.

Back to the chowder: a bowl of the Oyster Bar’s classic New England chowda is priced at $6.95.

The Grand Central Oyster Bar is open for lunch beginning at 11:30 AM; the last dinner seating is at 9:30 PM; every day except Sunday. For reservations call 212-490-6650.

She-Crab Soup from Grand Central Oyster Bar Executive Chef Sandy Ingber

This very popular recipe — which we serve on Tuesdays and Thursdays — hasn’t changed since I’ve been at the Grand Central Oyster Bar, but the name has. When I came here, the soup was called Maryland She Crab Soup, but I put my foot down: she crab soup is from South Carolina!

We use crab base when we make this soup in the restaurant, but I’ve adapted the recipe to call for fresh crab stock. See the note if you want to use the shortcut version.

And if you prefer a thicker soup, use 8 tablespoons butter and 2/3 cup flour to make the roux.

Makes about 10 cups (to serve 6 to 10)

For the stock
9 medium blue crabs, preferably female
8 cups (2 quarts) water
2 celery ribs, chopped
1 large carrot, peeled and chopped
1 medium onion, chopped
Dark green top of 1 leek
3 sprigs fresh thyme
3 parsley stems
3 bay leaves
1 tablespoon Old Bay seasoning
1 teaspoon black peppercorns

For the base
4 cups water
2 teaspoons powdered fish bouillon
6 tablespoons salted butter
1/2 cup all-purpose flour

For finishing
1/2 cup diced celery
2 tablespoons salted butter
3 tablespoons cream sherry
3 tablespoons brandy
1/4 cup crab roe, chopped (see Note)
1 cup light cream
3/4 cup jumbo lump crab meat

To make the stock: Combine the crabs, water, celery, carrot, onion, leek top, thyme, parsley, bay leaves, Old Bay, and peppercorns in a large saucepan. Bring to a boil over high heat. Reduce the heat and cook at an active simmer for 45 minutes.

Strain the stock and reserve (you can refrigerate overnight). When the crabs are cool enough to handle, crack them and pick the meat.  Cover and refrigerate until needed. If the crabs have roe, reserve it separately, also covered in the refrigerator. Discard the other solids.

To make the base: Combine 4 cups of the crab stock with the water and fish bouillon in a large saucepan. Bring to a simmer.

Melt the butter in a separate saucepan over medium heat. Stir in the flour to make a roux and cook, stirring, for 2 minutes. Don’t let the roux brown. Gradually whisk in the warmed stock, making sure you don’t leave any lumps, and bring to a boil. Reduce the heat and simmer, whisking once in awhile, for 20 minutes.

To finish the soup: While the base is simmering, bring a small saucepan of water to a boil. Add the celery, bring back to a boil, and blanch for 2 1/2 minutes. Drain, refresh the celery under cold running water, and drain again.

Add the butter, sherry, brandy and roe to the base. Bring to a boil over medium-high heat. Pour in the cream and add the reserved crab meat, jumbo lump crab meat, and the celery. Bring back to a simmer and serve hot.

Note: Crab base is available online. To make a quick crab stock, bring 4 cups of water to a simmer. Add HOW MUCH crab base and whisk to dissolve it.  You’ll need 1 1/2 cups of jumbo lump crab meat to finish the soup.

You can order crab roe from charlestonseafood.com. but keep in mind that it’s a seasonal product.

What: 38th  Annual “Holland Herring Festival” – Official First Tasting and arrival of “Nieuwe Maatjes” Herring from the Netherlands

Where:   Grand Central Oyster Bar & Restaurant, “Below Sea Level” at Grand Central Terminal, New York City

When:   Wednesday, June 13, 2018

Time: 12:00 noon (continues during day and through Friday, June 29)

Who:    Oyster Bar Executive Chef Sandy Ingber, the “Bishop of Bivalves,” joined by Oyster Bar president Janet Poccia, vice president Mohammed Lawal

Admission: Free; herring by consumption (filets: $7.00, herring salad, $7.95/or market price)

Subways:     4, 5, 6 and 7              Reservations and information: 212-490-6650

For lovers of “nieuwe maatjes” herring from Holland, the arrival of the tasty delicacy from the waters of the Netherlands is always eagerly anticipated. So, circle Wednesday, June 13, at 12 noon on the calendar when the historic Grand Central Oyster Bar once again will launch its 38th annual “Holland Herring Festival”with opening ceremonies including the “Official First Tasting” of Dutch Herring, hosted by executive chef Sandy Ingber, president Janet Poccia, vice president Mohammed Lawal, and dignitaries from the Netherlands consulate and special guests participating in the ceremonies.  The Herring Festival will continue through Friday, June 29. The Oyster Bar has for three and a half decades been the traditional destination in America for the first Holland Herring of the season. The most-looked-forward-to time of the year for herring lovers, the delicacy arrives air-expressed to the Oyster Bar from Scheveningen, The Netherlands, on the North Sea where the herring fleet makes its home. The Oyster Bar always receives the very first herring shipped to the USA, and the cream of the catch, as well. Beginning on June 13th, and for approximately two weeks thereafter, the Oyster Bar looks forward to featuring the succulent, toothsome delicacy known as nieuwe maatjes herring. Herring lovers will enjoy the season for less than a month. The herring filets are served with hard-boiled egg, sweet onion and chives. Herring filets are priced at $7.00, and the herring salad at $7.95 per order, or market price. Liquid libations – “Dutch Martinis” featuring spirits from the Netherlands Ketel One vodka and Bols Genever gin. For reservations contact the Grand Central Oyster Bar at 212-490-6650, or visit http://www.oysterbarny.com/.

Every Day is National Oyster Day at the Grand Central Oyster Bar

Four Dozen, Anyone? "La Societe" Convenes for 21st Annual Conclave Tonight (March 2) at the Grand Central Oyster Bar

Caviar Sandwich Returns to Grand Central Oyster Bar & Restaurant Menu

Grand Central Oyster Bar Celebrates National Beer Day on Thursday, April 7

Two coveted “Fall Classics” that are considered among the finest in the world –  the Nantucket Bay scallops harvested from Nantucket Sound and the Peconic Bay scallops from Long Island’s North Fork— have arrived at the historic Grand Central Oyster Bar & Restaurant, according to executive chef SandyIngber. The bay scallops will be on the lunch and dinner menu immediately.

Ingber, famously known as the ‘Bishop of Bivalves,” has the well-earned reputation for bringing in the first catch of the season for virtually every seafood variety – from Copper River Salmon to Dutch Herring – and now the delectablescallops, the sweet-tasting morsels known simply as “candy” to zealots, are front and center in the Ingber arsenal.

Sautéed Bay Scallops with Garlic Herb Butter is the daily preparation, and the entrée is priced at $34.95 (or market price).

“Aficionados consider these favorites a National treasure,” Ingber says. “We hope to have them on the menu through the early spring, weather permitting.”

 “Preparing bay scallops is a treat in itself,” added Ingber. “They are best fried or sautéed as not to overcook, and are a sweet as can be.”

The Nantucket Bays are smaller than the usual sea scallops, thus giving them a mild taste that is unequalled. They caramelize beautifully and connoisseurs swear by them whether sautéed, grilled or served raw. These are among the finest treats the ocean can offer, and chef Ingber prepares them delectably.

Once-a-week special preparations will include the standard garlic herb butter, and a variety of specials such as beurre rouge with sweet pink peppercorns; fresh tarragon and tarragon beurre blanc; fines herbes beurre blanc; light basil and tomato sauce; port wine and dill cream sauce; and wild mushroom wine sauce.

The bay scallops are harvested by fisherman in small boats from the shores and bays, shucked immediately, and then rushed directly to the Oyster Bar.

Visit www.oysterbarny.com to check out the daily menu. Located “below sea level” at Grand Central Terminal, the Oyster Bar is open for lunch beginning at 11:30 AM through the last evening reservation at 9:30 PM. For reservations call 212-490-6650.

The Grand Central Oyster Bar & Restaurant in New York City will salute “National Beer Day” on Saturday, April 7, with a special kind of six-pack that gets right to the Blue Point!

The historic seafood eatery’s celebratory menu item will feature Six Blue Point Oysters on the half shell served with a Bluepoint Toasted Lager, and is priced at $20.10. The half dozen bivalves and a brew will literally bring beer day celebrants into Seventh Heaven on the 7th.

The GCOB Blue Points are from Copps Island, Connecticut, a product of the Northwestern Long Island Sound.  Blue Point Toasted Lager is brewed by BluePoint Brewing Company in Patchogue, New York, the largest craft brewery on Long Island. The company’s flagship brew won a gold medal at the World Beer Cup in 2006.

For reservations at the Grand Central Oyster Bar, open for lunch and dinner every day from 11:30 AM to last reservation at 9:30 PM, except Sundays, call 212-490-6650.

It was another historic moment for the historic Grand Central Oyster Bar, and there have been many, last Friday (May 26).
 
The word came that morning from executive chef Sandy Ingber and general manager Frank Botta that in just a few hours Veteran John Seelie, 94-½ years young, and known to be the LAST SURVIVOR of the U.S. Army, 25th Infantry Division from Schofield Barracks, Pearl Harbor, would be at the restaurant. 
 
The annual Cirillo World Fleet Week tradition of celebrating the military would start earlier than expected (original start-time at Rudy’s Bar and Grill on Ninth Avenue was 2:30 PM), and deputy Scott Martin was summoned from headquarters to join this writer to hastily convene at the front of the Oyster Bar in just a little more than an hour.

Veteran Seelie was to be honored by Tails of Hope Foundation during his visit to the NY-NJ area from (May 23-3) to participate in several ceremonies during Fleet Week. It was to be an historic visit, and it was Veteran Seelie's highest priority to honor the fallen of 9/11 and Pearl Harbor, tying together the two worst attacks on American soil. 

"I hope that people remember Pearl Harbor. I just hope that people remember the whole war and not be so anxious to start another,” he said.
 
The 25th Infantry were the first responders during the attack. One of the first to spot Japanese fighter planes on the morning of Pearl Harbor, Seelie said that they flew “so low you were scared they would hit your head.”
 
But there’s more!
 
The American hero had requested that the Oyster Bar be on the day’s agenda because in 1951 – that was 66 years ago – he had enjoyed a bowl of the seafood eatery’s famous oyster stew. That’s a long time in between spoons, and he wanted another taste!
 
And so it was, at 11:45 AM, we’re in front of the Oyster Bar with Veteran Seelie, Chayga the noble German Sheppard from the MTA Police K-9 Unit and officer4234Fred Morello.
 
Seelie was accompanied by his biographer – Diane Pirzada – complete with cameras, flashing away, and a videographer.
 
“It’s been a few years, I wonder if it’s still on the menu,” wondered Seelie as he entered the Oyster Bar.

Officer Seelie was greeted by chef Ingber, proud to meet this American hero, told him that it was indeed still a favorite on the menu, give him the tour de force, along with the explanation of the oyster stew and pan roast procedures.
 
