Shuck Brothers’ mobile oyster bar supplying fresh oysters to Rocky Mountain, Front Range events
'We only serve what we feel are the best options — and try to support smaller operations when we can'
EAGLE-VAIL — Riley Campbell was born in Vail and grew up in Frisco, hundreds of miles from any ocean where oysters come from. So it was always a treat when his parents would take him out for oysters.
“My parents just love oysters,” he said, “and I’ve eaten them as long as I can remember. By the time I was 10 or 12, my parents would take me on my birthday to get oysters. It was always a special occasion and I loved them.”
When Campbell turned 21, he moved to Denver and began working as an oyster shucker at Jack’s Fish House & Oyster Bar, where he’d spend four years shucking oysters in downtown Denver. When he first started, Jesse Migchelbrink trained him at Jack’s and the two stayed friends after their time at the oyster bar.
Last summer, Campbell and Migchelbrink launched Shuck Brothers Events Raw Bar out of Frisco, serving fresh oysters from Denver to Aspen.
“We are essentially a mobile oyster bar,” Campbell said.
On the move
On Friday, April 19, Shuck Brothers was at Vail Brewing Co.’s fourth birthday party in Eagle-Vail, serving up oysters from both the East and West coasts.
The rest of the summer is pretty booked up for Shuck Brothers heading to festivals and events across the state — Cinco de Mayo in Fort Collins; Five Points Jazz Festival in Denver; Frisco BBQ Challenge; and back to the valley for Avon’s Independence Day celebrations on July 3; among others. In between the festivals, Shuck Brothers is planning to set up its oyster bar at breweries, tasting rooms, private functions and also weddings.
“There’s really nothing too big or too small for us,” Campbell said.
At VBC for its birthday party, one of the biggest crowds the Eagle-Vail brewery has drawn, the oyster bar was a popular spot.
“Since it was such a hit at VBC, we’re looking at an event or two through the summer with them,” Campbell said.
Follow ShuckBrothers Events Raw Bar on Facebook to see where the mobile oyster bar will be this summer and to book the duo for a private event.
Flown in fresh
Shuck Brothers works with purveyors in Denver that fly in fresh oysters daily, tailoring each order based on each event.
At VBC, there were two types of oysters available, but sometimes they offer more variety, including cooked oysters, barbecued oysters or Rockefeller.
“Probably the main thing that I talk to people about is that oysters have that terroir characteristic just like wine does,” Campbell said, “and that’s what makes them so special. An oyster tastes like where it’s from, just like a wine and a grape does.”
“We only serve what we feel are the best options — and try to support smaller operations when we can,” the company’s website says.
For more information about Shuck Brothers Events Raw Bar, visit http://www.shuckbrothers.com.
Whistle Pig Vail at the Gerald R. Ford Amphitheater and Vilar Center’s summer series in Beaver Creek bringing in some high-end talent.