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JANET POCCIA: “FLUKE” MEETING HOOKS DREAM JOB AS PRESIDENT OF FAMOUS SEAFOOD EATERY
April 19, 2013
6:00 PM Cocktail Hour with Raw Bar & Passed Hors d’oeuvres
7:30-9:30 PM Dinner & Celebration
● Buffet will feature fresh seafood & prime rib!
● Open Bar and wine tastings throughout the night!
● Prizes and Raffles!
● Live Music!
● 10 millionth oyster in Oyster Bar history will be served!
● Chef Demonstrations
Renowned Author/Host of Sara's Weeknight Meals
Q104.3 Radio Personality
Price: $119.13 all inclusive
For Tickets: order online www.oysterbarny.com
212-490-6650 from 9:00am to 6:00pm / 212-490-7108 after 6:00
MOHAMMED LAWAL: AMERICAN DREAM PERSONIFIED AT GRAND CENTRAL OYSTER BAR
Grand Central Oyster Bar Centennial Spotlight
For Janet Poccia, a “fluke” meeting in 1990 ultimately turned into the dream job as Grand Central Oyster Bar President and CFO.
Long Island’s K & B Seafood is working with fishermen in the Bayou to send the live crawfish to New York City’s Borough of Kings, where the unique and popular crustacean will be prepared to perfection.
The “Traditional Crawfish Boil will bring the Big Easy to Brooklyn,” says co-owner Jonathan Young. “It is a delicious and fun eating experience, and we are glad we can bring the Bayou to our Park Slope patrons.”
GRAND CENTRAL OYSTER BAR BROOKLYN OPEN FOR LUNCH DAILY IN PARK SLOPE
BEGINNING APRIL 1; RETAIL MARKET ALSO OPENS AT NOON
New York, April—Fifth Avenue in Park Slope now has a new lunch spot; and it’s the Grand Central Oyster Bar Brooklyn. Beginning today (Tuesday, April 1) - no kidding - at 11:30 AM, the Park Slope seafood destination located at 254-256 Fifth Avenue opens its doors for lunch service seven days a week.
Franchise owners Jonathan Young, a longtime Brooklyn resident, and Bruce Fox are pleased to welcome the lunchtime crowd to their main dining room that accommodates 150 diners, as well as to their bar and lounge area. For more information visit www.oysterbarbrooklyn.com, call 347-294-0596 or email email@example.com. The menu features 16 varieties of oysters – on the half shell, fried and Rockefeller-style – as well as a wide variety of fresh seafood such as Mahi Mahi, Salmon, Grouper and Tuna, New England Clam Chowder, Crab Cakes, Mussels, Crab, Lobster, Scallops, Shrimp, and Pasta specials.
Retail Market: The Grand Central Oyster Bar Brooklyn features a retail fish market at the site of the restaurant, which now will also open at noon. The market offers a selection of shellfish including oysters, mussels and clams. There will also be a lobster tank for crustacean lovers, and a wide-variety of fresh fish selections, all delivered daily. The 20-foot seafood market and display is housed in front of the open kitchen.
"The Grand Central Oyster Bar's Brooklyn retail market location is growing increasingly popular every day," says executive chef Jason Korz. "Our Park Slope neighbors are reeling in the freshest catch of the day. It's is my pleasure to share preparation suggestions while getting to know our friendly customers.”
“Monday, Monday, So Good to Me”…
GRAND CENTRAL OYSTER BAR BROOKLYN OFFERS HALF-PRICED WINE BY THE BOTTLE ON MONDAYS WITH PURCHASE OF TWO ENTREES
The Oyster Bar Brooklyn is open for lunch and dinner seven days a week, and also includes a fresh fish retail market.For more information visit www.oysterbarbrooklyn.com, and for reservations call 347-294-0596 or email firstname.lastname@example.org.
