Reviewed by: Nathan Watson
James Beard Best Chef Adam Evans honored for going the “extra mile” in support of oysters
Reading time: 2 minutes
James Beard Best Chef in the Southeast winner Adam Evans received last month Oyster South’s Jim Gossen Award for his support of oyster farmers,communities and healthy waters.
Evans, who is the executive chef and co-owner at Automatic Seafood & Oysters and partner at Current Charcoal Grill, was honored for his steadfast endorsement of Southern oyster farmers and an early advocate for premium oysters from the Southern U.S.
Evans: Going the extra mile for oysters
The prestigious Oyster South award recognizes an individual who has gone the “extra mile” to increase appreciation of:
- Southern-farm raised oysters
- People who work in the industry
- Celebrate the culture around Southern farm-raised oysters
“He (Evans) just continues to be such an incredible advocate for Gulf Seafood and in particular for Southern oysters, and we’re really lucky to have him be a part of this community and to really show chefs like myself and the next generation what’s available.”
Julia Sullivan, board president of Oyster South’s board
About the Oyster South’s Jim Gossen Award
The award’s namesake, Jim Gossen was a founding Oyster South board member who worked to help commercial fishermen sell their by-catch to reduce fishing waste.
He was also named one of 20 “Food Heroes” by Cooking Light and a Living Hero of the New South by Southern Living.
Celebrate Evans on National Oyster Day
Interested in celebrating Evans latest accolaide? Celebrate National Oyster Day on August 5th at Automatic with a selection of oysters sourced from the Southern and Eastern coastlines.
You can even raise a glass and try the restaurant’s new housemade Shucker’s Choice martini.
In addition to celebrating oysters, learn more about them from our sister publication’s recent feature: Restoring oyster reefs: Alabama’s coastal revival.
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