The Feast of the Seven Fishes is a timeless tradition for many on Christmas Eve. The historic Grand Central Oyster Bar and its Executive Chef Sandy Ingber will once again serve a special a la carte menu to celebrate the custom, which will be available all day during lunch and dinner on Christmas Eve, Monday, December 24, at the historic seafood restaurant in Grand Central Terminal from 11:30 AM to 10:00 PM. General Manager Kevin Faerkin has added suggested Italian wine pairings for each course. The recipe for one of Sandy’s favorites, Christmas Eve Baccala (Salt Cod) with rice pilaf, can be accompanied by Attems Sauvignon Blanc 2011from Friuli, Italy For reservations call 212-490-6650, and for more information on the Feast of the Seven Fishes menu visit www.oysterbarny.com.
Sandy Ingber, executive chef at the Grand Central Oyster Bar in New York City, decreed the Royal Miyagi oyster from K & B Seafood as December’s Oyster of the Month. The “Bishop of Bivalves” suggests the Royals from Vancouver Island for his renowned Oysters Rockefeller recipe, perfect for a holiday appetizer, and one of the signature dishes of the historic seafood restaurant “below sea level” at Grand Central Terminal. Scott Conant featured this dish on the Food Network’s The Best Thing I Ever Ate, calling it “old-school cooking at its best.” As he says, every component needs to be perfect.
From John Cirillo, 212-972-5337, email@example.com If you are looking for a “pearl” of a stuffing in your holiday bird, the Grand Central Oyster Bar executive chef Sandy Ingber (a.k.a. The Bishop of Bivalves) offers his version of “Oyster Thanksgiving Stuffing from the OB.” The Oyster is located “below sea level” in New York City’s Grand Central Terminal (www.oysterbarny.com). Here is the recipe which yields stuffing for one turkey
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