Travis Croxton, of Rappahannock River Oysters (which owns Rocksalt), believes Hastings to be “the first Corporate Executive Shucker in the country.” He was hired by the oyster company and has led the raw bar programs at several of the Rappahannock restaurants.
Hastings (and his father and uncle), explains Croxton, “come from a long line of shuckers that employ the Chesapeake Stabbing Method. They go through the lip, rather than the hinge. This is how oysters are shucked in shucking houses and is somewhat of a lost art.” Also artful: Hastings’ encyclopedic knowledge of the shellfish, which he’s happy to share as he shucks.
From Charlotte Observer