The 5th Annual B&G Oyster InvitationalThe Barbara Lynch FoundationSunday, May 5, 2013 from 12:00 PM to 6:00 PM (EDT) |
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Event Details
The Barbara Lynch Foundation Presents:
The 5th Annual B&G Oyster Invitational - Surf and Turf
Sunday, May 5, 2013
Rain or Shine
12pm-1pm VIP Pearl Reception
1pm-6pm General Admission
In honor of the 5th Anniversary, this year's B&G Oyster Invitational is going to be bigger and better than ever with special guests (Top Chef Season 10's Kristen Kish and Brooke Williamson), a live auction featuring once-in-a-lifetime culinary, cocktail, and wine experiences (think traveling to Turkey with Barbara Lynch, Ana Sortun, and Ihsan Gurdal!), and of course, an array of surf 'n turf specialities from an amazing group of chefs and oyster farmers. We hope you can join us on Sunday!
Tickets may be purchased online up until 8am this Saturday. Otherwise, a limited number of tickets will also be available for purchase at the event.
LIVE AUCTION
For one-of-a-kind experiences, check out the four incredible live auction packages! Travel, eat, and drink to supporting two great causes: The Barbara Lynch Foundation and The One Fund Boston.
***Please note that you do not need to be in attendance to participate in the live auction and may bid on the live auction items remotely. Please email info@barbaralynch.org for more details.***
with Chef Barbara Lynch, Chef Ana Sortun of
Oleana and Sofra, and Ihsan Gurdal of Formaggio Kitchen
Travel to magical Turkey for six days, five nights with Chefs Barbara Lynch, Ana Sortun, and Ihsan Gurdal of Formaggio Kitchen for an unforgettable culinary exploration of Istanbul that includes a series of unique experiences. Ihsan will guide you and your guests through one of the largest spice bazaars in the world, and Chefs Barbara and Ana will introduce you to their favorite street foods on the Flower Passage. Enjoy lunch as Ihsan's family opens their home to you, preparing a traditional meal filled with familial comforts. Continue your journey as you linger over lunch with Chef Musa at CIYA, Chef Ana's favorite restaurant in the world, and discover the finer points of preparing Turkish cuisine with a hands-on class and Ottoman dinner with Chefs Barbara and Ana at Istanbul's Culinary Institute. You will round out your tour of the city with guided visits to some of the world's most beautiful and exotic sites: the Grand Bazaar, the Blue Mosque, and the Hagia Sofia.
Included in this once-in-a-lifetime experience: Accommodations at a beautiful boutique hotel on the Asia side of the Bosphorus, local tour guide, all experiences as well three lunches and three dinners with Chefs Barbara and Ana and Ihsan, ground transportation, and breakfast daily. Please note, airfare and additional meals are not included.
Tour Dates: Monday, October 21st - Saturday, October 26th
Starting bid: $30,000 (max. 8 guests)
Travel to New Orleans with Drink Bar Manager John Gertsen and explore the rich cocktail history, culture, and traditions of this great American city. Meet your fair share of characters and sip sazeracs where the locals do before you head off for dinner at your choice of one of Chef John Besh's celebrated restaurants. Devour Muffalettas and Pimm's Cups at the Napoleon House and enjoy a personally guided cocktail tour with Chris Hannah, award-winning bartender, before you enjoy your overnight accommodations at the International House Hotel.
Experience includes two nights accommodations at the International House Hotel, Dinner for two, and two afternoons of guided cocktail tours with tastings. Please note, airfare, ground transportation, and additional meals are not included.
Date: Mutually agreeable date, Fall 2013
Starting bid: $4,000 (max. 2 guests)
An exciting evening of music, wine, cuisine, and conversation in a most elegant setting with three very special hosts. Join Cat Silirie and her dear friends (and fellow opera devotees) Ron and Joyce Della Chiesa for a private dinner at the Chef's Table at Menton. Dine on a specially prepared six course menu paired with the great opera singers of the past as described by Ron and played on his 1903 Victrola while sipping on beautiful wines carefully selected by Cat Silirie to uniquely complement the voices and arias of the opera. Ron Della Chiesa is the celebrated voice of the Boston Symphony Orchestra. With his wife Joyce, the two have hosted many WGBH Learning Tours on music, culinary adventures, and art. Menton is Boston's only Relais & Chateaux, AAA Five Diamond, and Forbes Travel Guide Five-Star property.
