Recipes by John Cirillo

	Spicy Crab Toast from Justin Ernsberger, Executive Chef, Grand Central Oyster Bar BROOKLYN by John Cirillo The soon-to-open Grand Central Oyster Bar Brooklyn (mid-November 2013), located at 254-256 Fifth Avenue in Park Slope, named Justin Ernsberger its executive chef. He is a 1997 graduate of the French Culinary Institute, earning the prestigious Grand…	1 vote 1287 views
	Guinness-battered Fish and Chips from Grand Central Oyster Bar by John Cirillo New York’s historic Grand Central Oyster Bar, celebrating its 100th Anniversary throughout 2013, offers this “Centennial Classic” recipe for the Irish favorite – Guinness Battered Fish and Chips – from executive chef Sandy Ingber. Here’s Ingber’s…	1 vote 1981 views
	Bacala with Rice Pilaf from Grand Central Oyster Bar's Sandy Ingber by John Cirillo The Feast of the Seven Fishes is a timeless tradition for many on Christmas Eve. The historic Grand Central Oyster Bar and its Executive Chef Sandy Ingber will once again serve a special a la carte menu to celebrate the custom, which will be available…	1 vote 1587 views
	Oysters Rockefeller from Grand Central Oyster Bar's Sandy Ingber by John Cirillo Sandy Ingber, executive chef at the Grand Central Oyster Bar in New York City, decreed the Royal Miyagi oyster from K & B Seafood as December’s Oyster of the Month. The “Bishop of Bivalves” suggests the Royals from Vancouver Island for his renowned…	1 vote 2652 views
	Sandy Ingber's Grand Central Oyster Bar Thanksgiving Turkey Stuffing by John Cirillo From John Cirillo, 212-972-5337, [email protected] If you are looking for a “pearl” of a stuffing in your holiday bird, the Grand Central Oyster Bar executive chef Sandy Ingber (a.k.a. The Bishop of Bivalves) offers his version of “Oyster…	1 vote 1935 views