Since his original and only visit to the Oyster Bar was almost seven decades ago (he was just 28 years old), Officer Seelie explained that he went to Oyster Bar back then simply because of the restaurant’s legendary status: “There was no real reason other than I was in New York and had heard so much about it.”
 
The return visit had a very specific intent however: Through all these years, John said that he never forgot the taste of the Oyster Stew. After the brief chat with chef Ingber about the various changes in the restaurant’s appearance over the years, the Army veteran asked if the recipe for the Oyster Stew had changed. As soon as he took his first bite, he had his answer, delightfully saying with a smile: “The recipe hasn’t changed.”
To accompany his stew, John ordered a Manhattan, which prompted Scott Martin to ask if that was his drink of choice or if he just felt inclined to order one since he was in Manhattan, to which he replied: “My drink is a Mai Tai, but that’s a Florida drink, not a New York drink”.
 
Tails of Hope Foundation was committed to honoring Veteran Seelie in two ways: 1. by funding his stay while in the NYC area and 2. by hosting a ceremony for Veteran Seelie that will include 9/11 survivors, nearly 100 canine teams and wounded veterans from America's recent wars. 
 
Seelie came to New York primarily to visit the 9/11 memorial. As a veteran of Pearl Harbor, John said that he feels a special connection between himself and those who passed away during 9/11, as these are considered to be the only two acts of war that have been committed on U.S. soil. When asked about the specific qualities that link survivors of these two tragedies, he responded by simply with one word: “Resilience.”
Diane Pirzada, founder of High Command (an organization which works with and represents WWII veterans) who has been with Seelie for his entire trip elaborated on this sentiment: “The big thing that he represents, is that spirit of American resilience. Wherever he goes, he is met with the highest level of honor and respect.” John is a survivor of one of our nation’s greatest tragedies, and the resilience he’s shown is an inspiration for fellow Americans.

Another fascinating tidbit that Seelie shared was the fact that not only was he a welterweight boxer (he was undefeated and had registered 29 KO’s), he was actually in preparation for a fight that was to take place that very night when the Japanese attacked.
 
John Seelie, a fighter in the truest sense of the word, still going strong. The Grand Central Oyster Bar was proud to host this Pearl Harbor hero, its many staff members were privileged to meet him, as a special piece of history was added to its already storied past.  

(Here are two links to articles on John Seelie, boxing prowess, and more: https://donmooreswartales.com/2010/07/16/john-seelie/
https://pearlharbormemorials.com/survivor-john-seelie/

A celebration of the beloved bivalve will be the center of the seafood universe at the 15th Annual “Grand Central Oyster Frenzy” on Saturday, September 16, at the Grand Central Oyster Bar (lower level, Grand Central Terminal) in New York City from 12:00 noon to 4:00 pm.

The all-day “Frenzy” is a veritable bivalve bonanza, and will be highlighted by: chef demos with public tastings, the Professional Shucking Championship worth $3,750 in cash prizes, and public competitions including the “Slurp Off” and "Beer Shucking" championship.

The Blue Island Oyster Company, Element Seafood and Island Creek Oysters join the Oyster Bar as this year’s event sponsors.

The chef demonstrations with public tastings will feature Aaron Bashy, the executive chef at Maloney & Porcelli, who will present Oysters Casino; renowned food author and television host David Rosengarten will put forth Cajun Green Oysters; the Oyster Bar’s own pastry chef Januz Noka will concoct White Chocolate Mousse with Grand Marnier Marinated Mixed Summer Berries; and chef Sean Telo of Island Creek Oysters presents a seminar on the “ABC’s of Oysters.”

The premier professional oyster shuckers on the planet will be vying for a grand prize of $3,000 over three grueling rounds as they shuck Island Creek oysters in the opening round, Gigacup Selectin round two, and Naked Cowboy oysters in the finale. Last year Luis Iglesias captured his ninth championship, turning back 2014 titlist Jose Valdez in the third and final round.

Shelli Sonstein, the wildly popular Q104.3 Radio personality and co-host of the Jim Kerr Rock and Roll Morning Show, will once again serve as the Master of Ceremonies.

The Oyster Bar’s executive chef Sandy Ingber (a.k.a. Bishop of Bivalves), president Janet Poccia, vice president Mohammed Lawal, and general manager Frank Botta will oversee the festivities in celebration of the 15th year of the Frenzy which was launched in 2003.

Sixteen varieties of oysters – eight each from the East and West coasts – six championship wines – including the “Grand Champion” to be selected by a blue-ribbon panel of judges — will be among the many menu highlights.

Shkelqim Noka will try for his fourth straight “Beer-Shucking Championship” (whoever takes the caps off a case of beer quickest), and patrons can also take part in “Slurp off” competitive eating competition (whoever slurps 10 oysters in the fastest time).

The Grand Central Oyster Bar is open for lunch at 11:30 AM, and the last dinner reservation at 10:00 PM (everyday except Sunday) For reservations call 212-490-6650, and for more information visit www.oysterbarny.com.

Luis Iglesias captured the “Professional Oyster Shucking Championship” and $3,000 grand prize at the 14th Annual Grand Central Oyster Frenzy on Saturday, October 1.

It was the ninth title for the native of Mexico in the 14-year history of the Oyster Frenzy held at the historic Grand Central Oyster Bar & Restaurant in New York City.  Iglesias formerly worked as a shucker at the Oyster Bar before moving to Norristown, Pa. last year.

Iglesias, dubbed the “Mexican Menace” as a teenage shucking phenom when he won his first title 13 years ago, defeated Jose Valdez in the third and final round. Valdez, a native of Santo Domingo, was the shucking champion in 2014. In all, 14 shuckers entered the competition.

Blue Island Oyster Company, K&B Seafood, Element Seafood and Casale Jewelers joined the Oyster Bar as co-sponsors of the competition which was comprised of three-grueling rounds.

Shkelqim Noka won his fourth straight “Beer-Shucking Championship,” taking the caps off of a case (24 bottles) of Blue Point Lager in just 18-seconds. Noka works at the Oyster Bar so he defended the title on his home turf. He was one-second off of his record-setting performance in 2014.

A 23-year-old native of France now living in New York City took home the “Slurp-Off”competitive eating contest, slurping down 10 oysters in 18-seconds to defeat nine opponents.

Q104.3 FM Radio personality Shelli Sonstein, oyster aficionado and co-host of “The Jim Kerr Rock and Roll Morning Show” served as MC.

The quartet of the Oyster Bar’s executive chef Sandy Ingber (a.k.a. Bishop of Bivalves), president Janet Poccia, vice president Mohammed Lawal, and general manager Frank Botta, and Cirillo World president John Cirillo,  staged and coordinated the festivities.

The Feast of the Seven Fishes originated in Southern Italy where it was known as “The Vigil” (La Vigilia). Today, it is an Italian-American tradition on Christmas Eve throughout the United States. Sandy Ingber, the executive chef at New York City landmark the Grand Central Oyster Bar, calls it his “favorite food holiday” because “you can share the bountiful foods of the sea” in a variety of ways.

Among three Oyster Bar favorites from the “Bishop of Bivalves” are “Christmas Eve Pasta” (Linguini with Florida Rock Shrimp, Hazelnuts, Anchovy and Aglio e Olio), Bacala (salt cod) with rice pilaf, and “Insalata di Natale” (Italian Seafood Salad), and here are the recipes for home chefs to prepare:  

Linguini with Florida Rock Shrimp, Hazelnuts, Anchovy and Aglio e Olio
(yield 4 portions)
Ingredients
1 oz. can Spanish anchovies, minced
1/4 cup peeled garlic, sliced
½ cup virgin olive oil
1 cup fish stock
1 tble. hazelnuts, chopped
Salt and ground black pepper to taste
1 tble. flat leaf parsley, washed and chopped.
1# Rock Shrimp, lightly poached in salted water
1# imported linguini, cooked al dente

Preparation
Heat oil until medium hot in a large stock pot.
Add sliced garlic and cook until lightly browned, stirring occasionally.
Add fish stock and seasoning, bring to boil and cook for 10 minutes, reserve.
In a sauté pan, doing small batches at a time, add some olive oil, add shrimp, anchovies and hazelnuts.
Cook 2 minutes to bring out the flavor of the nuts and anchovies.
Add some linguini, parsley and enough broth to moisten to dish.
Bring to boil, check for seasoning and serve immediately.  

Insalata di Natale (Italian Seafood Salad)
Ingredients
3 cups of white wine
3 bay leaves
2 cloves of garlic, crushed
2 lemons
1 pound of calamari (squid), cleaned and cut into rings
1 pound of rock shrimp
3 cups of pulpo (octopus), cooked and cut into 1” pieces
3 cups of cooked scungilli (conch), sliced into ½” pieces
1 cup of red onion, sliced thinkly
1 ½ cups of chopped celery

Dressing
1 cup of extra virgin olive oil
¼ cup of lemon juice
¼ cup of imported red wine vinegar
3 large garlic cloves, minced
¼ cup of chopped fresh basil
Dash of red pepper flakes
Salt and pepper to taste

Preparation
In a stockpot, combine 3 quarts of water, the wine, bay leaves and crushed garlic.
Slice the lemons in half and squeeze the juice into the mixture.
Drop the lemons into the pot, then bring the mixture first to a boil, then reduce the hear to medium low.
First cook the shrimp, cook 2 minutes and remove from the pot.
Cook the calamari 1 ½ minutes and remove from the pot as well.
If you are cooking octopus, add it to the pot, and cook it for about 45 minutes to an hour or until it is tender.
If you are cooking scungilli, start with fresh salted boiling water and cook it for about at least an hour or until it is tender. Remove it from thepot and let it cool and slive it into bite sized slices.
Mix all the seafood together in a bowl and add the chopped celery and red onions.
Add the dressing ingredients and mix well.
Cover and let marinade a minimum of 12 hours in the refrigerator.
Just before serving, adjust the seasonings, and the basil.
Serve on a platter lined with romaine leaves, garnish with black olives, cherry tomatoes and pepperoncini peppers.
Serve at room temperature.

