St. Mary's County Oyster Festival

Hometown Flavor & Big Time Fun!

2010-10-12T07:40:00.000-07:00

Shuck and slurp your way down to the Saint Mary’s County Fairgrounds for the

Annual Bivalve Bash October 16th & 17th

It’s that time of year once again. When, for oyster lovers, the St. Mary’s County fairgrounds near Leonardtown transform to nirvana. Oysters served up raw, scalded, grilled on the barbie, on bread, on the half shell, stewed, nude, cooked in savory sauces, in salads, even in desserts, just about every way imaginable and then some. They’re here for the eating and enjoying at the 44^th Annual St. Mary’s County Oyster Festival. This year's festival will be held on Saturday and Sunday, October 16^th and 17^th at the Fairgrounds on Route 5 just south of Leonardtown.

The idea of the oyster festival was first hatched back in 1967 when the Lexington Park Rotary Club was looking for a project in which the entire membership could involve itself for the good of all concerned. In addition to the member’s involvement, the festival had three main objectives:

· Promote a weekend of fun, food and fellowship in a rural atmosphere

· Promote the bounties of life in this land of pleasant living, especially St. Mary’s County oysters, as an attraction to visitors

· Provide funds to benefit the charities of the various participating service and civic organizations

A little under a thousand visitors relished this first endeavor. Through the years, attendance steadily grew, as did the festival. In 1974, the festival went from a one-day event to a two-day event and was moved from the first weekend in October to the third weekend in October where it remains today. Today, the St. Mary’s Oyster Festival is one of the Eastern Seaboard’s leading folk festivals. Good food, quality entertainment and two nationally recognized contests, the National Oyster Cook-off and the U.S. National Oyster Shucking Contest, are the elements that attract visitors from across the country each year.

“Oysters any way you like 'em’” have always been the trademark of the festival, and this year is no different. Visitors can stroll around the festival midway and sample the delicious bivalves served in chowder and stew, raw, fried, grilled, scalded, and on a sandwich. If you can’t get enough, oysters will be available “to go” in pints and quarts. Seafood lovers can feast on a delicious range of specialties like scallops wrapped in bacon, fried clams, crab cakes, shrimp, fried fish, crab soups and seafood and clam chowders. For those who might be hesitant about all of that seafood, other dishes will be available. Polish and Italian sausage, hamburgers, hot dogs, chili, barbecue, chicken tenders and sweet potato fries are just a few of the non-seafood options. Of course, no event in Southern Maryland is complete without our world famous stuffed ham sandwiches, so be sure to leave some room! Volunteers from numerous local non-profit organizations make the event run smoothly by cooking and serving most of the food, contributing to the funds available to charitable causes.

On Saturday, nine finalists from across the country will compete to determine the nation’s premier oyster chef in the National Oyster Cook-off. Their recipes were chosen from nearly 150 entries submitted by contestants from coast to coast. The finalists will cook their fresh oyster specialty dishes for a panel of six expert judges. The judges are: John Shields, Owner of Gertrude's Restaurant, cookbook author, and MPT cooking show star, Vicki Milburn, editor for Southern Maryland- This is Living Magazine, and Betty Wreen Day, food editor for Gloucester-Mathews Gazette-Journal. The contestants will compete not only for the coveted Grand Champion Award, but for People’s Choice and Presentation awards as well.

The three fresh oyster categories that the finalists will compete in are: Hors D'oeuvres, Soups and Stews, and Main Dishes. Past winning recipes include such titles as “Oyster Pita Sandwiches with Lemon Tahini Sauce,” “Oyster Barley Soup”, and “Oyster en Brochette with Remoulade Sauce,” just to name a few. This year’s recipes in the Hors D’ Oeuvres category include, “Dirty Martini Oyster Puffs with Pink Vodka Sauce,” “Oysters with Fennel & Tomato Compote,” and “Coconut & Chile Crusted Oysters with Caramelized Red Onion-Pineapple Relish.” In the Soups & Stews category the recipes include, “Bayou Oyster Soup,” “Oyster Asparagus Soup,” and “Creamy Cantonese Oyster Stew.” The 2010 Main Dish category has, “Rockefeller Ravioli with White Wine Sauce,” “Korean Oyster Pancakes and Kimchi Salad,” and “Oyster and Chanterelle Mushrooms with Lemon Sauce.”

