Virginia Living Museum Hosted 8th Annual Oyster Roast

by CoVaBizMag

Virginia Living Museum’s 8th Annual Oyster Roast was held on Nov. 9 and raised over $50,289 to benefit the Museum’s educational programs and animal care needs. Over 600 guests enjoyed all-you-can-eat oysters and seafood while Newport News Vice Mayor Tina Vick tapped VLM’s Oyster Brown Ale brewed by St. George Brewing Company made with 600 fresh Rappahannock River oysters from Sam Rust Seafood and salted caramel.

Virginia Living Museum Oyster RoastCleon Long, VLM Board of Trustees, Yalonda Long and Dave Jenkins, Newport News City Councilman

Oyster Roast at VLMRebecca Kleinhample, VLM Executive Director, Vicki Hauser, Amy Hauser and Lee Hauser

oyster roast for Virginia Living MuseumRonald Roderick, Robbie Edmunds, Robert Edmunds, Brock Edmunds, Bruce Edmunds and William Spence, St. George Brewing Company

The VLM Oyster Roast is an official Virginia Green event with eco-stations available for recycling while disposable products were biodegradable and compostable. Over 1,800 pounds of oyster shells were collected by VCU Rice Rivers Center and volunteers. The oyster shells will be aged and placed in “seeding tanks,” and approximately 170,000–255,000 oysters will be returned to the Chesapeake Bay, resulting in nearly 8 billion gallons of filtered water per year.

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