Each selected chef will be paired with an oyster farmer at our Oct. 7 Grand Tasting event. Chefs will be asked to prepare one composed and one chargrilled oyster dish, for a total of 600 oysters in the course of a four-hour event.
Peat & Pearls will supply all oysters, napkins, plates and eating utensils for the public. We will also supply two 6ft tables, a 10x10ft tent, signage with your restaurant name on it, a trash receptacle and all serving vessels. Peat & Pearls is a high-end event, and we place a premium on guest experience. In the interest of consistency, we ask that participants not bring any additional signage or decor. We will handle all of that.
There is no fee to participate, but we do ask that all restaurants provide for their own grills, charcoal and cooking utensils. We also ask that at least one member of your crew attend a talent orientation session at 10 a.m. on Oct. 7. We encourage each restaurant to bring a shucker, but we also have a limited number of volunteers for those who cannot provide one. We will reimburse up to $500 per chef for ingredient costs after the event.
Your restaurant will be featured in all press releases and on our website. Chefs are also invited to attend our Oct. 4 VIP Reception, along with farmers, sponsors and members of the media. We have a (very) small budget this year for travel assistance. That said, due to demand and budget limitations, we are providing support to our farmers first. Please indicate whether you want to be considered for a travel scholarship on the form below.
Please direct all specific questions to event organizer T.S. Strickland at ts [at] peatandpearls [dot] com.