Oyster Cook-off cookbooks featuring all the recipes submitted for this year’s competition are available for purchase. First, second, and third place cash prizes will be awarded in each category. The recipe deemed best overall by the panel of judges takes home the Grand Champion prize totaling $1,000 cash and a silver platter. Visitors can watch the preparation and later sample the contestants' dishes. In addition, visitors will have an opportunity to vote for their favorite dish to determine “The People’s Choice Award.” The Cook-off begins on Saturday at 10:00 a.m. in Building 16 on the festival grounds.

In conjunction with the National Oyster Cook-off Contest, oyster-cooking demonstrations will be held at the festival. On Saturday, the demonstration begins at 3 p.m. Sunday’s cooking demonstrations will highlight several talented and creative chefs as they prepare their favorite oyster dishes. Demonstrations will be held throughout the day starting at 12:30, 1:45, and at 3:00. There will be literature available with recipe ingredients and instructions, and visitors will be able to sample the dishes prepared. All cooking demonstrations will be held in Building 16 on the festival grounds.

The U.S. National Oyster Shucking Championship Contest, held both days, features the fastest men and women shuckers from around the country as well as the fastest local tidewater shuckers competing for cash prizes totaling $1,800 and a trip to Galway, Ireland to compete for the International Oyster Opening title. Contestants are given 24 oysters, and like most competitions, speed is but one crucial element; the U.S. Oyster Shucking Championships require aesthetic presentation as well, as time penalties are added for broken shells, cut oysters and blood.

Current U.S. National Oyster Shucking Champ, Scotty O'Lear, from Panama City Beach, FL will be here to defend his crown. O’Lear recently returned from the International Competition in

Ireland

where he placed 12^th in the International Championship. Shucking champions will begin their competition on Saturday with several heats held for both men and women contestants. Winners of the first round will compete on Sunday, with the women’s final beginning at 3 p.m., and the men's final at 3:30 p.m. Then at 4 p.m., the women's champion and the men's champion will square off head-to-head for the U.S. championship crown and the right to represent the United States in the International Oyster Shucking Competition.

A family-oriented festival, the St. Mary's event is also noted for its quality entertainment. Lots of exciting attractions are planned for this year's festival. Parents, bring the kids along because carnival games and rides are featured from M&M Amusements and Reggie Rice Super Magic Man will be performing his special brand of magic in the Auditorium at 3 p.m. on Sunday. Rice has been named DC’s Comedy Magician of the Year twice and is always a favorite with children of all ages.

Live entertainment will be provided at three locations on the festival grounds including the Pavilion Building, the Auditorium, and a stage next to the oyster-shucking stand. Saturday's schedule at the Pavilion includes contemporary jazz and swing music performed by the St. Mary’s College of Maryland Combo and Jazz Band at 11:30 a.m., followed by the folk sound of Ben Connelly at 12:45. The Mudcats will be performing at 2 p.m. and then at 3:15 p.m. visitors can enjoy the music of The Sam Grow Band, a group whose soulful acoustic performances and emotionally crafted songs capture audiences of all ages.

The Saturday entertainment schedule in the auditorium features Daughters of Veda Mid-Eastern Dance Troop at 12:30 p.m., and the Southern Mix Chorus performing at 1:30 p.m.

On Saturday afternoon, at the Oyster Shucking Stand Sound Stage, Gary Rue and the Blue Crabs featuring Blues, Big Band sounds and popular music will perform from 3 to 5 p.m.

These popular and entertaining shows present a music style that will appeal to fans of bluegrass, folk, jazz and country music alike.

Also on Saturday, at the Shucking Stage at 2:30 p.m. will be the awards ceremony for the National Oyster Cook-off. Following the awards ceremony several amateur oyster-shucking contests will take place at the Oyster Shucking Stand followed by preliminary Professional Men's and Women's Shucking heats from 3:30 until 5 p.m.

Returning musical headliners at the Festival for Sunday begins with Jay Armsworthy and Eastern Tradition, a four-piece bluegrass band performing an extended set at 12:00 noon followed by the Celtic sounds of Danny Flynn and Pond Scum, playing at 1:30. At 3 p.m., local favorite Geezer takes the Pavilion stage.

On Sunday, at the Oyster Shucking Stand, the final rounds of the U.S. National Oyster Shucking Championships will be held. The women's final will begin at 3:00, the men's final at 3:30, and the overall final at 4:00. Gary Rue and the Blue Crabs will perform an encore at the Oyster Shucking Stand starting at 3 p.m. At 1:30 p.m. in the auditorium, the Tri-County Chapter Barbershop Harmony Society will perform in the barbershop-style of four-part vocal harmony.

