Shuckers Stake their Claim
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evoted oyster shuckers all, they assemble at the oyster tables set up at Gascoigne Bluff promptly at 5:00 o’clock, knives and gloves in hand, and never leave for the next two to three hours. While most other St. Simons Land Trust Oyster Roast guests tend to wander from the barbecue table to the Low Country Boil to the sides and on to the desserts, the true oyster fans never budge.
faces among the servers, as well. Kellogg, who teaches general psychology at College of Coastal Georgia, has chaired the operation for eight years. With her from the beginning: Emmitt Nolan, Ellen Mullis, and Dan Welch.
The team of eight to 10 oyster servers, headed up by Georgia Kellogg, see some of the same enthusiastic faces year after year. The guests at the oyster tables tend to see the same
Who actually steams the oysters? That would be a team headed by Crabdaddy’s owner, Charlie Williams, who has volunteered for more than 10 years. He brings two friends,
ELEGANT ISLAND LIVING
Kellogg says that after eight years, they have the operation down to a science. “It’s like riding a bicycle,” she says. “I organize what we need from lining up volunteers all the way to the cleanup, including buying the lemons, the wipes, and the paper towels.”
