Oyster Renaissance In the South
You can serve them fried, steamed, or raw on the half shell. But oysters probably don't immediately come to mind as a food product of Georgia. Now there is an oyster renaissance underway in the South, and the tasty mollusk will be the subject of a class at this weekend's Southern Grown Festival on Sea Island.
We speak with Chef Mike Lata, who will teach the class, and Kimball House co-owner Bryan Rackley about the best way to prepare and eat oysters and efforts to make Georgia a bigger player in the oyster industry.