Don’t worry football fans, you won’t be forgotten! There will be a large television set up at the fairgrounds so visitors can watch the game while they are enjoying the festivities.

There's always something for the curious shoppers in the crowd as well. Two buildings will be dedicated to displaying and selling local arts and crafts, in conjunction with the Craft Guild of St. Mary’s County, the St. Mary's County Art Association and Unique Boutique. Always a crowd pleaser, exhibitors are restricted to local arts and crafts to preserve the local flavor.

Entertaining and educational exhibits sponsored by county, state, and private community organizations participate in the festival. There is also a building on the grounds filled with exhibits including old farm and watermen's implements. These exhibits showcase and celebrate a time and place when men and women made their living working the waters of the Chesapeake Bay and its tributaries.

In addition, this year the Department of Veterans Affairs Medical Center in Washington, DC and the Department of Veteran Affairs Vet Center in Annapolis, MD is sponsoring an outreach/information event for recently returned combat Veterans. This event will take place on both Saturday and Sunday at the festival and all Veterans will be granted complementary admission to the Festival as well. All Veterans of all eras are invited to come join in for a day of family fun and camaraderie.

Local organizations that participate in the festival include: the Rotary Club of Lexington Park, Charlotte Hall Rotary Club, Leonardtown Rotary Club, Seventh District Optimists, Mechanicsville Optimists, St. Marie's Optimists, Third District Optimist Club, Jolly Gents, Kiwanis Club of Charlotte Hall, the St. Mary’s County Watermen's Association, Job's Daughters, and the Woman's Club of St. Mary's.

Commercial vendors include Wayne Copsey Seafood, McKay’s Food and Drug, Bell’s of St. Mary’s, Smokey Joe’s Barbecue, and Sunshine Catering.

The gates are open from 10 a.m. to 6 p.m. on Saturday and from 11 a.m. to 6 p.m. on Sunday. Admission is $5 for adults, no charge for children 12 and under and there is plenty of free parking. The festival events continue, rain or shine, since adequate buildings and tents are provided on the grounds. Proceeds from the Oyster Festival go to local charities.

The Festival has come a long way since 1967 when the stalwart bunch worked night and day to stage the first festival. The Rotary creed of “Service Above Self” has been at work in its most graphic state, not only by Rotarians but also by all those who participate.

For more information on the festival and a full schedule of events contact the Oyster Festival office at 301-863-5015, or write to www.usoysterfest.com

P.O. Box 766

, California, MD 20619, or visit the festival website at

The "R" Myth

2010-10-07T12:12:00.000-07:00

Did you know that long ago people were warned never to eat oysters in months that did not contain the letter "R" (May, June, July, August)? This is because during these months, it is a lot warmer and back then there was a lack of proper refrigeration needed to keep the oysters fresh. It is also said that oysters taste better in the cooler months because they are thicker. Although they may be thicker and tastier in the cooler months of the year, oysters are a delicious treat that can be enjoyed year-round!

Oysters: Not Only Yummy in your Tummy!

2010-10-05T08:33:00.000-07:00

According to http://www.globalgourmet.com/, oysters are not only yummy in your tummy, but they are a great source of nutrients as well. They contain protein, lipids, and carbohydrates. The National Heart and Lung Institute recommend oysters as an ideal food for inclusion in low-cholesterol diets. Oysters are an excellent source of vitamins A, B1(thiamin), B2 (riboflavin), B3 (niacin), C (ascorbic acid) and D (calciferol). Four or five medium size oysters supply the recommended daily allowance of iron, copper, iodine, magnesium, calcium, zinc, manganese and phosphorus.

Come out to the St. Mary's County fairgrounds in Leonardtown on October 16 & 17 and enjoy some of these nutritional and delicious treats "any way you like 'em!" They will be served raw, scalded, grilled on the barbie, on bread, on the half shell, stewed, nude, cooked in savory sauces, in salads, even in deserts, just about every way imaginable and then some!

Read more: Little Known Facts About Oysters http://www.globalgourmet.com/food/egg/egg0298/oyfacts.html#ixzz11UxpeIs3

Oyster Festival Basics

2010-10-04T13:02:00.001-07:00

WHO: Some 15,000 to 17,000 visitors are expected to attend the 44th ANNUAL ST. MARY'S COUNTY OYSTER FESTIVAL sponsored by the ROTARY CLUB of Lexington Park and 12 other fraternal and civic organizations.