Here’s the present, expansive wine list which is often updated (Click on button below):
OYSTER IS ULTIMATE APHRODISIAC: GRAND CENTRAL OYSTER BAR BROOKLYN IS DESTINATION FOR LOVEBIRDS ON VALENTINE’S DAY, FRIDAY, FEBRUARY 14
***$55 per Person Prix Fixe Menu***
Brooklyn—Oysters have for centuries been known as the ultimate aphrodisiac, so Brooklyn love birds should follow cupid’s arrow to 254 Fifth Avenue in Park Slope with the destination Grand Central Oyster Bar Brooklyn on Valentine’s Day, Friday, February 14, for its $55 per person (plus tax and gratuity) Three-Course Love Potion Dinner Menu.
Owners Jonathan Young and Bruce Fox have lovingly collaborated on a menu that includes caviar-topped Naked Cowboy Oysters, steamed or broiled Lobster (1 ½ pound) with brown butter risotto and Sweet Heart Cupcakes among the intoxicating choices. In addition there are $70 shell fish medley option package. The full menu is below.
Dinner service begins at 5:00 PM. For more information and reservations visitwww.oysterbarbrooklyn.com, call 347-294-0596 or email email@example.com.
The a la carte menu is also available.
VALENTINE’S DAY PRIX FIXE
FOUR NAKED COWBOY OYSTERS topped with BOWFIN CAVIAR
BAKED OYSTERS on the HALF SHELL TRUFFLE and ONION CRUST
COQUILLES ST. JACQUES
ONE and HALF POUND LOBSTER STEAMED or BROILED With BROWN BUTTER RISOTTO
FILET of SOLE MARGUERY with SHRIMP, OYSTERS and MUSHROOMS
SWEET HEART CUPCAKES
$55 per person (plus tax and gratuity)
MEDELEY of SHELL FISH for TWO
8 OYSTERS, 2 LITTLE NECKS, 2 SHRIMP
HALF of a COLD LOBSTER
1 20-INCH CRAB LEG2 RAZOR CLAMS
$70 per person (plus tax and gratuity)
ADD a HALF BOTTLE of LAURANT PERRIER CHAMPAGNE TO EITHER PACKAGE FOR AN ADDITIONAL $60.00
The Grand Central Oyster Bar (Lower Level, Grand Central Terminal) will be serving an a la carte “Feast of The Seven Fishes” menu for lunch and dinner all day on Tuesday, December 24, for Christmas Eve. The menu is presented by Executive Chef Sandy Ingber with wine pairings to accompany each course by General Manager Kevin Faerkin. The Oyster Bar, wrapping up its Centennial celebration in 2013, is open for lunch beginning at 11:30 AM, and the final reservation for dinner is at 9:30 PM. For reservations call 212-490-6650, and for more information visit www.oysterbarny.com. “The Feast of the Seven Fishes is one of my personal favorites,” says Ingber, “because of the variety of ‘frutte de mare’ you can prepare for the celebration, and the fact that you are sharing bountiful food for family and friends during the holiday season.”
PASTA e FAGIOLE with SEARED MAINE EXTRA
SEA SCALLOP and BASIL OIL . . 7.25
Bertani "BertaRose" 2011 - Veneto, Italy 38/9.50
INSALATA di NATALE (ITALIAN SEAFOOD SALAD)
with PULPO, SCUNGELLI, CALAMARI and
SHRIMP . . . . . 27.95
Rocca Sveva Soave Classico 2011, Italy 36/9.00
GRILLED JUMBO SHRIMP with PUTTANESCA SAUCE
over LINGUINI . . . . 28.95
Monsanto Chianti Monrosso 2010 - Italy 34/8.50
SICILIAN STYLE GRILLED PACIFIC SWORDFISH
STEAK with LEMON HERB OIL and ARUGULA 30.95
Lunae Vermentino 2012 – Luguria, Italy 40/10.00
MAINE LOBSTER THERMADOR over RICE PILAF 29.95
Antinori Castello Della Sala “Bramito del Cervo” Chardonnay 2009 – Umbria, Italy. 45/11.00
BACALA (SALT COD) with EGG NOODLES. . 26.95
Attems Sauvignon Blanc 2011 - Friuli, Italy 45/11.00
DESSERT: SEA URCHIN (RIZZI) GELATO . . 6.75
ESPRESSO CREME BRULEE . . 7.50
Ruffino Moscato D'Asti 2011 – Italy 36/9.00
It’s an all-day Frenzy! Sixteen varieties of oysters – eight each from the East and West coasts – and six championship wines will headline the menu, and the top professional oyster shuckers on the planet will highlight the competition at the 11th Annual “Grand Central Oyster Frenzy” presented by Blue Island Oyster Farms on Saturday,September 28 - at the Grand Central Oyster Bar (lower level, Grand Central Terminal) in New York City from 12:00 noon to 5:00 pm. The Oyster Bar’s executive chef Sandy Ingber (a.k.a. Bishop of Bivalves) and general manager Kevin Faerkin will host.
