The “Bishop of Bivalves” refuses to be an April Fool. And so, Grand Central Oyster Bar renowned Executive Chef Sandy Ingber has declared Target Rock® Oysters from Long Island’s K & B Seafood as “Bivalve of the Month” for April at the iconic Grand Central Terminal seafood eatery.

With the Oyster Bar’s freshly polished, historically renovated Guastavino-tiled ceilings rocking as a sparkling backdrop, the Target Rock® will be celebrated in a myriad of ways throughout April at the spruced-up, century-old seafood emporium including: Grilled Farm-Style as a $10.50 appetizer for 5 pieces ($6.95 at Happy Hour for 4 pieces), and $2.05 per freshly shucked oyster ($1.25 per oyster during Happy Hour).

Target Rock ® Oysters are exclusively sold and marketed by K & B Seafood. This wild beauty is still hand-harvested along the rocks of the Target Rock Preserve in Huntington, New York. The oyster is briny and sweet and perfect for raw bars and half shell consumption. Target Rock is a well-known, nautical landmark that was literally used for cannon target practice in the Revolutionary War.

“Target Rock oysters provide just the right amount of brininess and sweetness to the preparation that we’ll highlight in April,” says the Bishop of Bivalves. “The combination of butter, olive oil, tomatoes, poblano peppers and garlic, along with the grilled oyster, make a delectable-tasting cooked oyster dish for sure. Also, Target Rocks are fantastic on the half shell, naked or dressed up!”

“Our relationship with Tom Kehoe and K&B for well over two decades has proven to be a gem of a find,” adds Ingber, “so we are more than excited about Target Rocks as April’s Bivalve of the Month.”

Below is Chef Ingber’s recipe for Target Rock Grilled Farm-Style Oysters:

GRILLED FARM-STYLE OYSTERS

Ingredients

• 2 dozen 3” Target Rock Oysters

• ½ cup extra virgin olive oil

• 1 cup (2 sticks) sweet butter

• 1 tablespoon packed dark brown sugar

• 1 large shallot, minced

• 3 cloves garlic, minced

• 1 red pepper, seeded, deribbed, and finely chopped

• 1 Poblano pepper, charred, peeled, seeded and finely chopped

• 3 plum (Roma) tomatoes, peeled, seeded and ¼-inch diced

• ¼ cup fresh flat-leaf parsley, minced

Preparation

- Shuck oysters, removing flat top shell and loosening the oyster from the bottom shell
- For the Sauce: In a medium saucepan, combine the olive oil, butter and brown sugar. Cook over medium heat until the brown sugar dissolves. Add the remaining ingredients. Reduce the heat and simmer gently for 10 minutes. Remove from the heat and set aside, but keep warm.
- Place the oysters on a sizzle platter and spoon 1 tablespoon of the sauce onto each oyster.
- Place in the top hot oven and bake for 4 to 5 minute or until the liquor and sauce are bubbling.
- Take care not to overcook
- Sprinkle with chopped parsley, and then quickly transfer to a bed of rock salt-Serve immediately (from )

oysterbarny.com

• This event has passed.
  April 1, 2014
  and every day until April 30, 2014

  April 1, 2014
• Grand Central Oyster Bar and Restaurant
  89 East 42nd Street, New York, NY

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• Contact Diego Isio for more information
  9179127817 or [email protected]
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