Save the date: We’ll be back at B’s Cracklin BBQ slimming biscuits (and burritos) Saturday March 2nd. 8am- 11am …
We’ll be back at B’s Cracklin Bbq slinging breakfast biscuits starting in March. Look out for updates on other locations where you can find Erika and her biscuits (and buns).
In February, she’ll be cooking up at B’s Cracklin as part of Bryan Furman’s month long Black History Month special menu items.
Sunday, October 21, 2018
3:00 PM 7:00 PM
Colorwheel Studios (map)
We invite our sponsors and the general public to Decatur, GA to help us celebrate the southern oyster farming community and raise money to support the people that are working to make the dream of a strong southern oyster culture a reality. We do hope you'll be able to join us.
Much like last year, the primary beneficiary of Landlocked is the University of Georgia Marine Extension on Skidaway Island. The team behind the UGA Shellfish Research Lab has been working hard to produce oyster seed and teach interested people the art of farming oysters; the success of most successful oysters farming communities in the south can be traced back to their extension services. We want our friends at the UGA Shellfish Research Lab to have all the tools they need to help make Georgia a great place to grow, sell, and eat homegrown oysters.
Landlocked 2 will also allow Oyster South to begin our new SEED BANK program. You can't farm without seed, and access to seed (baby oysters) is one of the most critical variables to any farms success. The best way for a farmer to ensure that he or she has the seed needed to operate is to grow it themselves. Growing seed ain't easy though. There are equipment, labor, and a steep learning curve to deal with. And that's why Oyster South wants to help out. Seed Bank funds will be turned into grants that give upstart hatcheries the financial help they need to make sure that the South's oyster farms will always have the seed necessary to grow beautiful oysters.
Introducing a “whole hog” barbecue dinner, prepared by Jerry Slater of The Expat in Athens and featuring traditional barbecue sides from some of the best chefs working in Georgia today.
Get your belly ready for this amazing culinary lineup:
Bryan Furman of B’s Cracklin’ BBQ will prepare brisket
Todd Richards of Richards’ Southern Fried will make smoked wings
Jessica Rothacker of Heirloom Café in Athens will cook up sides
Erika Council of Southern Soufflé and Angie Mosier of Placemat Productions will bake desserts
Joining Jerry Slater in preparing the whole hog will be Kemron Johnson
Specialty cocktails and local craft beers to wash everything down and toe tapping music round out this fun fall evening at the farm. Check back here for full menu closer to the date! This is a limited ticket event so book now to reserve your space!
Tickets are $75 for general public and $65 for members.