In preparation for next week’s Big Apple Barbecue event, Wintzell’s Oyster House, celebrating its 75th anniversary, has much to celebrate.
First, the restaurant, a local seafood shrine in Alabama, just opened its first location in the Northeast (Pittsburgh, Pennsylvania). The expansion signals the growing influence of Gulf Coast cuisine on the nation’s palate, with unique items like West Indies Salad, Chargrilled Oysters, and Homemade Seafood Gumbo.
Second, Wintzell’s is gearing up to re-create the Wintzell’s experience in the heart of Madison Square Park at the 2013 Big Apple Barbecue. It all happens June 8 and 9 from 4 to 6 p.m. each day at the first-ever “No Bones Zone,” anchored by chef Pete Bloehme, a protégé of celebrity chef Guy Fieri.
There are only 100 tickets available for each day. Guests lucky enough to secure a ticket will enjoy live oyster shucking, chilled champagne, a “Wintzell’s Dozen” (13 chilled Alabama Gulf oysters), and Winzell’s world-famous Marinated Seafood Martini (made up of Gulf shrimp, scallops and crab), all directly sourced from Alabama Gulf waters.
No event is complete without a little swag; guests will take home a bottle of Wintzell’s Shuck N Jive Hot Sauce, so they can re-create the Wintzell’s experience at home.
Featured in national print media, including Southern Living, Garden & Gun, and Coastal Living, Wintzell’s is widely known throughout the Southeast region, but has also garnered attention from national TV programs including the Travel Channel’s Bizarre Foods, Food Network’s Man vs. Food; it also will be seen in an upcoming episode of HGTV’s House Hunters.