Date: Mutually agreeable date
Starting bid: $3,000 (max. 10 guests)
Eat and drink your way through beautiful Santa Barbara on this intimate, curated experience for two led by Barbara Lynch Gruppo Wine Manager (and former Santa Barbara resident) Kate Gilarde. Enjoy a tour, tasting, and lunch at Gruppo favorite Au Bon Climat and Qupé Wineries before enjoying dinner at Santa Barbara landmark, the Wine Cask. This package includes a two-night stay at the Hyatt Santa Barbara, one dinner, two lunches, and a guided tour and tasting of two vineyards with car service. Please note, airfare, ground transportation, and additional meals are not included.
Date: Mutually agreeable date, Fall 2013
Starting bid: $5,000 (max. 2 guests)
The B&G team will be joined by notable chefs, restaurants and oyster farmers from Boston and around New England, including
Chef Kristen Kish (Top Chef Season 10 Winner)
Chef Brooke Williamson (Top Chef Season 10 Finalist)
American Mussel Harvesters
The Biltmore Bar and Grill
Blue Island Oyster Farm
The Butcher Shop
Citizen Public House and Oyster Bar
South End Formaggio
The Gallows
Chef Greg Reeve
Guchi’s Midnight Ramen
Harpoon Brewery
JM Curley
Matunuck Oyster Bar
Matunuck Oyster Farm
Myers & Chang
Neptune Oyster
Oleana
Pangea Shellfish
Picco
Riptide Oysters
Salt Pond Farm
The Shuckin’ Truck
Summer Shack
South End Buttery
Tavern Road
Uni Sashimi
Woodbury Shellfish
Each oyster company will be paired with one restaurant who will vie for best dish. Come hungry and be ready to vote as guests will determine each duo's winning combination as well as Best Raw Oyster and Best Overall Dish! Speed and skill will also be on display throughout the afternoon with shucking contests between the restaurants and oyster farmers, culminating in a final shuck-off at the event.
In addition to oysters, guests will be able to enjoy a selection of non-bivalve, "turf" bites including sausages, hamburgers, a pig roast, and French fries as they quench their thirst on beer from Harpoon Brewery and a selection of food-friendly wines. The festivities also including a DJ and an amazing auction featuring a number of unique experiences, including a private cocktail class for six at No. 9 Park, a weekend stay at a beautiful New England Relais & Chateaux property with a Champagne tour of the kitchen, and an unforgettable exploration of New Orleans' cocktail culture with Drink's John Gertsen.
General Admission tickets include three drink tickets and all food, including all-you-can-eat oysters, Lobster Rolls, B&G alum Chef Greg Reeves' signature fish tacos, competition dishes, and items from the Grill and Fry Stations.
"Pearl" VIP tickets will also include early admission to the Pearl Reception from 12pm-1pm, which includes passed appetizers, an open bubbles bar, and an opportunity to meet and mingle with chefs Barbara Lynch, Kristen Kish, and Brooke Williamson, as well as our many oyster farmers.
In response to the Marathon tragedy, the Barbara Lynch Foundation has committed to donating a portion of the proceeds from the silent and live auctions held at The Oyster Invitational to The One Fund Boston in conjunction with the ongoing fundraising efforts of Barbara Lynch Gruppo restaurants.
Please note that tickets to Oyster Invitational are non-refundable.
When & Where
B&G Oysters
550 Tremont Street
Boston,
MA 02116
Sunday, May 5, 2013 from 12:00 PM to 6:00 PM (EDT)
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Organizer
The Barbara Lynch Foundation
Our Recipe for Nourishing Urban Communities
The Barbara Lynch Foundation is dedicated to helping Boston’s communities create healthy and inspired futures for its youth by providing support and leadership to build life skills, to improve access to nutritious foods, and to empower families.
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