Sandy Ingber’s Christmas Eve Baccala
Ingredients
8-10 all purpose potatoes, peeled and quartered
1 cup Extra Virgin Olive Oil
1 bunch celery, trimmed, well-washed, and cut into 3-inch long pieces
1 large onion, chopped
2 cups Gaeta olives
4 28-ounce cans of Italian Peeled Tomatoes, crushed
12 cups chicken broth
4 pounds dried salt cod, cut into 3-inch pieces, soaked
Salt to taste

Preparation
Place potatoes in cold water to cover over high heat. Bring to a boil and cook for about 15 minutes or until potatoes are almost cooked through. Drain.
Heat oil in a large, heavy-bottomed casserole over medium heat. Add the celery and sauté for about 5 minutes, then add onion and sauté until vegetables begin to get soft. Add the olives and sauté for an additional minute. Stir in the tomatoes and their juice. Bring to a boil. Lower heat and simmer for 10 minutes.
Stir in broth and return to simmer.
Stir in the potatoes and the soaked baccala and simmer for about 10 minutes or until the potatoes are cooked and the baccala flakes when poked with a fork.
Taste and, if necessary, add salt. Serve hot.
Note: Often salt cod dishes will require no additional salt. Therefore, always taste before adding any seasoning.
Serves 12

Grand Central Oyster Bar Adds Philly Tuna Cheese Steak to Menu in Eagles Tribute
New England Seafood Dishes Bountiful for Patriots

​***Chef Ingber's Final Score: Eagles 24, Patriots 17***

13th ANNUAL “GRAND CENTRAL OYSTER FRENZY” CO-SPONSORED BY BLUE  ISLAND OYSTER COMPANY AND K&B SEAFOOD FEATURES PRO SHUCKING CHAMPIONSHIPS; CHEF DEMONSTRATIONS; “SLURP OFF” COMPETITIVE EATING OPEN TO PUBLIC; AND BEER SHUCKING CHAMPIONSHIPS 

GRAND CENTRAL OYSTER BAR TO PRESENT “SUPER BOWL XLIX OYSTER PLATTER” JANUARY 26th THROUGH JANUARY 31st IN HONOR OF PATRIOTS-SEAHAWKS MATCH UP

Grand Central Oyster Bar Executive Chef Sandy Ingber Shares Feast of the Seven Fishes Recipes
***Linguine with Rock Shrimp, Insalata di Natale, Bacala Among Favorites***

Sandy Ingber (right) of Plainview, New York, executive chef at the Grand Central Oyster Bar, meets Long Beach, New York native Mike Francesa, the top-rated afternoon drive time host on WFAN Radio (660 AM/101.9 FM) at the 30th Anniversary broadcast of “The FAN” at Grand Central Terminal in New York City on Thursday, June 22. Ingber is known as the “Bishop of Bivalves,” while Francesa has been referred to in some quarters as the “Sports Pope,” so it was a meeting of the Holy Order, indeed. The host of Mike’s On: Francesa on the FAN is in his final year at the station after a storied 30-year career. Ingber is in his 27th year at the Oyster Bar, which was a sponsor of the has anniversary broadcast, and served seafood delicacies to the broadcasters, producers and sales staff. Ingber has been a “long time listener,” during his drive home to the Island after a long day buying at the fish market and then preparing New York’s freshest seafood for New Yorkers and international visitors alike.

Call this story The Pearl is Rick’s Oyster!
 
Last week on Wednesday, Rick Antosh (Edgewater, N.J.) met his former high school classmate, Buzz Doherty(Brooklyn Heights), both Regis H.S. Class of '74, for lunch at the Grand Central Oyster Bar & Restaurant at high noon.
 
Rick ordered the oyster pan roast, his friend, who was witness to it all, the oyster stew. Per receipt, Chip was the server. 
 
While digging in, Rick says that “for a nano-second I thought I had lost a filling or a tooth, but, holy crap, it is a pearl!”
 
Antosh decribes the pearl this way: “It's in the rough, and about the size of a large BB or ball-bearing.”
 
Engrossed in conversation, neither of the two gave it much thought, figuring that it isn't common, but maybe not that rare an occurrence at the Oyster Bar, given the number of oysters consumed there (5 million annually).
 
But when Antosh, a retired hospitality consultant, arrived at his home in New Jersey, he thought about it a little more, so he called one of the managers, who exclaimed he had never heard of the occurrence previously.
 
Executive chef Sandy Ingber, who has been at the helm at the Oyster Bar for 25 years, believes that there’s only a one in a million chance to find a pearl in your oyster. Research on several websites had the odds of finding a pearl in your oyster between 12,000 and 100,000 to 1.
 
In any case, it was a “pearl” of an experience for one Rick Antosh.
 
Antosh is in the process of launching the not-for-profit The GOLD. Vist www.giftoflivingdonation.org.

The iconic Grand Central Oyster Bar, a New York classic for over a century (established in 1913), has a classic recipe for traditional Irish fare on St. Patrick’s Day (Friday, March 17). Executive Chef Sandy Ingber’s offering of Old Fashioned Beer-Battered Fish and Chips is a mainstay on the menu throughout the year, but is especially apropos in celebrating the Patron Saint of Ireland.

The Bishop of Bivalves version is made with a light Irish beer-batter, or on special occasions with world famous Guinness Stout, and a Pollack, Cod or Haddock, a mild-flavored, white-fleshed fish, and served with Tartar Sauce and French Fries.

The entrée is priced at $22.95: “Old Fashioned Irish Beer-Battered Fish and Chips” is a fixture at the Oyster Bar.

Open for both lunch and dinner every day except Sunday from 11:30 AM to 9:30 PM, the Grand Central Oyster Bar is located “below sea level” at Grand Central Station in New York City. For reservations call 212.490.6650.

Here is the Oyster Bar’s recipe for Old Fashioned Beer-Battered Fish and Chips from chef Ingber:

Ingredients

2 cups Guinness beer or light Irish beer or stout

1 tsp. baking soda

1 tsp. salt

½ tsp. ground black pepper

1 egg

All-purpose flour

8-3 oz. cutlets of Pollack, Cod or Haddock, boneless, sliced on bias,

Preparation
In large mixing bowl, add beer, baking soda, salt & pepper, and egg.
With a whisk, slowly add enough flour until the batter is thick, not runny and adheres to a wooden spoon.
Heat oil in a deep fryer or in a deep sided sauté pan to 350 degrees.
Dredge fish in flour, shaking off excess and dip in batter, covering all sides of fish
Holding battered fish, gently dip into hot oil, holding halfway in, wait 15 seconds and drop into oil.
This will prevent the fish from sticking to the bottom.
Flip fish over when brown on one side and cook altogether about 6-8 minutes, depending on the thickness of filets.
The fish should be all one color all the way thru or 140 degrees internal temperature.
Serve with tartar sauce and French fries

VALENTINE’S DAY COCKTAILS

“RED RUM”
BACARDI, GRENADINE, ORANGE JUICE

“HANKY PANKY”
GIN, SWEET VERMOUTH, AMARO

“MY BLOODY VALENTINE”
SQUARE ONE BASIL VODKA, OUR SIGNATURE OYSTER BAR BLOODY MARY MIX

“I ❤ NY Sour”
Whiskey Sour
PEG LEG PORKER TENNESSEE WHISKEY,
LEMON, PINOT NOIR FLOAT
$14

The historic Grand Central Oyster Bar gets into the spirit of St. Patrick’s Day on Thursday, March 17, by “Going Green” – Green Split Pea Soup with Jumbo Lump Crabmeat that is – which will be on the daily menu put forth by the executive chef with the green thumb Sandy Ingber.

The price for a bowl of the spectacular St. Patrick’s shamrock-colored special is 7.25 on both the lunch and dinner menu for those who seek greener pastures below sea level at Grand Central Terminal.

Here is chef Ingber’s recipe:

Saint Patrick’s Day Split Pea Soup with Jumbo Lump Crabmeat, Croutons and Cayenne Crème Fraiche
Yield 6 servings

Ingredients
· 1 cup medium chopped Spanish onions
· 1 tablespoon minced garlic
· 1/8 cup good olive oil
· ½ teaspoon dried oregano
· kosher salt and freshly ground black pepper to taste
· 2 cups medium diced carrots
·1 pound green split peas, rinsed
· 8 cups chicken stock or broth
· 12 oz. jumbo lump crabmeat, picked through for shells
· ¼ cup crème fraiche
· ¼ teaspoon or to taste cayenne pepper
· ½ cup croutons of your choice

Directions
· In a 4 quart stock pot on medium heat, sauté the onions  with olive oil and pepper until the onions are translucent, 10 to 15 minutes.
· Add the garlic and cook for 2 minutes.
· Add the carrots, half the split peas and the chicken stock.
· Bring to a boil, then simmer uncovered for 40 minutes.
· Skim off the foam while cooking.
·  Add the remaining split peas and continue to simmer for another 40 minutes or until all the peas are soft.
· Stir frequently to keep the solids from burning on the bottom.
· At the end, check for salt and pepper.
· Add all the crabmeat to the soup, after it is finished.
· Let sit 5 minutes to warm the crabmeat, but do not boil again or crabmeat will break up.
· Mix crème fraiche with cayenne pepper and pinch of salt.

To Plate Up
In 6 warm soup bowls, ladle equal parts of the split pea soup, making sure you have crabmeat in each. Sprinkle with a few croutons and top with 1 dollop of crème fraiche. Serve immediately.

Happy St. Patty’s Day

The Grand Central Oyster Bar & Restaurant in New York City is brewing a special way to celebrate National Beer Day on Thursday, April 7, featuring its own OysterBar Stout from Harpoon Brewery in Boston. Executive chef Sandy Ingber, the “Bishop of Bivalves,” has crafted a foursome bivalve platter to pair with the smooth stout.

Chef Ingber is hoisting a medley featuring this quartet of oysters to shine with the specially-brewed stout: Cotuit (Massachusetts), Gigacup Select (Washington State), Malpeque (Prince Edward Island) and Capital (Washington State) oysters. The platter and pint is priced at $29.95.

The Grand Central Oyster Bar features 25 oysters daily and a wide variety of the world’s  freshest seafood for lunch beginning at 11:30 AM; the last dinner seating is at 9:30 PM; every day except Sunday. For reservations call 212-490-6650. Visit the Grand Central Oyster Bar for more information.

About Harpoon: Harpoon was started in 1986 by Dan Kenary, Rich Doyle, and George Ligeti. They were three friends who loved beer and loved drinking beer together but found the beer choices at the time to be limited. Traveling through Europe and experiencing the rich traditions of European brewing and beer drinking enhanced their love of beer and opened their eyes to the rich beer culture they wanted back home. They decided to build a brewery so that they could brew the beers that they wanted to drink, and invite their friends to the brewery to drink it with them. In June of 1987 a warehouse space on the Boston waterfront was transformed into a brewery and the first Harpoon Ale was brewed. Fresh, local craft beer began making its way out to Boston beer drinkers.  It was hard to imagine that craft brewing would become what it has today. Though many things have changed since the early days of Harpoon, much has stayed the same. We still love brewing beer and enjoying it with friends. One thing that has changed: in August 2014 Harpoon became an employee owned company!

