Murder Point Oysters

HOST OYSTER FARMER: Lane Zirlott | Murder Point Oyster Co.

GUEST CHEFS: Alex Perry & Kumi Omori | Vestige, Austin Sumrall | White Pillars

We return to the legendary shores of Bayou La Batre, where the lore includes a homicide over an oyster—long before the namesake bivalves were ever farmed here. Even today, fans say Murder Point oysters are worth killing for.

Lane Zirlott comes from five generations of shrimpers and fishermen who’ve worked these Gulf waters, but he took a bold turn, trading boats for beds—oyster beds, that is. With passion and precision, he set out to grow the world’s best oyster right in his backyard. The result? A buttery, briny masterpiece that’s earned a cult following far beyond Alabama.

Joining us are two chef teams from across the bay—Alex Perry and Kumi Omori, whose minimalist, thoughtful Southern cuisine earned them James Beard finalist honors in 2024 and Michelin recognition in 2025, and Austin Sumrall, a 2020 & 2025 James Beard semifinalist and 2025 Michelin recognized chef celebrated for his elegant take on Gulf Coast flavors and deep respect for local seafood. Together, they’ll bring bold, refined flavors to the table in a celebration of the gulf coast's culinary heritage.

Once again, we gather where land meets sea to celebrate the story, the salt, and the shellfish that started it all.

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