Rawleigh Oyster Fest at Raleigh Iron Works

This year’s fall festival, Smoke & Shuck, is taking place from 1-5 p.m. Saturday, Nov. 7 at Raleigh Iron Works. Six teams pairing a chef and a N.C. oyster farm will be joined by four pitmasters as well as another chef serving a vegan dish. Proceeds benefit Frankie Lemmon School and N.C. Coastal Federation.

Chef & Oyster Farm Teams:
Luis Zouain of LaGana in Raleigh and Hold Fast Oyster Co. in Sneads Ferry.
Chris Garrett of Seraphine in Durham and Marsh Hippies in Topsail Beach.
Jamey Adcox of Cucciolo Terrazza in Raleigh and White Oak Oyster Co. in Swansboro.
Earp’s Seafood Market in Raleigh and Kinnakeet Oyster Co. in Avon.
David Ellis of Figulina in Raleigh and Shuckleford Banks Shellfish in Shackleford Banks.
Chris McLaurin of Lutra Cafe & Bakery in Durham and Seashore Oyster Co. in Beaufort.

Pitmasters:
Katsuji Tanabe of Flour and Barrel, KatSushi and forthcoming High Horse.
Nick Dampf of Dampf BBQ in Cary.
Chris Glass of Bellow Butcher Co. in Wendell.
Semion Spence of Island Bodega food truck in Raleigh.
Chef Kevin Ruiz of Cuya Cocina in Raleigh will prepare a vegan dish.

Two ticket tiers are available at rawleighoysterfestival.com:
First Shuck (Early Entrance): $150, includes early 1 p.m. entry, 18 oysters, four pitmaster bites, and two drinks
Oyster Party (General Admission): $100, includes 15 oysters, four pitmaster bites, and one drink