ORP is excited to announce the return of Chesapeake Oyster Week (ChOW), running March 20–31. This 12-day celebration invites seafood lovers to enjoy wild-caught and farm-raised local oyster specials at participating restaurants while supporting the restoration of oyster reefs throughout the Bay. The campaign is supported by Conrad’s Crabs, Don Julio Blanco, Maryland’s Best Seafood, and Tito’s Handmade Vodka.
“We are proud supporters of Oyster Recovery Partnership’s Chesapeake Oyster Week, as Maryland oysters, both wild-caught and farmed-raised, are delicious raw and cooked in a variety of recipes,” said Maryland Department of Agriculture Secretary Kevin Atticks. “Maryland oysters are an excellent source of protein, nutrient-dense, low calorie superfood, packed with zinc, vitamins and omega-3 fatty acids that boost immune function, enhance heart health and support cognitive performance.”
While Chesapeake Oyster Week highlights the incredible flavor and versatility of local oysters, the event also shines a spotlight on the powerful connection between seafood and restoration. ORP works with restaurants across the region to recycle oyster shells that are essential for building new reefs and restoring native oyster populations.
“Every oyster you enjoy during Chesapeake Oyster Week comes full circle, from plate to reef,” said Ward Slacum, Executive Director of ORP. “When you choose local oysters at Bay-friendly, shell-recycling restaurants, you’re supporting the hardworking men and women of Maryland’s seafood industry and investing directly in the health of the Chesapeake. Recycled shells become the foundation for new reefs, improving water quality, creating habitat, and strengthening our seafood economy. It’s simple—eat local oysters, recycle the shells—and together we make a lasting difference.”
Founded in 1994, ORP has planted 14 billion oysters across 3,000+ acres of reef in Maryland’s Chesapeake Bay. ORP is also home to the Shell Recycling Alliance, the nation’s largest shell recycling network, which annually collects around 30,000 bushels of oyster shells from more than 200 restaurants and 70 public drop sites.
More than 60 restaurants across Maryland, Virginia, and Washington, D.C. will participate in ChOW, offering oyster specials, happy hours, and creative menu features. Diners are encouraged to visit the Chesapeake Oyster Week webpage to see participating restaurants and the promotions they will be offering.
The week kicks off Friday, March 20, at the Guinness Open Gate Brewery’s Oyster & Music Festival, where locally sourced oysters paired with Guinness beer and live music set the stage for a weeklong celebration of Chesapeake seafood.
Restaurants that would like to participate should contact Kaylee Fleury, Events & Marketing Manager.
For more information about Chesapeake Oyster Week, please contact Allison Albert Guercio, Marketing & Fundraising Director.
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