Aw Shucks!
On Sunday, June 30 at 12 noon join us at the L.L.Bean Discovery Park Stage to watch the pros throw down in their own shucking contest. They will each be given two dozen oysters and this time it’s not just the fastest time that counts. For the pros, it’s also about the quality of their shucks. A judge will inspect their finished product and add time on for any penalties according to the chart below.
PENALTIES. Judges will add seconds to shucking time accordingly:
(1) An oyster not completely severed from shell ……….………….add 3 seconds
(2) An oyster presented on a broken shell……………….…………….add 1 second
(3) An oyster presented with grit or other foreign substance……….add 3 seconds
(4) A cut oyster………………………………………………………..….add 3 seconds
(5) An oyster not placed properly in the shell………………………add 2 seconds
(6) A missing oyster……………………………………………………..add 20 seconds
BONUS. Judges may (optionally) award a bonus reduction of ten (10) seconds as an
award for a tray whose presentation is deemed outstanding.
THE BIG SHUCK 2024 PARTICIPANT PROFILES
Jacqueline Clark, The Briny Babe
Jacqueline Clarke is an experienced food, travel, and lifestyle journalist and creative consultant within the aquaculture industry. Based in Portland, Maine, she is the co-owner of Nor’Easter Oyster Co and Salt Society, as well as the marketing consultant for SoPo Seafood.
John Herrigel
Founder and owner of Maine Oyster Company.
Founder and host of OysterFest at Harvest on the Harbor.
Coined the phrase, “BOOM SHUCK A LUCKA!.”
Ralph Smith
Owner of Mine Oyster Raw Bar & Gathering Place and Boathouse Bistro both in Boothbay Harbor. He has been a frequent competitor at the Pemaquid Oyster Festival in Damariscotta. Smith moved to the Boothbay region more than 20 years ago to work at Spruce Point Inn as an event coordinator and waiter. He opened Mine Oyster about 10 years ago and Boat House Bistro more than 20 years ago. He caters events & functions up to 300 people. Smith also provides his catering service “pro-bono” to local civic groups.
Kate Tracy
Libby is a Maine native with a background in Biology and International Development and has worked in the aquaculture industry for the last 4 years. She got her start working as the restaurant manager at Maine Oyster Company in 2018 and gained extensive experience in raw-bar operations management, oyster farming, shellfish shipping and distribution, as well as marketing and event coordinating. She has been professionally shucking oysters for the last 4 years and began Lady Shuckers mobile raw-bar and event company last year with the mission to support and source products exclusively from women-owned sea farms and increase visibility for underrepresented groups on the working waterfront.
Leo Sparta
“Hi! My name is Leo Sparta. I am super into cars and am building a Miata now! I love all things outdoors and all things surrounding the water. I run track and throw as well!”
Leo helps run Spartan Sea Farms and is most often found shucking at Freeport Oyster Bar.
Allison Sawyer, General Manager of Freeport Oyster Bar
With a long hospitality resume from Vermont and Portland (Press Hotel, Luke’s Lobster), Allie’s brought all that expertise to bear in opening the Freeport Oyster Bar. She’s also a key partner in bringing The Maine Oyster Festival to life. She’s a little rusty but she’s breaking out her shucking knife this Sunday!
Kelly Punch,Marketing & Events Director, Mere Point Oyster Farm
Kelly has a long history in the hospitality industry and the competitive shucking scene. She has done a little bit of everything! From shucking oysters, to helping the farm crew on the water, to managing successful restaurants and catering teams. As the Marketing and Events Director for Mere Point Oyster Company (one of the largest farms in Maine), she has contributed immensely to growing a renowned Maine brand. Her focus has lead to new business opportunities like engaging oyster farm tours, reliable full-service catering, unique raw bar experiences, and educational shucking lessons. Whether you are looking to have some fun on the water or learn how to shuck, Kelly will take care of you!
Leila Avery, Intern at the Darling Marine Center and farm hand at Community Shellfish
Leila is a passionate student researcher and Maryland native. She attends Loyola University and shucks for Sidecar Patio in New Orleans and has traveled to the West Coast to be immersed in the world of commercial oyster farming. Coming from a background of oyster conservation and restoration, she is now conducting a study on oyster shell morphology at the Darling Marine Center. Leila is looking to bridge the gap between science and aquaculture one oyster at a time!