Fifth-Annual Alabama Oyster Social Raises $45,000 for Shellfish Research
Hundreds of local bivalve lovers and chefs bonded over heaping piles of shellfish at the Alabama Oyster Social, held in January at the Alabama Farmers Pavilion in Auburn.
The charity event raised $45,000 for Auburn University’s Shellfish Laboratory, a marine research facility on Dauphin Island. The social featured a 32-foot, communal raw bar, which was stocked with more than a dozen unique oysters, along with tasting tables filled with other eats and drinks from Southern farmers, foragers, butchers and brewers.
Chefs in attendance included Alabama’s finest—such as David Bancroft (Acre, Auburn), Rob McDaniel (SpringHouse, Alexander City) and Scott Simpson (The Depot, Auburn)—and regional friends such as Justin DeVillier (La Petite Grocery, New Orleans) and Bryan Rackley (Kimball House, Atlanta).
Alabama chefs in attendance: Leo Maurelli, Brandon Burleson, Bill Briand, George McMillan, Robbie Nicolaisen, Miguel Figueroa, William Walker, Scott Simpson, Adam Evans, Caleb Fischer, Rob McDaniel and David Bancroft.
Regional chefs in attendance: Ryan Smith of Staplehouse, Ryan Prewitt of Peche, Bryan Rackley of Kimball House, Kelly Fields of Willa Jean, Justin DeVillier of La Petite Grocery, Vishwesh Bhatt of Snackbar, Lisa Donovan of Husk Nashville, Cory Bahr of Heritage Catering, Rebecca Wilcomb of Herbsaint, Alex Harrell of Angeline, Erik Neil of Easy Bistro & Bar, Mike Davis of Terra and Mike Lata of FIG.