Brooklyn Borough President Marty Markowitz will officially launch the Frenzy at 12:30 PM, presenting a proclamation to Ingber, Faerkin, Oyster Bar President Janet Poccia, and Vice President Mohammed Lawal.
Six-time champion Luis “The Mexican Menace” Iglesius will try for a seventh title (after being dethroned last year) at the Oyster Frenzy’s Professional Shucking Championships sponsored by Blue Island Oyster Farms. Top competitors will vie for total prize money of $4,500.
Chefs will showcase their culinary wizardry in demonstrations with public tastings: Ben Pollinger, executive chef, Oceana restaurant in New York City will headline, joined by noted chef Rob McCue, “Oyster Guru” Matt Asen, and the Oyster Bar’s own pastry chef Januz Noka.
The public will compete in the SLURP OFF COMPETITIVE EATING COMPETITION (whoever slurps 12 oysters in the fastest time) and BEER SHUCKING CHAMPIONSHIPS sponsored by Blue Point Brewing Company.
Here are more than 100 of the restaurant’s classic recipes—some dating back to its opening in 1913—along with behind-the-scenes stories, historical anecdotes, and a wealth of expert information on buying, cooking, and serving fish. An ocean’s worth of delicious eating is provided: from raw bar and seafood buffet favorites, to stews and chowders, to fish dishes fried, broiled, and grilled. Featured throughout are vintage images and ephemera, along with sumptuous food photography. Part history, part souvenir, The Grand Central Oyster Bar & Restaurant Cookbook is a must-have for visitors and New Yorkers alike.
About the Author Sandy Ingber is executive chef at the Grand Central Oyster Bar & Restaurant. Roy Finamore is a highly respected cookbook author, editor, and photography stylist. He is the author of Fish Without a Doubt (with Rick Moonen), among others.
Authors: By Sandy Ingber and Roy Finamore, photographs by Iain Bagwell
Imprint: Stewart, Tabori & Chang
Publishing Date: 10/15/2013Trim Size: 10 x 9Page Count: 224
Cover: Hardcover with jacket
Illustrations: 75 color illustrations
The Grand Central Oyster Bar will host a six-course dinner and wine pairing in celebration of its just-released cookbook on Wednesday night, November 13, from 6:00-8:00 PM. “Oyster Bar Classics” is priced at $95 (plus tax and gratuity) and includes a signed copy of The Grand Central Oyster Bar & Restaurant Cookbook, (retail price: $35), authored by executive chef Sandy Ingber and noted author Roy Finamore. Each course will be perfectly paired with high-quality wines supplied by Southern Wine & Spirits.
The dinner is open to the public at the iconic restaurant celebrating 100 years and located “below sea level” at Grand Central Terminal. For reservations call 212-490-6650 or email firstname.lastname@example.org.
The menu for Oyster Bar Classics dinner with wine pairings is below, followed by information on the cookbook.
