Interview

You are currently browsing the archive for the Interview category.

Oyster Week: A Beginner’s Guide

March 10, 2011 in Downtown, Interview, Oysters by Plato Putas | No comments

I remember my first oyster. Actually, it was only half an oyster. I was at a Juno Awards after party with my brother Jonathan, who already had an illustrious oyster-eating career by age 20. We spotted an oyster-shucking station and I decided this would be my first time. I told my brother I was ready, but only wanted to try half an oyster. In retrospect, this sounds ridiculous, but my brother didn’t bat an eye. He must have somehow slurped up half then bit through it, handing the remaining piece of meat in the shell to me. I winced in anticipation and shot the half-oyster back. My first thought was: “Oh no.”

Read on for an expert’s 4 tips on how to guide someone through their first oyster. Hint: my bro did none of them.

Oyster Week: Shucker Paddy’s First Time

March 9, 2011 in Interview, Oysters by Plato Putas | No comments

Everyone remembers their first time eating an oyster. Here Patrick McMurray, aka Shucker Paddy, shares the vivid memory.

I was 16 years old, working at Beaujolais restaurant in Toronto. It was a lovely restaurant with oysters on the menu. Simon Bower (who now owns Lucien), was in the kitchen and goes: “Paddy, watch the front kitchen door, make sure chef doesn’t come in, we’re going to have some oysters. Shhhh, don’t tell anyone.” I’m like: “Oysters, what’s so big about oysters?”

Read on for the gritty reveal when Paddy’s oyster was popped…open.

Oyster Week: How to Shuck an Oyster

March 8, 2011 in Downtown, Interview, Oysters by Plato Putas | No comments

“You’re not a good oyster shucker until you bleed at least once,” says Guinness World Record shucker Patrick McMurray. “Then you can become part of the secret society of oyster shuckers.”

Thankfully, Patrick’s doing everything to help you avoid the injuries he’s sustained, which include 14 stitches and likely 80 hand holes he never got patched up. He recently launched a pistol-grip ShuckerPaddy Oyster Shucking Knife ($30, available at Starfish Oyster Bed & Grill & Ceili Cottage) to help making shucking easier and safer. Check out the above video for your 30 second lesson on how to use it.

TOMORROW: Patrick McMurray reminisces about the first time he ever ate an oyster.


Oyster Week: How to Throw a Bangin’ Bivalve Party

March 7, 2011 in Interview, Oysters by Plato Putas | No comments

Going out for oysters is always a treat, but champion shucker Patrick McMurray believes you can have just as much fun in your own home. He expertly hosts an open-to-the-public bivalve party most nights at Starfish Oyster Bed & Grill and Ceili Cottage, but here’s everything you need to know about throwing one yourself.

Read on for Shucker Paddy’s inside scoop on where to buy the oysters, how to store them and what sauces to serve.

Snacking 101 at 416 Snack Bar

March 3, 2011 in Interview, Queen St West, Snack by Plato Putas | 3 comments

Adrian Ravinsky insists he’s been snacking for 27 years. And yes, that’s his entire life. Now he and childhood friend Dave Stewart are making what people eat between meals their livelihood with 416 Snack Bar (181 Bathurst St.). While all dishes can be consumed in two to four bites, and cover Japanese, Italian, Jamaican and Chinese cuisines, Adrian says they have one strict rule: no cutlery.

“A lot of people have been giving us flack about this, but that’s our M.O.,” he explains. “We don’t want cutlery because we think that eating with your hands is part of the experience. We want people to get dirty, to lick their fingers, lick the plate and have a fun, messy, snacky time.”

Here Adrian reveals the inspiration behind some of 416’s most popular dishes.

Read on for a closer look at five of their tastiest snacks.

Related Posts with Thumbnails

« Older entries