Local Oyster Bounty
Oyster roasts may be stymied this year,
but the spirit remains
BY PETER V IELE
FOR many locals, the thought of late fall and early winter
months evokes a fondness for huddling around makeshift
plywood tables, cheap crackers, hot sauce and roaring
fires. Oh yes, and of course seasonally fresh, delicate,
succulent and delicious local oysters.
Mid to late November is usually the time for countless backyard
and even corporately sanctioned oyster roasts. It’s a time-honored
tradition, a rite of passage and a beloved aspect of fall in coastal
North Carolina. For some, it’s more than just the oysters themselves
— it’s about that precious time of connecting with loved ones and
neighbors while enjoying life together.
In the age of the pandemic, these types of communal gatherings
have been crossed out on many calendars. Some oyster roasts will
invariably continue this year, but for those opting out, celebrating the
local oyster can be done in a myriad of formats.
With a bounty of oyster beds surrounding the waters in the
Wrightsville Beach area, families can eat locally and support local
businesses, while getting a little creative in the kitchen or backyard.
The classically steamed oyster is always a must, but here are a few
other ways to enjoy this local delicacy.
WBM FILE PHOTO
WBM november 2020