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’s Grand Central Oyster Bar Christmas Eve Baccala
• 8-10 all purpose potatoes, peeled and quartered
• 1 cup Extra Virgin Olive Oil
• 1 bunch celery, trimmed, well-washed, and cut into 3-inch long pieces
• 1 large onion, chopped
• 2 cups Gaeta olives
• 4 28-ounce cans of Italian Peeled Tomatoes, crushed
• 12 cups chicken broth
• 4 pounds dried salt cod, cut into 3-inch pieces, soaked
• Salt to taste
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