A Toast to Lovers on Valentine's Day at Grand Central Oyster Bar

Luis Iglesias wins Professional Shucking Championship, $3,000 Grand Prize at 14th Annual Grand Central Oyster Frenzy; Ninth Title for Mexican Shucking Star
Shkelqim Noka takes 4th Straight Beer-Shucking Championship; French Import Yoann Dubernet Wins Slurp Off

GRAND CENTRAL OYSTER BAR HOSTS 38th ANNUAL “HOLLAND HERRING FESTIVAL” BEGINNING WEDNESDAY, JUNE 13, AT 12 NOON WITH OPENING CEREMONIES AND OFFICIAL FIRST TASTING; FESTIVAL CONTINUES THROUGH FRIDAY, JUNE 29

Soft Shell Crabs on the Menu at the Grand Central Oyster Bar

Grand Central Oyster Bar executive chef Sandy Ingber is renowned for reeling in the “first catch” of the season for a wide-variety of specialties from the sea, and none is more popular among seafood aficionados than the arrival of softshell crabs. And so, fresh in from Florida is the delightful delicacy on the menu as a daily entrée for lunch and dinner, priced at $38.95 (based on availability).

Chef Ingber, the renowned “Bishop of Bivalves” and first catch authority, will prepare the soft shells traditionally sautéed in garlic herb butter.

Soft shell-lovers will also adore these recipes from time to time from the Oyster Bar’s world famous kitchen: Sautéed Soft Shell Crabs with Tasso and Roasted Corn provides a tasty Cajun twist; Sautéed Soft Shell Crabs with Macadamia Nut Crust and Pomegranate Beurre Blanc bring a distinctive crunchy flair, and both recipes will entice soft shell zealots for a stop “below sea level” at Grand Central Terminal.

Ingber reports that the Grand Central Oyster Bar will prepare soft shells daily in the customary pan fry, but also has 100 different recipes to offer throughout the season: from fried to sautéed to grilled, including a wide variety of different sauces. Additional recipes include: Jerked Soft Shell Crabs over Field Greens with Passion Fruit Poppy Dressing and Mango Salsa and Hearts of Palm.

For reservations at the Grand Central Oyster Bar, open for lunch and dinner every day from 1130 AM to last reservation at 9:30 PM, except Sundays, call 212-490-6650.

GRAND CENTRAL OYSTER BAR EXECUTIVE CHEF SANDY INGBER’S “OLD FASHIONED, BEER-BATTERED FISH AND CHIPS” RECIPE FOR ST. PATRICK’S DAY.

An avalanche of press coverage perhaps unprecedented in the recent history of the century-old Grand Central Oyster Bar resulted from the story of patron Rick Antosh finding a "million to one" pearl in his oyster pan roast.  Cirillo World's media bivalve bonanza included the New York Post, CBS Channel 2, PIX11, NBC 4,  Canadian Broadcasting Network in Toronto, CNN, the Daily Mail in London, Associated Press and People Magazine. 

The historic Grand Central Oyster Bar gets into the spirit of the “Big Game” next week, highlighting a plethora of seafood from the New England waters on its menu but adding a special salute to the Eagles.

"New England produces bountiful fruit from the sea, and great football performances, making the Patriots hard to pick against,” says Oyster Bar executive chef Sandy Ingber, a.k.a. the Bishop of Bivalves. “But the Eagles are a team of destiny. My pick is Philadelphia 24, New England 17."

As a tribute his selection of  the Eagles and Philly fans, Ingber is adding what he calls a “GREAT and CLASSIC” Philadelphia Tuna Cheesesteak Sandwich ($14.95) to the Oyster Bar’s seafood-driven menu on Friday, February 2 and Saturday, February 3. For those who’d like to call an audible, the tuna steak sandwich ($14.95 at the counters and bars only) is on the daily menu.

The New England seafood offerings abundant on the daily menu are:New England Clam Chowder ($7.95); Broiled or Pan Fried New Bedford Lemon Sole ($33.95); Maine Lobster Roll ($31.45);Whole Poached or Grilled Maine Lobster ($31.95 per pound); New Bedford or Maine Sea Scallops, (fried $32.95 or grilled $38.95); a selection of five New England oysters currently on the daily menu include:BEAVERTAIL (RHODE ISLAND) – $2.85, KATAMA (MASSACHUSETTS) – $3.25, KING CAESAR (MASSACHUSETTS) — $3.15, PEMAQUID (MAINE) — $3.55,WATCH HILL (RHODE ISLAND) — $2.85, and WELLFLEET (MASSACHUSETTS) – $3.05).

The Grand Central Oyster Bar is open everyday except Sundays for lunch beginning at 11:30 am, and final dinner seating is at 9:30 pm.Call 212-490-6650 for reservations and visit www.oysterbarny.com.

Oysters have long been hailed in both lore and science as nature's ultimate aphrodisiac! So, what better an epicurean destination to find Cupid’s Arrow than the historic Grand Central Oyster Bar to celebrate an early Valentine’s Day on Saturday, February 13th? The "Bishop of ‎Bivalves, executive chef Sandy Ingber, has lovingly planned a ‎sumptuous seafood soirée which will be on the a la carte menu from 11:30 am to 9:30 pm for lunch and dinner Valentine's eve.

Blue Point Oysters with Yuzu Caviar as an appetizer, “Neptune’s” Shellfish Platter, Fried GCOB Blue Point Oysters & Ipswich Clams, Grilled Montauk Big Eye Tuna Steak, Broiled Florida Mahi-Mahi, and, for landlubbers Pan Fried Steak au Poivre highlight the bountiful culinary selection (complete menu below) sure to go straight to your lover's heart.

Of course, if you’re looking extra romance, there are two dozen varieties of zinc-fueled oysters on the menu daily for modern-day Casanovas to choose from. For reservations call 212-490-6650 or visit the Grand Central Oyster Bar.

Says Ingber: “Legend tells us that no Roman orgy would be complete without thousands upon thousands of oysters. Casanova, renowned as the greatest lover in world history, claimed that the oyster enhanced his legendary prowess.”

“The oyster has a timeless connection with passion,” adds Ingber. “In fact, any food from the sea is thought to have the qualities to enhance love, so we recommend that romantics come to the Grand Central Oyster Bar to get ready for romance the day or night before Valentine’s Day.

“My favorite myth this time of year is that of the Goddess of Love, Aphrodite. According to legend, she rose from the deep waters with the power of granting beauty and invincible charm.  As for the scientific evidence of oysters as an aphrodisiac. Phosphorus, iron, copper and iodine (minerals and elements that are plentiful in seafood), are actually said to contribute to the efficiency of the sex glands,” wraps up Casanova Ingber.

VALENTINE’S DAY MENU

MAINE LOBSTER BISQUE
SPECIAL CHILLED OYSTER APP: BLUEPOINT OYSTERS
    (5) with PROSECCO-VERJUS MIGNONETTE and
    YUZU CAVIAR -- 11.95
GCOB’S CLASSIC VALENTINE’S DAY STARTER:
    CHEF’S SELECTION of OYSTERS -- M/P  
FLAMA CAVA ROJA BRUT SPARKLING -- add 9.00
TAITTINGER PRESTIGE CHAMPAGNE -- add 18.00
NEPTUNE’S SHELLFISH PLATTER: OYSTERS, CLAMS,
    GREENLIP MUSSELS and JUMBO SHRIMP -- M/P
           with 1/2 MAINE LOBSTER -- M/P
           with WHOLE MAINE LOBSTER -- M/P
PAN FRIED SIRLOIN STEAK au POIRVE with
    ASPARAGUS HOLLANDAISE and ROASTED
    RED BLISS POTATOES with FRESH HERBS -- 40.95  
WILD MUSHROOM CRUSTED and BROILED FLORIDA
    MAHI-MAHI FILET over TRUFFLED MASHED  
    POTATOES with BEURRE ROUGE -- 29.95
ESPRESSO-ANCHO RUBBED and GRILLED MONTAUK
BIGEYE TUNA STEAK with    GREEN
PEPPERCORN BUTTER, PASSION FRUIT
GLAZED BABY CARROTS -- 31.95
FRIED GRAND CENTRAL BLUEPOINT OYSTERS and
    IPSWICH CLAMS with SPICED REMOULADE
    SAUCE and SWEETHEART FRIES -- 25.95

The Oyster as Aphrodisiac
The oyster is one of many foods linked to sexual arousal. Indulging in this mollusk, cooked or raw, is said to stimulate desire in those who partake. The origins of the oyster aphrodisiac myth can be attributed to Aphrodite from Greek mythology and her emergence from the sea on an oyster shell. Casanova, a famous seducer of women, is said to have consumed several dozen oysters for breakfast.  The oyster is a good source for vitamins A, B1, B2, B3, and C. It is even recommended by the National Heart and Lung Institute for low-cholesterol diets. Believing in the oyster's ability to produce sexual arousal can be enough to achieve an enhancement in sexual desire or performance. This psychological effect is similar to meaning response (or the placebo effect) where the brain associates meaning with a placebo causing a physiological response.

Research
A team of American and Italian researchers analyzed bivalves and found they were rich in rare amino acids that trigger increased levels of sex hormones. Oysters are also high in zinc content, a mineral that aids in the production of testosterone.

The James Beard Foundation, which celebrates America’s culinary heritage, will present its second annual Design Icon Award to New York City’s historic Grand Central Oyster Bar & Restaurant.
 
The Four Seasons Restaurant in New York received the inaugural award last year.
 
"We are proud of the grand history of the Grand Central Oyster Bar, and it will be our privilege to accept  the Design Icon Award from the James Beard Foundation. The Rafael Guastavino Moreno-designed ceilings which were recently restored are part of the fabric of New York, and the historic appeal of the Oyster Bar,"   said the Oyster Bar's management team: President Janet Poccia, Vice President Mohammed Lawal, executive chef Sandy Ingber and General Manager Frank Botta.
 
First opened in 1913 in unison with the launch of Grand Central Terminal, the Oyster Bar celebrated its 100th birthday in 2013, and completed a historic renovation the following year. At that time, the landmarked, arch-tiled ceilings by Guastavino were restored throughout the restaurant, while its 200-seat dining room, lounge, counters, Saloon and expansive kitchen area were refurbished.
 
The 2017 James Beard Awards Gala, hosted by Jesse Tyler Ferguson of ABC's award-winning Modern Family, will take place on Monday, May 1, at the Lyric Opera of Chicago. The 2017 Media Awards (formerly known as the Book, Broadcast & Journalism Awards) will be hosted by JBF Award winner Andrew Zimmern and held on Tuesday, April 25, at Pier Sixty at Chelsea Piers in New York City.

