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Long Island’s oyster farmers, researchers and restaurant owners have teamed up to present the second-annual Long Island Oyster Week, which offers deals and helps spotlight the baymen and baywomen who bring our globally famous oysters to your table.
“Oysters, just like wines, take their flavor from the location they are grown and Long Island has been known for over a hundred years as one of the finest places to grow oysters in the world,” said Richard Remmer, owner of The Snapper Inn in Oakdale.
He’s also one of the founders of Long Island Oyster Week.
How it works
Long Island Oyster Week will run from Oct. 14 through Oct. 20, with participating restaurants from Nassau and Suffolk counties offering specials from local oyster growers.
Specials will range from $1 and $2 oysters, to oyster samplers, to special oyster appetizers and oyster entrées. Restaurants may offer one or all of these oyster specials, which will be listed on the Oyster Week website.
But a key component of the event will be spotlighting the oyster growers of Long Island waters.
Eric Koepele, president of the Long Island Oyster Growers Association, has coordinated the growers to participate.
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“Long Island Oyster Week is not just a celebration of seafood; it’s a testament to the region’s commitment to sustainability, community engagement, and the revival of a natural resource that purifies our waters and supports local economies,” he said. “It underscores the importance of oysters in our ecosystem, highlighting their role in filtering water, restoring habitats, and fostering a connection between the community and its environment.
“During Oyster Week, we honor the humble oyster, recognizing its significance in both our culinary heritage and our ecological future.”
Wait, here’s more
Long Island Restaurant Week, which is coordinating this second-annual event, will be joining the growers and restaurants to help throw a special kickoff party called Shucktoberfest at The Snapper Inn on Sunday, Oct. 13, starting at 2 p.m.
The event will feature Long Island oyster farmers, Keenan Boyle of Tall Muthashucka, Matt Welling from Lucky 13 Oysters and Phil Mastrangelo and Brian Tuthill from Oysterponds Shellfish Company in a shucking contest.
The shuck-down will be followed by an oyster talk with oyster expert Don Ballan.
Raw bar items will be available for purchase as well as a cash bar.
Later in the week, Boyle head back to The Snapper Inn on Wednesday, Oct. 16, where he’ll be shucking oysters starting at 6 p.m., alongside a talk with Ballan and fellow oyster expert Maureen Dunn from Seatuck Environmental Association in Islip.
— photos courtesy of Long Island Oyster Week and Keenan Boyle (pictured above, right)
