St. Jude Farms’ client list for their famous Otter Island wild oysters reads like a who’s-who of Charleston fine dining: High Cotton, The Ordinary, Amen Street, Pearlz, Rue de Jean, FIG, the Harbor Club, Kiawah’s Cassique clubhouse. The company, which harvests single oysters down in the ACE Basin, has only been selling since October 2012, but when we checked in with them in January, they had already sold more than 40,000 oysters, plus some clams and regional fish. And man oh man, once you’ve tried one of their raw single oysters, you’ll know why. Not only are the oysters fresh-caught (thanks to a special wet storage system that keeps them in the river until the last possible minute), but the company has a sustainability plan and works closely with the Department of Natural Resources. Look for this company to make some big moves in the upscale food suppliers business before long.