Grown Here, Not Flown Here: A Night Honoring Texas’ Oyster Industry at Josephine’s Gulf Coast Tradition

It’s not often that people from every corner of Texas’ oyster supply chain gather in the same room. Distance and the demands of the tide usually keep them apart. But on October 14 in Houston, that changed for an evening.

“At the Oyster Table” restaurant night was hosted by Texas Sea Grant, in partnership with Josephine’s Gulf Coast Tradition. The goal was simple: to bring together everyone who makes Texas oysters possible while educating the public over a shared table of good food, conversation and coastal pride. The evening was part of a nationwide Sea Grant campaign for Seafood Month, celebrating oyster traditions across the U.S., with similar collaborations held in New York, Florida, North Carolina, and Oregon.

Josephine’s was the perfect place for the gathering. Run by Executive Chef Lucas McKinney, a Mississippi native known for his Gulf-inspired coastal cooking, Josephine’s mission echoes Sea Grant’s: to support the Gulf’s seafood heritage and the communities that rely on it. The restaurant features oysters grown exclusively in Gulf waters, some of which come from plots only 30 miles away. Diners might recognize these oysters by the sharpied signs resting in the ice, “Matagorda Pearl” or “Mermaid Tears,” but not always the people who grow them.

That changed at “At the Oyster Table.” Texas Sea Grant invited local harvesters and farmers to attend the celebration. In attendance were founders Stephanie Branson (Lonestar Oyster Company) and David Aparicio (Oyster Brothers), along with Farm Manager Jaime Quintanilla (Dan’s Oysters). They were joined by Texas Sea Grant Director Laura Picariello, Aquaculture Program Manager Dr. Mario Marquez and Communications Director Megan Towery and Specialist Anna Weis, who shared the organization’s role in supporting and advocating for the oyster industry.

“The Texas Coast stretches over 400 miles, and every bay tells a different story — you can taste it in the oysters,” said Dr. Marquez. “There’s no such thing as a stereotypical Texas oyster; each one reflects its waters, its season, and the producer’s touch. The beautiful thing is that Texans can sit at a restaurant, order oysters from different bays, and essentially take a tour of the coast right at their table.”

Walking among diners and sitting down at tables like friends, each representative had the chance to talk about the science and care behind the oysters on their plates. Many guests said they learned something new and left with a greater appreciation for their usual happy hour treat. And, some even left with a bag of Texas Sea Grant swag — a token of appreciation for coming out to support Gulf oysters.

At seafood restaurants, guests often order a mixed platter of oysters, sampling different varieties to taste each bay’s unique merroir (the flavor shaped by the waters where it grows). At this event, those flavors came together with a connecting touch: a Michelada Mignonette, crafted by Chef McKinney to bring out the Gulf flair. 

One guest recalled, “This is the best sauce I’ve ever paired with a raw oyster!”

Overall, the event reflected what Texas Sea Grant stands for: community, stewardship, and connection from tide to table. It recognized the hard work behind Texas’ fisheries and aquaculture industries and the people who keep it moving forward.

“The work of Sea Grant is designed to be the focal point in bringing communities together — helping people understand where their seafood comes from, supporting producers in their sustainability practices, and marrying that circle,” says Picariello. “Opportunities like tonight bring that circle to life — seeing customers interact with a chef who sources seafood locally, in turn supporting the economy, and connecting with the producers behind the food. It’s a beautiful example of how everything works together to keep our food — and our coast — healthy.”

About the Campaign

The restaurant night was part of the larger At the Oyster Table digital campaign running through October for National Seafood Month, highlighting the vital role oysters play in coastal communities nationwide. Across the country, Sea Grant programs work closely with their local oyster industries to strengthen coastal economies and ensure healthy ecosystems. From advancing aquaculture techniques and supporting traditional harvesters to connecting producers with new markets and educating consumers, Sea Grant serves as a trusted partner in stewarding this vital seafood resource. Reflecting this nationwide effort, the campaign features a “flight”, or sampling, of oyster styles and recipes from Sea Grant partners on every side of the U.S. coast: New York, Oregon, Florida, and North Carolina. Through Instagram Reels and posts, the campaign blends storytelling with science to help more people understand oysters’ ecological value and the people and traditions behind them, sustaining this heritage for generations to come.

“For us, it’s important that guests know where their seafood comes from,” said Chef McKinney. “We build relationships with our producers and distributors, and the money that flows through our restaurant goes right back into the community. From shrimp boats to oyster farms to redfish operations, so many hands and jobs are supported through this industry. When people enjoy our food, they’re not just eating seafood — they’re helping sustain the Gulf and the communities that depend on it.”

By bringing the Gulf to the table — literally and figuratively — Texas Sea Grant and Josephine’s Gulf Coast Tradition celebrated not only the flavor of the coast but also the people and environments that make it possible.

####

About Texas Sea Grant

Texas Sea Grant is a unique partnership that unites the resources of the federal government, the State of Texas and universities across the state to create knowledge, tools, products and services that benefit the economy, the environment and the citizens of Texas. It is administered through the National Oceanic and Atmospheric Administration and is one of 34 university-based Sea Grant Programs around the country. Texas Sea Grant is a non-academic research center at Texas A&M University. The program’s mission is to improve the understanding, wise use and stewardship of Texas coastal and marine resources.