Get ready for some shucking and slurping: It’s going to be an oysterpalooza on Saturday, April 9, at New Amsterdam Market!
The event, which costs $50 ($65 at the gate), serves as a fundraiser for the market, but also represents a revival of the old oyster saloons that were once a fixture of all the city’s public markets.
Chefs participating in the event include April Bloomfield of the John Dory Oyster Bar, Alejandro Alcocer of green brown orange, Patrick Connolly of Bobo, King Phojanakong of Kuma Inn, and the creative teams from Great Performances, Luke’s Lobster, and Neuman’s Caterers. Other nibbles will include grilled cheese from Saxelby Cheesemongers and the Cellars at Jasper Hill, pickles from Rick’s Picks and Brooklyn Cured, and much more.
Behold the bivalve bill of fare:
NEW AMSTERDAM MARKET
SOUTH STREET OYSTER SALOON
SATURDAY, APRIL 9, 2010
From the Chesapeake Bay
Sewansecott, Toby Island, Pearl, Saltworks, Parrot Island, Rappahannock, Stingrays Mobjacks, Lynnhaven
From the Delaware Bay
Cape May Salts
From Long Island
From Rhode Island
Quonset Point, Umami, Beavertail, Matunuck, Ninigret Cup
From the West Coast
Effingham (Vancouver), Olympia (Puget Sound)
Prepared by Patrick Connolly and his team from bobo restaurant
The classic, made simply. Shucked oysters dipped in buttermilk, dredged in seasoned flour, dropped into hot oil. Finished with a bit of celery salt and served in a paper cone with, made-from-scratch tartar sauce on the side.
Devised and executed by April Bloomfield and The John Dory team
Not a chowder, and never stewed: shucked Long Island oysters flash simmered in cream, with dry vermouth and minced shallots. Finished with butter and fresh tarragon. Toast on the side, in true New York style.
Prepared by Great Performances
A variation on the original served at Antoine’s in New Orleans. Oysters on the half shell topped with camembert, herbs, spinach and breadcrumbs. Broiled until sizzling. Using hothouse spinach from the Great Performances Katchkie Farm in Columbia County and Hudson Valley Camembert.
Oyster Po’ Boys
Prepared by Neuman’s Catering
Crispy fried oysters served on a specially made squishy roll from Orwasher’s Bakery, served with lettuce, tomato, and mayonnaise.
Provided by charcutier Scott Bridi of Brooklyn Cured.
Freshly shucked Rhode Island oysters brined in white wine vinegar and a mix of aromatic spices.
Oysters Kuma Inn
Prepared by King Phojanakong of Kuma Inn
Chesapeake Bay oysters with soft, rich eggs and rendered local bacon cooked into an omelette with usukuchi and mirin.
Maine Oyster Grill
Prepared by the team at Luke’s Lobster
The Luke’s Lobster team’s Maine market take on the New Orleans classic. Shucked Maine oysters cooked on a charcoal grill with butter, shallots, and garlic. Oysters are finished with bread crumbs and a drop of W.O. Hesperus Canceaux sauce — a small batch, multiple award-winning hot sauce made in Maine from three kinds of chili peppers.
Oyster Pot Pie
Prepared by Alejandro Alcocer of green brown orange
A diminutive take on the classic savory pie; a bit flaky, and a little creamy.
Prepared by Sarah Cox of Blue Bottle Coffee’s pastry kitchen
A classic cake made with molasses and ginger, with accents of frankincense and myrrh.
This article from the Village Voice Archive was posted on April 1, 2011