Adam McQuaid, Neil Pionk and Brett Howden sit down for lunch with Josh Capon at Lure Fish Bar, where they learn how to shuck oysters and how to tell the difference between east and west coast ones!
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3 Comments
howden shops at H&M
My late father work the counter in Lundy's restaurant Sheepshead bay NY between 1957 – 1966. My dad would have a half dozen little necks in one hand and have them chucked on the plate before you could blink an eye. He told me he carved out the handles on his clam knifes so he could open shell fish with speed & accuracy. He said he used the pointed side of a bottle opener to shuck oysters. And that the best tasting oysters in the world were from New York waters. He said NY oysters had a distinct metallic flavor to them and other oysters had a more bland taste to them. I became a NY Ranger fan in 1976 & wound up making my whole family into crazy Ranger fans for life & @ least we got to see them bring home the Cup in 1994. When I saw this guy showing the current Ranger players how to pop open those oysters I couldn't help but think of my Dad.. LETS GO RANGERS !!!!
Chef could be a comedian…