Shad Roe Alert!
SHAD ROE ON GRAND CENTRAL OYSTER BAR MENU BEGINNING TODAY (FEBRUARY 23); SHAD FILET TO ARRIVE IN MARCH

***Delicious Alternative to Caviar***

GRAND CENTRAL OYSTER FRENZY SATURDAY, OCTOBER 1, 2016

‎‎Crustacean-lovers Unite; Get “Crabby” at the Grand Central Oyster Bar

Cirillo World

Servicing Sports, Entertainment & Culinary public relations & management Clients since 1997

Grand Central Oyster Bar Hosts A to Z Wineworks Winemaker Cheryl Francis to a Wine-Tasting Dinner May 30

Grand Central Oyster Bar Offers Thanksgiving Oyster Stuffing; Order By November 20

Bivalve lovers and those looking for a tasty alternative to the ordinary bread crumb stuffing in your holiday bird, the Grand Central Oyster Bar executive chef Sandy Ingber (a.k.a. The Bishop of Bivalves) offers the opportunity to purchase the classic “Oyster Thanksgiving Stuffing from the OB” for pickup on Tuesday, November 21. Each one-pound portion is priced at $18. Orders may be placed by emailing info@oysterbarny.com, by calling 212-490-6650, or in-person at the Oyster Bar, located “below sea level” in New York City’s Grand Central Terminal (www.oysterbarny.com). Pick up from 12:00 noon to 8:00 PM on the 21st. Please order no later than Monday, November 20.

Here's chef Sandy's recipe for home chefs:
Ingredients

• 1# loaf of white bread, cut into ½" cubes
• 2 cups medium diced Spanish onions
  
• 1 cup med diced celery
  
• 1 tbsp chopped garlic
  
• 1 tbsp chopped fresh sage
  
• 1 tbsp chopped fresh thyme
  
• ¼ cup chopped fresh parsley
  
• ¼ tsp ground nutmeg
  
• ¾ cup chicken stock
  
• ¼ cup milk
  
• 2 eggs, beaten
  
• 24 pieces of shucked Bluepoint oysters
  
• 1/4 lb. butter
  

Directions

1. Dry cut bread cubes overnight or toast in a low temp oven until crisp. Melt ½ the butter in a medium skillet. Add onions and celery, cooking until onions are translucent about 5 minutes. Add garlic, sage, thyme and nutmeg; cook for 30 seconds more.
2. Combine cooked vegetables with bread cubes, parsley, stock, milk and eggs, mixing gently. Fold in Oysters. Season with salt and pepper. This stuffing can be made up to 2 days in advance. If not stuffing into poultry for roasting, transfer mixture to a large oiled baking dish, dot surface with pats of remaining butter. Take a piece of wax paper and lightly oil both sides and place of top of stuffing.  Bake in a 350 degree oven until crisp on top and stuffing temperature reaches 160 degrees.

Aphrodisiac and Sweet-Heart Menus at Grand Central Oyster Bar on Valentine's Day

NANTUCKET BAY AND PECONIC BAY SCALLOPS ARRIVE AT GRAND CENTRAL OYSTER BAR‎

Queens Shucker Turned Uber Driver Wins Oyster Frenzy Professional Shucking Championship: Third Title for Jose Valdez; Nathan Hall of Queens Wins Slurp Off

The “Bishop of Bivalves” officiating: pasta and seafood are the ingredients for the “perfect marriage” of carbohydrates and protein. So, Sandy Ingber, longtime executive chef at the Grand Central Oyster Bar, offers a daily pasta special on the menu at the historic Grand Central Terminal eatery.

Linguine with Rock Shrimp, Hazelnuts and Anchovy Aglio Olio is an always looked-forward-to menu special (recipe below), and a personal favorite of the Oyster Bar’s 25-year star kitchen master.

Four more taste bud beauties on the menu from time to time include: the forever-popular Linguini and White Clam Sauce with Long Island Sound Little Neck Clams; a magical Rigatoni A La Vodka with New Bedford Sea Scallops and Grilled Jumbo Shrimp; the hearty Bucatini with Jumbo Lump Crabmeat, Sundried Tomatoes and Basil Pesto Wine Sauce; and putting a bow (tie) on the quartet is Farfalle with Mixed Seafood Fra Diablo.

“Pasta, of course, is known to be a very good source of carbs, while fish and seafood have high amounts of protein and few carbohydrates,” says Ingber. “So, for that reason they couple for a blissful pairing.”

The Grand Central Oyster Bar is open for lunch beginning at 11:30 a.m. with the final dinner seating at 9:30 p.m. Call 212-490-6650 for reservations and visit www.oysterbarny.com for more information.

Here’s chef Ingber’s recipe:
Linguini with Florida Rock Shrimp, Hazelnuts, Anchovy  and Aglio e Olio
(Yield 4 portions)
Ingredient

• 1 oz. can Spanish anchovies, minced
• 1/4 cup peeled garlic, sliced
  
• ½ cup virgin olive oil
  
• 1 cup fish stock
  
• 1 tble. hazelnuts, chopped
  
• Salt and ground black pepper to taste
  
• 1 tble. flat leaf parsley, washed and chopped.
  
• 1 lb. Rock Shrimp, lightly poached in salted water
  
• 1lb. imported linguini, cooked al dente
  

Preparation

1. Heat oil until medium hot in a large stock pot.
2. Add sliced garlic and cook until lightly browned, stirring occasionally.
   
3. Add fish stock and seasoning, bring to boil and cook for 10 minutes, reserve.
   
4. In a sauté pan, doing small batches at a time, add some olive oil, add shrimp, anchovies and hazelnuts.
   
5. Cook 2 minutes to bring out the flavor of the nuts and anchovies.
   
6. Add some linguini, parsley and enough broth to moisten to dish.
   
7. Bring to boil, check for seasoning and serve immediately.

 Pearl in Rick’s Oyster Pan Roast

GRAND CENTRAL OYSTER BAR HOSTS 37th ANNUAL “HOLLAND HERRING FESTIVAL” BEGINNING WEDNESDAY, JUNE 14, AT 12 NOON WITH OPENING CEREMONIES AND OFFICIAL FIRST TASTING; FESTIVAL CONTINUES THROUGH FRIDAY, JUNE 30

​​What: 37th Annual “Holland Herring Festival” – Official First Tasting and arrival of “Nieuwe Maatjes” Herring from the Netherlands 

Where: Grand Central Oyster Bar & Restaurant, “Below Sea Level” at Grand Central Terminal, New York City

When:  Wednesday, June 14, 2017

​

Time: 12:00 noon (continues during day and through Friday, June 30)

Who: Oyster Bar Executive Chef Sandy Ingber, the “Bishop of Bivalves,” joined by Oyster Bar president Janet Poccia, vice president Mohammed

Lawal, and general manager Frank Botta. 

Admission: Free; herring by consumption (filets: $7.00, herring salad, $7.95/or market price)

Subways:    4, 5, 6 and 7

Reservations and information: 212-490-6650

For lovers of “nieuwe maatjes” herring from Holland, the arrival of the tasty delicacy from the waters of the Netherlands is always eagerly anticipated. So, circle Wednesday, June 14, at 12 noon on the calendar when the historic Grand Central Oyster Bar once again will launch its 36th annual “Holland Herring Festival” with opening ceremonies including the “Official First Tasting” of Dutch Herring, hosted by executive chef Sandy Ingber, president Janet Poccia, vice president Mohammed Lawal, and general manager Frank Botta, as well as dignitaries from the Netherlands consulate and special guests participating in the ceremonies.  The Herring Festival will continue through Friday, June 30.  The Oyster Bar has for three and a half decades been the traditional destination in America for the first Holland Herring of the season.  The most-looked-forward-to time of the year for herring lovers, the delicacy arrives air-expressed to the Oyster Bar from Scheveningen, The Netherlands, on the North Sea where the herring fleet makes its home. The Oyster Bar always receives the very first herring shipped to the USA, and the cream of the catch, as well. Beginning on June 15th, and for approximately two weeks thereafter, the Oyster Bar looks forward to featuring the succulent, toothsome delicacy known as nieuwe maatjes herring. Herring lovers will enjoy the season for less than a month.   The herring filets are served with hard-boiled egg, sweet onion and chives. Herring filets are priced at $7.00, and the herring salad at $7.95 per order, or market price. Liquid libations – “Dutch Martinis” featuring spirits from the Netherlands Ketel One vodka and Bols Genever gin. For reservations contact the Grand Central Oyster Bar at 212-490-6650, or visit http://www.oysterbarny.com/.

Aphrodisiac Menu from Bishop of Bivalves
VALENTINE'S DAY "EVE" MENU AT GRAND CENTRAL OYSTER BAR ALL DAY SATURDAY, FEBRUARY 13

All roads lead to New York City during the holiday season, from the tree lighting at Rockefeller Center to ringing in the New Year at Times Square, and everything in between! The epicurean destination for visitors and locals alike is the historic GrandCentral Oyster Bar (Lower Level, Grand Central Terminal), where executive chef Sandy Ingber will put forth both seafood bounty and culinary confections. On the Feast of the Seven Fishes for Christmas Eve (Thursday, December 24th) and New Year’s Eve (Thursday, December 31st), the “Bishop of Bivalves” will carefully prepare a la carte menus for each celebration with a flair. For those with a sweet tooth, Ingber teams with the Oyster Bar’s pastry chef JanuzNoka for dessert menus to die for on both holiday eves.

The four menus will be available for both lunch and dinner, beginning at 11:30 AM, with the final reservation for dinner at 10:00 PM. For reservations call 212-490-6650, and for more information visit the Grand Central Oyster Bar.

Among the Feast of the Seven Fishes “frutte de mare” highlights are the Insalata di Natale Italian Seafood Salad and Grilled Jumbo Shrimp with Puttanesca Sauce over Spaghettini, two Italian-style menu fixtures, not to mention the exotic Sea Urchin Gelato, a rare but oft-asked-for dessert only available during the holiday season.

The New Year’s Eve entrees include sumptuous seafood specials such as Maine Lobster Newburg, Alaskan Red King Crabmeat over Spinach Salad, and Oyster Bar Surf & Turf featuring petite filet mignon and shrimp scampi.

The dancing sugarplums on the Christmas Eve and New Year’s Eve dessert menus include these culinary confections making the Oyster Bar a sugary stop: Espresso Sambuca Crème Brulee, Decadent White & Dark Chocolate Cake with Marinated Mixed Berries, and Jack Daniels Gelato with Spiced Nuts.

