Oyster Roast Information
Here at Charleston Bay Gourmet, we have been specializing in oyster roasts for over 30 years. It is a great way for friends and family to come together around a table and celebrate any occasion. Not only are they great for backyard parties, but they are also a hit for larger corporate events, socials, and fundraising events.
In the bullet points below, we will try to answer any questions you may have about oyster roasts.
If you have any additional questions or concerns, please do not hesitate to give us a call or send us an email.
- We supply all items needed to host an oyster roast: oyster tables, drums, knives, towels, paper towels, and sauces.
- We set up and breakdown oyster tables and drums.
- We remove and recycle all oyster shells. With this, we recommend reminding your guests not to throw trash into the oyster barrels.
- We bring a propane fueled steamer to cook the oysters. The only thing we need on-site is access to a water source.
- We usually recommend a 10:1 ratio (people to # of bushels) when requesting a quote, that takes into account the guests that may not eat oysters. But, if you know it is a heavy oyster eating crowd or you are putting on a fundraising event specific to the oyster roast, we recommend increasing your number of bushels.
- There is a minimum of 5 bushels per oyster roast.
- Oyster season usually begins on October 1st, that is when DNR usually opens picking season for clusters. Note that this date can fluctuate, depending on the water temperatures.
- We source all of our bushels from Livingston Seafood, located on Bull’s Bay in McClellanville.
- We usually stop offering oyster roasts around the middle of April as the weather warms up and the flies start to come out.