{"id":13851,"date":"2021-09-29T16:33:01","date_gmt":"2021-09-29T20:33:01","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/news\/?p=13851"},"modified":"2021-09-29T16:33:01","modified_gmt":"2021-09-29T20:33:01","slug":"nc-oyster-week-is-oct-11-through-15","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/nc-oyster-week-is-oct-11-through-15\/","title":{"rendered":"NC Oyster Week Is Oct. 11 Through 15"},"content":{"rendered":"
\"Four<\/a>
Enjoying N.C. oysters on the half shell in Stump Sound, North Carolina. Photo by Justin Kase Conder<\/figcaption><\/figure>\n

FOR IMMEDIATE RELEASE<\/p>\n

Contact: Jane Harrison, jane_harrison@ncsu.edu<\/a>, 919-513-0122<\/em><\/p>\n

North Carolina Oyster Week is Oct. 11 through 15. The \u201cshellebration\u201d entails a series of in-person and virtual oyster-related events along the coast and in the Triangle region, featuring opportunities to engage with oyster growers and harvesters, seafood restaurants and retail markets, recreational outfitters, coastal conservation and education organizations, and seafood festivals. (See the list of events<\/a>; note that some are taking place outside of the Oct. 11 – 15 timeframe.)<\/p>\n

\u201cOysters benefit our state in myriad ways,\u201d says Jane Harrison, North Carolina Sea Grant\u2019s coastal economist. \u201cNorth Carolina Oyster Week events will highlight the ecology, culture, economy, and history related to this vital resource.\u201d<\/p>\n

\"Matt<\/a>
Matt Schwab, owner and operator of Hold Fast Oyster Company, poses in Seabird Restaurant, which will be featuring his oysters during NC Oyster Week. Photo by Justin Kase Conder<\/figcaption><\/figure>\n

Among their ecological attributes, oysters improve water quality as they filter water for food. Oyster reefs also provide habitat for other animals. From an economic perspective, oyster flavors attract diners who help support the livelihoods of watermen and local economies across the state.<\/p>\n

North Carolina Sea Grant, the North Carolina Coastal Federation, and the North Carolina Department of Natural and Cultural Resources are organizing the NC Oyster Week festivities in partnership with the NC Oyster Trail. Events will be listed on the websites of the NC Oyster Trail<\/a> and NCDNCR<\/a>.<\/p>\n

October is a key month for N.C. oysters harvested from state waters. \u201cThe wild-caught season begins on Oct. 15 and continues through April,\u201d Harrison says.<\/p>\n

For those who crave oysters all year, Harrison adds that cultivated, or farmed, oysters always are available. \u201cThe idea that oysters can only be eaten in \u2018r\u2019 months \u2014 that is, September through April \u2014 is a misconception,\u201d she says. \u201cYou can eat cultivated oysters any day with a \u2018y.\u2019 In other words, Monday through Sunday, all year long.\u201d<\/p>\n

North Carolina Oyster Week events<\/a>\u00a0will include cultivated and wild-caught oysters alike. For example, on Oct. 12 at 2:30 p.m., a live-streaming event on YouTube will feature oyster farmer Ryan Bethea of Oysters Carolina, who will delve into the variety of oysters available on our coast.<\/p>\n

On Oct. 15 at 5 p.m., Shuckin\u2019 Shack in Surf City and Wrightsville Beach Brewery near Wilmington will host in-person parties for folks to sample these succulent shellfish. Both establishments are part of the NC Oyster Trail, which offers year-round opportunities to taste, learn about, and protect oysters. The trail\u2019s mission is to help sustain and grow N.C. oyster supply and demand, resulting in economic, environmental, and social benefits to the state\u2019s seafood industry and coastal communities.<\/p>\n

NC Oyster Week Events<\/h2>\n

North Carolina Seafood Festival<\/a><\/h3>\n

Friday, Oct. 1 – Sunday, Oct. 3
\n412 D Evans St., Morehead City<\/p>\n

This educational festival is where seafood and sea-fun meet. Register for Wine & Brine on Oct. 1 to meet N.C. oyster and clam growers and sample their delicious harvest. Each oyster and clam will be expertly paired with a specific wine to enhance their flavor. On Oct. 2, visit the Fisherman\u2019s Village to learn all about marine aquaculture and the production of sustainable seafood.<\/p>\n

Locals Oyster Bar<\/a><\/h3>\n

Wednesdays in October: Oct. 6, 13, 20, 27
\nInside Transfer Co. Food Hall, 500 E. Davie Street, Raleigh
\nInside Durham Food Hall, 530 Foster Street, Durham<\/p>\n

