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Chef's Choice: Bearfoot Bistro World Oyster Invitational

What is it about oysters that people find so fascinating? That was one of the registration questions posed to potential competitors for the fourth annual Bearfoot Bistro World Oyster Invitational.
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Out of this world oysters Don't miss the annual Bearfoot Bistro World Oyster Invitational, Sunday June 29, 2-6 pm.

What is it about oysters that people find so fascinating?

That was one of the registration questions posed to potential competitors for the fourth annual Bearfoot Bistro World Oyster Invitational.

The responses were varied, from the tongue-in-cheek ("sex appeal," one entrant answered) to the simple and straightforward ("we feel happy whenever we eat oysters," said another).

But perhaps the most thorough answer came from returning competitor Michael Moran of Galway, Ireland.

"There is a romantic, elegant and natural beauty to oysters," Moran responded.

"(There) is the wonderful art and theatre of opening an oyster and the customer's anticipation, excitement and marvel while they wait."

And Moran knows the art of oyster theatre better than perhaps anybody else in the world.

The son of a world-champion oyster shucker, Moran has been shucking since he was just 16 years old.

"Growing up in a 300-year-old, seven-generation oyster bar, oyster opening is in the blood," Moran said.

"My earliest memory was not being able to see over the oyster opening table to see my father opening."

His list of accolades speaks for itself.

Moran is a two-time world oyster opening champion, five-time European champion and seven-time Irish champion.

Even after all he's accomplished, Moran still gets nervous before a big competition — though he's learned how to harness those nerves into something productive.

"You need a certain amount of nerves and adrenaline to break time records and achieve that extra couple of seconds that may be the difference between first and second place," he said.

So what can people expect when they head to this year's invitational to watch him compete?

"Skilled shuckers, sharp knives and lots of champagne," Moran said.

"And of course, good fun."

While Moran might be the most accomplished at this year's invitational, his competitors are no slouches.

There's Shoko Izumi — a former Grand Oyster Master from Tokyo, Japan — and Anthony Pane and Tom Stocks, a pair of shuckers out of Seattle.

But while the event has always attracted competition from across the globe, there's plenty of representation from skilled shuckers within B.C. as well.

"I don't have a lot of competition experience but hopefully I'll do alright," said Rich King, who will be representing Vancouver-based Chewie's Oyster Bar.

"Maybe I'll close my eyes and see how I do," he added with a laugh.

But where Moran relies on his nerves to give him that extra jump, King takes a different approach to competition.

"I don't really get nervous," he said.

"Better to stay calm and remember to enjoy the whole experience and take it all in."

While the Oyster Invitational is certainly the main draw, there's also the Bearfoot Bistro Bloody Caesar battle to look forward to, where six of B.C.'s best mixologists will face off in a showdown to see who can concoct the best Bloody Caesar.

Prizes for the Oyster Invitational are $5,000 for first place, $1,000 for second place and $500 for third.

The prize for best Caesar is also a cool $5,000.

But even with all that money on the line, events such as this are usually quite amicable, Moran said.

"It is very special. We have a unique friendship and respect — together with a competitiveness — that keeps the crowds coming back and traveling to watch these competitions," he said.

To shake things up from the usual format, this year's event will take place just across the street from Bearfoot Bistro, on the grounds of the Whistler Golf Club Practice Range.

Proceeds from the event will go towards Playground Builders — a Canadian charity dedicated to building playgrounds in war-torn areas around the world — and the Whistler Blackcomb Foundation.

The fourth annual World Oyster Invitational is Sunday, June 29 from 2-6 p.m.

All-inclusive tickets are $75 and can be purchased online at www.bearfootbistro.com/events.

Kusshi oysters and nam jim

Ingredients

Palm sugar, chopped fine 2/3 cup

Water ¼ cup

Shallots, minced 1 Tbsp

Garlic, minced 1 tsp

Fresh ginger, peeled and minced ¼ tsp

Bird eye chili, seeded 1 tsp

Cilantro stems, finely chopped 3 Tbsp

Lime juice 1 cup

Fish sauce 3 Tbsp

Crushed ice 8 cups

Kusshi Oysters 24 pieces

method

In a small sauce pot dissolve the palm sugar in the water and set aside. Using a mortar and pestle grind the shallot, garlic, ginger, seeded chili and cilantro stems to a paste. Stir in the sugar mixture, lime juice and fish sauce. This can be made in advance and stored refrigerated for up to one week.

Kusshi oysters have deep cuts with meaty flesh, and are very clean. Their have a delicate flavour and hard shells, which make them easier to shuck. To shuck the oyster, you place the tip of the oyster knife into the hinge at the back of the shell. Move your knife around until you find the notch into which your knife slips in the deepest and tightest, then twist your knife until the shell pops. Do not force the knife as this could result in piercing the oyster meat. Run your knife along the top of the shell to cut the abductor muscle. Once the top of the shell is removed gently slide your knife under the oyster meat to release it from the shell. Repeat until all the oysters are open.

Place the crushed ice onto a plate and arrange the shucked oysters on top, and serve with the nam jim.