Mine Oyster Raw Bar & Gathering Place hosted the 22nd Pemaquid Oyster Festival in Boothbay Harbor Sept. 27-28. It began as a matter of pride for Chef Ralph Smith, bringing the former Damariscotta-based event to Boothbay Harbor, and it has since gained in size and popularity since its 2023 post-COVID reboot. Each year, the festival highlights oysters of the Damariscotta River region, this year 10 farms: Blackstone Point Oyster Farm, Pleasant Cove Oysters, Heron Island Oysters, Great Salt Bay Oysters, Muscongus Bay Aquaculture, Norumbega Oysters, Mook Sea Farm, Pemaquid Oyster Company, Carlisle Oysters and Glidden Point Oyster Farms fed guests and talked shop with one another and the public.

A sold-out Oyster & Wine Extravaganza kick-off dinner, offering six courses with expertly paired oyster and wine combinations, was a fundraiser for the Edward A. Myers Marine Conservation Fund, which provides educational grants to local schools and nonprofits. Since the festival began in 2001, it has awarded over $200,000, according to the festival's website and Boothbay Register files. 

The menu was crafted by Smith and wines were chosen by South Bristol wine importer Jim Elston, whose expertise lies in French wines and their journey from vineyard to table.

A silent auction, both online and in-person, included five getaways, 10 experiences, 15 objets d’art, and nine food and wine prizes. Across two stages were five bands: the Oystermen, the Old Blues Katz, the Bluegrass Connection, the Hadacol Bouncers and Dave Gagne. Exhibit tents on Pier 1 featured many local nonprofits that work in marine conservation, education and aquaculture. Other exhibitors offered oyster-themed artwork for sale.

Large crowds gathered for the unofficial main event; the oyster shucking contest. This year, 12 shuckers faced off for a $500 prize from sponsor First National Bank, and a chance to advance to a national competition Oct. 18-19 in Leonardtown, Maryland. Virginia Shaffer judged the competition and multiple time-keepers confirmed performance scores. After the first round, the four shuckers with the best times faced one another for final eliminations. Gardner Skiff, fourth place, lost to first place shucker Andy Rogers, who has had several Maine and national competition performances and owns Jolie Rogers Raw Bar in Wiscasset and Scully Sea Products of Edgecomb. Rogers went on to win the day after a tight rematch with 2023’s winner, Chad Egeland of Portland. Egeland defeated Brendan Parsons, owner of Damariscotta’s Shuck Station and Blackstone Point Oyster Farm to make it to the final. Three seconds separated the fourth place and first place competitors, with other matches determined by fractions of seconds.

Event organizers thanked the festival's sponsors and 80 volunteers.