December 12, 6:00 P.M. Demo and Dine: Considering the Oyster with Chef Rob Rubba

Shucking, Slurping, and Sustainability: An Evening of Tastes and Conversation with the James Beard Award–Winning Chef of Oyster Oyster     

25 11th Ave, New York, NY 10011, USA

While the dishes at Oyster Oyster are a celebration of local and seasonal plant-based cuisine, the single protein that appears on the menu is the powerful oyster. Just like the oyster mushroom (the other oyster in the name of the restaurant), the bivalve is an important ingredient representing sustainability and terroir. In fact, oysters are critical to improved water quality in the Chesapeake Bay and play an essential role in the local ecosystem. Join 2023 James Beard Outstanding Chef Award winner Rob Robba for a conversation on the importance of farming and consuming oysters, and a demonstration on how to shuck and bake oysters with garlic and fresh herbs. Attendees will dine on a variety of oyster preparations paired with low-intervention wines and finish the evening full of delicious climate-friendly foods and meaningful conversation. 

General Admission: $95

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MENU

Baked Oysters with Fennel, Chiles, Garlic, Fresh Herbs, and Rustic Bread 

Tempura Oysters with Oyster Ranch 

Oysters on the Half Shell with Oyster Mushroom XO Sauce 

Early Mountain Vineyards Brut Sparkling NV

Old Westminster Salt White Blend 2022 

Old Westminster Origins Red Blend 2021 

Wines generously donated by Old Westminster Winery and Early Mountain Vineyards. 

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About Rob Rubba 

Rob Rubba is the chef and partner of Oyster Oyster in Washington, D.C. His career spans 20 years of cooking in some of the best restaurants across the country, honing his skills under chefs like Gordon Ramsay, Guy Savoy, and Laurent Gras. Rubba has branched out on his own, focusing his life’s work on sustainability. Chef Rubba, being a vegetarian himself, prepares a seasonal, local, plant-forward tasting menu that expresses the beautiful bounty of the Mid-Atlantic, all while staying true to the ethos of zero waste, low carbon footprint, and supporting regenerative farming practices. He is the winner of the 2023 James Beard Foundation award for Outstanding Chef. 

Chef Rob Rubba’sresidency is made possible in part by a generous gift by Fred Seegal to our Chef Performance Fund.

Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

Event Policy

Reservation Policy:

All reservations are non-refundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, including COVID-19, JBF will offer a range of options, including ticket exchanges, the option to donate tickets, or a full refund. For more information, contact platformbyjbf@jamesbeard.org.

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.