Shucked Menu

Friday, March 4, 2022

Toast Our Talent

​​Our community is a diverse + passionate ensemble dedicated to great food, fresh ingredients, amazing wines, beers + cocktails, and passionate storytelling. “Toast our Talent” highlights their contributions in bringing this festival to life, allowing attendees to share their appreciation + gratitude. These “toasts” will be shared with the recipients following the festival. Shout out your favorite beverage pro, chef, dish, drink, farmer, musician, purveyor, you name it — or don’t pick a favorite and toast the whole talent community!


Megan Hutchinson

Slightly North of Broad

Charleston, SC


John Ondo

Kiawah Island Gold Resort

Kiawah Island, SC

Lowcountry Shrimp Roll 

Local shrimp, mayo, trinity, buttered bun


Josh Eboch

Jared Hulteen

Barrier Island Oyster Co

Charleston, SC

Sea Clouds 

Charleston’s sustainably farmed single oyster


Trey McMillian

Lowcountry Oyster Company

Green Pond, SC


Todd Mazurek

Salthouse Catering

Charleston, SC

Local Oyster Rockefeller

Pork belly, local collards, smoked parmesan, cornbread croutons


Shamil Velazquez

Delaney Oyster House

Charleston, SC

Seasonal Dressed Oyster

Strawberry mignonette, pickled spring allium, lemon oil


Derick Wade

The Darling Oyster Bar

Charleston, SC

Raw bar

Raw oysters + fresh seafood


Travis Croxton

Rappahannock Oyster Co.

Charleston, SC

Steamed Oysters 


Courtney Tomer

 Nicole Tomer


Charleston, SC

Stuffed Quahog

Chopped clams, ground linguica, peppers and onions, drawn butter, lemon


Alec Gropman

Uptown Hospitality | Charleston, SC

Shrimp + Avocado Empanadas

Poached local shrimp, guacamole, passion fruit fresno jam


Dean Neff


Wilmington, NC

Charred Oyster

With schmaltzy greens, dark roux, and pepper vinegar


Jeremy Sewall

Row 34

Boston, MA

Grilled oysters with smoked uni butter, sourdough bread crumbs, sturgeon caviar

Grilled oysters with smoked uni butter, sourdough bread crumbs, sturgeon caviar


Chris Williams

Roy’s Grille

Lexington, SC

Seafood Pasta Salad

Tri colored rotini pasta tossed in a creamy Italian dressing with peas, carrots, crab meat, and blackened shrimp, and parmesan cheese.


Dave Belanger

Clammer Dave

Charleston, SC


Luke Owens

Native Fine Diner

Greenville, NC

Oyster Steam Buns

Chili crisp, pork skin, oyster cracker


Amarys Koenig-Herndon

Jordan Herndon

Palm & Pine

New Orleans, LA

Oysters Rampart

Smoked oyster + shrimp creamed rice, fermented pepper hollandaise


Joe Sasto

TANTOS – The Puffed Pasta Snack

San Francisco, CA


puffed pasta, marinara, fonduta, tsar nicoulai caviar


Aubrey Sanders

Michael Kalista

Steamboat Creek Oyster Farm

Edisto Island, SC

Steamboat Creek Oysters


Thomas Bierce

Charleston Oyster Farm

Charleston, SC

Perky Sea Cups

Raw farm raised oysters



DAOU Vineyards

Paso Robles, CA

Daou Rose 

Daou Pinot Noir

Bodyguard Red

Bodyguard Chardonnay; Pessimist



New York, NY

TYKU Cucumber


Shannon Family of Wines

Lake County, CA

Clay Shannon Pinot Noir 

Clay Shannon Chardonnay 

Clay Shannon Sauvignon Blanc


Laura Masero

Edward Wines & Spirits

New York, NY

Champagne Solemme Terre 1er Cru, NV

Champagne Andrea Heucq Blanc de Meunier Brut Nature, NV


Santa Margherita

Veneto, Italy

Santa Margherita Pinot Grigio

Santa Margherita Rose

Santa Margherita Prosecco

Santa Margherita Sparkling Rose

Santa Margherita Chianti Classico Riserva


Cloudy Bay Vineyards

Marlborough, New Zealand

Cloudy Bay Sauvignon Blanc


Brandon Montgomery

Black Beer Travelers

San Diego, CA

Tidal Creek Brewhouse

Myrtle Beach, SC

Tidal Creek Breezy Blonde

Tidal Creek Hefeweizen 


Jamaal Lemon

Good Beer Hunting

Baltimore, MD

Allagash Brewing Co.

Portland, ME

Allagash White


Château Miraval

Provence, France

Kali Hart

Sleepy Hollow


Estuary Beans & Barley

Johns Island, SC

Coastal Bloom IPA


Brad Norton

Three Henrys Wine


Three Henrys Chardonnay (Unoaked), Pay’s Doc, France, 2020

Three Henrys Rose, Pay’s Doc, France, 2020

Three Henrys Pinot Noir, Pay’s Doc, France, 2019


Virgil Kaine

Charleston, SC

Virgil Kaine Robber Rye

Virgil Kaine Robber Baron Rye, Sweet Vermouth, Orange Bitters


The Palm by Whispering Angel

Château d’Esclans, Provence, France

The Palm by Chateau D’Esclans


21Seeds Tequila

San Francisco, CA

21Seeds Spicy Margarita

21Seeds Cucumber Jalapeño Tequila, Fresh Lime Juice, Simple Syrup


Distinguished Vineyards & Wine Partners

Argyle Brut, Willamette Valley, OR, 2017

Whither Hills, Sauvignon Blanc, Marlborough, New Zealand, 2021

Dough Chardonnay, California, 2019

Whither Hills Rose of Pinot Noir, Marlborough, New Zealand, 2019


Tito’s Handmade Vodka

Charleston Mix Bloody Mary

Traveling Bloody Mary Bar


Schug Carneros Estate

Sonoma, CA

Schug, Sauvignon Blanc, Sonoma Coast, 2021

Schug, Rose of Pinot Noir, Sonoma Coast, 2021

Schug, Chardonnay, Carneros, 2019

Schug, Pinot Noir, Carneros, 2019


New Belgium Brewing

Fort Collins, CO

Trippel Belgian Style Ale


6 O’clock Gin


Brunch Buddy

Athens, GA

Grapefruit Mimosa


Dreyfus, Ashby & Co.

New York, NY

Dopff & Irion, Cremant Blanc de Blanc, NV 

Dopff & Irion, Crustaces, 2020

Paco & Lola, Albarino, 2020

Joseph Drouhin, Hospice de Belleville, Brouilly, 2018 

Cloudline Pinot Noir, 2020


Foley Family Wines

Santa Rosa, CA

Banshee Brut, “Ten of Cups” 

Chalk Hill, Sauvignon Blanc 

Ferrari Carano, Fume Blanc 

Lucien Albrecht, Pinot Gris 


Jeremy Weintraub

Adelaida Vineyards & Winery

Paso Robles, CA


Quintessential Imports

Napa, CA

Simonsig Chenin Blanc

Pascual Toso Brut

Bodegas Muriel Rosado

Lucas & Lewellen Chardonnay


La Fête du Rosé

St. Trozpez – CDP, FR

La Fête du Rosé


Acqua Panna