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News and events

News & events

Welcome table, with people around it signing up to get in the 2018 Shell-Raiser's Shindig

2018 Shell-Raiser's Shindig benefits VOSRP

November 2, 2018

A beautiful fall day framed the 2018 Shell-Raiser’s Shindig, which took place October 21 at Libbie Mill-Midtown.  A record number of guests enjoyed Virginia oysters, dishes from some of the best chefs and suppliers in the state, and a wide-range of local beverages.  Proceeds from the Shindig generates a significant portion of funding to support VCU's oyster restoration initiative, the Virginia Oyster Shell Recycling Program (VOSRP)Due to success of this event and from the generosity of our partners and sponsors, we will ensure we continue to grow the VOSRP to help restore the Chesapeake Bay, provide educational opportunities and to engage our community in active restoration.

The VOSRP annually recycles approximately 125,000 pounds of waste shell. That shell is age-cured at the VCU Rice Rivers Center for up to a year, hauled to Gwynn’s Island where it is seeded with juvenile oysters at our public-private partnership spat setting facility and then returned to the Chesapeake Bay on reef restoration projects in the Piankatank and Rappahannock Rivers. The VOSRP works closely with the seafood industry and restoration partners and returned approximately seven million oysters to the water in 2018 with a 2019 goal of 12-15 million oysters being returned.

Some of the selections at the Shindig included:  

Alewife (Richmond): Seafood Gumbo (oysters and crab supplied by Reliant Seafood and J&W Seafood)
Aloha Snacks VB (Virginia Beach): Tuna Poke and Ruby Salts oysters topped with tuna tartar and lemon hot sauce (Tuna supplied by Sam Rust Seafood)
Dutch and Company (Richmond): Bratwurst from Autumn Olive Farms pork, apple butter mustard and kraut
Lemaire at the Jefferson Hotel (Richmond): Fried J&W Seafood oysters with sautéed seasonal greens
Longoven (Richmond): Grilled squid, white beans and seasonal mushroom ragout (squid supplied by Tuckahoe Seafood)
Shagbark (Henrico): Autumn Olive Farms pork with Shooting Point Oyster Company’s Hog Island clam pozole verde with heirloom hominy
Upper Shirley Vineyard (Charles City): Shrimp and grits
Edwards Virginia Smokehouse: Cured ham tasting station
Birdies Pimento Cheese: Tasting station

Virginia oysters from: 

Shooting Points Salts and Bullseye Oysters 
Big Island Aquaculture Pearls
Windmill Point Skipjacks
J&W Seafood Oysters
Ruby Salts Oysters
Tangier Island Oysters 

A signature cocktail prepared by The Jasper with Viagro Four-Point Rum highlighted the beverage lineup that included: 

Williamsburg Winery
Upper Shirley Vineyards
Early Mountain Vineyards
White Hall Vineyards
Stinson Vineyards
Ankida Ridge Vineyards
Ox-Eye Vineyards
The Veil Brewing Company
Fair Winds Brewing Company
Alewerks Brewing Company 

To see photos of the event, please visit the VCU Rice Rivers Center Facebook page.


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