Shell Raiser’s Event Benefits Bay Restoration

The 2018 Shell Raiser’s Shindig, benefiting the VA Oyster Shell Recycling Program (VOSRP), will take place on Oct 21 from 2-5pm at Libbie Mill. The annual Shell Raisers Shindig generates a significant portion of the funding to support VOSRP, a collaborative oyster restoration program of the VCU Rice Rivers Center that is active statewide. The growing initiative collects waste oyster shells from more than 60 participating businesses and 30 public drop-off locations. The Program collects from restaurants, businesses, oyster roasts, special events and the general public. an oyster restoration initiative by Virginia Commonwealth University. Annually, the program collects approximately 125,000lb of waste shell that is age-cured at the VCU Rice Rivers Center before being seeded with juvenile oysters. Those seeded shells are then returned to the Chesapeake Bay on reef restoration projects in the Piankatank and Rappahannock Rivers. VOSRP works closely with the seafood industry and restoration partners and returned approximately 7M oysters in 2018.

On Oct 21, VOSRP will bring together top Virginia Chefs to celebrate the bounty of the Commonwealth including oysters from the eight Virginia oyster regions and Virginia wine, beer and cider. The event will feature Chefs Walter Bundy (Shagbark), Patrick Willis (Lemaire at the Jefferson), Andrew Manning (Longoven), Jesse Wykle (Aloha Snacks, VB), Caleb Shriver (Dutch and Company) and Carlisle Bannister (Upper Shirley Vineyards). The chefs will prepare individually served dishes representative of their personal style and interests. This year’s event will also feature a ham tasting station from Edwards Virginia Smokehouse.

In addition to oysters and other seafood, the Shell Raiser’s Shindig will spotlight local wine from Williamsburg Winery, Upper Shirley, Early Mountain Vineyards, White Hall, Stinson Ridge, Ankida Ridge, and Ox Eye. In addition, the event will offer beer from the Veil Brewing, FairWinds and Alewerks. Virginia cider will be provided by Courthouse Cidery. And the fundraiser will offer a signature cocktail prepared by Mattias Hagglund, of the Jasper, made with Virago Rum.

For oyster fans, the event will feature Tom Gallivan’s Shooting Points Salts and Bullseye Oysters, Bruce and Daniel Vogt’s Big Island Aquaculture, Mike Sledd’s Windmill Points, Chris Buck’s Ruby Salts, Craig Suro’s Tangier Island Oysters, and more.

Tickets are $50 each or $90 for a pair. All food and beverages are inclusive. For more information and to buy tickets, visit:

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