I can’t remember a time when I wasn’t enthralled by oysters – their briny slipperiness has always thrilled my senses. That love deepened years ago when a seaplane landed at an oyster farm in a serene inlet harbor in British Columbia.
To this day, the memory of those icy cold bivalves still makes my mouth water.
I recall my first Lowcountry oyster roast – gathered around a steel drum “firepit,” trying to stay warm as flames licked the bottom of a pan loaded with oysters on a woodburning grill, the air thick with salt, smoke, and anticipation.
That same spirit – rustic, joyful, and just a little messy – finds a refined but still raucous home each year at The Farm at Old Edwards.
Now, the 7th Annual Oyster & Seafood Fest returns on Sunday, September 28.
Don’t let the altitude fool you. This isn’t some precious riff on seafood – it’s a full-on celebration of what happens when excellent ingredients meet serious culinary talent and just the right amount of fire.
The evening begins in the late afternoon, when guests gather in The Orchard, cocktail in hand, with lawn games and the music of Blaze the City setting the tone.
Soon, the action moves to the barn and its surrounding terraces, where an abundance of seafood awaits. Oysters from Charleston Bay Gourmet will be shucked to order and served in all their briny glory, while additional offerings – steamed, seared, and kissed by open flame – will be presented at chef-run stations across the space. There’s no printed menu, just an ever-changing parade of seasonal seafood, regional flavors, and shared indulgence.
Returning favorite Sara Prezioso of Charleston Bay Gourmet brings her oyster expertise and signature flair. Kathryn Fitzgerald of Asheville’s Regina’s joins the lineup as well, known for her elevated comfort food and passion for local sourcing.
Anchoring it all is Old Edwards Executive Chef Chris Huerta, whose Southern seasonal cooking remains a cornerstone of the resort’s culinary reputation.
The event also highlights Lowcountry Oyster Co. and the cocktail alchemy of Chemist Spirits, an Asheville-based, women-owned distillery led by mother-daughter team Debbie Word and Danielle Donaldson. Their botanical-forward gins – with notes of lemon verbena, cardamom, and mint – bring a fresh mountain twist to classic drinks and pair beautifully with the evening’s maritime feast.
Tickets are available to book online now at OldEdwardsHospitality.com/ChefDinners – but fair warning: this event sells out fast.
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