By Megan Levinson

Who would have thought that a Chesapeake Bay girl like me would need a class on oysters—of all things! I always thought that because of my oyster ability, I was in a class of my own (or at the very least, in one sitting next to my fellow Bullfrog and Maryland native, Valerie). Such is not the case.

When taking on The Mermaid Inn, the popular New York City seafood mainstay, I was fascinated that the restaurant has its own Oyster University online. From Blue Point to Rappahannock (my two East Coast favorites) to Olympia and Skookum (two examples from the West Coast), The Mermaid Inn’s Oyster University seems to tackle them all.

Did you know that: oysters can change their sex depending on the water temperature, nearly two billion pounds of oysters are consumed per year or that the current record for oyster eating is a whopping 35 dozen in one sitting? NOW YOU DO.

To my knowledge, no oyster is alike. Flavors range from smooth and musky to briny and fruity. From its distinctive shell to color, flavor and texture of the fleshy meat inside, the battle of East Coast vs. West Coast continues. A few pointers when choosing sides:

·         East Coast: If you’re a fan like me, you’ll love the milder oysters cultivated while submerged in the chilly waters throughout the Chesapeake Bay Watershed or even in the tides of upstate New York and Prince Edward Island.

·         West Coast: Cultivated in temperate waters (submerged during high tide and exposed to the elements during low tide), these oysters have a harder shell than their East Coast counterparts. Because of the constant tidal change and rough shell, West Coast oysters are believed to produce heartier meat.

No matter which side you choose, The Mermaid Inn remains neutral and is dedicated to educating and feeding the mouths of novice oyster eaters throughout New York City.  Hand over a dozen Blue Points on the half shell, dish of house-made cocktail sauce and horseradish along with my own seafood fork, and I’m a happy camper. Just don’t forget the bottle of beer!

What I’m:

by Chris Langley

Aaah, the madness.  I’m talking about March Madness.  One of my favorite times of the year…when millions of people race to fill out their Final Four brackets and determine who will dance and who will make an early exit.  The NCAA College Basketball tournament has produced some of the most amazing, most historic moments in all of sports:  Christian Laettner’s turn-around jumper as time expired to send Duke into the Final Four and send teammate Grant Hill to tears of joy...Coach Jim Valvano’s leaps of victory across the hardwood desperately looking for someone to hug as his N.C. State team won the 1983 National Championship at the buzzer...And my personal favorite moment: In 2003, when Carmello Anthony, a young 19-year-old freshman phenomenon, brought home Syracuse University’s first National Championship…yes, my alma mater.

March Madness has gained so much popularity over the years, it’s even inspired Rachael Ray to run a March Menu Mania contest this year with USA Today – a battle of 16 recipes from USA Today readers and amateur home chefs from across the country…Taco Soup vs. Chick N’ Ranch BBQ Crescent Squares, Italian Chicken Sliders vs. Southwestern Chicken Dip…who will win?  One thing’s for sure…March Madness has spread beyond the court and into kitchens everywhere.  Some of my most favorite college basketball moments are not only memorable because they made me sweat, gave me chills and caused a leap or two from my chair, but those moments were paired with some really festive meals…think Chicken Enchiladas and Root Beer Floats in 1983 (hey, I was 9!) and Steak Tenderloin Sandwiches with Mushrooms and melted Swiss with a cold Long Trail Pale Ale in 2003.  Aaah, the madness.

So, let’s turn to this year’s tourney and see what will be coming out of my kitchen and hey, maybe even the kitchens of a few million frenzied basketball fans across the U.S.  I’m loving FoodShouldTasteGood’s Multigrain chips right now and what better way to watch some dunks than by dunking a few of those chips in some homemade guacamole.  Hmmm…and to wash it down, some Tanteo Jalapeno Margaritas.  Sara Moulton of PBS’s Sara’s Weeknight Meals has always wowed me with her take on Classic Buffalo Wings.  Finally, bring on the burgers!  Acclaimed chef and cookbook author Bobby Flay has an arsenal of burger recipes and he’s set to share a slew of those in his new book, Bobby Flay’s Burgers, Fries & Shakes (Clarkson Potter, April 2009).  A sneak peek has me thinking about some crrrruuunch! Flay’s signature Crunchburger™ will send me right to the potato chip aisle to select the right brand to stack on a juicy burger. 

