“People talk about organic and now increasingly they talk about natural foods. Wild oysters are the ultimate natural produce.” - Richard Haward, whose family have been cultivating oysters off Mersea since the 18th century (click here for Guardian article)
The standards for desirable raw oysters are clear: you want oysters that are cold, scrupulously fresh, taken from the best sources, and shucked so that a minimum of dirt and shell fragments get onto the oyster. There is no style aspect to raw oysters and what we love about oysters is that there is no food so delectable that is closer to nature.
So the only problem with having a deep love and appreciation for fresh oysters is that one never seems enough, which is what initiated the concept of Hatsune’s Oysterfest – an all-you-can-eat oyster feast with fresh oysters from all over the world and shucked by the World Record Holding Oyster Shucker, Patrick McMurray, who can shuck 38 oysters per minute!
“Armed with more than 10 years of practice and custom-made knives, Patrick McMurray (aka ShuckerPaddy) is one of the fastest oyster shuckers in the world.”
With Patrick making a trip back to Beijing (all the way from Toronto, Canada), we can ensure that everyone gets their fill of oysters. Not only will you have a chance to see this man in shucking action, you can also learn the secrets to his winning shucking techniques and try your hand at shucking yourself!
Taking place next Wednesday, October 30 from 7-10PM, we invite all oyster aficionados to come feast on All-You-Can-Eat-Fresh-
Oysters flown in from Fanny Bay Pacific, (Canada), Pacific Gigas (New Zealand), Blue Pearl (New Zealand), Gillardeau (West Coast France), Stella Bay (Canada), West Coast Virgins (Washington, USA) and Port Douglas (South Australia).
Olympia Oysters & Scottish Oysters
Event will begin at 7PM and will be featuring a feast of free-flow fresh oysters alongside Hatsune’s signature sushi rolls, appetizers + drinks for RMB 350 per person. As spacing is limited, reservations are required in advance. Tickets will be sold at the door.
Click here to read CityWeekend’s Interview with Patrick McMurray
and I love this interview with Cat Nelson of theBeijinger here.
Excerpt from Cat’s Interview:
What’s your preferred way to eat oysters?
Nothing on (the oysters, I’ll keep my clothes on … ha!)
Who’s the most interesting chef that you’ve taught how to shuck oysters?
Anthony Bourdain, but I have open invites to others out there that want to learn. I am creating an oyster course, “The Art of Oystering 101-501″ at a local culinary school, George Brown College.
Are you still the title-holder for Most Oysters Shucked in One Minute?
Strangely, yes, I am.
“What the shuck? What’s an oyster gotta do to get a good night’s sleep? Sounds like a party’s goin’ on!”
(Caption by Patrick McMurray)
Hatsune’s Oysterfest Details:
Date: Wednesday, October 30, 2013
Location: Original Hatsune (Guanghua Lu Branch)
Address: 2\F, Heqiao Building, Bldg C, A8 Guanghua Donglu, 光华东路甲8号和乔大厦C座2层
Price: RMB 350 includes all-you-can-eat oysters, Hatsune sushi + drinks