After an unseasonably long summer, the temperatures are finally starting to drop here in Alabama.
Perfect timing for the 9th Annual Hangout Oyster Cook-Off & Craft Beer Weekend.
Join us November 4-5 for one of the tastiest events of the year, featuring thousands of fresh Gulf oysters and dozens of regional chefs cookin’ ‘em every way imaginable.
The Alabama Seafood Marketing Commission will be well represented on a number of teams, including these chefs:
- David Bancroft – Acre
- Jeremy Downey – Bistro V
- Martie Duncan – Food Network Star
- John Hamme – Coast Restaurant at The Beach Club
- Chris Kelly – Driftwood Bar and Grille
- Brody Olive – Voyagers at Perdido Beach Resort
- Josh Quick – Odette
- George Reis – Ocean & 5 Point Public House Oyster Bar
- Jim Smith – Executive Chef of the State of Alabama & Chairman of the Alabama Seafood Marketing Commission
As per usual, chefs will be competing in three different oyster categories: Cajun, Rockefeller, and Create Your Own Raw. And the best part? Attendees can try any oysters they please. It’s an oyster feast like you’ve never seen before—unless you’ve joined us in the past.
General admission is only $10 (free for children 12 and under), and pre-sale tasting ticket booklets are $25 for 15 tickets. Additional tasting tickets can be purchased on-site as well.
There are plenty of events going on outside the main event this year as well.
The one-night only Gulf to Table Dinner will be held Friday, November 4 at 7 p.m. featuring a locally inspired menu prepared by Josh Quick, David Bancroft, Jim Smith, and Martie Duncan. This intimate dinner includes a wine pairing, a copy of Martie Duncan’s “Birmingham’s Best Bites,” and an opportunity to meet the chefs.
Then throughout the day Saturday, Oyster lovers can visit the Anolon Stage in between dishes for demonstrations by a host of chefs including ASMC’s Jim Smith and David Bancroft.
While you’re dining on fresh Gulf oysters throughout the day, we’d encourage you to stop by the Alabama Oyster Shell Recycling Program alongside the CAN’d Aid Foundation and the Alabama Coastal Foundation, where each collected oyster shell will be used to create new reefs in Alabama waters to foster future oyster growth. This program earned a grant from the National Fish and Wildlife Foundation (NFWF) after combined efforts at the past two Oyster Cook-Offs proved successful.
And don’t forget to pick up a free Field Guide to Gulf Oysters booklet from the Gulf Oyster Industry Council! This brand new booklet is an abundant resource with a state-by-state directory, how-to tips, facts, and notes to compare each oyster you sample. They’ll be available while supplies last at the North American Raw Oyster Bar.
There’s plenty more to enjoy throughout the weekend as well, so this is one event you certainly don’t want to miss.
To learn more, visit the Hangout Oyster Cook-Off site.