In the Field

Shucking At Home with Oysters XO

By: Hannah Lee Leidy

Happy Hour on the Half Shell

Spring 2020 will be remembered for a lot of things, but large-scale events will not be one of them. As festivals, concert tours, and sporting events are postponed or canceled, milestones and life events deserving of celebration are not. Southerners are especially well-equipped to go back to their roots bringing the usual soirées home and around the dinner table. In response to the unprecedented number of hours Americans are spending at home, many event operations have pivoted from offering onsite culinary experiences to delivering celebratory supplies and edible entertainment to meet this demand.

Oysters XO, a company known for interactive oyster event experiences, has made this transition by offering a new service of direct from farm-to-home oyster delivery with all of the supplies and knowledge needed for a happy hour on the half shell. By partnering with fisheries on multiple coasts, customers can order kits including three dozen premium oysters, two oyster knives, one Dutch towel, and an oyster bag. The oysters are shipped directly from local farms to your doorstep, arriving on your chosen date. Ours came from Bon Secours Fisheries in Alabama, a fourth-generation, family-run fishery founded in 1892. The kit includes Oysters XO’s virtual classes where they demonstrate their five-step shucking technique, provide oyster recipes and accompaniments, share recipes and pairing suggestions, and answer all of your questions in real time.

“This is the best time to discover the fun of opening oysters at home. We can help farmers find a new market during restaurant closures, and everyone can use a little bit of healthy, culinary entertainment in their lives,” said Rifko Meier, Chef/Owner of Oysters XO.

Oysters Ceviche

Rifko Meier’s Oyster Ceviche

Shucking At Home with Oysters XO

Date Published: 04.21.20
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About The Author

Hannah Lee Leidy

Hannah Lee Leidy is a food writer and editor based in the Carolinas. She is currently the digital content editor for Our State magazine, a position she came into following her time at The Local Palate. Her contributions have appeared in Condé Nast Traveler, Bon Appétit, Epicurious, Culture, and Eater. She’s spent time working in restaurants in both front and back of house positions, doing everything from burning gateaux to expediting to shaking a Manhattan (don’t worry, this only happened once). An avid curd nerd, her favorite beat is reporting on boutique cheese makers; she’ll sniff out every creamery near and far whenever traveling. When not parenting a Bernese mountain pup named Ava, you’ll find her running or working on her lamination technique.

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