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X-WR-CALDESC:Events for NC Oyster Trail
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DTSTART;TZID=America/New_York:20261105T080000
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UID:8267-1793865600-1794070800@ncoystertrail.org
SUMMARY:Shuckapalooza
DESCRIPTION:Get ready to sip\, savor\, and celebrate the coast at Shuckapalooza! This multi-day celebration brings together unforgettable wine dinners\, fresh local seafood\, craft beverages\, live music\, and signature events throughout Beaufort. Explore the lineup below and grab your tickets for a weekend full of incredible flavors\, coastal fun\, and plenty of oysters! \n\n\n\nNew this year! Experience an unforgettable evening of expertly paired food and wine at our Shuckapalooza Wine Dinners. Hosted by some of Beaufort’s favorite restaurants\, each dinner will feature a specially curated menu\, thoughtfully selected wine pairings\, and fresh local oysters. Explore the dinners below and reserve your seat! \n\n\n\nReserve your tickets here!
URL:https://ncoystertrail.org/event/shuckapalooza/
ATTACH;FMTTYPE=image/jpeg:https://ncoystertrail.org/wp-content/uploads/2026/10/maxresdefault.jpg
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DTSTART;TZID=America/New_York:20261107T130000
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UID:8057-1794056400-1794070800@ncoystertrail.org
SUMMARY:Rawleigh Oyster Fest
DESCRIPTION:This year’s Rawleigh Oyster Fest (themed 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. \n\n\n\nTwo ticket tiers are available at rawleighoysterfestival.com: \n\n\n\nFirst Shuck (Early Entrance): $150\, includes early 1 p.m. entry\, 18 oysters\, four pitmaster bites\, and two drinks \n\n\n\nOyster Party (General Admission): $100\, includes 15 oysters\, four pitmaster bites\, and one drink
URL:https://ncoystertrail.org/event/rawleigh-oyster-fest-3/
LOCATION:Raleigh Iron Works\, 1101 East Whitaker Mill Road\, Raleigh\, North Carolina\, 27604
ATTACH;FMTTYPE=image/webp:https://ncoystertrail.org/wp-content/uploads/2026/09/rawleighlogo.webp
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DTSTART;TZID=America/New_York:20261107T160000
DTEND;TZID=America/New_York:20261107T190000
DTSTAMP:20261028T004805Z
CREATED:20261028T003124Z
LAST-MODIFIED:20261028T004805Z
UID:8249-1794067200-1794078000@ncoystertrail.org
SUMMARY:Annual Oyster Roast
DESCRIPTION:Join the Cape Fear Bird Observatory for a charity oyster roast event at Hi-Wire brewing in Wilmington. Tickets are $45 each and include all you can eat STEAMED local oysters courtesy of Gator Bay Oyster company and one drink ticket.  For $65\, you can get a ticket for the event and a membership to the CFBO! A limited number of tickets are available. All proceeds will benefit the Cape Fear Bird Observatory \n\n\n\n \n\n\n\nThis is a Rain or shine event. Learn more here!
URL:https://ncoystertrail.org/event/annual-oyster-roast/
LOCATION:Hi-Wire Brewing\, 1020 Princess Street\, Wilmington\, North Carolina\, 28401
ATTACH;FMTTYPE=image/jpeg:https://ncoystertrail.org/wp-content/uploads/2026/10/IMG_4911.jpg
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DTSTART;TZID=America/New_York:20261108T080000
DTEND;TZID=America/New_York:20261110T170000
DTSTAMP:20260930T222620Z
CREATED:20260930T222415Z
LAST-MODIFIED:20260930T222620Z
UID:8177-1794124800-1794330000@ncoystertrail.org
SUMMARY:Out to Sea NC Fest 2026
DESCRIPTION:NC Seafood Advocate Chef Dean Neff Announces \n\n\n\nOut to Sea NC Fest 2026 \n\n\n\nSecond Annual Celebration Expands to Three Days\, Welcomes Visiting Chefs and National Media Partner \n\n\n\nNovember 8–10\, 2026 \n\n\n\nTickets on Sale at Seabirdnc.com/Events \n\n\n\nChef Dean Neff\, a James Beard Foundation “Outstanding Chef” Finalist announces Out to Sea NC Fest 2026\, taking place Sunday\, November 8 through Tuesday\, November 10 at his acclaimed restaurant Seabird and community venues. Tickets will be on sale through Seabird! Follow @Out.to.Sea.NC\, @ChefDeanNeff and @SeabirdNC for details. \n\n\n\nWhat began in 2025 as the “NC Oyster & Seafood Celebration” has grown into an annual event hosted during wild oyster season\, honoring the sustainable coastal foodways and fisher people defining North Carolina’s coast. Now in its second year\, the celebration expands from two days to three\, welcomes The Local Palate magazine as media partner\, and brings award-winning chefs\, and dedicated oyster farmers\, fishers\, and foragers together for storytelling\, industry education\, and immersive dining\, benefiting industry and consumers alike. This years’ Out to Sea NC Fest 2026 builds on the inaugural event adding film screenings\, panel discussions\, welcoming guest chefs\, and exploring relevant topics including the African American impact on North Carolina seafood. Beneficiaries of select events include the Cape Fear River Watch and Oyster South. \n\n\n\nNeff plans to continue this coastal conversation year around with an Out to Sea Series taking place with guest chefs at Seabird’s new sister restaurant\, Little Bird\, and with enhanced festival programming for Out to Sea NC Fest 2027. \n\n\n\n“This coast has fed our community for generations\, and every year we learn there’s more of the story to tell\,” said Neff. \n\n\n\n“Growing to three days lets us really dig in — not just celebrate seafood\, but sit at the table with the farmers\, fishers\, and cooks who are shaping North Carolina coastal foodways. Bringing chefs like Ricky\, and Ade into Keith’s and my backyard\, and honoring the African American foodways that built this coast\, is exactly the kind of connected communitywe set out to build when we started this in 2025.”