Oysters are a dynamic delicacy, yet they are far more than a luxurious (and delicious) food item. Oysters work overtime, enhancing coastal environments by filtering water, boosting clarity, and creating habitats for other creatures. Their benefits cannot be overstated, which is why Atlantic and Gulf oyster farms have come to deserve the spotlight that Decatur’s wildly popular LANDLOCKED brings them. The event showcases Southernoysters, the farmers who cultivate them, and the skilled chefs who prepare them with meticulous care. I sat down with Beth Walton and Brooke Morris Rasheed of Oyster South, alongside Bryan Rackley of Kimball House, to learn how their epic event, LANDLOCKED, grew from a conversation at the restaurant’s table 31 to a coveted event that sells 1,000 tickets in two minutes.
Beth’s husband, Dr. Bill Walton (a scientist specializing in aquaculture sciences at the Virginia Institute of Marine Science), is described as “the godfather of oyster farming for the Gulf.” Years ago, while Bill was working at Auburn University, he and Bryan connected and set a meeting. Bill looked around the resplendent Kimball House and asked, “Do you think that if we can grow a premium, beautiful farm oyster in the Gulf, it could sell at a place like this?” And Bryan said, “Of course, we can sell anything here if we are armed with stories and information.” Shortly thereafter, they hosted their first symposium, an exciting melding of academia, hospitality, and industry. That symposium led to the first LANDLOCKED in 2014, featuring 20 farms and 15 chefs while setting the stage for an onslaught of community connections. This year is its ninth iteration, and the growth is astounding. There will be 35-40 oyster farmers shucking their product, over 60 chefs cooking oysters on Big Green Eggs (Big Green Egg, a LANDLOCKED partner since the start, sells exceptional ceramic ovens), 4-6 pit masters barbecuing, 6-8 breweries pouring wine and beer, and 18 fully stocked cocktail stations. The live auction experience offers wonderful prizes (an all-inclusive stay at one of the pristine oyster farms, for example), and the raffle demonstrates the playful heart of the event, culminating in a rock-paper-scissors game to win the beloved Big Green Egg. It’s intimate, casual, and an overall great time. When asked what to expect at LANDLOCKED, Beth quips, “An almost illegal amount of fun.”
Key to the event’s success are the chefs and farmers, and LANDLOCKED goes above and beyond to roll out the red carpet and prioritize their good time above all else. Lodging in downtown Decatur hotels is covered, gift baskets are given, a reception at Staplehouse starts them off on a relaxing note, and this year, the private after-party will be hosted at Gene’s. Beth, considered the “community oyster mom,” makes sure the farmers feel connected and informed. Bryan is “the superstar of chef relationships,” and Brooke “works her magic” by coordinating and managing the massive event. Every single year feels like a reunion. LANDLOCKED is intentionally kept small, as they could make it three times the size in proportion to the demand, but they want to ensure the stage is set for true connections to blossom. The cultivation of these relationships helps extend their mission, building both personal and professional bonds. The event’s massive popularity is proof in the pudding of the destigmatization of Southern oysters. LANDLOCKED is a joyous way to celebrate their proliferation and bring together the oyster farmers, generous chefs, and our supportive Decatur residents. If you didn’t snag a ticket this year, order a dozen oysters at Kimball House for a succulent bite of ecological advocacy.
“My nontraditional metric of success is: how many new oyster tattoos are there?”