Rappahannock River Oysters
From the ‘Source’
Cousins, Travis and Ryan Croxton of Rappahannock River Oysters have resurrected the oyster farm that was started by their great grandfather and in a project that has spanned 12 months, with our help, they have located specific sites from which the amazing Emersum Oyster is being harvested. In celebration of the Emersum Oyster, and to honor the diligent work that the Croxton family has done for decades, they have been ‘invited to dinner’.
Join Travis & Ryan and the chefs of Jax, led by Executive Chef Sheila Lucero, as they create a four course feast that showcases the freshest oysters available and our chefs’ outstanding culinary skills. Ian Clark (Boulder), Amos Watts (Denver), and Kevin Grossi (Fort Collins) will all be present and cooking up a storm in Denver on March 31st, to feature the amazing flavors of the hardshelled and handheld mollusks that we all love, in ways we never thought possible.
And we’re gonna make the Croxtons sing for their supper. Travis and Ryan will be available to share stories of the history of the Chesapeake Bay, teach us about sustainable and restorative practices that they employ on a daily basis, and answer questions about just what it means to be an Oysterman. This special evening puts you in direct contact with 4th generation stewards of the Chesapeake… quite literally, the very people who are pulling the Emersum Oyster out of the water and shipping it to Jax Fish House… several times a week.
This is a different type of ‘farm to table’… they’re bringing the Oyster Farm to the tables of Jax Fish House in the heart of the Rocky Mountains… and that’s ‘no bull’.