The four menus are below:

FEAST OF THE 7 FISHES A LA CARTE MENU, DECEMBER 24, 2015
- PASTA e FAGIOLE with FLORIDA ROCK SHRIMP and BASIL OIL -- 7.25
- INSALATA di NATALE (ITALIAN SEAFOOD SALAD) with PULPO, SCUNGELLI, CALAMARI and SHRIMP -- 28.95
- GRILLED JUMBO SHRIMP with PUTTANESCA SAUCE over SPAGHETTINI -- 29.95
- MAINE LOBSTER THERMIDOR over RICE PILAF -- 31.95
- SALT COD POTATO CRUSTED and GRILLED NORWEGIAN SALMON FILET with SPICY AMALET TOMATO SAUCE and RISOTTO MILANESE -- 29.95

DESSERT
- ALMOND CHESTNUT-PRALINE CHOCOLATE BUCHE de NOEL -- 8.50
- ESPRESSO SAMBUCA CRÈME BRULEE -- 7.75
- PANETTONE and CARAMELIZED APPLE CHARLOTTE with CRYSTALIZED GINGER CRÈME ANGLAISE -- 7.50
- CHOCOLATE MOUSSE -- 6.75
- RICE PUDDING -- 5.50
- CRÈME CARAMEL -- 6.95
- VERY FRESH FRUIT SALAD -- 6.45
- FLORIDA KEY LIME PIE -- 7.50
- NEW YORK CHEESECAKE -- 7.25
- CHOCOLATE PEPPERMINT SORBET -- 6.50
- SEA URCHIN (RIZZI) GELATO -- 6.75
- CHOCOLATE or VANILLA ICE CREAM -- 6.25
- HOT FUDGE SUNDAE -- 7.95
Any DESSERT A LA MODE -- ADD 2.50

NEW YEAR’S EVE A LA CARTE MENU
- MAIN LOBSTER BISQUE…$7.50
-ALASKAN RED KING CRABMEAT over SPINACH SALAD with YUZU-WASABI DRESSING and ASIAN PEARS, AVOCADO, CUCUMBERS -- 30.95
- FRIED NEW BEDFORD SEA SCALLOPS with BLACK GARLIC-KEY LIME AIOLI and SWEET POTATO WAFFLE FRIES -- 31.95
- BROILED SCOTTISH OCEAN TROUT (MEDIUM) FILET OVER TRUFFLED FINGERLING POTATO PUREE with PROSECCO BEURRE BLANC and SALMON CAVIAR -- 30.95
- MAINE LOBSTER NEWBERG over DOMINO RICE with WILD MUSHROOMS and ASPARAGUS -- 31.95
- OYSTER BAR SURF and TURF – PETITE SIRLOIN STRIP and GRILLED JUMBO SHRIMP SCAMPI, SWEET POTATO GNOCCHI GRATIN with GORGONZOLA DOLCE and FRENCH BEANS AMANDINE -- 37.95

New Year’s Eve Dessert Menu
- ESPRESSO SAMBUCA POTS de CRÈME -- 8.50
- DECADENT WHITE and DARK CHOCOLATE CAKE with MARINATED MIXED BERRIES -- 8.50
- SAUVIGNON BLANC POACHED QUINCE and OVEN ROASTED CALVADOS APPLE PIE -- 7.50
- FRENCH CARAMEL TIRAMISU -- 8.50
- CHOCOLATE MOUSSE -- 6.75
- RICE PUDDING -- 5.00
- CRÈME CARAMEL -- 6.95
- VERY FRESH FRUIT SALAD -- 5.95
- FLORIDA KEY LIME PIE -- 7.25
- NEW YORK CHEESECAKE -- 6.95
- STRAWBERRY CHAMPAGNE SORBET -- 6.50
- JACK DANIELS GELATO with SPICED NUTS -- 6.75
- CHOCOLATE or VANILLA ICE CREAM -- 5.75
- HOT FUDGE SUNDAE -- 7.50
Any DESSERT A LA MODE -- 2.00

As the Andy Williams classic goes, the Holiday Season is “the most wonderful time of the year.” That will again ring true at the historic Grand Central Oyster Bar (Lower Level, Grand Central Terminal), where executive chef Sandy Ingber annually puts forth seafood bounty on the Feast of the Seven Fishes (Saturday, December 24) and New Year’s Eve (Saturday, December 31) with carefully planned a la carte menus. Adding to the festivities will be the Oyster Bar’s annual New Year’s Eve dessert treats prepared by Ingber in tandem with pastry chef Januz Noka. Here is a sampling of the past menus which will be served for both lunch and dinner, beginning at 11:30 AM, with the final reservation for dinner at 10:00 PM.

For reservations call 212-490-6650, and for more information visit www.oysterbarny.com. Among the Feast of the Seven Fishes “frutte de mare” highlights are the Insalata di Natale Italian Seafood Salad and Grilled Jumbo Shrimp with Puttanesca Sauce over Spaghettini, two Italian-style classics, New Year’s Eve entrees include sumptuous seafood specials such as Maine Lobster and Jumbo Shrimp Newburg and Oyster Bar Surf & Turf  featuring petite filet mignon and shrimp scampi. The dancing sugarplums on the New Year’s Eve dessert menu include these culinary confections making the Oyster Bar a sugary stop: Espresso Sambuca Crème Brulee, Decadent White & Dark Chocolate Cake with Marinated Mixed Berries, and Jack Daniels Gelato with Spiced Nuts.

The three menus, as well as for of Sandy Ingber’s recipes - 1. Lobster & Shrimp Newburg, 2. Pasta Fagiole with seared Sea Scallops, 3. Grilled Portuguese Sardines, and 4. linguine with sea scallops, lump crab meat and brocoli di rape, are below:

FEAST OF THE 7 FISHES A LA CARTE MENU, DECEMBER 24, FOR LUNCH AND DINNER
PASTA e FAGIOLE with SEARED MAINE EXTRA LARGE SEA SCALLOP and BASIL OIL -- $7.25
INSALATA di NATALE (ITALIAN SEAFOOD SALAD) with PULPO, SCUNGILLI, CALAMARI and SHRIMP -- $28.95
GRILLED JUMBO SHRIMP with PUTTANESCA SAUCE over SPAGHETTINI -- $29.95
GRILLED SICILIAN STYLE PACIFIC SWORDFISH STEAK with LEMON HERB OIL and ARUGULA -- $31.95
MAINE LOBSTER THERMADOR over RICE PILAF -- $29.95
SALT CODFISH CAKES with SPICY AMALFI TOMATO SAUCE and RISOTTO MILANESE -- $27.95

DESSERTS
SEA URCHIN (RIZZI) GELATO -- $6.75
ESPRESSO CREME BRULEE -- $7.75

NEW YEAR’S EVE A LA CARTE MENU
MAINE LOBSTER BISQUE with MEYER LEMON CRÈME FRAICHE -- $7.50
ALASKAN RED KING CRAB MEAT SALAD over FRISEE, MACHE and RADICCHIO with YUZU WASABI DRESSING, ASIAN PEARS, AVOCADO, CUCUMBERS and WAKAME SEAWEED SALAD -- $30.95
FRIED NEW BEDFORD SEA SCALLOPS with BLACK GARLIC AIOLI and SWEET POTATO WAFFLE FRIES -- $29.95
BROILED ICELANDIC ARCTIC CHAR FILET over TRUFFLED FINGERLING POTATO PUREE with VERMOUTH DILL BEURRE BLANC and SALMON CAVIAR -- $29.95
MAINE LOBSTER and JUMBO SHRIMP NEWBERG over DOMINO RICE with WILD MUSHROOMS and ASPARAGUS -- $31.95
OYSTER BAR SURF AND TURF-PETITE NEW YORK SIRLOIN and GRILLED JUMBO SHRIMP SCAMPI with POTATO GNOCCHI GRATIN with GORGONZOLA DOLCE and FRENCH BEANS AMANDINE -- $38.95

NEW YEAR’S EVE DESSERT MENU
Espresso Sambuca Crème Brulee -- $8.50      
Decadent White & Dark Chocolate Cake with Marinated Mixed Berries -- $8.50
Sauvignon Blanc Poached Quince & Oven Roasted Calvados Apple Pie -- $7.50
French Caramel Tiramisu -- $8.50
Chocolate Mousse -- $6.75
Rice Pudding -- $5.00
Creme Caramel -- $6.95
Very Fresh Fruit Salad -- $5.95
Florida Key Lime Pie -- $7.25
New York Cheesecake -- $6.95
Strawberry Champagne Sorbet -- $6.50
Jack Daniels Gelato with Spiced Nuts -- $6.75
Chocolate or Vanilla Ice Cream -- $5.75
Hot Fudge Sundae -- $7.50
(any Dessert A La Mode….Add $2.00)

Maine Lobster and Jumbo Shrimp Newberg over Domino Rice with Wild Mushrooms and Asparagus from the Oyster Bar’s Sandy Ingber
Ingredients: yield 4 servings
2 egg yolks, beaten
½ cup heavy cream
¼ cup butter or margarine
2 tablespoons dry sherry
½ teaspoon salt
1 pinch cayenne pepper
1 pinch ground nutmeg
1 teaspoon Spanish paprika
½ cooked and diced fresh lobster meat  (shrimp or mixed seafood can be used also)
12 pieces large or jumbo shrimp, peeled and deveined, tails on
4 4oz. servings of domino rice (1/2 cooked rice pilaf and ½ cooked wild rice, mixed together)
1 shiitake mushrooms, sliced (or any other wild mushrooms you like)
1 tablespoon salted butter
1 tablespoon pure olive oil
1 tablespoon minced shallots
8 jumbo or large spears Asparagus, cut thin on bias

Preparation
In a small bowl, whisk together yolks, and cream until well blended, set aside.
Melt butter in large saute pan and add olive oil, when hot, but not burnt, add wild mushrooms and cook until caramelized, about 5 minutes, add shallots and cook 2 more minutes, remove from heat.
Remove mushrooms from pan, scraping all out, add 1 tablespoon olive oil, heat high and add shrimp, stirring gently, cook until done about 3 minutes, remove from pan.
Blanch asparagus in boiling salted water for 1 minute and shock in ice water.
Have Domino rice hot and ready to serve.
Melt butter in saucepan over low heat.
Stir in the egg mixture, paprika and sherry.
Cook, stirring constantly until the mixture thickens, do not boil.
Remove from heat, season with salt, cayenne and nutmeg.
Add lobster, shrimp, asparagus and wild mushrooms, return pan to low heat and cook gently until heated through.
Serve over a bed of domino rice, and sprinkle with chopped parsley and paprika.
You can also serve over buttered toast points (classical presentation) instead of the rice or both.

Pasta e Fagiole with Extra-Large Sea Scallops and Basil Oil from the Oyster Bar’s Sandy Ingber
Paul Lorenzoni, who was a manager here in the 1990s, gave us his mother’s recipe for this hearty soup, and we’ve been making it ever since. If you’re serving this as a first course, garnish each bowl with a single scallop. For a main course, it’s 6 scallops per serving.
Serves 4
For the soup
1/4 cup olive oil
1 cup medium-diced onion
2 tablespoons minced garlic
1 (28-ounce) can diced tomatoes
2 cups chicken stock
1/4 cup grated Parmesan cheese
2 tablespoons chopped parsley
1/4 teaspoon coarse ground black pepper
1 cup canned cannellini beans (with their juice)
1 cup tubettini pasta (or elbow macaroni)
For the basil oil
1/2 packed cup fresh basil leaves
1/2 teaspoon minced shallot
1/4 teaspoon minced garlic
Pinch of kosher salt
Pinch of coarse ground black pepper
1/2 cup olive oil
For the scallops
Soybean oil
4 or 24 extra-large (U-10s) sea scallops (see above)
Wondra

To make the soup: Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring often, until the onion is starting to soften, about 5 minutes. Add the tomatoes, chicken stock, Parmesan, parsley, and pepper and bring to a simmer. Reduce the heat to low and simmer gently for 1 1/2 hours. Stir regularly.
Turn the heat back to medium-high. Add the beans and tubettini and bring to a simmer. Again, lower the heat and simmer until the pasta is tender, about 15 minutes. Stir often, scraping the bottom of the pan. You can make the soup ahead. It will thicken as it sits, so add a little water when you reheat it.
To make the basil oil: Put the basil, shallot, garlic, salt, and pepper in a food processor or blender. Turn on the machine and add the oil in a slow, steady stream. Process until the basil is finely chopped. Transfer to a squeeze bottle or a bowl.
To make the scallops: Heat a slick of oil in two large nonstick skillets over high heat. When the skillets are hot, dust the scallops in the Wondra, pat off the excess, and divide them between the skillets. Sear them until golden brown, about 3 minutes. Turn and sear the other side, until cooked through, about 2 1/2 minutes.
To serve, divide the soup among 4 soup dishes. Top each serving with 6 scallops and drizzle with basil oil.

