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Oyster Roast

posted Mar 2, 2018, 10:41 AM by YPRCC Webmaster   [ updated Mar 20, 2018, 3:07 PM ]

YPRCC Holds Oyster Roast

When the Yankee Point Racing and Cruising Club’s Oyster Roast on St. Patrick’s Day started on schedule at noon, warning drops of rain fell promptly at 12:01 – but spirits and appetites were not dampened, according to event organizers.

Chief oyster roaster George Bott noted that in spite of the cold weather, attendees were lucky they had dodged a weather bullet and the rain held off after the light sprinkle.  Standing next to the warmth of an outdoor fire and grill, Bott noted that this year’s oysters were especially sweet.  “They’re triploids, which grow fast and can be harvested earlier than some other varieties,” he said. 

As members and guests enjoyed their fresh triploids roasted, steamed in chowder, or fried, former TOGO (Tidewater Oyster Gardeners Association) president Dave Turney advised that this year’s oysters had grown up in the western branch of the Corrotoman River after initially being seeded in oyster floats.  “They’re about one to three years old,” he stated.

Outdoor cook Nina Turney kept a steady stream of attendees satisfied with her crisp-tender, fried oysters and noted that she had done justice to four or five quarts in her fryer.  John McConnico, sailor-turned-server, busily ladled up cup after cup of his wife Carole Jean McConnico’s chowder while Urey Patrick, Jim Bennett, Dave Turney, and Mitch Bober shared roasting responsibilities outside.

Noting that she had been fortunate enough to have the “world’s BEST shucking crew,” (Dave Turney, George Bott, John Henley, Joel Dugan, Jim Bennett, Mitch Bober, Urey Patrick, and Warren Ryan) event coordinator Nina Turney thanked her entire team, stating that it was a great effort and that she couldn’t have done it without everyone’s help.

In addition to oysters, coleslaw, and a variety of sides and cornbread, members enjoyed Marlene Bott’s home-baked lemon and chocolate squares as well as St. Patrick’s Day cookies.

Cutlines for Pics:  Picture of Nina Turney; Picture of Jim BennettYPRCC fry cook Nina Turney prepares oysters outside the organization’s clubhouse in Lancaster on St. Patrick’s Day while Jim Bennett demonstrates the best way to open one.