Malpeque Oysters are the selection for Oyster of the Month by Sandy Ingber, Executive Chef at the Grand Central Oyster Bar in Manhattan
Online PR News – 09-July-2011 – – The Grand Central Oyster Bar continues its “Oyster of the Month” salute, with executive chef Sandy Ingber announcing that the Cooke’s Cove Malpeque from Prince Edward Island is the selection for July, and will be on the menu throughout the month.
The Malpeques are priced at $2.35 per oyster, and are just one of 30 oyster varieties on the menu daily at the historic eatery located “below sea level” in New York City’s Grand Central Terminal. For reservations for lunch (beginning at 11:30 am), or dinner (last evening reservation at 9:30 pm), call 212-490-6650. The Grand Central Oyster Bar serves 4,000 oysters daily, from roasted to Rockefeller, on the half shell, and in pan roasts and stews.
Prince Edward Island’s Malpeque Bay (Canada) has earned the reputation for producing some of the finest oysters anywhere in the world In fact, Malpeque Bay oysters were awarded the Gold Medal at the 1900 Exposition Universelle (World’s Fair) in Paris, France. Cooke’s Cove Malpeques are grown out and harvested in an entirely ecologically sound and environmentally sustainable fashion, assuring the future well-being of the fishery and natural resource alike. Cooke’s Cove Malpeques lead with big brine up front which seamlessly yields to a bright, crisp, clean finish.
About Grand Central Oyster Bar
The Grand Central Oyster Bar first opened its doors in 1913, in what was then a brand new, state-of-the-art, Grand Central Station. With its cavernous architecture and sweeping white tiled ceilings, it evokes this old N.Y. in all its grandness.