Maison Premiere has been the Belle of the Brooklyn Ball since it opened in 2011– the Williamsburg oyster bar is perpetually brimming with enraptured guests and hovering, perspiring would-bes waiting for a seat at the horseshoe bar. Earlier this month, their off-the-chain booze operation earned them the James Beard Award for “Outstanding Bar Program.” I mean, where else can you find a classy, non-diabetes-forming answer to the tiki trend, an unrivaled selection of absinthe drips, and a $20 martini that looks worthy of Macaulay Culkin’s character in a sorely needed Richie Rich Redux?
Oysters are no longer as abundant as they used to be in New York, but you can still find plenty of the bivalve delicacies at bars and restaurants on the Lower East Side. That was readily apparent Sunday as a host of local chefs and cooks showed off their shucking skills so that 24 brave souls could prove how quickly they could slurp down a couple dozen. We were there for all the shucking and jiving. Check out the techniques on display in our video– as well as some advice from current reigning champion, Terrence Ruggiero, who managed to eat almost one oyster per second. He finished his plate in 29 seconds.
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This past Saturday, Spencer Walker, the author of the pickup-artist cookbook “Cook to Bang” (think Martha Stewart for the Tucker Max set) mingled with a group of about 80 people on a private rooftop in his home neighborhood of Williamsburg.
No, he wasn’t teaching them how to “bring out their date’s inner slut” through recipes like “Tap that ass-paragus soup” and “miso horny cod.” Walker insists that the supper club he produces with his friend Will Holloway is entirely separate from “Cook to Bang.”
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