Derek Brown and Travis Croxton

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Derek Brown has one of those dream jobs that your high school counselor never tells you about. He drinks for a living. He's a cocktail and spirits writer, spirits judge and owner of acclaimed bars Mockingbird Hill, Eat The Rich, Southern Efficiency, The Passenger and the twice James Beard award nominated Columbia Room. In between, he travels around the world learning and teaching about how drinking is an integral part of our culture and values.

Travis Croxton is an oyster farmer and restaurateur. Together with his cousin Ryan, he resurrected their centuries’ old family oyster company, Rappahannock River Oysters, and introduced the concept of aquaculture to the Chesapeake Bay. To promote their vision of sustainable seafood, he has opened three restaurants to public and critical acclaim, Merroir (Topping, VA), Rappahannock Oyster Bar (Washington, D.C.) and Rappahannock (Richmond, VA).

Travis was given the Tastemaker Award by Food and Wine Magazine, which recognizes top talent who’ve changed the world of food and wine, and his company was recognized in the inaugural Made In America – National Treasures Awards. He and his oysters have been featured on-air in Emeril, Chef’s Afield, and Life After Top Chef as well as in print. Rappahannock Oyster Bar (Washington, D.C.) was featured in Washingtonian Magazine as one of the Top 10 Restaurant Openings of 2012 and in the Wall Street Journal as one of 5 Outstanding Oyster Bars Around the Country. Most recently Rappahannock (Richmond, VA) was named one of Esquire magazine’s Best New Restaurants. 

Derek Brown has one of those dream jobs that your high school counselor never tells you about. He drinks for a living. He's a cocktail and spirits writer, spirits judge and owner of acclaimed bars Mockingbird Hill, Eat The Rich, Southern Efficiency, The Passenger and the twice James Beard award nominated Columbia Room. In between, he travels around the world learning and teaching about how drinking is an integral part of our culture and values.

Travis Croxton is an oyster farmer and restaurateur. Together with his cousin Ryan, he resurrected their centuries’ old family oyster company, Rappahannock River Oysters, and introduced the concept of aquaculture to the Chesapeake Bay. To promote their vision of sustainable seafood, he has opened three restaurants to public and critical acclaim, Merroir (Topping, VA), Rappahannock Oyster Bar (Washington, D.C.) and Rappahannock (Richmond, VA).

Travis was given the Tastemaker Award by Food and Wine Magazine, which recognizes top talent who’ve changed the world of food and wine, and his company was recognized in the inaugural Made In America – National Treasures Awards. He and his oysters have been featured on-air in Emeril, Chef’s Afield, and Life After Top Chef as well as in print. Rappahannock Oyster Bar (Washington, D.C.) was featured in Washingtonian Magazine as one of the Top 10 Restaurant Openings of 2012 and in the Wall Street Journal as one of 5 Outstanding Oyster Bars Around the Country. Most recently Rappahannock (Richmond, VA) was named one of Esquire magazine’s Best New Restaurants.