'Oyster Bar Classics' Celebrates New Cookbook With Six Course Dinner, Wine Pairings November 13

"Oyster Bar Classics" will be held on Nov. 13, celebrating the new "The Grand Central Oyster Bar & Restaurant Cookbook" with a six-course dinner and wine pairing at the iconic restaurant. Executive Chef Sandy Ingber and Roy Finamore, the book's co-authors, will attend.

Online PR News – 31-October-2013 – New York – 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 info@oysterbarny.com.
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; Second Course: Garde Manger – Poached Norwegian Farmed Salmon Filet with Cucumber Dill Salad and Sauce Verte; Third Course: Cooked Oysters – Fried Oyster in Shell with Tartar Sauce & Oyster Rockefeller; Fourth Course: Pan Roast – Classic Oyster Bar Pan Roast with Toast; Fifth Course: Hot Entrée – Broiled Florida Mahi-Mahi Filet with Wild Mushroom Crust and Chive Beurre Blanc, Rice Pilaf; Sixth Course: Dessert – Key Lime Pie and Cheesecake Combo with Raspberry Coulis.

About the Grand Central Oyster Bar & Restaurant Cookbook: In any discussion of New York City landmark restaurants, the Grand Central Oyster Bar & Restaurant stands in a class by itself. From its unique position in the Terminal’s lower level, with the famous “Whispering Gallery” at its entrance, waiters have been serving up platters of the freshest seafood for a century. On the occasion of its 100th anniversary, Executive Chef Sandy Ingber is celebrating the magnificent history of this iconic restaurant in The Grand Central Oyster Bar & Restaurant Cookbook (Stewart, Tabori & Chang; October 15, 2013; $35.00; ISBN: 978-1-61769-061-7).

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 Authors: 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
ISBN: 978-1-61769-061-7
Publishing Date: 10/15/2013
Trim Size: 10 x 9
Page Count: 224; Cover: Hardcover with jacket; Illustrations: 75 color illustrations