Each restaurant showcase team must prepare a minimum of two oyster styles (Rockefeller, Cajun or create your own Raw oyster dish). `
The Oyster Cook-Off will supply all shucked oysters, ice, napkins, plates and eating utensils for the public. We will also supply two 8ft tables, a 10' x10' tent, signage with your restaurant name on it and a trash receptacle. The Cook-Off encourages you to bring a shucker to compete in the shucking competition! This year, all oysters for the Cook-Off will be shucked by the Cook Off shucker team!
All restaurants are responsible for their own grill, charcoal/ propane , cooking utensils, ingredients and presentation dishes for the public.
In addition to your oyster dishes, we invite you to present one of your restaurants signature dishes to represent your team.
Your restaurant will be featured in all press releases, on the Cook-Off website and in our souvenir booklet.Please email a high resolution image of your chef to Wendy Charpentier <email@example.com>