First course: Raw Bar – GCOB Bluepoint, Kumamoto, Belon Oysters, and Topneck Clam with Cocktail Sauce and Mignonette; wine –Matanzas Creek Sauvignon Blanc 2011 - Sonoma, California; Second Course: Garde Manger – Poached Norwegian Farmed Salmon Filet with Cucumber Dill Salad and Sauce Verte; wine -Heidsieck & Co Monopole "Blue Top" Champagne Brut NV; Third Course: Cooked Oysters – Fried Oyster in Shell with Tartar Sauce & Oyster Rockefeller; wine – Chateau St. Michelle "Eroica" Riesling 2012 - Washington St.; Fourth Course: Pan Roast – Classic Oyster Bar Pan Roast with Toast; wine – Antica Chardonnay 2011 – Napa, California; Fifth Course: Hot Entrée – Broiled Florida Mahi-Mahi Filet with Wild Mushroom Crust and Chive Beurre Blanc, Rice Pilaf; wine – Francis Ford Coppola “Votre Sante” Pinot Noir 2011 – California; Sixth Course: Dessert – Key Lime Pie and Cheesecake Combo with Raspberry Coulis;wine – Ferrari Carrano “El Dorado Gold” 2008 – Sonoma, California
Brooklyn, NY, October 29—The Grand Central Oyster Bar Brooklyn will open in Park Slope next month with added fanfare as its owners announced today that the 254 Fifth Avenue location will include a retail fish market at the site. Now, home chefs will be able to purchase the freshest shellfish and seafood on a daily basis, seven days a week.
Franchise owners Jonathan Young, a longtime Brooklyn resident, and Bruce Fox report that the market will offer a selection of shellfish including oysters, mussels and clams. There will also be a lobster tank for crustacean lovers, and a wide-variety of fresh fish selections, all delivered daily.
"We only buy the freshest seafood product available, and because of our commitment to freshness, the menu will change daily,” say Young and Fox. “All items on the menu will also be the product sold in our market. Our fresh seafood market will fill a void in the community.”
Seasonal specialties such as stone crabs and bay scallops will also be on display and available for purchase. OBB’s staff will give customers cooking preparation tips upon purchasing any product, so the consumer can become executive chef at home.
The 20-foot seafood market and display will be housed in front of the open kitchen. The three-building space will also include a bar and lounge area, as well as a main dining room within the 5,000-square foot space.
For more information contact email@example.com, or visit www.oysterbarbrooklyn.com.
Miss Brooklyn Stephanie Accardo assisted the Grand Central Oyster Bar Brooklyn in a celebration of Halloween, distributing treats to neighborhood trick or treaters on October 31 at the soon-to-open restaurant at the 254 Fifth Avenue site in Park Slope. They were joined by mascot Louie the Lobster, delighting the ghouls, goblins, witches and warlocks who stopped by.
About Miss Brooklyn: "Stephanie Accardo (23) was awarded the title of Miss Brooklyn on April 13, 2013. She competed for the title of Miss New York in July of 2013; the winner, Nina Davuluri went on to win Miss America! Through out her reign, Stephanie has been promoting a positive body image, the benefits of proper nutrition and exercise and advocating for those with eating disorders. A graduate from St. Paul's School of Nursing, she will soon become a registered nurse. Stephanie works as a dance instructor for Rhythm Central on Staten Island and also is a dancer for the Staten Island Yankees. To follow Stephanie's journey as Miss Brooklyn you can find her on FaceBook: Stephanie Accardo, Miss Brooklyn 2013; Instagram @FitFierceWerk; Email: MissBrooklyn2013MAO@gmail.com and Twitter: @MissBK13MAO."
About the Grand Central Oyster Bar Brooklyn: The 5,000-square foot space previously housed Fornino. It will also include an open kitchen, bar and lounge area, as well as a main dining room. The 150-seater will be "neighborhood restaurant that pays homage to the original Oyster Bar with an added Brooklyn flair," say the owners. The menu will include traditional oyster bar core recipes such as classic pan roasts, stews and chowders, with a focus on shellfish: from oysters and clams to lobster, crab and shrimp. Sixteen varieties of oysters - 8 from both the east and west coasts - will be on the menu. In addition, pasta seafood specials will be served daily. The accent will also be on local produce from area farmers’ markets. Grand Central Oyster Bar Brooklyn will be open seven days a week for lunch and dinner, and brunch on Sundays. Young had previously served as General Manager of the Oyster Bar's original New York location, while Fox is the Oyster Bar's Vice President of Franchising. Contact: Info@oysterbarbrooklyn.com.