3rd Annual Alabama Oyster Social
January 28th, 2017
For the third year we are gathering to celebrate the Alabama oyster, the hard work of the oystermen, and Dr. Bill Walton's crew at the Auburn University Shellfish Laboratory. Since last year's Oyster Social much has happened. The popularity of the Alabama oyster has soared and production has increased; however, the other news isn't as good. The lease where many of our favorite oysters are raised and harvested has been denied for renewal. Despite all efforts from Auburn University, the family that owns the land will not be renewing the lease ...PERIOD! Many of our favorite Alabama oysters are going to have to find new farm sites. Also, the Auburn University training and research area, one of the key assets in the Alabama oyster movement, will have to relocate. The scientists have conducted essential, practical research, raised seed (juvenile oysters) for this new industry, and overseen the 'business park' in cooperation with Organized Seafood Association of Alabama.
This business park has been a catalyst for new oyster farms, providing acreage to six new commercial oyster farms.This move, while challenging, also presents a tremendous opportunity! Auburn University hopes to establish new oyster farming parks, providing opportunities for the current and new oyster farmers, while also establishing an oyster farming experiment station. Here, university researchers will conduct cutting edge research and provide practical, hands-on training that can be used by Alabama's oyster farmers and throughout the Southern US.
The 2017 Alabama Oyster Social has partnered with an All-Star roster of some of the South's most influential chefs as well as our friends from Evans Meats & Seafood, Ponce City Market, The Hotel at Auburn University, The Event Group, Hudson Family Foundation, US Foods, Auburn & Opelika Tourism, Oyster South, Southern Foodways Alliance, Kudu Grills, Summit Graphics, and Alabama Gulf Seafood. Chefs Ryan Prewitt of Peche, Bryan Rackley of Kimball House, Justin DeVillier of La Petite Grocery, Vishwesh Bhatt of Snackbar, Cory Bahr of Restaurant Cotton, Jim Smith of Top Chef Season 14, and Alabama chefs Adam Evans, Leonardo Maurelli III, Bill Briand, George McMillan, Robbie Nicolaisen, Brandon Burleson, Miguel Figueroa, William Walker, Ban Stewart, Caleb Fischer, Rob McDaniel, and David Bancroft will be featuring fresh shucked samples washed down with libations provided by Back Forty Beer, Clyde May's Whiskey, Cathead Vodka, Grassroots Wholesale, International Wine, Alabama Crown and Pinnacle Imports. The tasting tables will feature southern fisherman, farmers, foragers, butchers, brewers, distillers, vintners, and shellfish enthusiasts all to highlight the progressive, sustainable efforts of Alabama oyster farms. All of the proceeds will be donated to the Auburn University Shellfish Laboratory to first help with the relocation of the research efforts and commercial farms to new farm sites, and ultimately to expand the capacity of Auburn University Shellfish Laboratory's capacity to serve this flourishing, 'blue-green' industry.
We, the chefs, are asking for your support to celebrate the Alabama oyster but mainly because the oyster farmers need OUR help! On Saturday, January 28th 2017, we will be hosting the 3rd Annual Alabama Oyster Social in Auburn, Alabama with a goal of raising $50,000 to help offset the financial crisis that these farming families now face. Please join our fundraising efforts by reserving your tickets for this year's rally! If you cannot attend this year's social, but would like to support these families through a donation, please stay tuned for more details.
Red Barn - Auburn University (View)
Pavilion - Agricultural Heritage Park
Auburn, AL 36832
|Minimum Age: 18|
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|