A barefoot chef from Asheville, North Carolina won the Oyster Shucking Competition in Charleston, South Carolina’s 25th Annual Lowcountry Oyster Festival.
Named one of the top 20 events in the Southeast by the Southeastern Tourism Society, two tractor-trailers filled with 65,000 pounds of oysters rolled onto the grounds at Boone Hall Plantation to kick off the festival.
Winner Tres Hundertmark, chef/owner of The Lobster Trap of Asheville, NC, shucked an average of one raw oyster every 2.6 seconds.
“I had just placed in a shucking competition in Connecticut,” Hundertmark commented. “So I felt I would at least rank in the top 5.” But even Hundertmark didn’t expect to take 1st place.
The Oyster Shucking Competition entailed opening as many raw oysters as possible in 3 minutes. Hundertmark blasted the opposition away with an amazing 69 oysters in 3 minutes. (That’s 1 oyster every 2.6 seconds, beating the five-time champ by 5 oysters.)
Located in downtown Asheville, NC at 35 Patton Avenue, Tres Hundertmark has cooked for such restaurants as the House of Blues in New Orleans, Louisiana, Beau Rivage Casino in Biloxi, Mississippi, the Chanticleer on Nantucket Island, Massachusetts, and at the track at Kentucky’s Churchill Downs.
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