Locals and travelers alike flock to the The Darling Oyster Bar on King Street for the establishment’s famed bivalves. Helmed by executive chef Derick Wade, the team works closely with local oyster farmers to procure the freshest oysters for guests. Every local oyster offered at The Darling is sourced from a farm that the team has personally visited and built a direct working relationship with.
In 2023, Wade became part of the Oyster Master Guild and is working to get his oyster master certification to become an “Oyster Master Certified™ Oyster Sommelier” in the guild’s inaugural class, happening throughout 2024.
A chef’s oyster journey
Working at The Darling is what got Wade more involved with meeting and procuring ingredients from local oyster farmers, but it wasn’t until he visited his first oyster farm that he was hooked. “I feel like the farmers are some of the most fascinating people and in learning more about what they do, I fell in love with the process, more than just the product,” he said.
In addition to being hands-on with the oyster farms where The Darling sources product, the restaurant and team have expanded their reach into other areas of the oyster industry. The Darling is involved with Oyster South (a nonprofit that aims to “connect communities and provide resources to support oyster farmers, cultivate thriving communities, promote healthy waters and celebrate good food in the southern United States”). The Darling works closely with the South Carolina Department of Natural Resources and its SCORE Program, which recycles oyster shells from various local restaurants and festivals by processing and using the discarded shells to grow new oyster reefs.
“Community involvement and collaborations happen constantly in this industry,” Wade said. “A few off the top of my head are Shuck Cancer of Charleston with the American Cancer Society, Oysterfest at the South Carolina Aquarium, Shucked during Charleston Wine + Food and so many more. These collaborations bring everyone together and encourage the overall community to continue to learn new things, share ‘tricks of the trade’ and more. It is a very community-driven industry, far more than people may even realize.”
Quality taste and local ingredients
While The Darling does source some oysters on its menu from other regions, the team prides themselves on working directly with local oyster farmers who serve up the salty, sweet and succulent oysters grown and harvested in the Lowcountry.
“A few things we keep in mind when partnering with oyster farms are the salinity of the water, the secludedness of the waterway and overall water quality,” Wade said. “All of these factors play a role in the taste and overall appearance of the oysters.”
The taste, texture and size of oysters can vary widely and have nuances as complex as cheese or wine. A few of the local oysters served to diners at The Darling are the “Lowcountry Cups” from Lowcountry Oyster Company, the “Perky Sea Cups” from Charleston Oyster Farm and the “Single Lady” oysters from Lady’s Island.
There are different ways to eat the many types of oysters, and Wade said he isn’t picky.
“I am a purist, so to speak. I like to eat the first oyster straight up in order to taste the full flavor profile from it,” he said. “After that, I love dressing a raw oyster with The Darling’s house-made hot sauce and our house-made cocktail sauce. Other ways I enjoy eating oysters include getting creative and adding uni or caviar, or if I am looking to enjoy a baked oyster, I go for the classic Oysters Rockefeller or The Darling’s spin on baked oysters with Alabama white sauce and smoked bacon.”
But to Wade and The Darling’s team, the most important thing outside of serving up quality oysters is building and educating the community about oysters.
“Getting the chance to work with individuals who are trying to make our ecosystems and waterways a better place is one of the coolest aspects of all of this,” Wade said. “I always try to take staff with me on oystering trips, but especially when I get back, I love teaching everyone about the impact that we all have on the environment around us.”
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