Locals Oyster Bar is a taste of the coastline in the middle of landlocked North Carolina. Every Wednesday during October you can order their $1.50 local oysters all day, all night. Enjoy!<\/p>\n

Oceanfest<\/a><\/h3>\n

Friday, Oct. 8 and Saturday, Oct. 9
\nDowntown Surf City<\/p>\n

Don\u2019t miss this beachside festival to benefit the ocean! Enjoy live music, the arts, a surfing competition, and eco-education to learn how you can protect the ocean. Be sure to visit the NC Oyster Trail table and pick up a free bandana or koozie. If you answer an N.C. oyster trivia question correctly, you will be eligible to win free oysters to take home with you.<\/p>\n

Saltbox Seafood Joint<\/a><\/h3>\n

Saturday, Oct. 9
\n2637 Durham-Chapel Hill Blvd., Durham<\/p>\n

Saltbox Seafood Joint draws inspiration from classic American fish camps and waterside seafood shacks, placing an emphasis on local, fresh seafood. Chef Ricky Moore will offer a special one-day-only oyster dish for the fall season, celebrating N.C. oysters: \u201cOysters Smothered in Crab Fat Gravy & Grits.\u201d Don\u2019t miss it!<\/p>\n

White Oak Oyster Company<\/a><\/h3>\n

Saturday, Oct. 9 | 8 a.m. – 12 p.m.
\nSouth Durham Farmers Market, 5410 NC-55, Durham<\/p>\n

When you pick up your local veggies, don\u2019t forget the N.C. oysters. White Oak Oyster Company grows oysters in the White Oak Oyster near Swansboro and delivers them fresh at the South Durham Farmers Market. A free NC Oyster Trail bandana or koozie will be included with every oyster purchase on October 9.<\/p>\n

Earp\u2019s Seafood Market<\/a><\/h3>\n

Tuesday, Oct. 10 – Friday, Oct. 15 | 8:30 a.m. – 6 p.m.
\nSaturday, Oct. 16 | 8:30 a.m. – 5:30 p.m.
\n1414 S Saunders Street, Raleigh<\/p>\n

For every N.C. oyster purchase you make the week of October 10 – 16 at Earp\u2019s, receive a free bottle of sauce for your seafood cooking adventures. Cocktail sauce, tartar sauce, teriyaki marinade, hot sauce \u2014 go wild!<\/p>\n

Volunteer Event: Shoreline Monitoring and Clean-Up<\/a><\/h3>\n

Monday, Oct. 11 | 9 – 11 a.m.
\nMorris Landing, 898 Morris Landing Road, Holly Ridge<\/p>\n

Join the North Carolina Coastal Federation to assess the development of shoreline oyster reef and salt marsh restoration projects along the coast. No special skills or knowledge are required. Volunteers will also clean up marine debris from the marsh.<\/p>\n

Tidewater Oyster Bar<\/a><\/h3>\n

Monday, Oct. 11 – Friday, Oct. 15 | 11 a.m. – 9 p.m.
\n8211 Market St Unit DD, Wilmington, NC 28411<\/p>\n

$1.50 N.C. oysters all week long! Tidewater Oyster Bar offers farm-raised oysters from Stump Sound, Topsail Sound, Masonboro Sound, Beaufort, and other N.C. locales. Their menu features oysters on the half shell, oysters Rockefeller, oysters bienville, blackened oysters, oyster chowder, steamed oysters, and even fried oyster po\u2019 boys. Yum!<\/p>\n

Mandolin<\/a><\/h3>\n

Monday, Oct. 11 \u2013 Saturday, Oct. 16
\n2519 Fairview Road, Raleigh<\/p>\n

Mandolin is a premier destination for celebrating North Carolina cuisine and has been named one of the \u201c50 Best Southern Restaurants in America.\u201d As usual, they will offer their N.C. oyster happy hour from Sunday to Thursday, 5:30 – 6:30 pm, $1.50 each. And Chef Sean Fowler will offer baked N.C. oysters throughout the week.<\/p>\n

Seaview Crab Company<\/a><\/h3>\n

Monday, Oct. 11 – Friday, Oct. 15
\nWilmington (multiple locations), Leland, Spout Springs, Stanford<\/p>\n

Seaview Crab Company is dedicated to providing fresh seafood, including N.C. oysters, to their customers. Be sure to visit them during NC Oyster Week for their oyster specials. Ask to sample their many varieties of cultured and wild oysters so that you can get exactly what you\u2019re looking for.<\/p>\n

