On October 12th, during the New York City Wine & Food Festival, I attended The Lobster Place presents The Oyster Bash sponsored by Captain Lawrence Brewing Company. Cooking Channel star and host of Hook, Line & Dinner, Ben Sargent, hosted the event, Part of Local presented by The Corcoran Group at The Biergarten at The Standard - 848 Washington Street at Little West 12th Street. The Oyster Bash featured 9 of the most renowned seafood chefs, 5 artisanal oyster farmers and 11 different types of oysters.
Of all the oysters I tasted, my favorite by far was the Chilled Oysters with Curried Tapioca Pearls and Thai Slaw by Chef David Burke and Chef Ed Cotton of Fishtail by David Burke. I enjoyed pairing the oysters with Mionetto 'IL' SPR!Z semi-sparkling wine. Another highlight of the bash was learning how to shuck an oyster with Forty North Oyster Farms!
Chef David Burke and Chef Ed Cotton - Fishtail by David Burke
Mystics
Chilled Oysters with Curried Tapioca Pearls and Thai Slaw
Watch Hill Oysters- Rhode Island
Chef Ed McFarlane - Ed's Lobster Bar
Watch Hills
Chilled Oysters on a Half Shell with Ed's Pickle Mignonette
Hog Neck Oysters - New York
Mystic Oysters - Connecticut
One of the largest oysters I've seen!
Chef Michael Cressotti - The Mermaid Inn
Taunton Bays
Oysters with Lemon Soy, Jalapeno Tobiko and Cilantro
Chef Ed Brown and Chef John Miele - Ed's Chowder House
Katamas
Composed Oyster with Frozen Tomato Gazpacho
Chef Aaron Bashy - The Water Club
Widow's Holes
Miniature Oyster Pot Pies with Lemon-Thyme Crust
Chef Dan Silverman - The Standard Grill
Wiley Points
Oysters with Cucumbers, Pink Peppercorn and Shiso
Wiley Point & Permaquid Oysters - Maine
Widow's Hole Oysters - New York
Chef Ken Addington - Five Leaves
French Kisses
Oyster Ceviche with Cucumber, Red Onion, and Pink Peppercorn
HENKELL TROCKEN sparkling wine
Mionetto 'IL' SPR!Z- made with premium frizzante semi-sparkling wine and natural colors and flavors of orange and select herbs
Forty North Oyster Farms
- Kim Weling
