Suffolk County Oyster Jamboree and Frolic coming to Port Jefferson

Many Long Islanders crave oysters. Whether they are steamed, grilled, smoked or raw, the mollusk is one of our coveted commodities. Those who enjoy the seafood should mark their calendars for Aug. 15 and head to Harborfront Park in Port Jefferson for the second annual Suffolk County Oyster Jamboree and Frolic from 11 a.m. to 6 p.m.

"Suffolk County is all about its maritime history and supporting our agriculture. We have some great oysters that should be enjoyed as part of our Long Island tradition,” Suffolk County Executive Edward P. Romaine says. "Every oyster tastes different and you can tell the difference. Last year was a success and this year there will be even more people. It benefits everyone involved.”

A group of 16 independent oyster farmers, who are all members of the Long Island Oyster Growers Association (LIOGA), will participate in the event including: Montauk Pearl Oysters, Red Tiger Seafood, Davy Jones Shellfish Co., Lucky 13 Oysters, Hampton Oyster Company, Little Ram Oyster Co., Bombshell Oyster Farm, Deep Water Oyster Co., Neguntatogue Oysters, Oysterponds Shellfish Co., Peconic Gold Oysters, Sebonac Inlet Oyster Farm, Blue Island Oysters, Maris Stella Oysters, North Fork Big Oyster and Little A’s Oysters.

"Long Island is the Napa Valley of oyster farms,” LIOGA president Eric Koepele and North Fork Big Oyster owner says. "As you move from one farm to another, the growing methodology changes a bit. The result is a different flavor profile for each one.”

FRESH FROM THE FARM

The Jamboree will feature booths from local oyster farms serving their own product for $2.50 each.

Montauk Pearl Oysters start growing their oysters in a FLUPSY (Floating Upweller System), graduate them into floating farm gear and then submerge them in deep water cages.

"The flavor of a Montauk Pearl oyster is an evolution,” owner Mike Martinsen says. "It starts off with a crisp but silky texture. As you chew the oyster, the flavor bouquet blossoms into a hint of melon with a smooth nutty finish that’s clean.”

Martinsen notes his oysters will be served on the half-shell with green apple mignonette.

Red Tiger Seafood, which is based in Great South Bay in the Town of Islip, uses a combination of bottom and top floating gear to farm its oysters.

"Our oysters are briny,” owner Lou Delli-Pizzi says. "You taste the fresh sea with cucumber and melon flavors.”

Delli-Pizzi presents his oysters raw with a red wine vinegar and shallot mignonette as well as grilled with a chipotle bourbon butter.

Lucky 13 grows classic Blue Point oysters out of Great South Bay in the Town of Islip.

"We only use a floating cage on top of the water,” co-owner Joe Welling says. "Between the wind and the waves, they get a lot of action. The oysters are very clean and the meat is good.”

Welling shucks the oysters and offers two mignonettes, one red wine vinegar and another jalapeño. Plus, some oysters will be roasted with a bourbon butter sauce.

Don’t forget to try North Fork Big Oyster’s oyster hoagie ($15) containing roasted oysters on a roll and basted with butter.

"It’s even better than a lobster roll,” Koepele says.

OYSTER CONTESTS

Oysters are not only used for consumption at the Jamboree, but also for competition. At 11:30 a.m., catch the Oyster Shucking Contest where the fastest to shuck a dozen oysters wins, but there’s a catch.

"We are looking for a perfectly presented dozen oysters on the plate prepared at a rapid pace,” Koepele says. "All results are examined by a panel of judges. Points get deducted for any shell bits left in the oysters. You must be fast, but if they look like they came out a Cuisinart, that’s not going to fly.”

For the Oyster Eating Contest at 4:30 p.m., each contestant contends with an oversized cookie sheet of 75 shucked oysters. The first to finish wins, but only if they play by the rules.

"There are deductions for dropped oysters, hidden oysters or regurgitated oysters,” Koepele says.

LIVE MUSIC

To keep the party going, there will live music sets from two different bands happening throughout the afternoon.

North Bound Sound returns from 1 to 3:30 p.m. after a successful debut last year.

"We are planning a Grateful Dead and reggae-heavy set,” lead singer and guitarist Joseph Ciampa says. "Last year the reception was strong. We are looking forward to doing it again.”

At 4 p.m., Shuck N’ Jive takes the stage performing sea shanties mixed with rock 'n' roll.

"It’s a different kind of sound,” bassist Kim Tetrault says. "We don’t want people to be bored, therefore we rock it out and zip it up.”

Expect sea shanties like "Whoop Jamboree,” "Drunken Sailor,” "Eddystone Light” and "Jamaica Farewell” blended with classics like The Chordettes’ "Mr. Sandman,” The Left Banke’s "Walk Away Renée” and "The Boxer” by Simon and Garfunkel.

BREW TENT AND MORE

One of the best beverages to go with oysters is craft beer and two types will be available in the beer tent.

Saint James Brewery will be serving its Deep Ascent brews ($7-$8) such as Captain Pat’s Porter and Doug E. Fresh Hop.

"They are made from a yeast strain that was recovered from the SS Oregon, a huge luxury liner that sank off the South Shore of Long Island in 1886,” co-owner  Rachel Adams says. "Our brewer is a technical wreck diver who recovered unopened bottles from that boat and we made new beer from it.”

Oyster Bay Brewing Co. is planning to pour 16-ounce drafts of its Oyster Bay IPA, Barnrocker Lager and Honey Ale. All beers are $10.

"I think a dry beer like the Honey Ale works best with oysters,” owner Ryan Schlotter says. "But some people like a lighter beer such as our Barnrocker Lager with shellfish to not overpower the flavor.”

For kids, the Daughters of the American Revolution are set to host a series of Colonial-era games from 2 to 4 p.m. in the playground area. Additional food trucks will be on hand to offer some non-seafood-oriented fare.