Join a free virtual event held by Smithsonian magazine May 11 at 7 p.m. The educational event showcases sustainable oyster farming in the Lowcountry and a recipe on creating a Southern seafood dish. 

The event is hosted by Lowcountry Oyster Company founder Trey “Cricket” McMillan, followed by a cooking demonstration from chef John Ondo, South Carolina’s 2022 Chef Ambassador and executive chef at The Atlantic Room and Ryder Cup Bar at Kiawah Island Golf Resort. 

McMillan will share his sustainable oyster farming origin after 15+ years as a professional fisherman, including his own practices, the technology used and techniques to hand-raise oysters. Ondo will provide his own insights with the Lowcountry favorite and share his experiences cooking in the region. Together, the hosts will explore the rich history of oysters and its unique flavor and connection to the Lowcountry. 

Following, Ondo will host a virtual cooking lesson of baked oysters, prepared southern Rockefeller-style with pimento cheese, greens and brown-buttered Ritz crackers. Attendees will be provided the recipe to make at home. 

Smithsonian magazine senior editor Jennie Rothenberg Gritz will round out the event with a discussion where you can pose your own questions.

The event is free, but space is limited. To secure a spot, head to Eventbrite and learn about the Lowcountry delight.

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