It’s time to shuck and slurp your way into seafood nirvana.
At the 20th annual S.C. Oyster Festival, 10,000 pounds of fresh oysters will be served as the half-shelled backbone to Columbia’s largest outdoor oyster roast. Pearlz Oyster Bar of Columbia will provide the delicious mollusks.
Historic Columbia will host the event, a fundraiser for its programs, at two of its most beautiful house museums: the Hampton-Preston and Robert Mills houses.
“It is a very popular and family-friendly event,” said Dickson Monk, director of marketing for Historic Columbia. “They go through a massive amount of oysters. Last year it rained, and there was still a large turnout. It’s going to be a lot of fun.”
Pearlz will be selling buckets of steamed oysters for $10, while other vendors will sell oysters prepared in various ways. Think oyster shooters, fried oysters and even oyster gumbo. There are other food vendors, too, along with a selection of beers sponsored by Budweiser of Columbia and a wine garden featuring Rex Goliath wines. (MY FAV!)
There’s entertainment, too, featuring live music on two stages, a bevy of craft vendors and even inflatables for the kids. Tour the museum homes at a reduced rate.
Essentially, you’re only asked to bring four things to the event to guarantee a good time: a chair, a blanket, your oyster knife and, most importantly, your appetite.
WHERE: Robert Mills House and Gardens, 1616 Blanding St., and Hampton-Preston Mansion, 1615 Blanding St.
ON STAGE: Among scheduled music performers are Dave Britt Acoustic, Rival Brothers, Nick Cleburne, The Distributors, Josh Roberts and Bobby Sutton.
COST: General admission, $5, through Saturday, Nov. 21 on the website, or $10 the day of the event; children under age 12 are free. Admission price does not include oysters.
INFO: www.scoysterfest.com
▪ An oyster should be swimming in the shell, never dry.
▪ Order a few of the same type. Give yourself multiple tastes to identify its character.
▪ Beware of oysters that are thin, watery, snotty, or contain a lot of tissue.
▪ Think all oysters are the same. Most East Coast oysters are the same species (Virginica), but taste different depending on origin and season.
▪ Drown oysters in toppings. Always eat the first one “naked.”
At the 20th annual S.C. Oyster Festival, 10,000 pounds of fresh oysters will be served as the half-shelled backbone to Columbia’s largest outdoor oyster roast. Pearlz Oyster Bar of Columbia will provide the delicious mollusks.
Historic Columbia will host the event, a fundraiser for its programs, at two of its most beautiful house museums: the Hampton-Preston and Robert Mills houses.
“It is a very popular and family-friendly event,” said Dickson Monk, director of marketing for Historic Columbia. “They go through a massive amount of oysters. Last year it rained, and there was still a large turnout. It’s going to be a lot of fun.”
Pearlz will be selling buckets of steamed oysters for $10, while other vendors will sell oysters prepared in various ways. Think oyster shooters, fried oysters and even oyster gumbo. There are other food vendors, too, along with a selection of beers sponsored by Budweiser of Columbia and a wine garden featuring Rex Goliath wines. (MY FAV!)
There’s entertainment, too, featuring live music on two stages, a bevy of craft vendors and even inflatables for the kids. Tour the museum homes at a reduced rate.
Essentially, you’re only asked to bring four things to the event to guarantee a good time: a chair, a blanket, your oyster knife and, most importantly, your appetite.
If you go:
20th annual S.C. Oyster Festival
WHEN: 11 a.m.-6 p.m. Sunday, Nov. 22 WHERE: Robert Mills House and Gardens, 1616 Blanding St., and Hampton-Preston Mansion, 1615 Blanding St.
ON STAGE: Among scheduled music performers are Dave Britt Acoustic, Rival Brothers, Nick Cleburne, The Distributors, Josh Roberts and Bobby Sutton.
COST: General admission, $5, through Saturday, Nov. 21 on the website, or $10 the day of the event; children under age 12 are free. Admission price does not include oysters.
INFO: www.scoysterfest.com
A guide to eating oysters
DO:
▪ Eat with your eyes first. A healthy oyster fills out the sturdy shell with fat, firm meat.▪ An oyster should be swimming in the shell, never dry.
▪ Order a few of the same type. Give yourself multiple tastes to identify its character.
▪ Beware of oysters that are thin, watery, snotty, or contain a lot of tissue.
DON’T:
▪ Slurp-and-swallow. Chew two or three times.▪ Think all oysters are the same. Most East Coast oysters are the same species (Virginica), but taste different depending on origin and season.
▪ Drown oysters in toppings. Always eat the first one “naked.”
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