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SATURDAY: Oyster House's first annual shucking competition
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SATURDAY: Oyster House's first annual shucking competition
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| oysterhousephilly.com |
In this week's What's Cooking, Alexandra H. told us about Oyster House's (1516 Sansom St.) first annual oyster shucking competition this Sat., March 27. We caught up with third-generation restaurateur and O.H. owner Sam Mink to find out more.
Mink tells us he will shut down normal service for a few hours to make room for the two-part event. In the first segment, pros (including raw-bar rapiers from Oyster House, Snockey's and Union Trust) will be timed shucking two dozen medium-sized oysters as Kirsten Henri (Grub Street) and Rick Nichols (Philadelphia Inquirer) keep a watchful eye from the judge's table. Careful fellas, detached meat and cracked shells knock a few points off your score and there is a hefty prize to be won…200 clams, er, dollars.
Think you can shuck with the best of them? Sign up at the door for the second leg: the amateur shuck-off. With Henri and Nichols still grading, novices will shuck a dozen for a chance to win a $100 gift certificate to Oyster House.
Admission to the 2 p.m. event is $5 - not a bad deal considering the competitors' newly ajar oysters will feed the crowd. The kitchen is closed, but pints of Dock Street West Pale Ale straight from firkins will be sold at the bar to wash down the bivalves.
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