San Diego Chefs Unite for Charity Shuck-a-Thon on National Oyster Day | Ironside Oyster Hosts 5 Local Chefs to Benefit 5 Local Charities on August 5

July 29, 2014

To find out who's the baddest mother-shucker in SoCal, head to Ironside Fish & Oyster for an oyster throwdown like no other. Presenting Ironside's 1st ANNUAL SHUCK-A-THON, 5 chefs will go head to head to benefit 5 deserving charities using the best bivalves from Baja California. To celebrate National Oyster Day on Tuesday, August 5th, Executive Chef Jason McLeod welcomes five of the area's most notable chefs to join him and take a turn behind the raw bar for an epic oyster shucking competition from 5pm-10pm. For those who like it raw, Ironside Fish & Oyster will be serving up Baja's famed Kumiai Oysters donated by Farm Fresh Shellfish for just a buck apiece during the competition. Though more convincing is probably not necessary, let us remind you that it's all for charity, for shuck's sake.

The chefs are putting their busy schedules on ice for one evening only in order to raise money for their respective charities of choice.  During each chef's hour, 100% of the proceeds from oyster sales will go to their chosen organization, detailed below.

There is no cost to attend this event and walk-ins are welcome. The charity Shuck-a-Thon's schedule of chefs and their benefiting charities are as follows:
  • 5-6PM Chef George Morris: Beaumont's Eatery - Proceeds go to Just Call Us Volunteers 
  • 6-7PM Chef Matt Gordon: Sea & Smoke and Solace Restaurants - Proceeds go to San Diego Botanic Garden 
  • 7-8PM Chef Hanis Cavin: Carnitas' Snack Shack - Proceeds go to YMCA Oz Shelter Services       
  • 8-9PM Chef Chad White, Comun Kitchen & Tavern - Proceeds go to The Kawasaki Disease Foundation 
  • 9-10PM Chef Amy DiBiase, Tidal - Proceeds go to Center for Community Solutions San Diego                                                           
No longer absent in California’s southern-most city, is a rich oyster culture---one that is deeply engrained in other coastal communities spanning from New England to the Pacific Northwest. Filling the local void is Ironside Fish & Oyster, the latest venture from powerhouse San Diego hospitality collective CH Projects in partnership with Michelin-starred Executive Chef Jason McLeod. The approachable raw-bar concept is housed in a stunning 4,500 square-foot, 1920s-era warehouse located in the heart of San Diego’s Little Italy neighborhood. Renowned local designer Paul Basile packed the interior with experimental design elements including a massive wall adorned with hundreds of faux piranha skulls as well as conversation-starting accents such as a marquee “Shit Happens” lighting installation.

At the epicenter of Ironside Fish & Oyster, an impressive raw bar is one of three open-air culinary hubs, offering guests a daily changing menu of bivalves, oyster flights, crudos, and more. Fostering a shared space of communal interaction and education, an in-house bakery, led by Pastry Chef Donna Antaloczy, and European-style open kitchen each features their own unique chef’s table. McLeod’s culinary program features an extensive menu of seafood-heavy specialties while the cocktail menu, helmed by Bar Manager Leigh Lecap, pays tribute to a resurgence of sherrys, ports and Madeiras. In addition, more than 90 different fortified wines and 50 unique cocktails proudly grace Ironside’s 14-foot overarching, steel bar trellis. Pouring from the bar's 26 taps are 16 beers, eight wines, one draft cocktail and ice-cold coffee.

Ironside Fish & Oyster is located at 1654 India Street, opens daily at 11:30am for lunch and dinner, with the cocktail bar and raw bar open late til 2am on Friday and Saturday. For more information,  call (619) 269-3033 and visit