2018 Alabama Oyster Social
Support local oyster farmers and the Auburn University Shellfish Laboratory (AUSL) at the fifth annual (and final) Alabama Oyster Social. At this fundraising event, chefs including Acre's David Bancroft and Fisher's Bill Briand will prepare shellfish dishes for sampling along with plenty of fresh-shucked oysters. The social will feature libations from Back Forty Beer, Clyde Mays Whiskey and more, along with tasting tables featuring progressive Southern fisherman, farmers, foragers and butchers.
Proceeds will be donated to AUSL, which is developing improved strains of oysters and testing new ways of growing oysters within the state.
Date: January 27, 2018 3:00 PM-6:00 PM
Location: The Red Barn - Auburn University | 620 N Donahue Dr, Auburn, AL 36832
Admission: $100
Event website: alabamaoystersocial.com
Auburn Chef First in State to Join Sustainable Seafood Program
The Depot’s chef Scott Simpson joins the James Beard Foundation’s sustainable seafood program.
Seafood Gumbo
Over the years, this is the gumbo recipe that I’ve cooked the most and that has remained a featured specialty at my restaurants. As far as the seafood goes, I use shrimp and crab, but if it’s cool...
