David Rosengarten at Grand Central Oyster Frenzy

Award-winning food author David Rosengarten at Grand Central Oyster Frenzy on Saturday, September 16 Award-winning food author David Rosengarten will be one of four headliners at the chef demonstrations at the Grand Central Oyster Frenzy on Saturday, September 16, at the Grand Central Oyster Bar. His recipe that he will share with the public at the Frenzy is Cajun Green Oysters, and visitors can have a taste following the demonstration, the finale of four chefs displaying their culinary wizardry. Aaron Bashy, the executive chef at Maloney & Porcelli, the Oyster Bar's very own pastry chef Januz Noka, and Sean Telo of Island Creek Oysters. David's full recipe is below. Admission is free and food is priced by consumption, but the tastings are complimentary. David is a two-time James Beard Award winning author for his cookbook ?It-s ALL American Food? and newsletter ?The Rosengarten Report.? He appeared on Food Network's first show and went on to appear in approximately 2,500 Food Network shows, including his own cooking show ?TASTE.? Rosengarten is currently the content director for a new national food experience, Flavored Nation, that is researching and exploring the iconic dishes of the 50 states. Flavored Nation's inaugural event will be held Oct. 27-29 in St. Louis, Missouri. He has written hundreds of articles and contributed hundreds of original recipes to publications such as Gourmet (where he was Restaurant Critic from 1996 to 2000), The New York Times, Food & Wine, Bon Appetit, Harper-s Bazaar, Departures, The Wine Spectator and Newsday. Cajun Green Oysters 2 teaspoons green Tabasco sauce 1/4 cup celery leaves 2 ounces diced tomatillos a dozen oysters 1. Place the Tabasco sauce, celery leaves and tomatillos in a food processor. Purée. 2. Shuck the oysters. Divide green sauce among the 12 oysters, and serve immediately.