Fall in Virginia · Roast Season
The fall oyster roast, done by the farm.
The oyster roast is Virginia's fall tradition — a fire, a shovel of steaming shells, and everybody standing around the table with a knife. We grow the oysters; we'll bring the roast.
We bring the roast
Roast pit & raw bar, one booking.
For fall events we pair the signature boat-bar raw bar with roast-pit service: Eli shucks the cold ones while trays of Revival oysters come off the fire hot, ready for the knife. Weddings, winery and cidery evenings, company gatherings — anywhere between the Bay and the Blue Ridge.
Same straightforward pricing as the raw bar: most evenings land between $2,000 and $4,000, depending on headcount and hours. We'll quote it plainly — no packages, no surprises.
Hosting it yourself?
Bushels for your own roast.
Running your own fire? We sell roast-ready Revival oysters by the bushel — 10, 20, or 30 bushels on a single invoice. Order ahead and the harvest comes out of the river for your date, bagged fresh, counted, and iced.
Planning the roast
Three things hosts ask us.
- How many oysters? As a rule of thumb, figure about half a bushel for every 4–5 guests at a roast — heartier appetites and longer evenings run more. Tell us the headcount and we'll help you land the number.
- How far ahead? Oysters are harvested to order, so a week or two of lead time means your bushels come straight off the cages for your date — not out of a cooler.
- How far will you come? The roast travels the same route the raw bar does — Northern Neck to the Blue Ridge, White Stone to Charlottesville and the wineries and cideries around it.
Rather see the raw bar first? Catch a pop-up this month →