-Dean Neff \n\n\n\nFeatured Talent includes: \n\n\n\n\nChefs: Nicole Cabrera Mills of Pêche in New Orleans\, Ricky Moore of Saltbox Seafood Joint in Durham\, Vivian Howard and Charlotte Coman of Theodosia in Outer Banks and Chef and The Farmer in Kinston\, Adé Carenna of iLéWA Foods\, Keith Rhodes of Voyce in Wilmington and Leticia Torres-Rojas of Seabird in Wilmington\n\n\n\nFisher people: Lin Peterson of Locals Seafood\, Ana Shellem of Shellem Seafood\, Conor McNair of N. Sea Oyster Co.\, Lianne Won-Reburn of Marshallberg Caviar\, Joe Romano of Seaview Crab Co\, and John Malette of Southern Breeze Seafood\n\n\n\nMedia Partners: Erin B. Murray of The Local Palate magazine\, producer Maggie Ward\, filmmaker Heather Burgiss\n\n\n\nVenue Partners: Thalian Hall\, Arrive Hotels\, Brooklyn Arts Center\n\n\n\nCharitable Partners for Saltwater Cinema: Cape Fear River Watch\, Oyster South\n\n\n\n\nEvents include: \n\n\n\n\nSunday: “Saltwater Stories” Dinner with Keith Rhodes\, highlighting the impact of African American foodways on North Carolina’s coast\, hosted at the Brookly Arts Center\n\n\n\nMonday: Seafood class & tasting led by Locals Seafood\, Seaview Crab Co.\, Southern Breeze Seafood and Marshallberg Caviar Farm\, hosted at Seabird\n\n\n\nMonday: Saltwater Cinema: Stories from the Southern Coast at Thalian Hall: A screening and panel discussion of The Local Palate magazine’s “ShellBound: An Anthology of Southern Oyster Culture” plus My Home\, NC’s“Ricky Moore and Ana Shellem Forage NC Shellfish\,” coupled with an oyster tasting\n\n\n\nTuesday: Collaborative Guest Chef Dinner featuring seafood industry heroes: Seven chefs offer one course each highlighting a NC ingredient\, hosted at Seabird\n\n\n\n\nAbout Chef Dean Neff\, Chef/Owner of Seabird and Zora’s Market & Kitchen \n\n\n\nDean Neff — a James Beard Foundation “Outstanding Chef” Finalist and “Best Chef Southeast” nominee — has built his culinary life around a single conviction: that North Carolina’s coast is one of the great food stories of the American South. In Spring 2021\, Neff and his wife Lydia Clopton opened Seabird\, Wilmington’s sustainable seafood restaurant and oyster bar\, where the menu shifts daily with deliveries from coastal fishers\, farmers\, and foragers. Eater named it “Essential;” the Wall Street Journal\, BuzzFeed’s Worth It\, Garden & Gun\, The Local Palate\, Hemispheres\, and Reader’s Digest count it among the top reasons to visit Wilmington. In 2024\, Neff took stewardship of Zora’s Market & Kitchen\, Wilmington’s oldest seafood market\, furthering his mission to support sustainable seafood and his Wilmington community. In 2027\, Neff will open Little Bird as an extension of his mission to celebrate NC seafood and community. He is an outspoken champion of North Carolina’s Oyster Trail\, a regional council member for the Food Bank of Central and Eastern NC\, and serves on the NC Fish Consumption Advisory at Duke University.
URL:https://ncoystertrail.org/event/out-to-sea-nc-fest-2026/
LOCATION:Seabird Restaurant\, 1 S. FRONT ST\, WILMINGTON\, North Carolina\, 28401
ATTACH;FMTTYPE=image/jpeg:https://ncoystertrail.org/wp-content/uploads/2026/09/image002.jpg
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DTSTART;TZID=America/New_York:20261114T150000
DTEND;TZID=America/New_York:20261114T180000
DTSTAMP:20261028T001451Z
CREATED:20261028T001448Z
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UID:8240-1794668400-1794679200@ncoystertrail.org
SUMMARY:Land\, Lager\, & Oysters
DESCRIPTION:Join the NC Coastal Land Trust for Land\, Lager\, and Oysters in the Outer Banks! After a fantastic event last year\, we’re excited to welcome our Outer Banks friends back for the second year of this special celebration of coastal conservation at Swells’a Brewing. \n\n\n\nThe evening will entail Swells’a Brewing beer\, Cousins’ Oysters\, music\, and great company with plenty of reasons to raise a glass to the places we all love. Last year’s gathering was such a success\, and we loved seeing so many members\, friends\, and conservation-minded neighbors come together. \n\n\n\nThis is a chance to celebrate the beauty of the Outer Banks\, the conservation successes the NCCLT has shared along the coast\, and the people who make this work possible. Whether you’re a longtime Coastal Land Trust supporter or simply someone who loves coastal North Carolina\, we hope you’ll join us. \n\n\n\n$35 general registration includes 1 entry\, oysters\, and 2 beer tickets. Reserve your tickets here!
URL:https://ncoystertrail.org/event/land-lager-oysters/
LOCATION:Swells’a Brewing\, 1802 S Virginia Dare Trail\, Kill Devil Hills\, North Carolina\, 27948
ATTACH;FMTTYPE=image/jpeg:https://ncoystertrail.org/wp-content/uploads/2026/10/images.jpg
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