WHEN: Always held the third weekend in October, this year Saturday and Sunday, October 16^th and 17^th 2010. Gates are open from 10 a.m.- 6 p.m. on Saturday and from 11a.m. – 6 p.m.Sunday.

WHERE: County Fairgrounds --- Route 5, 2 miles south of Leonardtown, Maryland, about 55 miles south of Washington D.C., 75 miles south-east of Baltimore.

WHAT: FOOD, FUN & FELLOWSHIP in a rural atmosphere to see the competition among the fastest oyster shuckers in the U.S., and to learn untold ways of enjoying feasts of oysters at the National Oyster Cookoff.

HOW MUCH: $5.00 admission -- kids 12 and under are FREE, and there is plenty of FREE parking.

WHY: To promote the bounties of our beautiful and historic county, especially its oysters and to raise funds for the various charities sponsored by the participating organizations.

HOW: FOOD GALORE -- Oysters in every form (fried, stewed, and nude). Fried and steamed clams, crab cakes, soup, shrimp, scallops and seafood chowder. Also featuring St. Mary's County stuffed ham sandwiches (a delicacy indigenous to the area), barbecued chicken, beef, pork, as well as pizza, hamburgers, hot dogs, polish sausage, funnel cakes, beer and soft drinks. There are home canned and baked goods, local arts and crafts, exhibit buildings and a farm museum building with memorabilia of yesteryear.

The Story of the Oyster Festival

2010-10-01T06:55:00.000-07:00

The story of the Oyster Festival, now in its 44th year, is so entwined with that of the Lexington Park Rotary Club that it is sometimes difficult to remember which came first, the hen or the egg. The idea of the oyster festival was first hatched back in 1967 when the new club was looking for a project in which the entire membership could involve itself for the good of all concerned. In addition to the member’s involvement, the festival had three main objectives:

1. Promote a weekend of fun, food and fellowship in a rural atmosphere.

2. Promote the bounties of life in this land of pleasant living, especially St. Mary’s County oysters, as an attraction to visitors.

3. To provide funds for the benefit of the charities of the various service and civic participating organizations.

The first festival was held on Saturday, October 7, 1967 at the St. Mary’s County Fairgrounds from 3 until 9 p.m. A charge of $2.00 for adults and $1.00 for children was collected and the advertising stated “Delicious bivalves served raw, steamed, scalded, fried with traditional trimmings and all you can eat." A little under a thousand visitors relished this first endeavor. Attendance steadily grew as did the festival. In 1974, the festival went from a one day event to a two day event, and was moved from the first weekend in October to the third weekend in October. The later was a result of historical data analysis as to which weekend in October had less rainfall. This became necessary after three straight festivals of inclement weather. It was determined that the third weekend in October was 32% less likely to have rain than the first. The festival date was moved where it remains today.

The festival quickly blossomed from expanded public relations campaigns and being organized in a more business-like manner. By the late 1970’s, attendance averaged about 25,000 for the two days. The year 1982 saw one of the largest crowds with attendance for the weekend estimated at over 32,000. Today the St. Mary’s Oyster Festival still averages nearly 22,000 visitors for the two fun-filled days and has become one of the Eastern Seaboard’s leading folk festivals attracting visitors from across the country.

Co-sponsoring the first Festival was the St. Mary’s County Watermen’s Association. As the Festival grew Rotary and the Watermen’s Association yielded much of their role as food purveyors over to other civic groups. Today, more than 12 other civic and service groups participate the Oyster Festival. Oysters are still featured – fried, stewed, scalded and “nude,” but crab cakes and soup, clam chowder, shrimp, fish sandwiches, locally famous St. Mary’s County stuffed ham, barbecued beef, chicken and pork, and even polish sausage make it difficult not to find something for even the most discriminatory palate.

NATIONAL OYSTER SHUCKING CHAMPIONSHIPS CONTEST ®

Some of Rotary’s tasks for the Festival have had to be released to others over the years but Rotary has retained complete control over the NATIIONAL OYSTER SHUCKING CONTEST ®. The shucking contest first took off in 1969 when it was known as the “Chesapeake Bay Oyster Shucking Championship”, with local watermen competing for small prizes and a trophy. In the first few years’ only 12 oysters per shucker were used, and rules were few and time was the only feature. James “Golden” Thompson was the first champion, and he recorded a time of 80 seconds.

