Want to know how to tick off judges Robert Clark, Pino Posteraro, and Chris Field? Give them an oyster that doesnt slip out of its shell once its flipped over. It sounds harsh, but when $5,000 is up for grabs, every detail counts and these judges arent willing to let anything slip well, except for the oyster meat.
July 14 was Bearfoot Bistros 3rd Annual Shucking Championship and 2nd Annual Bloody Caesar Battle at the World Oyster Invitational in Whistler. Proceeds from the event went to WAG (Whistler Animal Galore) and Playground Builders to build two childrens playgrounds in Afghanistan.
The worlds best oyster shuckers from Denmark, Sweden, Japan, United States, and Canada were invited to compete for $5,000. After three heats and a final round with the top four oyster shuckers, Eamon Clark from Rodneys Oyster House in Toronto took home the big money. His father is Rodney Clark (the Rodney in Rodneys Oyster House), so like father, like son.
Eighteen competitors were given 30 oysters of different sizes (10 Eastern oysters, 10 European Flat Oysters, and 10 Pacific Oysters) and scores were determined by shucking time, shucked appearance, presence of shell, grit, broken shell cup, meat cut, and detaching the muscle from the shell. It was a shucking intense battle and I feared someone would lose a finger.
Each competitor had their own technique. Whether it was staying low to the table, standing upright, using gloves, taping fingers, or in the way they lined up their oysters, this was serious business. It was interesting to see most of the non-Canadians shucking from the hand while most Canadians shucked on the table. The four finalists were all Canadian and kept close to the table.
Third place was a tie with Jason Nagy from Montreal and Bob Skinner aka Oyster Bob (last years winner) from Ontario. The very confident Daniel Notkin from Montreal, who even snapped some iPhone photos of his oysters after beating his competitors, came in second. Vancouver contestants included Ian Peck from The Fish Shack and Issac Martin Del Campo from Rodneys Oyster House.
At what I call the Oyster Olympics, being a spectator is delicious and beneficial. I probably got my years worth of magnesium and this natural aphrodisiac had everyone in a good mood.
Along with the entertaining competition, attendees feasted at oyster bars sponsored by Sawmill Bay Shellfish Company, Chef Melissa Craigs hors douevres from The Bearfoot Bistro, champagne (of course, its The Bearfoot), vodka, wine and original Caesars from six imaginative bartenders.
The winner of The Bearfoot Bistros Bloody Caesar Battle was Scot Curry, bar manager at Alta Bistro in Whistler. His winning Caesar, called Smokey Brutus, featured horseradish and chipotle-infused Ketel One vodka, clarified heirloom tomato gazpacho, beef jus, pickling liquid from garlic scapes, lemon, cedar smoked mason jar, a smoked paprika, sea salt, fennel and cumin rim, and a duck fat poached oyster chorizo with a homemade pickle on a skewer as a garnish.
For $48 a ticket and four hours of music, food, drinks and entertainment, The Bearfoot Bistro World Oyster Invitational and Bloody Caesar Battle is a do-not-miss summer event. And if you missed it, then mark your calendars for next year.
Find Mijune at judging the annual BC Berry Pie Bake Off at the Vancouver Farmers Market on July 17, at Chuck Hughes book launch at West Restaurant on July 18, and at Chambars Belgian National Day on July 21 featuring a feast of eight birds served 13 different ways (tickets are $80 for the eight-course dinner). Learn more about Mijune at FollowMeFoodie.com or follow her on Twitter @followmefoodie.
