Some of San Diego’s most notable chefs will roll up their sleeves next week and showcase their oyster shucking skills for charity in an event dubbed the “Shuck-A-Thon.”
Six female chefs will take over Ironside Fish & Oyster in Little Italy on Aug. 5, which happens to be National Oyster Day, joining Ironside Executive Chef Jason McLeod behind the raw bar for one serious shucking session.
From 4 p.m. to 10 p.m., the restaurant will offer its Ironside Select oyster for $1 a pop. The chefs will shuck as many as possible, with 100 percent of proceeds benefitting a charity of their choice. Each chef will shuck for one hour during the event.
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The lineup of shucking chefs this year includes Priscilla Curiel of Talavera Azul, who will work behind the raw bar from 4 p.m. to 5 p.m. to benefit Fundacion Luz. Nine-Ten Restaurant and Bar chef Rachel King will take over from 5 p.m. to 6 p.m. to benefit Project Wildlife.
After that, from 6 p.m. to 7 p.m., Katherine Humphus of Kat’s Kitchen Collective will shuck it out to benefit Children International. Great Maple chef Carmine Lopez will shuck from 7 p.m. to 8 p.m. to benefit the Huntington’s Disease Society of America, followed by Marci Flores from The Cheese Store shucking oysters from 8 p.m. to 9 p.m. for Waves of Water.
The event will wrap with Ironside’s Donna Antaloczy shucking from 9 p.m. to 10 p.m. to benefit Rady Children’s Hospital.
Organizers say this second annual oyster shucking fundraiser is free to attend (but, remember, oysters are a buck) and walk-ins are welcome.
Last year’s inaugural Shuck-A-Thon raised $2,565 for local charities. The top shucker at the 2014 showdown was Hanis Cavin, of Carnitas Snack Shack, who shucked 549 oysters during his one-hour stretch. Other participating chefs shucked 534 oysters, 529 oysters, 487 oysters and 466, bringing the grand total to 2,565 oysters shucked during the five-hour event.