The Annapolis Oyster Classic andProShuckers will donate all oyster shells to the Oyster Recovery Partnership.

Why recycle oyster shells?

Natural oyster shell is the best material on which to raise new oysters and restore oyster reefs. Scientist know that now, but for generations, used oyster shells were used to build roads, driveways and housing construction. More recently the shell has ended up in landfills. Today, is an extremely limited natural resource and a valuable one for improving waterways. Given the critical shortage of shell for use in restoring the Chesapeake Bay’s oyster population, the Oyster Recovery Partnership developed the Shell Recycling Alliance (SRA) to save this extremely limited natural resource.

Source: Oyster Recovery Partnership website

Taste Profile: Deep cupped and mineral rich, with an understated saltiness that lets the oyster's natural flavor come though, our Rappahannocks offer up a sweet, buttery, full-bodied taste with a refreshingly clean, crisp finish. It's the very same oyster we started growing in 1899.
Salinity: 13-17 ppt.
Location: Topping, Virginia  Species: Crassostrea virginica (native) Grow-out Method: Aquaculture 

Oysters - The Main Event!

At the Annapolis Oyster Classic, we'll be serving oysters both grilled and on the half shell. The oysters are from Hooper's Island Oyster Aquaculture Company and Rappahannock Oyster Company. 

The oysters served at the Inaugural Annapolis Oyster Classic are listed below. Expect these and more in 2015!

The Oyster Recovery Partnership (ORP) is a 501(c)(3) non-profit that plans, promotes and implements science-based and sustainable shellfish restoration, aquaculture and wild fishery activities to protect our environment, support our economy and preserve our cultural heritage.

Taste Profile: Plump, full bodied oyster, with a clean, strong ocean flavor and a sweet complex finish
Salinity: 24 ppt 
Deep-cupped Chesapeake Bay oyster near Fishing Creek, Maryland
Species: Crassostrea virginica

Taste Profile: The truest taste of the ocean, our Olde Salt oyster brings together a bold sea-side brininess with a smooth, clean follow-through. Grown off the coast of Chincoteague (think Misty), our Olde Salt oyster is more than a classic, it’s a legend.
Salinity: 28-33 ppt.
Location: Chincoteague Bay, Virginia Species: Crassostrea virginica (native) Grow-out Method: Aquaculture 
Taste Profile: Drawn from the pristine waters of Mobjack Bay, Stingrays are the quintessential Chesapeake Bay oyster: sweet and mildly briny with a clean, crisp finish. Named after the Bay oyster's chief predator, these Stingrays bite back!
Salinity: 17-22 ppt.
Location: Ware Neck, Virginia Species: Crassostrea virginica (native) Grow-out Method: Aquaculture 

ProShuckers provides experienced oyster shuckers for private parties, festivals, and large and small events throughout Annapolis, Baltimore, Washington, DC, northern Virginia, Delaware and Maryland's Eastern Shore. We are known for our professional service and high quality seafood. We provide fresh oysters, clams, crabs, shrimp and other shellfish. In addition to festivals, oyster roasts and casual parties, ProShuckers has provided our special service for black tie events, weddings, embassy dinners, state society dinners and more. We can work directly with you or your party planner.

​Taste Profile: This oyster is full bodied like its sister, the Chesapeake Gold. In addition to our sweet complex finish, this new brand has a heavy ocean flavor for the salty oyster lover.Plump, full bodied oyster with a clean, heavy ocean flavor
Salinity: 32 ppt 
Location: Deep-cupped oyster located in the Chesapeake Bay
​Species: Crassostrea virginica