Chef Meets Farmer Lunch with Ben Pollinger at Oceana

Chef Meets Farmer Lunch was hosted by Chef Ben Pollinger and Dennis Oyster Farm at Oceana Restaurant in midtown Manhattan on October 12th, during the New York City Wine and Food Festival.

As a seafood and fish lover, I knew going to the NYWFF oyster luncheon was going to be a treat. I for one have very little culinary experience with oysters and the event promised mouthwatering dishes.

The first dish was Marinated Oysters with citrus, cucumber and toasted spice accompanied by Chanteau D'Esclans Whispering Angel Rose 2011.

The second course, though not my favorite, was a tasty Oysters Pan Roast with spinach, morels and creme fraiche. According to my taste buds, this third course was divine, a hearty Fried Oyster BLT with tomato confit, heritage bacon and avocado. It was paired with a Marques de Riscasl Rioja Reserva 2006. This was luxurious comfort food at its best.

While savoring this tasty BLT our hosts from Dennis Oyster Farm, Johan and Stephanie Lowell, explained the many fine points of oyster shelling, storing, and harvesting. Somehow the fact that baking soda can put out kitchen fires was brought up, a fact I wish I'd know a few years ago when I experienced a small kitchen fiasco.

This next course was another first for me, Oyster Stuffed Quail. In the past, quail as not been on my list of poultry to try so I was a little hesitant. It surpassed my expectations as it was so tasty. The first bite was a taste of quail dipped in pumpkin and the red beans melted in my mouth. I was surprised at how succulent the quail was and how fragrant and delicious the cinnamon mole sauce was. Regarding the sauce, one person actual commented "It tastes like animal crackers".

Lastly, the dessert was oyster-inspired but Chef Jansen Chan explained that it was challenging to create. Trust me, it was a challenge not to eat it all - Cafe and Earl Grey Flavored Tapioca mixed with a cream enclosed in a dark chocolate crisp with a a creamy chocolate fudge around it. This was the absolute highlight of the meal.

Oyster Stuffed Quail

Cafe and Earl Grey Flavored Tapioca

Chef Ben Pollinger

Dennis Oyster Farm

Images by Jill Goldberry

- Jill Goldsberry, Jersey City Beauty Examiner, examiner.com

The Lobster Place presents The Oyster Bash at The Biergarten at The Standard

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