Oyster Pop-up Shops

Orchard Point Oysters - Kate Livie - 1171x593

An oyster farmer sorts through a fresh batch of oysters.

Orchard Point Oysters/Kate Livie

CBF is proud to partner with local oyster farms to connect our members with convenient opportunities to buy oysters in a socially-distant manner. We’re pleased to help support fellow Chesapeake Oyster Alliance partners through these Oyster Pop-ups. These times and locations are for pickup of pre-ordered oysters only. Orders must be placed by deadlines listed.

More dates to come!

Can't make these pick-up times or interested in getting oysters delivered to your home? See our list of local oyster farms providing direct-to-customer services

Learn more about our goal to add 10 billion oysters to the Bay by 2025: http://www.chesapeakeoysteralliance.org/

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Virginia Beach

Pop-up Date: Tuesday, December 22, 2020
*Orders must be placed by Sunday, December 20 at 10 p.m.
Location: CBF's Brock Environmental Center, 3663 Marlin Bay Drive
Time: 4:00-6:00 p.m.
Oyster Farm: Rogue Oysters
How to Order: Order online at https://rogueoysters.com/collections/all. When ordering, under "Pick a Fulfillment Option," select Virginia Beach.



No events currently scheduled.



For Pick Up

  • You must pre-order oysters!
  • Bring a cooler with gel packs (preferable) or ice.
  • Protect yourself and others—wear a mask!

How to Care for Your Oysters

How to properly store oysters: Place immediately in fridge and cover with a damp towel. Do not allow to sit in standing water. Avoid rough handling prior to shucking. They’ll stay optimally fresh for raw consumption for 7-10 days from harvest and up to two weeks if cooked.

How to properly shuck oysters: Use a knife (preferably an oyster shucking knife) to shuck from the hinge or the bill. See below for video tutorials. You can also use heat (oven, grill, microwave even) to get them to pop open and then cut the meat free.

How to Shuck (and Eat!) an Oyster

Extended time at home is the perfect opportunity to learn how to shuck and savor a Chesapeake Bay oyster! And who better to teach you than the pros:

Learn to Shuck with the Oyster Ninja
Gardner Douglas (a.k.a. “The Oyster Ninja”) is a nationally ranked oyster shucker.


How to Shuck an Oyster with Champion Oyster Shucker Deborah Pratt
Deborah Pratt is known the world over for her speedy shucking. She's traveled the globe to attend—and win—shucking competitions and has even been featured in Southern Living magazine.


The Proper Way to Eat an Oyster
Johnny Shockley, founding partner at Hoopers Island Oyster Co., knows the oyster biz in and out. He knows a thing or two about how to best enjoy a raw oyster!


Make Emeril Lagasse's Chesapeake Bay Baked Oyster Dressing

When CBF's former Oyster and Fisheries Scientist Tommy Leggett got tagged to appear on the Emeril Green show back in 2008, we were all pretty excited. Emeril brought Tommy and his fresh Chesapeake Bay oysters to the show's kitchen in the Whole Foods store in Fairfax, Virginia.

Emeril's Chesapeake Bay Baked Oyster Dressing


  • 2 dozen shucked oysters, with their liquor
  • 2 tablespoons vegetable oil
  • 2 cups chopped onions
  • 1 cup chopped bell peppers
  • 1 cup chopped celery
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon cayenne
  • 3 bay leaves
  • 1 tablespoon chopped garlic
  • 1/4 cup chopped parsley
  • 1 cup water
  • 4 cups cubed white bread
  • 1/3 cup freshly grated Parmesan


  1. Preheat the oven to 375°F.
  2. Drain the oysters, reserving 1 cup of the liquor. Set aside.
  3. Heat the oil in a skillet over medium-high heat. Add the onions, bell peppers, celery, salt, and cayenne. Saute‚ for about 5 minutes, or until wilted. Add the bay leaves, garlic, and parsley. Saute‚ for about 1 minute.
  4. In a mixing bowl, combine the bread mixture with the oyster liquor and enough water to moisten.
  5. Add the moistened breadcrumbs to the vegetables in the skillet and cook for 2 to 3 minutes, stirring constantly. Add the oysters and the Parmesan cheese. Stir to mix well and remove from the heat.
  6. Oil a 9 X 11-inch baking pan and pour in the mixture. Top with more Parmesan and bake for about 1 hour, or until bubbly and golden brown.
  7. Remove the bay leaves and serve hot.

This recipe was originally featured on the A Local Thanksgiving Episode of Emeril Green, Lagasse's original series on Discovery Channel's Planet Green network, courtesy Martha Stewart Living Omnimedia, Inc.

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