Grilled Portuguese Whole Sardines with Oregano Beurre Blanc over Escarole and Cannellini Beans
Sardines-yield: 4 people
24-32 pieces large whole Sardines per person
¼ cup vegetable oil
1 tablespoon fresh squeezed lemon juice
1 tablespoon minced garlic
Salt and ground black pepper to taste
Directions
Mix all ingredients together and let sit for 30 minutes
Heat grilled or broiled to very hot.
Place Sardines on a sheet pan or if grilling, on a piece aluminum foil.
Broil or grill for 2-3 minutes on each side
For Oregano Beurre Blanc
Ingredients
½ cup dry white wine
2 tablespoon fresh oregano, chopped
1 teaspoon minced garlic
2 shallots diced
4 whole black peppercorns
1 bay leaf
½ cup heavy cream
¼ pound sweet butter, cubed and softened
Preparation
Combine wine, oregano, garlic, shallots, peppercorns and bay leaf in a sauce pan.
Bring to a boil and reduce almost dry.
Add heavy cream and reduce over medium heat until almost completely evaporated, stirring frequently so that the cream doesn’t burn.
Transfer mixture to a double boiler and whisk in slowly the softened and cubed butter. A little at a time, letting butter totally incorporate before adding more.
Strain beurre blanc through affine china cap or sieve.
Hold sauce in a warm area until you serve.
For Escarole and Cannellini Beans
Ingredients
2 heads of Escarole, cut into 2 inch cubes, washed and dried
1 medium Spanish onion, medium diced
1 tablespoon minced garlic
1 small can Cannellini beans, juice reserved
1 cup chicken stock
2 tablespoons vegetable oil
Directions
In a large sauté pan, heat the oil to medium hot.
Add the onion, cook for 3 minutes, add the garlic and cook for 1 minute.
Add the escarole, chicken stock and seasonings.
Cover and cook until tender about 7-10 minutes.
Add the whole can of beans with juice, and cook for 1 more minute.
Drain all the excess liquid in a colander.
To Assemble
On 4 warm dinner plates, place 1 cup of escarole in the center of the plate.
Top with 6-8 grilled sardines.
Finish with about 2 oz. beurre blanc around the outside of the circle.
Garlic with chopped parsley and serve.

Oyster Bar Linguini with Sea Scallops, Jumbo Lump Crab Meat and Broccoli Rabe a la Romano
Yield: 4 portions
Ingredients
8 ounces small dry Sea Scallops, side muscle removed
8 ounces jumbo lump crabmeat, shells removed
1 Linguini Fini, cooked, rinsed
4 ounces imported Prosciutto, julienne
2 ounces petite peas, cooked
½ cup steamed broccoli rabe, cut into 2” pieces and washed
4 large white mushroom, medium diced
3 tablespoons salted butter
2 tablespoons minced garlic
2 egg yolks
1 pint heavy cream
Salt and ground black pepper to taste
1 tablespoon chopped fresh parsley
¼ cup of grated Reggiano Parmesan or to taste
Preparation
Melt butter over medium heat in a large sauté pan.
Add the Sea Scallops and cook for 3 minutes.
Add the mushrooms and cook for 3 minutes
Add the garlic and cook 1 minute.
Add the Prosciutto and cook 1 minute.
Add the broccoli rabe.
Add the pasta, crabmeat, parsley, cheese and the peas and toss well.
In a stainless steel bowl, mix the liaison of egg yolks and heavy cream.
Season with salt and pepper.
Add the liaison and bring to one boil.
Re-check seasoning and add more cheese if necessary.

Professional Shucking Championship Worth $3,750
Grand Central Oyster Bar Celebrates 15th Annual “Oyster Frenzy” Saturday, September 16
***Chef Demos by Rosengarten, Bashy, Telo & Nok

FOR ST. PATRICK’S DAY, GRAND CENTRAL OYSTER BAR EXECUTIVE CHEF SANDY INGBER HAS “GREEN THUMB” SERVING GREEN SPLIT PEA SOUP WITH JUMBO LUMP CRABMEAT ON MENU

Aphrodisiac Menu from Bishop of Bivalves
VALENTINE'S DAY A LA CARTE MENU AT GRAND CENTRAL OYSTER BAR ALL DAY WEDNESDAY, FEBRUARY 14

Netherlands Deputy Consul General Maartje Smitshuysen and Cultural Attaché Jan Kennis were the dignitaries in attendance today (Wednesday, June 14) to launch the Official First-Tasting at the opening ceremonies of the 37th Annual Holland Herring Festival at the historic Grand Central Oyster Bar.

The venerable Oyster Bar’s management team of president Janet Poccia, vice president Mohammed Lawal, executive chef Sandy Ingber, and general manager Frank Botta presided over opening day of the herring season, which continues through Friday, June 30.

The Oyster Bar has for three decades been the traditional destination in America for the first Holland Herring of the season.  The most-looked-forward-to time of the year for herring lovers, the delicacy arrives air-expressed to the Oyster Bar from Scheveningen, The Netherlands, on the North Sea where the herring fleet makes its home.

The Oyster Bar always receives the very first herring shipped to the USA, and the cream of the catch, as well. Beginning on June 14th, and for approximately two weeks thereafter, the Oyster Bar looks forward to featuring the succulent, toothsome delicacy known as nieuwe maatjes herring. Herring fanciers will enjoy the season for less than a month.  

The herring filets are served with hard-boiled egg, sweet onion and chives. Herring filets are priced at $7.00, and the herring salad at $7.95 per order. Central Oyster Bar at 212-490-6650, or visit http://www.oysterbarny.com/

“BIG GAME OYSTER PLATTER” IS SUPER AT THE GRAND CENTRAL OYSTER BAR

***“Peyton” Paradise Islands and “Newton” Naked Cowboys featured for $21.55***

FEAST OF THE SEVEN FISHES (SATURDAY, DECEMBER 24), NEW YEAR’S EVE (SATURDAY, DECEMBER 31) A LA CARTE MENUS PRESENTED BY EXECUTIVE CHEF SANDY INGBER AT GRAND CENTRAL OYSTER BAR MAKE HOLIDAY SEASON “MOST WONDERFUL TIME OF THE YEAR”

La Societe du Quarante Huit Huitres shucks into its third decade with its 21st Annual conclave tonight (Thursday, March 2, 2017) at the historic Grand Central Oyster Bar. The reunion of bivalve aficionados will convene at 6:30 pm in the Saloon.

The zinc-laden lads will get down to slurping, led by founding members Wayne J. Positan and Rob D’Alessandro, accompanied by a dozen or so “merry men,” indulging in their annual Oyster Orgy.

Societe membership requires eating 48 oysters at the session, hence the name La Societe du Quarante Huit Huitres," French for "48 oysters.‎"

Mr. Positan holds La Societe record of 144 bivalves (an amazing 12 dozen), established in 2002 (see below for details), and reports that “none of us contemplate an attempt at breaking the record tonight.”

The Diamond Jim Brady of this generation, Mr. Positan, welcomed two new members to the “Diamond Jim Brady Club” last year, when Kevin Barber and Barry Weigmann both reached the century mark in bivalve consumption at the seating.

More on La Societe du Quarante-Huit Huitres: The culmination of these Brady-esque event was a challenge in 2002 to see if anyone could reach the Diamond Jim Century Club.…100 oysters.  They kept pressing on, until 120, then Positan, in a fit of bivalve inspiration, decided that the appropriate mark should have some symmetry, which translated into 144 oysters….Douze Douzen, or a Dozen Dozen.  ‎Tying a napkin around his forehead, and cheered on by the Societe and adjoining tables, the magic mark was reached, resulting in a round of hearty applause.  Since then, things have retreated to the “48” norm, until last year when Barber and Weigmann and Barber hurtled to the 100 milestone and installation as Diamond Jim members.

It’s fine to “be crabby” when you’re at the Grand Central Oyster Bar.

Executive Chef Sandy Ingber has a bevy of crab appetizers and entrees highlighting the spring lineup. Leading of the “batting order” is She-Crab soup, on the menu from time to time, and priced at $6.95.

The Jumbo Lump Crabmeat Cocktail, priced at $16.95, is one of the Oyster Bar’s classic and exceedingly popular appetizers.

The arrival of Soft Shell Crabs is one of the highlights of the spring, prepared traditionally sautéed in garlic herb butter, and priced at $38.95, based on availability.

Santa Barbara Stone Crab Claws are in the cleanup spot, served with mustard mayonnaise, and a big hit, priced at $60.95.

Last but not least from the “Bishop of Bivalves” is the Foursome of Seafood Salads featuring Crabmeat Caesar, Basil Squid, Tangy Shrimp and Poached Salmon with sauce verte, which is priced at $24.95.

Crustacean-lovers unite at the historic restaurant “below sea level” at Grand Central Terminal.

It was a “frenzy” in every sense of the word as the Grand Central Oyster Bar celebrated the 16th Anniversary of its wildly-popular “Grand Central Oyster Frenzy” on September 29th. Marc Ernay, sports director at 1010 WINS Radio, deftly hosting the proceedings including the play-by-play of the Professional Shucking Championships.

Jose Francisco Valdez turned back the Oyster Bar’s Antonio Aguila in the third and final round to defend his title, and take home the $3,000 grand prize in the shucking championships. The former Oyster Bar shucker-turned-Uber-driver was a determined victor in the riveting competition. Valdez is a native of Santo Domingo who now makes his residence in Queens, New York.  The select field of six shucked Raspberry Point oysters in the opening round, Hama Hama oysters in round two, and Naked Cowboy oysters in the finale. The Naked Cowboy himself made an appearance, much to the delight of the raucous crowd.

The judges were Oyster Bar executive chef Sandy Ingber, Jeff Gardner of Watch Hill Oysters, and oyster lover Lindsey Regensberg.

The sponsors were mainstay Blue Island Oyster Company, joined by J.P. Shellfish, Hama-Hama Oyster Company, and Nonesuch Oyster Co.

