I’m so excited to hear about this event! B&G Oysters kicks off the summer season with the Oyster Invitational (Sun. May 5, 1 p.m.- 6 p.m.), a day when chefs, shuckers, and oyster-lovers gather to benefit the Barbara Lynch Foundation. Chef Barbara Lynch will be joined at the festivities by two special guests: Top Chef Season 10 winner Kristen Kish and finalist Brooke Williamson.
Many notable restaurants from Boston and New England will participate, including The Gallows, Neptune Oyster, Myers & Chang, Green Street, JM Curley, South End Buttery, Oleana, Summer Shack, Tavern Road, and more. Oysters will be provided by farmers and purveyors including Woodbury Shellfish, Salt Pond Oysters, The Shuckin’ Truck, Blue Island Shellfish, and Matunuck Oyster Farm.
In addition to oysters, guests can enjoy a selection of non-bivalve “Turf” bites, including sausages from The Butcher Shop, hamburgers from JM Curley, and a pig roast from Citizen Public House and Oyster Bar, and will be able to quench their thirst with beer from Harpoon Brewery and a selection of food-friendly wines.
In addition to oysters, guests can enjoy a selection of non-bivalve “Turf” bites, including sausages from The Butcher Shop, hamburgers from JM Curley, and a pig roast from Citizen Public House and Oyster Bar, and will be able to quench their thirst with beer from Harpoon Brewery and a selection of food-friendly wines.
In the name of friendly competition, each oyster company will be paired with one restaurant to vie for best dish, and guests will vote for both the Best Raw Oyster and Best Overall Dish.
Speed and skill will also be on display throughout the afternoon with shucking contests between the restaurants and oyster farmers, culminating in a final shuck off at the end of the event.
The festivities will also include a DJ, dancing, and a silent auction which will offer an array of items including a private cocktail class for six at No. 9 Park with Bar Director Ted Kilpatrick, a weekend stay at a New England Relais & Chateaux property with a Champagne tour of the kitchen, and an exploration of New Orleans’ cocktail culture with Drink’s John Gertsen.
Speed and skill will also be on display throughout the afternoon with shucking contests between the restaurants and oyster farmers, culminating in a final shuck off at the end of the event.
The festivities will also include a DJ, dancing, and a silent auction which will offer an array of items including a private cocktail class for six at No. 9 Park with Bar Director Ted Kilpatrick, a weekend stay at a New England Relais & Chateaux property with a Champagne tour of the kitchen, and an exploration of New Orleans’ cocktail culture with Drink’s John Gertsen.
Tickets go on sale Tues. April 16 at 10 a.m. and will be available online here. Please note that all tickets must be purchased in advance and guests must be 21 years of age or older. General Admission tickets are $175 per person (excluding tax). Ticket price includes admission, three drink tickets, all-you-can eat oysters, Lobster Rolls, competition dishes, and items from the Grill and Fry stations.
“Pearl” VIP tickets are $300 per person (excluding tax) and include early admission to the Pearl Reception from 12pm-1pm with passed appetizers, an open bubbles bar, and an opportunity to meet and mingle with chefs Barbara Lynch, Kristen Kish, and Brooke Williamson, as well as the many oyster farmers.
B&G Oysters, 550 Tremont Street, Boston, MA 02116, 617-423-0550, www.bandgoysters.com
“Pearl” VIP tickets are $300 per person (excluding tax) and include early admission to the Pearl Reception from 12pm-1pm with passed appetizers, an open bubbles bar, and an opportunity to meet and mingle with chefs Barbara Lynch, Kristen Kish, and Brooke Williamson, as well as the many oyster farmers.
B&G Oysters, 550 Tremont Street, Boston, MA 02116, 617-423-0550, www.bandgoysters.com
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