Celebrate Alabama’s Gulf Coast oyster farmers and Dr. Bill Walton’s crew at the Auburn University Shellfish Laboratory at the inaugural Alabama Oyster Social! Join some of the South’s most influential chefs as they partner with southern fisherman, farmers, foragers, butchers, brewers, distillers, vintners, and shellfish enthusiasts to highlight the progressive, sustainable efforts of Alabama oyster farms. A portion of the proceeds will be donated each year to assist the Auburn University Shellfish Laboratory in their efforts to strengthen their vital research of sustainable oyster harvesting.
This is a social, not a supper! Chefs Ryan Prewitt of Peche, Jason Stanhope of FIG, Adam Evans of The Optimist, and Alabama chefs Rob McDaniel, Wesley True, and David Bancroft will be featuring fresh shucked samples washed down with libations provided by Back Forty Beer, Cathead Distillery, Sazerac Bourbon, International Wine and Pinnacle Imports. This is a party for a purpose that you do not want to miss!
This unique event will take place Friday, January 30th at 6 p.m. at Acre Restaurant. To purchase tickets, please visit http://www.brownpapertickets.com/event/1092854. To discover more information about the social including facts about the talented chefs that will be featured, please visit http://www.alabamaoystersocial.com/