Chesapeake Oyster Week Returning march 21-31, 2026
A showcase of the Delicious Chesapeake oyster
What is ChOW?
Chesapeake Oyster Week (ChOW) is a weeklong celebration of Maryland’s most iconic shellfish. This statewide campaign, led by the Oyster Recovery Partnership in collaboration with the Maryland Department of Agriculture’s Maryland’s Best program, shines a spotlight on the essential role of locally harvested oysters—from their incredible taste to their powerful role in Chesapeake Bay restoration, and supports restaurants that recycle shells to help restore the Bay.
whether you're a die-hard seafood lover, Bay-friendly restaurant, or media rep looking to tell a great comeback story, you don't want to miss Chow!
Drop us a line and let us know how you want to get involved.
CHOW invites the public to
Eat more Chesapeake oysters—
wild-caught or farm-raised.
Support restaurants that give back through ORP’s Shell Recycling Alliance.
Help restore the Bay,
one shuck at a time.
why Chow matters
Promotes Chesapeake-sourced oysters
Encourages diners to seek out and enjoy oysters harvested from the Chesapeake, which strengthens Bay communities and the region's seafood economy.
Celebrates the supply chain
From watermen to farmers to chefs, ChOW shines a spotlight on the local oyster heroes who harvest, create, and curate this iconic delicacy.
Supports oyster restoration
Proceeds and awareness efforts benefit ORP's shell recycling and oyster restoration programs that annually plant hundreds of millions of beneficial bivalves in Bay waterways! See how it's done.
2025 highlights
Media Inquiries + Coverage Opportunities
Chesapeake Oyster Week is more than a seafood celebration—it’s a story of sustainability, community, and comeback. From farm-raised to wild-harvested, Chesapeake oysters are making waves across menus, markets, and restoration efforts. Whether you're covering Bay recovery, or the local culinary scene, ChOW 2026 offers:
Great Story Angles
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The comeback of the Chesapeake oyster—and why it matters
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Meet the farmers, watermen, chefs, and shuckers behind the bivalves
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How ORP is turning recycled oyster shells into living reef systems
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Oyster trends: raw bars, pairings, and regional culinary twists
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The environmental impact of slurping local
Activations & Visuals: Creative Oyster Preparations and Special Menus, Oyster Events & Happy Hours, Farm Tours, Shucking Demos, Ride Along with ORP's Shell Recycling Team, Maryland Oyster Week Proclamation Presentation
Contact us for interviews, site visits, or to be added to our media list!
