On this week’s show, we set out to prove that oysters can — and should — be enjoyed year-round. We’re going behind the scenes to get a better understanding of how those salty bivalves go from farm to table.
We begin with Tolar Nolley, founder of the Oyster Company of Virginia, who’s working to mitigate the loss of Chesapeake Bay’s indigenous oysters. Tolar teach us about his conservation programs and their impacts on the industry.
Then, we travel to Grand Isle and meet the Guerreros family of Caminada Bay Premium Oyster Company. Owner Marcos Guerrero and his son Boris welcome us aboard their compact bay boat for a morning out on the water to learn the process of oyster farming Louisiana style.
Next, we head to the Desire Oyster Bar on Bourbon Street for the New Orleans Oyster Festival’s shucking competition, where shuckers enjoy the limelight as they vie for the winning title.
After the festival crowns its champion oyster shucker, Jay Gallet of Superior Seafood, we visit the New Orleans local who won the day. Jay explains what it takes to become the best oyster shucker in the country.
Finally, we learn from the master, Deborah Pratt of Virginia, who is famously known as “the Black Pearl.” Deborah has built a reputation internationally for her speed and agility in the craft of oyster shucking.
We’re getting an oyster education, on this week’s Louisiana Eats!
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