Private Events,
Shucked Live.

Shuck Off™ started behind the bar at The Rind — downtown Sacramento’s wine and cheese institution. Demetri Gregorakis worked alongside owner Sara Arbabian for five and a half years, shucking oysters there nearly every week, watching a room change the second the ice hit the table. In March 2020, days before the city went dark, Demetri entered a small-bar shucking competition and took 2nd — losing only to Aziz Bellarbi-Salah of Brasserie Du Monde, now the judge of the Shuck Off™ competition. That night planted the seed. Everything you’re reading grew from it.

Hire Shuck Off™ and the shucking station becomes the center of the room. Oysters opened the moment they hit the plate — never pre-shucked, never sitting. House mignonette, fresh horseradish, lemons, ice arranged like it matters. Demetri, Sara, or one of their trained crew works the table, talks varietals, hands one to the guest who’s never tried one. People drift over. They stay. By the end of the night your guests aren’t talking about the food — they’re telling each other they have to come to your next thing.

This isn’t a caterer that happens to do oysters. We built an entire annual competition around the craft, and we run every private event with the same speed, precision, and showmanship that wins it. Sara and Demetri put their hands on each booking personally — sourcing the oysters that week, planning the flow, working the station day-of. Backyards, boardrooms, weddings, vineyards, rooftops, courtyards — the setting changes, the hospitality doesn’t. Sacramento built us. Now we’ll build the moment your guests remember.