New York, NY (PressExposure) November 02, 2011 -- These days we are all consumed by our blackberries, but the Grand Central Oyster Bar is offering an some edible varieties, as executive chef Sandy Ingber has declared the Blackberry Point from Prince Edward Island as "Oyster of the Month" for November.
The "Bishop of Bivalves" describes the Blackberry Point as "a fancy, briny and high-end oyster from P.E.I.," and adds "I love the flavor as it captures the essence of the Gulf of St. Lawrence."
So, leave your blackberry at home and get some fresh ones; the Blackberry Point is priced at $3.05 per oyster and will be on the menu throughout November at the historic seafood eatery "below sea level" at Grand Central Terminal. Ingber is staying true blue in his November menu items, also adding home-made Blackberry sorbet to the dessert docket, priced at $6.50.
Log on to http://www.oysterbarny.com to check out the Oyster Bar's ever-changing daily menu. The Grand Central Oyster Bar & Restaurant is open for lunch beginning at 11:30 AM through the last evening reservation at 9:30 PM. For reservations call 212.490.6650.
J.P.'s Shellfish provides premium grade Blackberry Point (Crassostrea virginica) oysters. The Blackberry Points are sourced through the waters of Northwestern Prince Edward Island. More specifically, the Blackberry Points are a product of the estuary where the Foxley River and the Conway Narrows blend together. Blackberry Point oysters are bound for greatness from the outset. At a very early age, oysters from the region are graded, and those which represent the top percentile in terms of uniformity and cup definition are culled from the stocks and moved to the Blackberry Point lease. The Blackberry Points are hand planted, and closely monitored and meticulously manicured throughout their grow-out period.
This attention to detail effectively creates large choice oysters that are the very definition of consistency. Additionally, the fine marine silt that is carried by the tides washes over the Blackberry Points acts as a natural mild abrasive. This abrasion keeps the oysters virtually free of any bio-fouling (barnacles, vegetation, etc.), and the resulting oysters are ready to go from the box directly to the table. JP's Blackberry Points are available more or less year round. Meats of the Blackberry Points are plump, and do not get lost in the shell, as is sometimes the case with large oysters. The flavor profile of the Blackberry Points is not terrifically complex, but rather simply delicious. The initial mild sweetness of the Blackberry Point is juxtaposed by a pleasantly lingering medium-high salinity in the finish.