On Sunday, June 29th, Finch & Fork restaurant at Canary Hotel, 31 W. Carrillo Street, hosted its second-annual “Shuck ‘n Swallow” competition, sponsored by Santa Monica Seafood Company. Participants included Arlington Tavern, Blush, Brewhouse, Chuck’s Hideaway, Enterprise Fish Company, Finch & Fork, Hungry Cat, and Outpost at the Goodland. The team I was assigned to count, Brandon Worrell (head chef, “the shucker”) and Doug Fresh (line cook, “the swallower”) from Blush restaurant, 630 State Street, took top honors for the second year in a row with 109 oysters shucked and swallowed within 10 minutes.


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