The year 1975 saw the first contest with women competing against women and then a battle of the sexes. Bernice Newton of St. Mary’s County was the first women’s champion. Cornelius Mackall of Calvert County was the men’s and the first designated National Champion. The following month he went to Ireland and won the International Championship, the only time that to date we had done better than our usual third place. That is, until 2008 when William “Chopper” Young won the US Championship, went to Ireland and walked away with the International “Oyster Opening” title in Galway. In 1978 Heidi Ho of Florida became the first female National Champion. Following the trip to Ireland the contest changed to 24 oysters (in Ireland they use 30, but theirs are smaller), the rules were revised and updated to conform better with the International Rules. More emphasis is now placed on “presentation” with appearance overshadowing raw speed. After a contestant shucks his or her 24 oysters, judges inspect their oysters and add seconds to each contestant’s shucking time according to the following table:
1. Oyster not cut completely from its shell- Add 3 seconds
2. Oyster presented on a broken shell- Add 1 second
3. Oyster presented with grit, blood or other foreign substance- Add 3 seconds
4. A cut oyster- Add 3 seconds
5. Oyster not placed properly on shell- Add 2 seconds
6. Missing Oyster- Add 20 seconds

Other Milestones in the contest evolved as the term “National” took on truer meaning, and in 1984 Rotary finally obtained a trademark on the wording NATIONAL OYSTER SHUCKING CHAMPIONSHIP CONTEST® for the sole use of our Rotary Club.

NATIONAL OYSTER COOK-OFF®

A major addition to the Oyster Festival has been the National Oyster Cook-off®. This popular addition to the Festival began in 1980. In 1979, Lucy Wing, then Food Editor of Good Housekeeping Magazine, told Buck Briscoe of the St. Mary’s County Economic Development Commission that the festival needed a cooking contest. His office joined forces with the Cooperative Extension Service of the University of Maryland and the Home Economics heads from the Maryland Department of Agriculture and Seafood Marketing. The Cook-off has now achieved a level of notoriety that in a typical year over 350 recipes from 30 states are received.

Usually held on the Saturday of the Festival, the Cook-off features 9 finalists from across the country that compete for prizes in three fresh-oyster cooking categories – main dish, hors d’oeuvres, and soups and stews. The top winners in each category are then judged for the best overall recipe and the winner receives $1,000.00 and a silver platter. Festival goers have the opportunity to watch each contestant prepare their dish and “taste test” each contestant’s recipe. Attendees are also given the opportunity to vote on their own “people choice” award among the recipes prepared. Additionally, returning cook-off winners and creative chefs are on hand to demonstrate and prepare their favorite oyster dishes after the contest.

A family-oriented festival, the St. Mary's County Oyster Festival is noted for its emphasis on the food, the contests, and the quality entertainment, all included in the price of admission. In addition, you will find carnival games and rides are featured, as well as pony rides and a magic show.

There's always something for the curious shoppers in the crowd as well. Three buildings are dedicated to displaying and selling local arts and crafts, in conjunction with the Unique Boutique, Craft Guild of St. Mary's County and the St. Mary's County Art Association. Always a crowd pleaser, exhibitors are restricted to local arts and crafts to preserve the local flavor. No commercial spaces are for rent.

Continuous live entertainment is provided at three locations on the festival grounds. Featured are Jazz, Pop and Country bands. Add a couple of Barbershop style singing groups and you have constant entertainment, with performers presenting music styles that will appeal to fans of bluegrass, folk, jazz and country music.

Entertaining and educational exhibits sponsored by county, state, and private community organizations are also displayed on the grounds. Of particular interest is a building filled with exhibits including old farm and watermen's implements. These exhibits showcase and celebrate a time and place when men and women made their living working the waters of the Chesapeake Bay and its tributaries.

The Festival has come a long way since 1967 when the stalwart bunch worked night and day to stage the first festival. Of the visitors attending each year a cross section survey shows that about 80% are from out of the area. Each year the office gets inquires from all over the country, many repeaters. In an election year the festival sometimes has as many politicians as oyster eaters, all taking advantage of a captive audience.

On a typical year, as the visitors depart, the sun goes down and the lights come on, clean up begins and organizers take time to reflect, it seems that it has been a year of “more than”…..

… more than 15,000 visitors

… more than $100,000 in business.

… more than $40,000 for charities.

… more than 150,000 oysters and 60 kegs of beer consumed.

But ……. “more than” all of this is “People," “People helping people.

The Rotary creed of “Service Above Self” is put into action annually at this event– not only by Rotarians but by every individual of the more than 15 participating organizations.

For more information go to www.usoysterfest.com