Aquatourism and sea-to-fork culinary movement will combine to assist marine research
Oysters, that gourmet delight prized for over 4,000 years in the Lowcountry, will soon be at the center of a new “aquatourism” initiative set to launch this fall. The Lowcountry Oyster Trail, will highlight the region’s famous oysters, and its growing role in the red-hot “sea-to-fork” culinary movement.
“The Lowcountry Oyster Trail is an exciting multi-faceted economic development concept highlighting wild and farm-raised oysters,” says Bluffton resident Larry Hughes, mastermind behind the LOT. He’s orchestrating the trail’s development and growth. “We also plan to shine a spotlight on the men and women who grow, harvest, shuck, prepare, cook and serve Lowcountry oysters.”