Beaufort Wine and Food celebrates its fifth annual Oyster Roast at Beau Coast, off of Lennoxville Road, from 2-5pm on Saturday, Nov. 3.
The gathering celebrates the bounty of Eastern North Carolina cuisine and features local steamed oysters, shrimp and other seafood selections along with North Carolina pork and poultry.
Guests will be shuttled to the event site via hayride. Once there, they will enjoy a variety of menu items set up on tables under the tent and sample beer and wine selections at their own pace. An oyster table will also be set up outside the tent, where guests can shuck their own oysters. Fire pits will allow guests to roast their own s’mores and a live band will play music throughout the afternoon.
A silent auction will also be held, and guests can bid on a variety of items during the event.
The many includes wood-fired whole hog BBQ and chicken as well as a variety of menu items created by Chefs Charles Park of Beaufort Grocery Co. and Anthony Garnett of Blue Ocean Market.
Both chefs are long time supporters of Beaufort Wine and Food and when not running their respective kitchens can be found working with the Carteret Community College Escoffier culinary program.
The guest chef for this event will be Amy Tornquist, executive chef and owner of Watt’s Grocery in Durham. A native of Durham, Tornquist has more than 25 years of experience in catering and professional cooking. While attending UNC-Chapel Hill she was cooking part time at Crooks Corner under the tutelage of founding Chef Bill Neal. She worked as a line cook as well as a baker before deciding she wanted to make a career as a chef.
A graduate of La Varenne Ecole de Cuisine in Paris, she spent two years as chef at the British Embassy residence. She has since owned and operated Sage & Swift Gourmet Catering as well as her restaurant Watts Grocery. She brings her Durham roots and local flare to this year’s annual Oyster Roast.
Tickets are $75 per person and can be purchased at beaufortwineandfood.org.