Join us for the Shell-Raiser’s Shindig on October 4th!

Chef Glass is just one of the many chefs cooking at the Shell Raising Shindig!  Sunday, October 4th!

Join us at Seven Springs Farm for a Slow Food RVA fall fundraiser to support the Virginia Oyster Shell Recycling Program (VOSRP). This event aims to increase community awareness of the benefits of shell recycling and Bay restoration, communicate the VOSRP connection the farm-to-table community and grow the oyster shell recycling program. This high-end farm party celebrates the bounty of the Commonwealth with amazing chefs sharing carefully crafted small plates that compliment the real stars of the party: oysters from each of Virginia’s Seven Oyster Regions. Plenty of delicious Virginia wine, beer and ciders will be on hand that further enhance each dish.  Go to for tickets!


Donnie Glass, Public Seafood and Oyster.     Public Fish & Oyster Executive Chef Donnie Glass has been at the helm of the East Coast raw bar and restaurant since July of 2014. A VMI and JWU graduate, Glass spent several years honing his skills and deepening his love for soulful, simple, French-American cuisine under the guidance of chefs Mickey Jowders, Sean Lawton, and Matt Trottier. After cooking his way down the New England coast, Glass took his seasonally driven cuisine and hospitality-focused approach to Charlottesville. With a team of like-minded chefs, Glass has found the perfect medium for putting out the region’s best seafood. When not in the kitchen or dining room, Glass can be found on the golf course, relaxing with his dog, and listening to good hip-hop.

each dish.

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