{"id":1213,"date":"2015-09-24T23:33:19","date_gmt":"2015-09-25T03:33:19","guid":{"rendered":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/?p=1213"},"modified":"2015-10-21T09:37:58","modified_gmt":"2015-10-21T13:37:58","slug":"thrillist-empire-oyster","status":"publish","type":"post","link":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/thrillist-empire-oyster\/","title":{"rendered":"Thrillist Empire Oyster"},"content":{"rendered":"<p><a href=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/10\/Capture3.png\"><img loading=\"lazy\" class=\"alignnone wp-image-1214 size-full\" src=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/10\/Capture3-e1445433609691.png\" alt=\"Capture\" width=\"603\" height=\"368\" srcset=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/10\/Capture3-e1445433609691.png 603w, http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/10\/Capture3-e1445433609691-300x183.png 300w\" sizes=\"(max-width: 603px) 100vw, 603px\" \/><\/a><\/p>\n<p>October 24, 2015 1pm &#8211; 4pm<\/p>\n<p><a href=\"http:\/\/events.thrillist.com\/thrillistempireoyster\">Thrillist Empire Oyster<\/a>\u00a0will be a celebration of\u00a0crazy oyster concoctions from 11 of NY\u2019s top seafood chefs, unlimited \u2013 as in completely, unfathomably, gullet-stuffingly bottomless \u2013 oysters from a raw bar stocked with double-digit varieties, all sourced from the country\u2019s top suppliers, free-flowing, frosty Modelo Especial cervezas and custom beer cocktails designed by a nautical mixologist to pair perfectly with all those oysters,\u00a0live music all day,\u00a0a\u00a0chance to crown the city\u2019s top mollusk master and so much more!<\/p>\n<p>You&#8217;ll also have a chance to meet a cadre of ultra-passionate oyster farmers from across Long Island and New England, so you can ask questions about the weirdest things they\u2019ve ever\u00a0used to shuck a half-shell.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>The Dishes:<\/strong><\/p>\n<p>Blue Water Grill: Oysters on a Half Shell with cilantro and tapioca<\/p>\n<p>Greenwich Project: Beer-Battered Fried Oysters with caraway-infused slaw<\/p>\n<p>The Leadbelly Oyster Bar: Oysters with black garlic and squid ink<\/p>\n<p>Lupulo Restaurant: Dashi Oysters with yuzu, dried scallop, and shitake<\/p>\n<p>Soju Haus: Fresh Oysters with kimchi and chives<\/p>\n<p>Swine: Oysters with pomegranate yuzu chili germolata<\/p>\n<p>The Fillmore Room: Oyster Newburg with lobster broth, shallots, and sherry<\/p>\n<p>The Liberty: Delicate Oyster Chowder with garlic, oregano, onions, and carrots<\/p>\n<p>Bara: Montauk Pearl Oysters with fermented radish mimonette<\/p>\n<p>&amp; more to come<\/p>\n","protected":false},"excerpt":{"rendered":"<p>October 24, 2015 1pm &#8211; 4pm Thrillist Empire Oyster\u00a0will be a celebration of\u00a0crazy oyster concoctions from 11 of NY\u2019s top seafood chefs, unlimited \u2013 as in completely, unfathomably, gullet-stuffingly bottomless \u2013 oysters from a raw bar stocked with double-digit varieties, all sourced from the country\u2019s top suppliers, free-flowing, frosty Modelo Especial cervezas and custom beer [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1217,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[82,12,11,124,83,328,327,90,27],"_links":{"self":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/1213"}],"collection":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/comments?post=1213"}],"version-history":[{"count":1,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/1213\/revisions"}],"predecessor-version":[{"id":1216,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/1213\/revisions\/1216"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media\/1217"}],"wp:attachment":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media?parent=1213"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/categories?post=1213"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/tags?post=1213"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}