EASTCOAST OYSTERS BRINGS THE OYSTERS TO THE PEOPLE

EASTCOAST OYSTERS BRINGS THE OYSTERS TO THE PEOPLE

Mobile raw bar becomes a reality

Words by Emily Cheyne & photos provided by Kevonne Phillips

In 2014 Kevonne Phillips was in line at a gas station when he noticed the man in front of him wearing a shirt from BoatHouse Oyster Bar in Destin, Florida. Phillips asked the man if he worked there which led to a conversation about the job of oyster shucking. “It pays great if you can hang. I shuck oysters and it ain’t easy,” said the man in the gas station. He told Phillips they were always hiring because they never last, and if he wanted to check it out, he was willing to train him that day. At the time, Phillips was working as a line cook at a seafood restaurant where he occasionally had to serve oysters but wasn’t that successful opening them. He went with his gut and took the man up on his invitation.

After a week of working at BoatHouse, Phillips began to feel new muscles forming in parts of his wrist and arms, which became quite painful. “They told me one day that means I’m getting better,” Phillips said. What started as a job opportunity became his new craft. He spent that first summer conditioning his body to endure 8-10 hours shifts of shucking. This April Phillips started his own mobile raw bar EastCoast Oysters.

Phillips’ bar is a custom piece built and designed by a friend and Jacksonville-based wood artist. It’s a portable cherry wood and birch-ply unit with an epoxy resin bar top and stool seating.

He gets his oysters from an aquaculture producer in Sopchoppy, grown in the waters of Skipper Bay. “Gulf oysters have always been my favorite. They are salty and petite with a sweeter adductor muscle,” Phillips said. He sources “Skipper Sweets” from Serenoa Shellfish Company.

“To correctly open a live oyster for consumption, it requires special techniques that keep the oyster presentable and free of debris,” Phillips said. The process requires one to place the tip of an oyster knife in the hinge of the oyster and where the knife can get some leverage is where the sweet spot can be found. The goal is to pop the top shell from the bottom, sever the muscle that connects the two, and free the oyster from the bottom shell.

Phillips worked for the catering company Tré Bien Foods for around eight years where he specialized in high-volume dining for guests and music acts. For each event he worked there, he would bring a cooler of fresh oysters. He has also worked in several different restaurants and oyster bars throughout his life and knew running his own operation was long overdue.

“The idea was always there, but I think I just needed more time to manifest exactly what I wanted, as well as save for the initial funding,” Phillips shared.

“With that being said, back in late 2020, my fiance Sarah and I welcomed our daughter Sterling to the world who immediately sparked a major force in our plans for the future.”

The rules for oysters can be very specific for events since they are one of the most monitored foods, Phillips said. He has catered for events like Jax Brunch Fest, Tipper and Friends, Imagine Music Festival in Atlanta, and Welcome to Rockville in Daytona.

During the music festival Tipper and Friends in Huntsville Ala., Phillips was asked to prepare an oyster platter for the headlining artist, Tipper, a long-time favorite producer of his. Tipper was impressed with his shucking skills and ended up giving Phillips the nickname “Shucka Khan.” He said he admired his ability to open the oysters without really looking at them.

Having lived in Jacksonville for the last five years, Phillips has built a strong circle of customers who support his business endeavors. He frequently hosts events in his backyard to show appreciation for his friends and family who support him.

“Fast-paced oyster shucking is physically and mentally demanding but the rewards of becoming an oyster shucker are endless. People love the experience and that’s what it’s all about for me,” Phillips said.

The goal is to continue growing EastCoast Oysters to make it his full-time gig. Currently, profits go directly back into the company for equipment and travel expenses. Phillips wants to cater to bigger events and share his love of the craft with others.

To learn more about EastCoast Oysters, check them out at @eastcoast_oysters on Instagram and at eastcoastoysterbar.com