Annual Grand Central Oyster Frenzy

Heaven for Bi-Valve-a-Fish-Ianadoes Set for this Saturday, September 20; Stefan Bahr of Metrazur, Lea Ann Leichtfuss, Personal Chef for Ralph Lauren Scheduled for Cooking Demonstrations; 16 Varieties of Oysters on the Menu; Schucking Championships and Slurp Off Highlight Competition New York, September 18. It’s an all day frenzy! It’s a Bi-Valve Bonanza! Renowned chefs Stefan Bahr of Metrazur, and Lee Ann Leichtfuss, the Personal Chef for designer Ralph Lauren, will share her gourmet wizardry with the public, and the annual professional shucking championships, “slurp off,” eating contest and a “beer shucking” showdown will highlight the competitions at the Grand Central Oyster Frenzy all day Saturday, September 20, at the historic Grand Central Oyster Bar. The festivities begin at 12:00 noon. In addition, 16 varieties of oysters eight from both the East and West Coasts will be on the menu during the “Bi-Valve Bonanza” at the famed eatery located “below sea level” at Grand Central Station. General Manager Jonathan Young and executive chef Sandy Ingber, the venerable “Bishop of Bi-Valves,” will host the festivities. Leichtfuss who has served as Personal Chef to Mr. and Mrs. Ralph Lauren for 20 years and also operates the catering company “Lee Ann: Your Personal Chef” ( http://www.yourpersonalchef.net www.yourpersonalchef.net ) has worked at some of New York’s landmark food establishments including Glorious Food and Sardi’s. Lee Ann is a graduate fellow of the Culinary Institute of America where she also served as an assistant instructor of Classical French Service. Leichtfuss will give her cooking demonstration at 1:40 pm, the public will be able to sample the seafood delicacies. She will be joined by chef Kyle Deming of Starfish Restaurant in Toronto (12:40 pm) and Anthony Walton, executive chef of The Boat House in New York City at 1:20 pm. The Professional Shucking Championships featuring the best pros from across the country get underway at 1:00 pm with the first round, while the Finals are slated for 2:45 pm. The third annual “Slurp Off,” open to the public (whoever can eat a dozen oysters in the fastest time) takes place at 2:55 pm (registration all day no later than 2:00 pm). For more information contact the Grand Central Oyster Bar at 212 490-6650 or http://www.oysterbarny.com The full schedule of events, as well as the 16 varieties of oysters and menu items, is listed on the next page. p.2, Grand Central Oyster Frenzy, Sept. 20 Schedule of Events, Grand Central Oyster Frenzy, Saturday, September 20, 2008; Admission Free, Open to the Public; Chef Demonstrations will Include Complimentary Sampling for The20Public 12:40 PM Chef demonstration and tasting: Kyle Deming, The Starfish, Toronto, Canada 1:00 PM Professional Oyster Shucking Championships: 1st Round 1:20 PM Chef demonstration and tasting: Anthony Walton, executive chef, The Boat House, New York City 1:40 PM Chef Demonstration and tasting: Lee=2 0Ann Leichtfuss, personal chef for Ralph Lauren 2:00 PM Professional Oyster Shucking Championships: 2nd Round 2:15 PM Stefan Bar, executive chef, Metrazur 2:35 PM Beer Shucking Competition and sampling 2:45 PM The FINALS Professional Oyster Shucking Championships 2:55 PM The SLURP OFF competit ive eating contest featuring Public Contestants 3:05 PM Shucking Championship Trophy Presentation p. 3, Grand Central Oyster Frenzy, Sept. 20 Here are the 16 varieties of oysters from the East and West Coasts on the menu for the annual Grand Central Oyster Frenzy on Saturday, September 20, at the historic Grand Central Oyster Bar, plus special menu items set for all day that day. East Coast Oysters Blue Point, Long Island, New York, $1.75 Mystic River, Connecticut, $2.05 Oysterponds, Long Island, New York, $2.15 Pemaquid, Maine, $2.65 Island Creek, Massachusetts, $2.65 Malpeque, Prince Edward Island, $2.05 Moonstone, Rhode Island, $2.65 Wellfleet, Massachusetts, $2.55 West Coast Oysters 8 varieties Rocky Pass, Alaska, $3.50 Discovery Bay, Washington State, $2.15 Hama-Hama, Washington State, $2.15 Royal Miyagi, British Columbia, $2.15 Kumamoto, California, $2.15 Totten Virginica, Washington State, $2.95 Penn Cove Select, Washington State, #2.15 Imperial Eagle Creek, Washington State, $2.15 The Grand Central Oyster Frenzy Menu Oysters Casino, 3-pieces, 6.50; American Fried Oysters, appetizer, 9.25; Japanese style fried oysters, appetizer (recipe from Oyster Bar Tokyo),$9.50; Fried Ipswich Clam Roll, $12.75; Fried squid appetizer, marinara sauce, $9.25; Cup of Clam Chowder (Manhattan or New England), $2.75?