What: Texas Farm-Raised Gulf Oyster Tasting Celebrating the Launch of Coastal Preservation and Restoration
Photo by Daniel Ortiz
Kimberly Gaido and Bill Kinney.
Where: La Griglia
The Scoop: Shell-ebrating sustainability never tasted so chic. More than 85 guests gathered on La Griglia’s breezy patio to toast the official launch of Coastal Preservation and Restoration (CPR), a new initiative aiming to restore 5,000 acres of Texas’s public oyster reefs by 2050, making it the largest reef restoration effort in the nation.
The soirée paired bubbly with brininess, as guests slurped freshly shucked Texas farm-raised Gulf oysters from Key Allegro Oyster Co. and Oyster Bros., complemented by elegant accoutrements and a touch of night sparkle.
John Eads, CPR’s founder and chairman, shared heartfelt remarks about the power of oyster mariculture to safeguard reef systems, bolster local economies, and buffer coastal communities. He was joined by Shellye Arnold, introduced as the organization’s incoming CEO, who brings serious conservation chops from her decade-plus leading Memorial Park Conservancy.
With organizations like Harte Research Institute, Galveston Bay Foundation, and Coastal Conservation Association Texas in the mix, the evening closed with a toast to the future, one where Texas bays thrive with purpose, oysters, and just the right hint of salinity.
Who: Mary Eads, Pam and Will Harte, Nancy and Butch Abendshein, Sis Johnson, Daniel and Lucie Arnoldy, Emily Clay, Susan Cooley, Dancie and Jim Ware, David Mincberg and Lainie Gordon, Rob Fondren, Carla Knobloch, Bob Stokes, and Bill King.
