Shucked + Sauced
The Party: The newly renovated Rose Pavilion in Hampton Park provided the ideal backdrop for this new Lowcountry experience benefiting the Charleston Parks Conservancy. Guests at Shucked + Sauced, presented by Frampton Construction and curated by Chef Mike Lata of FIG and The Ordinary, sampled local oysters “naked” on the half-shell, or with bold additions from Charleston chefs. Standouts included Lowcountry Oyster Co.’s “Lowcountry Cups” featuring roasted pineapple dashi and a finish of red lime, and The Obstinate Daughter’s eye-catching bright-pink topping of muscadine vinegar, diced daikon radish, and beets. Pitmasters from Rodney Scott’s BBQ and Lewis Barbecue brought the “sauced” component, such as Rodney Scott's messy but delicious whole hog sliders, piled high with mac and cheese, coleslaw, and pork skins coated with rib rub. Local beers, vibrant Aperol Spritz cocktails from Holy City Brewing, and Oysterman’s French muscadet—a classic oyster pairing wine—kept guests hydrated, while upbeat tunes from Dallas Baker and Friends brought out the lively Lowcountry spirit. It was a delicious first year for the Shucked + Sauced event, and a great way to support the Charleston Parks Conservancy's tireless efforts to keep the Holy City's parks beautiful. Highlight: Rodney Scott himself was there to dole out copious amounts of his famous barbecue sauce atop savory sliders Overheard: “We’re serving everything with a side of good-old dad jokes.” Beneficiary: Charleston Parks Conservancy