Blue Water Grill & Raw Bar<\/a><\/h3>\n

Monday, Oct. 11 – Friday, Oct. 15
\n2000 Sailfish Drive, Manteo<\/p>\n

Blue Water Grill\u2019s signature oyster shooter will feature an N.C. oyster for NC Oyster Week. Their daily oyster happy hour (4 – 6 p.m.) is your chance to get N.C. oysters for $1 each!<\/p>\n

St. Roch Fine Oysters + Bar<\/a><\/h3>\n

Monday, Oct. 11 – Friday, Oct. 15
\n223 S. Wilmington St., Raleigh<\/p>\n

St. Roch Fine Oysters & Bar is dedicated to the soulful, seafood-focused cuisine of New Orleans. They will be offering a special week-long Oyster Happy Hour from 4 – 6 p.m. the week of Oct. 11 – 15, $1.50 each.<\/p>\n

Seabird<\/a><\/h3>\n

Oct. 11, 14, and 15
\n1 S. Front St., Wilmington<\/p>\n

Set in a historic building in downtown Wilmington, Seabird celebrates the seasonality of the seafood and ingredients found in North Carolina and its storied coast. Chef Dean Neff has collaborated with oyster man Matt Schwab of Hold Fast Oyster Company to source oysters farmed exclusively \u2014 and named for \u2014 Seabird! Visit from 5 – 6:30 p.m. on Oct. 11, 14, 15, and enjoy all the shucked Seabirdie oysters you can eat for just $1\/each!<\/p>\n

Meet Oyster Grower Ryan Bethea<\/a><\/h3>\n

Tuesday, Oct. 12 | 2:30 pm
\nThis is a virtual event.<\/em><\/p>\n

Ryan Bethea started oyster farming on Harkers Island because he wanted to make a difference in providing fresh and local seafood. His job has connections to the food industry, to sustainability, and to the culture of N.C. seafood. Join us as we talk with Ryan about why he got into aquaculture, the challenges he\u2019s faced, and the importance of education in his field.<\/p>\n

Catch<\/a><\/h3>\n

Oct. 12 – 16
\n6623 Market Street, Wilmington<\/p>\n

Catch Restaurant prepares modern seafood cuisine with international flair. On Wednesdays, they serve local oysters half off. During NC Oyster Week, ask for their \u201cDirty South Oysters,\u201d local oysters roasted on the half shell stacked with pimento cheese, herbies collards, bacon pimento cheese, and butter crunch.<\/p>\n

Wrightsville Beach Brewery<\/a><\/h3>\n

Friday, Oct. 15 | 5 p.m.
\n6201 Oleander Drive, Wilmington<\/p>\n

Wrightsville Beach Brewery is committed to serving sustainable seafood and only serves oysters from North Carolina — and from within 60 miles, whenever possible. Kick off the start of the wild oyster season with a mini party at the Brewery on October 15th.<\/p>\n

Roast for the Coast at Shuckin\u2019 Shack Oyster Bar<\/a><\/h3>\n

Friday, Oct. 15 | 5 – 8 p.m.
\n13460 NC Highway, Surf City<\/p>\n

Join Shuckin\u2019 Shack in Surf City for their first oyster roast of the season. Slurp down oysters while you listen to tunes from the band Back of the Boat. The event will benefit the North Carolina Coastal Federation and feature local Permuda Island oysters from Three Little Spats Oyster Company, which is co-sponsoring the event.<\/p>\n

Outer Banks Seafood Festival<\/a><\/h3>\n

Saturday, Oct. 16 | 10:30 a.m. – 4 p.m.
\n6800 S. Croatan Highway, Nags Head<\/p>\n

The Festival celebrates and honors North Carolina\u2019s coastal seafood heritage. Listen to some great music, check out a working commercial fishing vessel, and don\u2019t miss the oyster shucking demos at 11:45 a.m. and 3:30 p.m.!<\/p>\n

Media Photos:<\/h2>\n\n\n\n
\n

\"Seabird<\/a>
Photo by Justin Kase Conder<\/figcaption><\/figure><\/td>\n
\n

\"A<\/a>
Photo by Justin Kase Conder<\/figcaption><\/figure><\/td>\n
\n

\"An<\/a>
Photo by Justin Kase Conder<\/figcaption><\/figure><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

##<\/p>\n","protected":false},"excerpt":{"rendered":"

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