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Sewansecott Named Oyster Of The Month For December At The Grand Central Oyster Bar

Celebrate the holidays with a sweet and salty Virginia classic as the Sewansecott has been named Oyster of the Month for December at Grand Central Oyster Bar in New York.

 
 
Sewansecott oysters
Sewansecott oysters
PRLog - Nov. 28, 2011 - NEW YORK -- Executive chef Sandy Ingber has crowned the Sewansecott oyster from Virginia as “Oyster of the Month for December” at the historic Grand Central Oyster Bar in New York City.  

Oyster aficionados can swim away from their customary Kumamotos and Blue Points to harvest the bountiful taste of the Sewansecott.

The Sewansecotts are “ultra flavorful, a perfect balance of sweet and salty, and deliciously chewy,” says Ingber, the famed Bishop of Bivalves. “Just thinking about these makes me crave a dozen on the half shell.”

“Our Sewansecott oysters have been described as ‘seaside salts,’” says Heather T. Lusk of the H.M. Terry Co., Inc., which produces the oyster. “They are true ocean classics whose depth of flavor reflects the pristine waters in which they are grown. Upon chewing, their initial bold briny taste mellows into a sweet finish, making it hard to eat just one.”

Priced at $2.15 per oyster, the Sewansecotts are just one of 30 oysters on the menu daily at the iconic eatery located “below sea level” in New York City’s Grand Central Terminal.  For reservations, lunch beginning at 11:30 AM, and 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.

To learn more about Sewansecott oysters and what people are saying about them, check out Sewansecott Clams & Oysters on Facebook and follow us @Sewansecott on Twitter.

About the Sewansecott (www.sewansecott.com): Henry Terry, the original H.M. Terry, came to the Eastern Shore in the late 1800’s to grow seed oysters for an oyster company on Long Island. In 1903, he established his own oyster operation, and the Sewansecott brand was born. Four generations and over 108 years later the Terry family is still producing the quality seafood that made the original Sewansecott brand so popular... great salty taste, quality, & freshness guaranteed! Today, our oysters are hatchery produced and then grown to market size in the pristine Atlantic waters of Hog Island Bay, VA located within the 80 mile chain of undeveloped barrier islands of the Virginia Coast Reserve, an area that has been named as one of "The Last Great Places" by the United Nations and has been designated and protected as a United Nations Biosphere Reserve.

We strive to produce a quality, sustainable product that could be called organic if such a designation existed for seafood, but also tastes every bit as good as the story that goes with it.  For over 106 years our products have been grown in harmony with nature in a grow out situation where we actually give back more than we take.  Everything we do in the production of our products is nothing more than nature does on its own.  No additives, no supplements, no chemicals -  nothing but a natural process excelled in one of the most pristine environments in the world.

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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.

Photo:
http://www.prlog.org/11735013/1

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Contact Email:
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Source:Jerry Milani
Phone:212-490-6650
Zip:10017
Location:New York City - New York - United States
Industry:Food, Restaurants, Lifestyle
Tags:oyster, oyster bar, new york, grand central, Sewansecott, manhattan, restaurant, seafood, shellfish
Shortcut:prlog.org/11735013
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