The Oyster Bar’s executive chef Sandy Ingber (a.k.a. Bishop of Bivalves), president Janet Poccia, and vice president Mohammed Lawal, spearheaded the Frenzy in tandem with the Cirillo World team of John Cirillo, Karina Mososco, Jack McLoone, Braendey Molson, Sofia Corrado and Carlos Jose Vasquez, all helping to orchestrate a show that wowed the crowd at the celebration of the 16th Frenzy which was launched in 2003.

The chef demonstrations were a big hit with the public which enjoyed tasty morsels provided by Admir Alibasic of Ben & Jack's Steakhouse in New York City, who prepared his tasty version of parmesan crusted oysters, Oyster farmer Abigail Carroll from Nonesuch Oyster Company who provided an exotic Mignonette tasting and oyster farming techniques, Izabela Wojcik, Director of House Programming for the James Beard House whipped up James Beard’s favorite chop house spaghetti and oysters and Paul Greenberg, James Beard award-winning author of Four Fish and The Omega Principle, who prepared an oyster po’ boy.

In the “Slurp Off,” it was Nathan Hall of Sunnyside, Queens, who became the first repeat winner in the decade and a half history of the Frenzy, having won in 2015, easily disposing of seven rivals.

Earlier in the week on Tuesday, with more than a touch of crisp irony, “Frenzy” 2018 (SauvignonBlanc) from New Zealand was declared the “Grand Champion” wine served at the Frenzy. In a blind taste-test, not even knowing that “Frenzy” 2018 was in the competition, a blue-ribbon panel of experts painstakingly chose the winner. The panel included: Michael Riedel, New York Post theatre critic/WOR Radio host;Marian Betancourt, food writer and author of Heroes of New York Harbor; Emilio Bagnali, wine authority, Gruppo I Vinai; Michael Miehle, noted restaurateur and wine connoisseur; and Joseph Porcelli, prominent restaurant attorney and wine aficionado. Cirillo World’s John Cirillo and Diego Isio conducted the tasting.

As always, a Grand time was had by all.

The Grand Central Oyster Bar’s executive chef Sandy Ingber is dubbed the “Bishop of Bivalves” for his oyster expertise, but is equally well-known for delivering the “First Catch” of a wide variety of seafood at the historic restaurant. Just reeled are Shad filet and Shad Roe from the waters of Georgia, reports Ingber.

The favorite will be on the lunch and dinner menu depending on availability for several months “Below Sea Level” at Grand Central Terminal. Shad filet is priced at $30.95 per entrée, while both the shad roe and combo are priced at $32.95. Each is served with the traditional herb-stuffed tomato and crispy bacon.

“We have been very proud over many years to be the first New York City restaurant to have this highly-anticipated delicacy on our menu each year,” says chef Ingber. “We are hoping it will be available fairly regularly through mid-April.”

For further information and reservations, call the Grand Central Oyster Bar at (212) 490-6650. The Oyster Bar is open for lunch and dinner, beginning at 11:30 AM with final dinner reservations at 9:30 PM, every day except Sundays.

Connoisseurs of caviar regard Shad roe as a delicious and tasty alternative.

More on Shad: Shad is related to herring, the American shad is classified as “anadromous” because it spends the majority of its life in salt water but returns to its birthplace to breed in freshwater. Because the shad loses body fat as it labors upstream, the most prized are those that have journeyed the least. The Oyster Bar monitors the movement of shad schools through its suppliers.

The Lenape American Indian tribe called shad the “inside-out porcupine” because of its many bones. The reason it is such a delicacy, and very few restaurants serve it is because of the expertise it takes to filet and de-bone.

Bivalve and gridiron devotees will have a football field day with the “Big Game Oyster Platter” at the Grand Central Oyster Bar, featuring “Peyton” Paradise Island and “Newton” Naked Cowboy oysters.
 
Executive chef Sandy Inger, the Oyster Bar’s own “QB of the Kitchen” and “Bishop of Bivalves” himself, has brought forward the $21.55, eight-piece oyster platter celebrating the two championship quarterbacks: It’s “Peyton” Paradise Island (British Columbia) vs. “Newton” Naked Cowboys (Long Island) from February 1-6, and everyone's a winner.
 
The Grand Central Oyster Bar is open for lunch and dinner from 11:30 AM to 9:30 PM everyday except Sunday “below sea level” in Grand Central Terminal.

The historic Grand Central Oyster Bar will have the long-awaited delicacy of Shad Roe arriving on the menu beginning today (Tuesday, February 23) from the waters of South Carolina, according to executive chef Sandy Ingber.

Shad filets have not yet arrived but are expected by mid-March.

Ingber attributes the delay on shad filets to "bad weather all over the region," as well as "a lack of qualified shad fileters to cut the filet."

Shad roe is priced at $32.95, and is served with stuffed tomato and crispy bacon.

For further information and reservations, call the Grand Central Oyster Bar at (212) 490-6650. The Oyster Bar is open for lunch and dinner, beginning at 11:30 AM with final dinner reservations at 9:30 PM, every day except Sundays.

Connoisseurs of caviar regard Shad roe as a delicious and tasty alternative.

More on Shad: Shad is related to herring, the American shad is classified as “anadromous” because it spends the majority of its life in salt water but returns to its birthplace to breed in freshwater. Because the shad loses body fat as it labors upstream, the most prized are those that have journeyed the least. The Oyster Bar monitors the movement of shad schools through its suppliers.

The Lenape American Indian tribe called shad the “inside-out porcupine” because of its many bones. The reason it is such a delicacy, and very few restaurants serve it is because of the expertise it takes to filet and de-bone.

Historic Moment a Historic Oyster Bar: Pearl Harbor Survivor Returns for Oyster Stew
By John Cirillo with reporting from Scott Martin

GRAND CENTRAL OYSTER BAR HOSTS 36th ANNUAL “HOLLAND HERRING FESTIVAL” BEGINNING WEDNESDAY, JUNE 15, AT 12 NOON WITH OPENING CEREMONIES AND OFFICIAL FIRST TASTING; FESTIVAL CONTINUES THROUGH FRIDAY, JULY 1

The Grand Central Oyster Bar will be aiming cupid's arrow at the heart of cocktail-lovers on Monday, February 13, and Tuesday, February 14 in celebration of Valentine's Day. Specialty drinks, all priced appropriately for numerology-lovers at $14, are on the menu both days. Of course, the oyster itself is considered to be nature's ultimate aphrodisiac, and there are plenty to chose from - two dozen varieties daily - on the menu of the historic seafood restaurant "below sea level" at Grand Central Terminal.  The Oyster Bar is open from 11:30 AM for lunch through 9:30 PM for dinner reservations. Call 212-490-6650, or visit www.oysterbarny.com.

Oysters have long been hailed in both lore and science as nature's ultimate aphrodisiac! So, there is no better epicurean destination to find Cupid’s Arrow than the historic Grand Central Oyster Bar and its celebration of Valentine’s Day on Wednesday, February 14. The "Bishop of ‎Bivalves," executive chef Sandy Ingber, has lovingly planned a ‎sumptuous seafood soirée which will be on the a la carte menu from 11:30 am to 9:30 pm for lunch and dinner. You can treat your sweetheart to sweets from pastry chef Januz “Living La Vida” Noka to literally put a cherry on the Valentine’s Day sundae. (Menus below).

Of course, if you’re looking extra romance, there are 30 varieties of zinc-fueled oysters on the menu for modern-day Casanovas to choose from. For reservations call 212-490-6650 or visit www.oysterbarny.com.

Says Ingber: “Legend tells us that no Roman orgy would be complete without thousands upon thousands of oysters. Casanova, renowned as the greatest lover in world history, claimed that the oyster enhanced his legendary prowess.”

“The oyster has a timeless connection with passion,” adds Ingber. “In fact, any food from the sea is thought to have the qualities to enhance love, so we recommend that romantics come to the Grand Central Oyster Bar to get ready for romance the day or night before Valentine’s Day.

“My favorite myth this time of year is that of the Goddess of Love, Aphrodite. According to legend, she rose from the deep waters with the power of granting beauty and invincible charm.  As for the scientific evidence of oysters as an aphrodisiac. Phosphorus, iron, copper and iodine (minerals and elements that are plentiful in seafood), are actually said to contribute to the efficiency of the sex glands,” wraps up Casanova Ingber.

SANDY’S VALENTINE’S DAY MENU
MAINE LOBSTER BISQUE
SPECIAL CHILLED OYSTER APP:
BLUEPOINT OYSTERS (5) with PROSECCO MIGNONETTE and YUZU CAVIAR -- $1.95

GCOB’S CLASSIC VALENTINE’S DAY STARTER:
CHEF’S SELECTION of OYSTERS -- M/P
FLAMA CAVA ROJA BRUT SPARKLING add $10.00
TAITTINGER PRESTIGE CHAMPAGNE add $22.00

NEPTUNE’S SHELLFISH PLATTER: OYSTERS, CLAMS, GREEN LIP MUSSELS and JUMBO SHRIMP -- $34.25
with 1/2 MAINE LOBSTER -- $49.75
with WHOLE MAINE LOBSTER -- $65.25

PAN FRIED SIRLOIN STEAK au POIVRE with ASPARAGUS HOLLANDAISE and ROASTED RED BLISS POTATOES with FRESH HERBS -- $35.95

WILD MUSHROOM CRUSTED and BROILED FLORIDA MAHI-MAHI FILET over TRUFFLED MASHED POTATOES with PORT BEURRE ROUGE -- $31.95

ESPRESSO-ANCHO RUBBED and GRILLED MONTAUK BIGEYE TUNA STEAK with GREEN and PINK PEPPERCORN BUTTER, PASSION FRUIT GLAZED BABY CARROTS -- $32.95

FRIED GRAND CENTRAL BLUE POINT OYSTERS and IPSWICH CLAMS with SPICED REMOULADE SAUCE and SWEETHEART FRIES -- $27.95

HOMEMADE VALENTINE DESSERTS FROM JANUZ  
SWEETHEARTS CHOCOLATE CARAMEL TORTE -- $8.50
CUPID’S POACHED DATE and CARAMELIZED APPLE CROSTATA -- $7.50
LOVER’S VANILLA MASCARPONE TART with PROFITEROLES and WHITE CHOCOLATE GLAZE -- $7.50
CHOCOLATE MOUSSE -- $7.25
RICE PUDDING -- $5.95
CREME CARAMEL -- $7.45
VERY FRESH FRUIT SALAD -- $6.95
FLORIDA KEY LIME PIE -- $7.50
NEW YORK CHEESECAKE -- $7.25
CHOCOLATE KISS PEPPERMINT SORBET -- $6.95
HONEY ANISE ICE CREAM -- $7.25
CHOCOLATE or VANILLA ICE CREAM -- $6.75
HOT FUDGE SUNDAE -- $7.95
any DESSERT A LA MODE ADD $2.45