Oyster lovers, your dreams are about to come true. Coming November 7 to Raleigh Iron Works, the third Rawleigh Oyster Fest is bringing some powerhouse chef + oyster farm teams to the table:
- Luis Zouain of LaGana in Raleigh + Hold Fast Oyster Co. in Sneads Ferry
- Chris Garrett of Seraphine in Durham + Marsh Hippies in Topsail Beach
- Jamey Adcox of Cucciolo Terrazza in Raleigh + White Oak Oyster Co. in Swansboro
- Earp’s Seafood Market in Raleigh + Kinnakeet Oyster Co. in Avon
- David Ellis of Figulina in Raleigh + Shuckleford Banks Shellfish in Shackleford Banks
- Chris McLaurin of Lutra Cafe & Bakery in Durham + Seashore Oyster Co. in Beaufort
To sweeten the deal, these pro pitmasters are adding a smoky touch to the day:
- Katsuji Tanabe of Flour and Barrel, KatSushi and forthcoming High Horse
- Chris Glass of Bellow Butcher Co. in Wendell
- Semion Spence of Island Bodega food truck in Raleigh
- Elliott Moss of Elliott’s BBQ Lounge in Florence, SC
We caught up with the founder of the fest to find out what’s shuckin’.
Introduce yourself!
I’m Ed Mera, founder of Rawleigh Oyster Fest and managing member of Mera Brothers Oysters, the family oyster farm I run with my brothers, Robert and Fernando, in Davis, North Carolina. I grew up between cultures. I’m bilingual. I’ve spent my career in community work and beverage sales — sales in general. Rawleigh is where all of that comes together: good food, good people and a reason to show up for something bigger.
Ed Mera
How did you get into the world of oysters, and what made you decide to start an oyster-centric event?
Aquaculture runs in the family. My family has roots in shrimp farming in Ecuador, so farming the water felt natural when my brothers and I started Mera Brothers Oysters Down East in Davis. I was working for the Wake County Sheriff’s Office — pencil pushing. I was tired of the grind and needed a change of pace. I did a Google search and ended up at an aquaculture conference in New Bern, North Carolina, where I met my mentor. I started interning at his farm from time to time and eventually got my brothers to invest with me. That was nearly 10 years ago now. We became the first oyster farm in North Carolina to run pop-up oyster bars. Every time we set up, people lit up. Raleigh loves oysters but rarely gets to celebrate them on a big stage. Rawleigh Oyster Fest started as a way to bring the coast to the capital, put North Carolina growers front and center, and raise money for causes we care about.
The first two events sold out. Same mold or mixing it up?
A little of both. The heart is the same: North Carolina oysters, great chefs, local drinks, and proceeds going back to the community. But this year we’re going bigger with Rawleigh Oyster Fest: Smoke + Shuck on Saturday, Nov. 7, at Raleigh Iron Works, with room for more than 700 guests. The “smoke” side includes dishes from a group of chefs and barbecue pitmasters. Offering that alongside the classic raw bar means even folks who are nervous about raw oysters have a way in. We will probably have some extra bites and surprises lined up, as well as all the offerings that Raleigh Iron Works has.
What will the day be like for attendees?
You walk into Raleigh Iron Works and it’s oysters in every direction. Earp’s Seafood Market, our presenting sponsor, is running a grilled-oyster station with chef Katsuji Tanabe and Kinnakeet Oyster Co., and other chefs will offer unique oyster bites at their own stations. Drinks come from Boatman Spirits Co., Heyday Brewing, Ponysaurus, Donelan Wines, Chappellet Wines, and NOCO, and there’s a Got to Be NC pavilion showcasing North Carolina producers. There will be live music from the talented DJ 9ine and Raleigh Rishi, with Jack the Radio headlining. Early-entry tickets cost $150 and get you in ahead of the crowd; general admission is $100.
Any common misconceptions or cool facts about oysters?
The big one: the old rule about only eating oysters in months with an “R.” That made sense before refrigeration and with wild oysters that spawn in summer. Today, farmed oysters stay plump and delicious year-round.
Photo courtesy Drew Gay, Post Media
A few more I love:
- A single oyster can filter up to about 50 gallons of water a day. Eating farmed oysters is one of the few times your dinner actually makes the water cleaner.
- Oysters taste like where they grow. Our Davis site is high-salinity, so our oysters come in briny and clean. This is called “merroir,” kind of like our name, Mera Brothers.
- Some oysters turn green. Our SageWave gets a seasonal green gill from a naturally occurring algae. It’s prized in France and totally safe; it just adds a sweeter, vegetal finish.
- Oyster farming needs no feed, fertilizer or fresh water. It’s one of the most sustainable ways to farm protein in the world!
Tell us about the North Carolina Coastal Federation and Frankie Lemmon School, and why you back them.
The North Carolina Coastal Federation works to protect and restore our coast, including building oyster reefs, running shell recycling, and fighting for clean water. As a grower, our livelihood depends on healthy water, so supporting them is supporting the future of North Carolina oysters. They are great partners and have been there since the start!
Frankie Lemmon School & Developmental Center is an inclusive Raleigh school where children with special needs learn alongside their typically developing peers. This cause hits home for me personally. They do remarkable work for families in our community, and I want Rawleigh to be a celebration that gives back right here at home.
Are there other ways for readers to get involved? Do you need volunteers?
I’m sure Tushar Varma, our volunteer lead, will be happy to hear about this! Yes, we need volunteers to help shuck. If you are an experienced shucker and would like to shuck for a couple of hours, then enjoy the feast, please contact us through our website at rawleighoysterfestival.com/volunteer.
Anything else?
Tickets have sold out both previous years, and sales always surge right at the end, so don’t wait. Grab yours at rawleighoysterfestival.com. Come hungry, bring friends, and let’s show the rest of the state that Raleigh is an oyster town!
