Oyster InterviewsJuly 11, 2014

In A Nut Shell: Chef Laurence Edelman

Chef Laurence Edelman of Left Bank has a special place in my heart. He taught me how to shuck my first oyster back in the day when I was just a wee bivalve newb. He’s also the only one who still knows me as my previous MO. “Peek & Eat!” He’d exclaim, using a tone that is usually reserved for recollecting buried childhood nicknames. Well, I guess you all now know too. When Chef Laurence left the Mermaid Oyster Bar to open Left Bank, he went on a hiatus from oysters. Maybe to get some distance. Maybe to build a new perspective. It wasn’t until the beginning of this year — during an epic oyster-eating tradition that him and his wife share — that he decided to get back into the half shell game. So NYC’ers: If you’re ever hankering for some good, hearty, honest food, make your way to Laurence and Micheline’s Left Bank on Perry Street.

Interview-Chef-Edelman

Left Bank
117 Perry Street
New York, NY
Facebook / Twitter / Instagram

Oyster InterviewsJune 17, 2014

In A Nut Shell: Chef Ryan Prewitt

One of the many highlights on my epic oyster tour of New Orleans was sitting down with Chef Ryan Prewitt of Pêche Seafood Grill to chat about oysters. Just a few minutes into our  conversation, it became apparent that Chef Prewitt’s commitment to building strong relationships with independent, quality-seeking fishermen and farmers will be a game-changer, and it bodes especially well for Louisiana oyster growers looking to produce a more specialized, boutique product. Pêche recently won this year’s highly coveted James Beard Best New Restaurant Award and Chef Prewitt also won the Best Chef – South title. Meanwhile, brothers Jason and Jacob Hulse from Pêche also placed 1st and 3rd at this year’s P & J Shucking Competition during the New Orleans Oyster Festival. These guys are doing a lot of things right!

Chef Ryan Prewitt

Pêche Seafood Grill
800 Magazine Street
New Orleans, LA
Facebook / Twitter

Oyster InterviewsNovember 26, 2013

In A Nut Shell: Chef Sandy Ingber

Still high from the Grand Central Oyster Bar dinner, I was pretty giddy for my interview with Executive Chef Sandy Ingber. We sat down in the lounge for over an hour and a half (!) to talk about oysters, eat oysters, and discuss his new Grand Central Oyster Bar and Restaurant Cookbook. Sandy started out at Grand Central Oyster Bar in 1990 as a buyer, made chef in six years, and has been ruling the seafood world ever since. Despite his notoriety, Sandy still wakes up every morning at 3AM and drives 35 minutes to the Bronx fish market to buy the day’s supply. #LikeABoss

In A Half Shell Interview with Chef Sandy Ingber

Oyster InterviewsNovember 17, 2013

In A Nut Shell: Chef David Seigal

Have you ever met someone seemingly new, and then later realized that you’ve met them before in another context? That’s what happened shortly after my interview with Executive Chef David Seigal of Cull & Pistol. Before having this sit down with Dave, we were both at Dinner Over the River last October. I was the event photographer and Dave was the chef. Small world! Plus, I have the memory of a goldfish.

In A Half Shell Interview with Chef David Seigal

BTW: Cull & Pistol does a fantastic happy hour deal (4-6PM M-F) where every oyster on the menu is a dollar! It’s one of my favorite go-to places in Manhattan now. If you ever spot me at the counter slurping some oysters, don’t be shy! Say hello 🙂

Oyster InterviewsJuly 1, 2011

In A Nut Shell: Chef Jim Leiken

After experiencing an amazing oyster degustation at DBGB, I knew that I had to pick DBGB's (former) Executive Chef Jim Leiken's brain about oysters. Turns out that he holds a knack for making everything taste ridiculously good--including soft shell crab.

Chef Jim Leiken Profile