January Oyster Of The Month: Witch Ducks From Virginia At The Grand Central Oyster Bar

Online, January 6, 2012 (Newswire.com) - The New Year is here, and the January "Oyster of the Month" is the Witch Duck from Virginia at the Grand Central Oyster Bar, so decreed by executive chef Sandy Ingber.

The "Bishop of Bivalves" says that the premium oysters grown in the historic Lynnhaven River are great winter offerings, and are priced at $2.15 per oyster.

The oysters are produced in the famous Virginia river which is in very close proximity to the Atlantic Ocean. The Witch Duck is a product of the Rappahannock Oyster Co., the third piece in their trilogy of heirloom oysters.

The Grand Central Oyster Bar serves 4,000 oysters daily from 30 varieties, served on the half shell, roasted, broiled, Rockefeller-style, and in pan roasts and stews.

Log on to www.oysterbarny.com to check out the Oyster Bar's daily menu. Celebrating its 99th year in 2012, the Grand Central Oyster Bar is open for lunch beginning at 11:30 AM through the last evening reservation at 9:30 PM. For reservations call 212.490.6650.

For more info on Rappahannock Oyster Co, check out their website at www.rroysters.com, Facebook sites: https://www.facebook.com/Rappahannock and https://www.facebook.com/Merroir or twitter @RROysters and @Merroir, or call 804-204-1709, email at [email protected].

About the Witch Duck: Grown under the watchful eye of local oyster farmer Cameron Chalmers, Witch Ducks offer up the simple salty taste of the Bay that was long regarded as one of the most upper echelon of oyster varieties. Says owner Travis Croxton "Witch Ducks take the cool ocean salt and cut it ever so slightly with a freshwater sweetness to give you the flavor of the sea without the "smack" of salt. We're truly honored to be offering this oyster to connoisseurs once again, as it's literally been unavailable since the 1920's."

About the Rappahannock Oyster Company: Has become one of the world's premier oyster companies - with a history dating back 112 years, owners who have been recognized as top food talents by Food & Wine Magazine, and a namesake oyster listed as "One of a Dozen Oysters You Should Know" by the industry bible, A Geography of Oysters. In the 10 years since current owners (and cousins) Ryan and Travis Croxton took the reigns at Rappahannock, the company has led nothing short of a Chesapeake Bay renaissance - taking the Bay oyster, which had been relegated to commodity markets, and placing it proudly on the best menus in the world. And where there were no companies in the Bay area practicing sustainable aquaculture, there are now dozens. The Croxton cousins have broadened the company's offerings to include clams and 6 different oyster varieties (grown throughout the Bay region - Rappahannocks, Stingrays, Olde Salts, Witch Ducks, Snow Hills and Barcats) as well as the East Coast's first sustainable shucked oyster product - Barcat Shucks.

About the Grand Central Oyster Bar: The Grand Central Oyster Bar & Restaurant, celebrating its 99th birthday in 2012, first opened its doors in 1913, in the state-of-the-art Grand Central Terminal, with great fanfare. Over the years since, it has become one of America's most historic and celebrated seafood restaurants, renowned for its grand decor, spectacular raw bar, and vast daily menu, drawing a clientele of high-society New Yorkers, local business people, dignitaries, celebrities, commuters and tourists alike.

Located on the lower level of the renovated terminal, which has been transformed into a Mecca of restaurants and retail shops. The landmark Grand Central Oyster Bar stands alone, a legendary restaurant that has endured the test of time. Though a disastrous fir damaged much of the restaurant in 1997, the magnificent dining room was painstakingly restored to its former splendor. The Grand Central Oyster Bar, with its cavernous architecture and sweeping white tiled ceilings, evokes the feeling of old New York in all its grandness. The 500-seat Oyster Bar offers a vast selection of the freshest and most seasonal seafood available from all over the world, including 20-30 varieties of oysters daily, with a staggering total of over 5 million sold every year, as well as 20-30 types of fish. Other specialties include the Oyster Bar's made-to-order seafood chowders, stews and pan roasts, and exquisite house-smoked salmon, trout and sturgeon. Executive Chef Sandy Ingber's seafood specials change both seasonally and daily, and include timeless classics, along with cutting-edge recipes. Some of his favorites include Florida Stone Crab Claws with Mustard Mayonnaise, Artic Char Filet with Red and Black Caviar and Beurre Blanc, Who le Main Lobster Club Sandwich with Cayenne Mayonnaise and Sweet Potato Chips, Pan Fried Florida Soft Shell Crabs, and Cajun Grilled Louisiana Catfish with a Bourbon Pecan Butter and Blue Corn Bread. The Grand Central Oyster Bar offers an outstanding and competitively priced list of wines from around the world, with a focus of California and French whites, including over 75 choices by the glass, allowing diners to match a different wine to every course and experiment without having to commit to an entire bottle.