The Ultimate Local Seafood Dinner
It’s the last few days to buy tickets if you would like to join us.
I wanted to get this out to you today because while I share just about everything on social media, it seems the “reach” is all over the place. Everyone on the planet saw a barbecue we went to, but many less people saw my baking pita (I got a new pizza oven in May—it’s fun!).
This hopefully “reaches” all the folks who’ve attended my special events, for which I’ll always be thankful. The subject line doesn’t lie, we’ve got the ultimate local seafood dinner happening right here in RI on August 18th and I hope you can attend. Read on!
It’s our second year holding Fishes at the Fort to benefit Eating with the Ecosystem and I couldn’t be more excited to taste everything! If you attended last year, we’ve changed it up quite a bit so that it’s still a fresh and excellent experience for return supporters. If you join us for the first time this year, you’re in for a treat.
We’ve got some returning chefs and some new ones, same goes for the oyster farmers and wineries. I’ll hit you with the highlights, but first: tickets here.
Above you can see the four outstanding chefs we’ve got preparing the Fishes at the Fort menu. First up is one of Aquidneck Island’s best seafood chefs, Josh Berman of JB Cuisine and Little Fish food truck. We’ve got Sky Kim, one of this year’s James Beard Best Chef Northeast semifinalists and chef at Gift Horse in Providence. Next is my fellow Eating with the Ecosystem board member and this year’s winner of the James Beard Best Chef Northeast award, David Standridge of The Shipwright’s Daughter in Mystic. And last but not least, a longtime people’s favorite in the Providence area and beyond, Jason Timothy of Troop in Providence.
Here’s a tip, if you follow those awards and haven’t been able to get a reservation at one of those restaurants because they’re all booked up, come to this dinner and enjoy! If you missed the Fishes at the Fort menu on Instagram, here you go (menu always subject to change, we’re a very locally sourced seafood dinner and fishing catches can vary).
You can also see on that menu that we’ve been very generously donated wine by Greenville Vineyards, Newport Vineyards, Sakonnet Vineyard and Chandon, plus beer from Taproot Brewing Co. Our raw bar this year is being donated by Aquidneck Island Oyster, Bluff Hill Cove, Ninigret Oyster Farm and Plum Point Oysters. There’s lots more volunteers and seafood donations coming in, which you can find out about at the event.
As if all that’s not enough, we also have a live auction at the event with some absolutely amazing items to bid on—a helicopter tour, an exclusive award-winning knife set, a weekend in New Hampshire, gorgeous seafood artwork, and a private dinner by Best Chef Northeast David Standridge—only available to bid at Fishes at the Fort. Plus, you get the auction commentary of Eating with the Ecosystem’s President of the board, me! 😀
Check out these two with their fish-wear, though Jason definitely had the edge on me with those seafood designed shoes! Which reminds me, come dressed in your most fishy and seafood chic attire and you could win our door prize donated by Dune Brothers!
Now I’m even more excited for this event on Sunday, August 18th. If you’re able to make it, I hope to see you there. Tickets available now through Tuesday afternoon, or until they sell out.
That’s it for this newsletter. Just wanted to make sure all who follow knew about this amazing event.
As I like to say, thank you for reading this far down. As always, there’s news and updates on eatdrinkri.com in addition to stories, links, reels, posts, liquor scores, etc. on my media:
YouTube: https://www.youtube.com/@eatdrinkri
Instagram: https://www.instagram.com/eatdrinkri/
Facebook: https://www.facebook.com/eatdrinkri
Delectable: https://delectable.com/@daviddadekian
Web Site: https://www.eatdrinkri.com
I appreciate the support and all the new subscribers that come along with each new newsletter. Please be kind to each other and to yourselves. Thank you again and be well.