Admission to Saturday’s Oyster Cook-Off is $10. Spend a decadent day at the beach as you taste oysters from dozens of chefs and restaurants, sample a variety of craft beers, and enjoy a great lineup of music. Sharpen your culinary skills with fun & informative cooking demos from award winning chefs and wash it down with a Bloody Mary or glass of Champagne. Kids 17 and under get in for free. Tasting tickets will be available for purchase for sampling oysters.
A VIP ticket includes admission to the Cook-Off on Saturday and to the Craft Beer Festival on Friday night. VIP’s will also receive exclusive chef tastings, chef meet & greets, admission to a “Chef’s Only” private after party on Saturday night, and more. The VIP area is a great place to chill or meet up with friends, featuring relaxed seating and a private bar. VIP tickets are limited so get yours now!
Get the weekend started early with our Craft Beer Festival on Friday, November 4. Admission includes samples of over 60 beers from breweries like Oskar Blues, Lagunitas, Good People Brewing, Straight to Ale, Cahaba Brewing, Fairhope Brewing, and many more. Please note you must be 21 years of age or older to enter this area.
Our judges panel, consisting of celebrity chefs, guest judges, and master judges from the Kansas City Barbecue Society selected the best oysters in three categories from the Crystal Hot Sauce Judges Tent. Judges scored the oysters based on presentation, flavor and creativity in a blind taste test. 2015 Winners Overall Winner: Hilton Pensacola Beach Gulf […] Read More
Would you like to be the proud owner of this Epiphone guitar, provided by the John Lennon Educational Tour Bus, signed by artists from the 2015 Hangout Music Festival? InWeekly will be raffling it off during the Cook-Off. Tickets are $10 each and can be purchased on in the Merchandise and Tickets Tent located in […] Read More
Some say there’s a science to gourmet cooking. New Orleans-based chef Alex Harrell gives new meaning to the phrase, as a scientist who took on gourmet cooking for a living. “I’ve been at this for many years, but surprisingly my degree does play a role in what I do. How I source what I use, […] Read More