The fourth-annual Austin Oyster Festival a celebration honoring the sea’s most delicious offering, is really coming out of its shell this year, serving up a bounty of delectable dishes, drinks and entertainment with a side of philanthropy. The festival takes place Saturday, Feb. 27 from Noon to 6 p.m. at the French Legation Museum, and benefits H.O.P.E. (Helping Other People Everywhere).
A production of food-centric events producer 787 Productions LLC, this year’s Austin Oyster Festival is a feast highlighting Jeri’s Seafood Gulf and East Coast oysters prepared in nearly every way imaginable by noted Eddie V’s Executive Chef Chris Bauer, combined with specialty cocktail offerings from Deep Eddy Vodka, an extravagant Bloody Mary Bar, local beers by Thirsty Planet, live local music, games and enviable raffle prizes. The event is sponsored by Jeri’s Seafood and Deep Eddy Vodka.
This year’s VIP Lounge will feature four special oyster tastings including ones by Chef Shane Stark of Mongers Market + Kitchen, Chef Chris Bauer of Eddie V’s 5th Street Edgewater Grill. The Chefs will present VIPs with private oyster tastings paired with various drink tastings including ones from Deep Eddy Vodka.
VIP admission ($90 per person) to the Austin Oyster Festival includes entry, live entertainment, six food-and-beverage vouchers redeemable at any food station or beverage bar, access to the VIP Lounge area in the gardens overlooking the event, featuring four VIP oyster tastings and craft drink tastings, automatic entry into the prize raffles, dedicated private bar in the VIP area, sponsor swag bag for each guest.
General admission ($50 per person) to the Austin Oyster Festival includes entry, live entertainment and five food-and-beverage vouchers redeemable at any food station or beverage bar. Additional vouchers may be purchased inside the festival.
Advanced tickets for the Austin Oyster Festival are available at www.AustinOysterFestival.com, and tickets, if still available, may also be purchased at the door on the day of the event.
