This long weekend: Monday, August 5th, 2024 is National Oyster Day and Glowbal’s Coast Restaurant is celebrating with Buck-A-Shuck Oysters during Happy Hour, all throughout August.
But leading up to National Oyster Day they hosted an oyster shucking and oyster eating competition to launch the promotion and the long weekend.
The afternoon started with a shuck-off, gathering local talented shuckers together to compete for a $1,000 cash prize. This line up includes Coast’s Chung Le and Oscar Galdamez, Bar Olo’s Axel and Ayala-Smith, and Italian Kitchen’s Sara Isobel. They were invited to showcase their skills behind Coast Restaurant’s round bar.
At the end it was the home bar advantage and Chung Le that won, with 30 oysters shucked in 2 minutes. On top of the cash he also got a trophy to signify the win.
Next came the eating competition, which I signed up for. I am a fan of eating competitions, and have yet to shy away from one. In truth, I may not be the best, but I try my hardest and can spit a big game.
I came into this thinking it would be child’s play. That it would be no problem slurping down 60 regular, petite sized oysters, that I wouldn’t even have to chew. The reality was that these were some of the largest oysters I have ever seen; which is ironic, considering that they are referred to as “medium sized BC oysters”, as per the Executive Chef of all Glowbal Group restaurants: Dennis Peckham.
He admitted that these are not the regular oysters that they serve at Coast, nor would they even be ordered. And if they did get their hands on some, they would be used for deep frying or baking into an oyster Rockerfeller; not oysters that you would eat raw.
I was shellshocked, excuse the pun. I was not expecting this and had even did an interview with the Daily Hive’s Street team discussing my strategy coming into this, and in it showcasing my over confidence. Little did I know what I would be in for. I regret saying that I could do 1 oyster for every 5 seconds of the allotted 2 minute time period. I did give a more modest number of 35 as my answer though.
All this only to come in dead last at 11/15 oysters on the platter. Their large and grotesque nature had me gaging, even smothering them in fresh squeezed lemon juice and cocktail sauce did nothing to hide their juicy and creamy inners. I focused on the smaller of the large ones, finishing off those first to build up my confidence. Then had to pinch the remaining in half to spare my mouth and throat from their nauseating texture.
This only got me so far. I could not finish my platter. Admitted I gave up after hearing the first contestant move on to her second platter, when I was struggling to keep my gag reflexes in check, with the first half of the first platter.
At the end Howie took it home with 28 oysters, just 2 shy of the winning number of oysters shucked. Although the shuckers shucked regular sized oysters that the restaurant does and will be serving to their customers during Buck-A-Shuck.
His prize, a trophy to match the one for the most oysters shucked and a $1,000 gift card applicable at all Glowbal restaurants. A prize he completely deserved, considering the feat he achieved today.
For the entire month of August, Coast will feature freshly shucked West Coast and East Coast oysters on the half shell for just a $1. Served with classic cocktail sauce, fresh horseradish, and lemon. This will be available during their daily Happy Hour menu available from 2:30-5:30pm.
Not a fan of oysters or want a side to go with it? This menu also includes other popular seafood dishes like the following.
Crab Dip (artichoke & crab, forno bread) 14
Two Fish & Chip Cones (tempura cod, Japanese tartar sauce) 10
Truffle Fries (Parmesan, truffle aioli) 10
Calamari (cilantro, buttermilk chive aioli) 13
Hamachi Crudo (daikon, ponzu, serrano, yuzu dressing) 13
Torched Salmon Oshi (shiso, sesame, tartar sauce, sweet soy) 12
Wagyu Beef Carpaccio (horseradish aioli, capers, arugula, Parmesan, crostini) 16
½ Pound Mussels (red curry, garlic bread) 13
Tiger Prawn Cocktail (cocktail sauce, lemon) 14
Negitoro Hand Roll (Albacore tuna, cucumber, scallion) 10
Mini Lobster & Prawn Roll (coleslaw) 10
Salmon Flatbread (smoked salmon, mascarpone, capers, arugula) 16
Not able to make happy hour? Coast also has a new summer menu to check out. In either a prix-fixe lunch of 2 courses for $39 or 3 course dinner options for $65 per person (plus tax and gratuity). “These menus are created to showcase the bounty of BC’s farms, fields, and ocean in Coast’s signature creative culinary fashion”. (As taken from the press release).
The two-course lunch menu is available starting from 11:30am and includes a choice of the following starters:
New England Clam Chowder
Chef’s Choice Oysters
Torched Sablefish Oshi
Salmon Flatbread (+5)
Burrata Salad (+8)
Westcoast Crab Cake (+10)
For entree choices you have:
Seafood Linguine
Halibut Fish & Chips
Lobster & Prawn Roll
Roasted Salmon (+8)
Steak Frites (+10)
Coast’s three-course prix-fixe dinner menu includes the following options for appetizer, entree, and dessert:
Chef’s Choice Oysters
Caesar Salad
New England Clam Chowder
Burrata Salad (+5)
Wagyu Beef Carpaccio (+7)
Westcoast Crab Cake (+10)
Roasted Salmon
Forno-Roasted Chicken
Halibut Fish & Chips
Hokkaido Scallops
Lobster & Prawn Carbonara (+10)
Prime New York Steak (+15)
Vanilla Crème Brûlée
New York Cheesecake with raspberry couils
Coast
1054 Alberni St, Vancouver, BC V6E 1A3
(604) 685-5010
glowbalgroup.com
