On August 8th, the Delaware Center for the Inland Bays hosted an event called Arts on the Half-Shell as part of its Delaware Inland Bays Oyster Week. The money raised went directly towards the James Farm Ecological Preserve education campus project, aimed to educate and inspire future generations. Oysters were generously donated by local oyster growers. Bringing together some of the region’s finest chefs, an incredible artist, and a bunch of oyster lovers, this event was designed to highlight these pristine, locally sourced oysters through various preparations, each reflecting the unique style and vision of the chefs involved. The event provided an opportunity to contribute toward protecting and preserving our environment, as well as enjoying its bounties.
For my contribution, I wanted to bring a blend of tradition and innovation to the table. I prepared a traditional oyster stew with a twist—a deep umami flavor profile achieved using Japanese ingredients and techniques. This dish was a tribute to the classic comfort of oyster stew, elevated with the rich, savory notes that only Japanese cuisine can provide. Another dish I was particularly excited about was the grilled oysters, which I topped with roasted skin potato koji butter and a potato skin brown butter crumb. This dish was a nod to the earthy flavors of the season, with the koji butter adding a subtle, fermented depth that paired beautifully with the oysters’ natural flavor. To complement the oysters, I prepared a charred corn ricotta ranch dip, served with fresh vegetable crudités, and a burnt eggplant dip paired with grilled flatbread. The dips provided a refreshing contrast to the richness of the oysters and were a hit among guests. My watermelon rind Pico de Gallo with tortilla chips added a bright, tangy feature to the spread, and the cheese and charcuterie selection from Touch of Italy rounded out the offerings.
I was joined by some incredible talent that night. Billy Lucas sent his chef, Brian Keith of Taco Reho, who brought his signature flair with fried oyster tacos topped with slaw, salsa, avocado, and chipotle aioli. This dish perfectly captured the bold, vibrant flavors that make his cooking so beloved. Teddy Deptula, Culinary Director for La Vida Hospitality, showcased the beauty of raw preparations with his Musk Melon Mignonette and Beet and Horseradish Granita with borage. These dishes were a testament to his skill in balancing flavors and textures, providing a delicate yet impactful experience highlighting the oysters’ freshness. Sean Corea, Chef and Owner of Lewes Oyster House, created a stunning raw bar as a visual and culinary centerpiece. His grilled oysters topped with andouille sausage gravy were a crowd favorite, providing a rich, hearty counterpoint to the lighter raw offerings. To tie the culinary offerings together, I crafted an Oyster-infused Blue Whale gin cocktail accented with sea vegetable-infused sherry and Lillet Blanc. In addition to the food, Baltimore-based artist Sherry Insley added a profound visual dimension to the evening. Her mixed-media cyanotype collages and photographic explorations of coastal erosion and climate change were a visual reminder of the delicate ecosystem we were there to support.
The night was a success by all measures, with every ticket sold and every guest leaving with a greater appreciation for the oysters that play a vital role in our local environment and economy. Arts on the Half-Shell was a delightful demonstration of how food, art, and community can unite to support a worthy cause. I’m incredibly proud of what we accomplished that night and grateful to everyone who attended, contributed, and supported the event.
Chef Hari Cameron is a renowned culinary expert, consultant and restaurateur. He has received critical acclaim for his modern farm-to-table approach to cooking and has been recognized for his numerous contributions to the hospitality industry. With a passion for using the highest quality Mid-Atlantic ingredients, Chef Cameron has become a leading voice in today’s culinary landscape.
