SLINGING YOUNG GUNS AT OLD OYSTER GREATS
OYSTERS IN THE KITCHEN
In conjunction with Park Hyatt, Sydney and Food Companion International, it was on.
We had a 'lively chef get-together' over some freshly shucked oysters and a glass of white or two whilst NSW coast oyster growers were in town, 66 chefs got to sample over 120 doz oysters, drink best wines and drink Fiji water.
Executive Chef of The Park Hyatt, welcomed oyster "young guns" Matt Ravell of Wallis Lakes and Ewan McAsh from Clyde River and "old oyster great" Theo Adamis who showcased and explain to chefs the full traditional language of oysters and how it was best to eat and open oysters.
What the chefs got out of the night and what the FREE DINNER WORKSHOP INCLUDED:
- Flavour profiles and consistency - tasting session.
- Oyster appreciation session and tasting - how to become more oyster discerning.
- Seasonal availability - latest from NSW Farmers Association.
- What's the latest coming to the plate?(by Martin Palmer, Simon Marnie and John Sussman)
- Seasonal vs regional varieties.
- How growers are working with the purveyors and chefs.
- Mingle with all the oyster growers from Eden up to Tweed Heads (old ones there as well).
- Special session "Shucking oysters with Theo Adamis, who is one of our best and knows what he's talking about (courtesy of Sydney City Oysters).
- Every chef will receive a take home information kit.
- Opportunity to network amongst other Sydney chefs
- Educational slideshow
- Lucky door prizes from Chef Works, Gwydir Grove Olive oil and Giotto Gelato.
Address: Park Hyatt Sydney, 7 Hickson Road, The Rocks Sydney NSW 2000 (in the Harbour Kitchen Bar).
for the next chef get-together or call 0413 616 683 to hear about the next culinary get-together. Once we have you details we can contact you.
These club meets are we stress informal where you get to meet, learn and network with other chefs.
Head chefs are the busy ones who already know alot of culinary info and it's the young guns who need to learn all the info, but head chefs end up coming anyway.
Hope to see you at our next one..they are FREE but you do need to register.
Oysters in the kitchen
