What: 16th annual GRAND CENTRAL OYSTER FRENZY featuring amazing, non-stop action of the Professional Shucking Championships, the “Slurp Off” competitive eating contest; “Beer shucking” championships; and Chef demonstrations and tastings.

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

When: SATURDAY, SEPTEMBER 29, 2018

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 featuring prominent New York City chefs.

Media Contact/RSVP for Credentials: John Cirillo, 914-260-7436, [email protected]

Full details are below:
For Immediate Release

16th ANNUAL “GRAND CENTRAL OYSTER FRENZY”: BIVALVE BONANZA FEATURES PRO SHUCKING CHAMPIONSHIPS, “SLURP OFF” COMPETITIVE EATING OPEN TO PUBLIC; AND BEER SHUCKING CHAMPIONSHIPS ON SATURDAY, SEPTEMBER 29

New York — The 16th Annual “Grand Central Oyster Frenzy” is set for Saturday, September 29, at the Grand Central Oyster Bar (lower level, Grand Central Terminal) in New York City from 12:00 noon to 4:00 pm.

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 prize money will be among the highlights.

Leading chefs will showcase their culinary wizardry in demonstrations that include public tastings.

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

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.

The Grand Central Oyster Bar
New York Tradition Since 1913

Address: Lower Level, Grand Central Terminal; 89 East 42nd Street, NY, NY 10017
Hours: Open for lunch at 11:30 AM, last dinner reservation at 10:00 PM, every day except Sunday.
Reservations: 212-490-6650
Website: www.oysterbarny.com
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The iconic Grand Central Oyster Bar & Restaurant celebrated its Centennial in 2013, marking 100 years from when it first opened its doors on February 2, 1913, in the state-of-the-art Grand Central Terminal, with great fanfare.

Over the years since, the Oyster Bar has become one of America’s most historic and celebrated seafood restaurants, renowned for its grand décor, spectacular raw bar, and vast daily menu, drawing a clientele of high-society New Yorkers, local business people, dignitaries, celebrities, commuters and tourists alike.

Located on the lower level of the renovated terminal, which has been transformed into a Mecca of restaurants and retail shops. The landmark Grand Central Oyster Bar stands alone, a legendary restaurant that has endured the test of time. Though a disastrous fire damaged much of the restaurant in 1997, the magnificent dining room was painstakingly restored to its former splendor. The Grand Central Oyster Bar, with its cavernous architecture and sweeping white tiled ceilings, evokes the feeling of old New York in all its grandness.

The 500-seat Oyster Bar offers a vast selection of the freshest and most seasonal seafood available from all over the world, including 20-30 varieties of oysters daily, with a staggering total of over 5 million sold every year, as well as 20-30 types of fish. Other specialties include the Oyster Bar’s made-to-order seafood chowders, stews and pan roasts, and exquisite house-smoked salmon, trout and sturgeon. Executive Chef Sandy Ingber’s seafood specials change both seasonally and daily, and include timeless classics, along with cutting-edge recipes. Some of his favorites include Florida Stone Crab Claws with Mustard Mayonnaise, Arctic Char Fillet with Red and Black Caviar and Beurre Blanc, Whole Maine Lobster Club Sandwich with Cayenne Mayonnaise and Sweet Potato Chips, Pan Fried Florida Soft Shell Crabs, and Cajun Grilled Louisiana Catfish with a Bourbon Pecan Butter and Blue Cornbread. The Grand Central Oyster Bar offers an outstanding and competitively priced list of wines from around the world, with a focus of California and French whites, including over 75 choices by the glass, allowing diners to match a different wine to every course and experiment without having to commit to an entire bottle.

Executive chef Sandy Ingber is renowned for bringing in the first catch of such delicacies as soft shell crabs, Florida Stone Crabs, Copper River Salmon, shad and shad roe, Dutch Herring, and many, more seafood specialties.

The Oyster Bar hosts the annual Holland Herring Festival featuring nieuwe maatjes herring in the spring, and the Grand Central Oyster Frenzy in the fall. (from )

oysterbarny.com

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  September 29, 2018 from 1:00 to 4:00 pm

  September 29, 2018 01:00 to September 29, 2018 04:00
• Grand Central Oyster Bar
  89 East 42nd Street, New York, NY

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• Contact John Cirillo for more information
  9142607436 or [email protected]
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