13th Annual Grand Central Oyster Frenzy

It will be an all-day Frenzy; a bi-valve bonanza! Sixteen varieties of oysters – eight each from the East and West coasts – and six championship wines – including the “Grand Champion” to be selected by a blue ribbon panel of judges will headline the menu, and the top professional oyster shuckers on the planet will highlight the competition at the 13th Annual “Grand Central Oyster Frenzy,” co-sponsored by Blue Island Oyster Company and K&B Seafood on Saturday, September 26th - at the Grand Central Oyster Bar (lower level, Grand Central Terminal) in New York City from 12:00 noon to 4:00 pm.

The Oyster Bar’s executive chef Sandy Ingber (a.k.a. Bishop of Bivalves), president Janet Poccia, vice president Mohammed Lawal, and general manager Jeremy Gatto will oversee the festivities now well into its second decade.

Defending champion Jose Valdez will try again to fend off the challenge of eight-time champion Luis “The Mexican Menace” Iglesius, both on their home turf at the Oyster Bar, in the Oyster Frenzy’s Professional Shucking Championships. Top competitors will vie for a grand prize of $3,000, and total purse of $3,750.

Top area chefs will showcase their culinary wizardry in four demonstrations with public tastings. Here’s the expected line-up: a trio of “return engagements” by popular demand of the Oyster Bar‘s pastry chef Januz Noka; Toronto star Patrick McMurray, who has received great acclaim north-of-the-border with such restaurants as Starfish Oyster Bed and Grill, Ceili Cottage and Pearl Diver; Water Club executive chef ‎ Aaron Bashy. A fourth culinary heavy-hitter from the Billion Oyster Project will be added to the batting order.

The public will compete in the SLURP OFF COMPETITIVE EATING COMPETITION (whoever slurps 12 oysters in the fastest time); and the BEER SHUCKING CHAMPIONSHIPS.

Here’s a recap of last year’s championships: At the 12th Annual Grand Central Oyster Frenzy on Saturday, September 27th, 2014, Jose Valdez, a rookie in the Professional Shucking Championships at the Grand Central Oyster Bar, defeated the eight-time champion Luis Iglesius, to snatch the $3,000 grand prize sponsored by Blue Island Oyster Company. Both were on their home turf at the Grand Central terminal seafood mecca.

Valdez, a 28-year-old native of Santo Domingo, said “I feel good because it’s all in the family. I didn’t think I could beat Luis, but I’m very happy.” Has worked and shucked at Oyster Bar for 4 years. Iglesius, the “Mexican Menace,” had captured the championship eight times in the previous nine years.

Shkelqim Noka stopped the clock in 25-seconds to win his second straight beer shucking championship. He was likewise on his home court at the Oyster Bar. Noka equaled his own record established last year, taking the caps off a case of beer in less than a half minute. “It was a great feeling to win again,” said an elated Noka. “I am very excited. In the beginning I thought was behind. I did not feel like I got off to a good start. I was going to give up, but no I said ‘I can never give up.’ I want to try and win this contest every year.”

In the Slurp Off competitive eating event, Flavio Rojas ‎put away eight oysters in rapid-fire fashion, needing just 6 seconds for victory.