Not only do the slippery, silver delicacies make for a tasty appetizer from under the water, but Alabama oysters also serve as a valuable natural resource for our environment and economy.
In fact, according to the Alabama Cooperative Extension System, the average annual contribution of the oyster harvest to the state’s economy is approximately $3 million per year.
A celebration of and fundraiser for the Alabama oyster industry, the third annual Alabama Oyster Social will be this Saturday, Jan. 28, at the Red Barn at Auburn University.
For the 2017 event, Alabama Oyster Social has partnered with an impressive roster of restaurants, community groups and chefs—including Auburn chefs Leo Maurelli II, Miguel Figueroa, Robbie Nicholaisen, William Walker, Caleb Fischer and David Bancroft.
Guests will have the opportunity to sample fresh shucked Alabama oysters with libations provided by Back Forty Beer, Cathead Vodka, Grassroots Wholesale, International Wine, Alabama Crown and Pinnacle Imports. Tasting tables will not just be limited to oysters, as southern fishermen, farmers, butchers, brewers, distillers and vintners will also be featured.
All proceeds from the event will benefit the Auburn University Shellfish Laboratory. This year, fundraising efforts are especially important, as the leases where many of Alabama’s oysters are raised and harvested was denied for renewal. This includes the Auburn University training and research area as one that will have to relocate.
Auburn University has since been working to establish new oyster farming parks to house current and new oyster farmers. The parks foster research and hands-on training necessary to ensure the success of Alabama’s oyster farmers.
This year, the Alabama Oyster Social has a goal of raising $100,000 to help Alabama’s oyster farming families!
You can support this initiative by purchasing tickets to the event, or simply by donating if you cannot attend.
For a full list of sponsors and chefs, or to purchase tickets, visit AlabamaOysterSocial.com!
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