So, before the first tip-off this week, I say good luck to the field of 64 college teams! May the best teams (Syracuse) win…and, may your kitchens be filled with festive flavors and top tastes all month long!

What I’m:

Watching:      College Basketball Games, of course!  

Listening to:   U2

Drinking:        Tanteo Tequila

Eating:          Kefi’s Sheep’s Milk Dumplings

By Aliy Lane

Most calendars tell us that winter lasts until March 21. I honestly don’t know if I can make it that long. I’m ready to put away my coats and boots and pull out the spring clothes that are stashed under my bed. I’m especially ready for my landlord to turn my heater off.

Just when I thought the winter blues couldn’t get any worse I made a discovery. Did you know that meteorologists consider March 1 the end of winter? The NOAA (National Oceanic and Atmospheric Administration) National Weather Service states, “meteorological winter is the three month period of December, January, and February”. From now on, I’m with the meteorologists – it’s spring!

Aside from what the headlines in the newspapers might read, there are a lot of things to be excited about. Last weekend we (New Yorkers) got a sneak peak of what is to come. Saturday and Sunday brought rays of sunshine and temperatures that reached the 60s. It seemed like everyone’s worries vanished – even if just for a day or two – all because of a little sun. As I walked around my neighborhood I couldn’t help but smile at the diners enjoying their meals outside for the first time in months. Everyone seemed so happy – thank you Sun.

There are other signs of spring excitement too; March Madness and MLB Spring Training are in full swing. Our clocks have already been changed and our wardrobes and plates are beginning to look more colorful. This time of year brings a sense of new beginnings – spring cleaning, Easter and the return of green trees and bright flowers.

I didn’t make any New Year’s resolutions but I plan on making spring resolutions. A few ideas: adjust my commute to include more walking and less time on the subway; take advantage of the farmer’s markets throughout the city; visit a corner of Central Park that I haven’t seen; plant a (small) herb garden. I think I’ll use the sun as my motivation.

Now if only this rain would go away…

What I’m:

Watching       The 10-day forecast on weather.com

Listening to    M.I.A.

Drinking         Tanteo Tequila

Eating           Peanut butter filled pretzels

by Molly Kinsella

Coming from the school of “grow up, then decide what you believe in” (thanks, Mom and Dad!), I grew up celebrating holidays without any particular religious theme.  Christmas is about gift-giving and Bing Crosby, and Easter is about jelly beans and chocolate bunnies.  So every year when Lent rolls around, I feel the need to participate, but only to see if I can go 40 days without one of my favorite things.

Lent officially began last Wednesday (Ash Wednesday) and will last until Easter.  For anyone who chooses to participate, you must give up one of your vices for that period of time (also, you aren’t supposed to eat meat on Fridays – a rule I only remember after polishing off a bacon, egg and cheese that morning).  For me, Lent is more of a fun challenge than a religious one, and I’ve found that most of my friends and fellow Frogs feel the same – that Lent is an exercise in willpower.

One year in college, I gave up chocolate for Lent.  I then became addicted to bulk bin candy and had to give up bulk bin candy the following year.  Another year I tried to give up “late-night eating,” which I always forgot about around 2am on a Saturday night when one of my roommates offered to make quesadillas. 

Curious to see if I’m the only one who uses Lent as an excuse to test my self-discipline, I asked a few Bullfrogs what they’re planning on giving up…

Pamela Spiegel of the lifestyle division is giving up “dehydration.”

Lindsay Sargent of the lifestyle division is giving up caffeine. 

Mark Holden, Bullfrog’s office manager, is giving up “being judgmental.”

Brooke Vecchio of the hospitality division is volunteering for Lent.

This year, I think I’ll give that “late-night snacking” rule another crack.  Please remind me of this if you see me at a pizza place at 2am on a Saturday night between now and Easter.

What I’m:

Watching       American Idol

Listening to    Lady Gaga

Drinking         Fresca

Eating           Dunkin’ Donuts Egg White Turkey Sausage Flatbread Sandwich – something I don’t plan on giving up - ever.