A coming together of Rhode Island seafood, an iconic venue and a cause that everyone can get behind promises to make for a memorable evening.
On Aug. 18 at Fort Adams in Newport,
Eating with the Ecosystem and the
Rhode Island Seafood Marketing Collaborative will present “Fishes at the Fort,” a fundraiser dinner and auction to support Eating with the Ecosystem.
Eating with the Ecosystem Executive Director Kate Masury says this event is more than just a dinner. The setting is idyllic and the menu top-notch but as each bite is savored, it goes down with the knowledge that important work is being supported.
Eating with the Ecosystem is a nonprofit organization dedicated to promoting a place-based approach to sustaining New England’s wild seafood. It’s also an opportunity to meet and learn from local fishers and harvesters to bring fresh, responsibly caught seafood to our tables, engage in conversations about sustainable fishing practices and oyster aquaculture, learn about local marine ecosystems, and gain a deeper understanding of the importance of preserving our oceans and supporting local fisheries.
Masury says her organization, based in South Kingstown, works throughout New England.
“Despite being small, we have a pretty big range in terms of our focus area, and for us it’s all about taking care of the habitats that produce seafood but also the communities,” Masury said.
This philosophy is reflected in the lineup of chefs who share the mission of environmental consciousness and global ideals. Masury calls it a combination of research, education outreach and some supply chain facilitation.
You may have been participating in this initiative and not been aware of it. Some progressive restaurateurs and chefs are using underfished and underutilized species in menu items with familiar names. One such place is
Dune Brothers in Providence, a seafood shack-type restaurant in downtown Providence. Husband and wife team Nicholas and Monica Gillespie have what they call a “chef-driven, dock-to-dish” approach, which includes sea robin, a so-called bait fish on the menu at the dinner at Fort Adams, as well as a selection called “Bait Box,” which is described as “whole, bone-in bait fish, crispy and fun to eat.”
The evening is scheduled to begin with a cocktail hour with oyster raw bar and seafood appetizers, including scallops prepared by Jason Timothy, creative culinary director/co-owner of
Troop PVD in Providence. Also in the kitchen brigade will be chef Joshua Berman of
JB Cuisine and
Little Fish Food Truck; David Standridge of The Shipwright’s Daughter, a modern New England concept in Mystic, Conn.; and Lucie Moulton, a former yacht chef and current proprietor of
The Gourmet Goddess in South Kingstown, which offers culinary classes, dinner parties, wine pairings, tasting menus and weekly personal chef services.
The seated four-course dinner will be accompanied by wines selected by Maria Chiancola of
Newport Wine Cellar & Gourmet.
The combination of the ecological knowledge of marine scientists and commercial fishermen, the creativity of the region’s most innovative chefs, the know-how of seafood businesses and the enthusiasm of local seafood lovers will help advance a New England seafood system that supports the region’s marine ecosystems and the people who depend on them.
“Dining Out With Bruce Newbury,” syndicated weekly on radio, can be heard in Rhode Island, Connecticut, Vermont and Indiana. Contact Bruce at bruce@brucenewbury.com.
