Join us on Saturday November 9th, 2024 from 5:00 to 8:00 p.m. at the South Kingstown Elks Lodge in Wakefield, RI, for our 10th Annual Community Seafood Dinner!

We look forward to getting together and sharing our annual efforts with you over a delicious local seafood feast!

The Annual Community Seafood Dinner is a great opportunity to support Eating with the Ecosystem, a New England based non-profit, while enjoying a medley of local seafood with fellow seafood lovers, fishermen, and other members of our community! Spearheaded by one of Eating with the Ecosystem's founding board members and lifelong Pt. Judith Fisherman, Rodman Sykes, each dinner acts as a fundraiser for Eating with the Ecosystem. We welcome attendees for a multi-course meal that relies on a broad network of volunteers and donor fishermen to catch and prepare seasonal local fish and shellfish - focusing specifically on less well-known and underutilized species.

Celebrate our local seasonal seafood bounty! Bring some friends, and make some new ones! Proceeds from the event benefit Eating with the Ecosystem's ongoing work towards a place-based approach to sustaining New England's wild seafood! 

For more info, visit: www.eatingwiththeecosystem.org

New tiered ticket pricing for our 10th Annual Seafood Dinner:

EWTE Supporter Level Ticket: $75

By purchasing the EWTE Supporter Level Ticket, you’re not only enjoying a meal celebrating local, sustainable seafood but also making a greater impact on our mission. Your support helps us connect communities with local fisheries and ecosystems, fostering place-based seafood sustainability. Choose this Supporter Level to help expand our reach to seafood lovers of all ages and backgrounds and support healthy oceans and thriving fisheries!

General Admission Ticket: $45

With the General Admission Ticket, you’ll enjoy a delicious meal featuring locally sourced, sustainable seafood while supporting Eating with the Ecosystem’s mission. 

Children's Ticket (Ages 7 and Older): $25

We love welcoming our younger seafood eaters! With the Children's Ticket, kids seven and older can enjoy a meal featuring fresh, sustainable seafood alongside the adults. Kids six and under eat free (no purchase necessary), making this a fun and family-friendly event. Join us in celebrating local seafood and fostering a love for healthy oceans and sustainable seafood in the next generation!

Join us for a cash bar, fabulous raffle prizes, and great company!

Join us on September 30th from 6-9 pm at the Mystic Aquarium in the Main Gallery as we celebrate the launch of Hope in the Water—a new PBS series exploring oceanic health and solutions for maintaining a healthy ecosystem in our waters. 💙

Brought to you by Mystic Aquarium in partnership with Eating with the Ecosystem, The Shipwright’s Daughter, Fed by Blue, and PBS, this evening will feature a 20-minute viewing of the docuseries and a live panel discussion with James Beard Award-winning chef David Standridge, Fed by Blue Executive Director Jennifer Bushman, Eating with the Ecosystem Executive Director Kate Masury, and David Cochran, Senior Director of Fish & Invertebrates at the Mystic Aquarium. 🐟

For one night, some of Mystic’s top culinary talents, including Johan Jenson from Whitecrest Eatery, David Standridge from The Shipwright’s Daughter, Renee Touponce from The Port of Call and Oyster Club, and Adam Young of Sift Bakery, will come together to explore how thoughtful food choices can make a big impact on our environment in a post-viewing reception featuring an incredible range of local sustainable seafood, snacks, appetizers, and drinks. 🍽️

Across the globe, aquatic ecosystems are experiencing rapid changes due to climate change and other human impacts. Hope in the Water is a dynamic new docuseries that travels the globe to discover creative solutions and breakthrough blue food technologies that can feed us, sustain coastal communities, and help reduce pressures on marine and freshwater fisheries. 🌎

All proceeds from this event will benefit the vital research and outreach of Eating with the Ecosystem and the Mystic Aquarium, helping to find creative solutions to preserve our coastal waters. 🌊

Please join us on September 12th at 7:00 at the UNITED Table for the next event in our series with Eating With the Ecosystem and the United Theater as we host a panel and tasting event showcasing our local Crustaceans. From Blue Crabs and Stonington Red Shrimp, to the now infrequent in our waters, elegant Lobster, to the invasives taking over like the ever present Green Crab we will talk and learn about these prehistoric, delicious “bugs.” 

With every UNITED Table we work to provide the science, market, cooking and catching of our local seafood. As always we’ll have a taste of some of these delicacies and talk about how we can better serve our ecosystem, economy and health with local seafood. 

The UNITED Table series is a new culinary entertainment series presented by The United Theatre to celebrate the food we eat and the creative, hardworking people who take the care and thought in preparing and presenting that food, preserving its history, and filling our lives with the tastes, smells, and experiences that bring people together. Through conversations, tastings, book talks, food fests, and screenings from the culinary cineverse, The UNITED Table invites you to pull up a chair. Bon appétit!

Eating with the Ecosystem is a Rhode Island Non-profit focused on a place based approach to seafood in New England where we have great opportunities to support our local economy, our environment and our health through the sustainable harvest of fish. www.eatingwiththecosystem.org

Join Eating with the Ecosystem join us for a 'fintastic' evening at our second annual Fishes at the Fort fundraiser!

An unforgettable evening of local seafood, delicious cuisine, and community.

Experience the best of Rhode Island's local and underutilized fishes as four amazing chefs come together to prepare a four-course dinner that celebrates local abundance, ocean ecosystems, and our beloved fisheries. Indulge in a culinary journey crafted by award winning chefs: 

Josh Berman of Little Fish Food Truck and JB Cuisine
Sky Kim of Gift Horse
David Standridge of The Shipwright's Daughter
Jason Timothy of Troop PVD

The evening will begin with a cocktail hour including an oyster raw bar and seafood appetizers. Then we will move to a seated four-course dinner where each course is paired with a fantastic wine.  During the meal we will have a spirited live auction featuring incredible and unique prizes, led by David Dadekian, board president of Eating with the Ecosystem and owner of Eat Drink RI. 

This event is more than just a dinner—As you savor each bite, you'll be supporting the important work of Eating with the Ecosystem, a non-profit organization dedicated to promoting a place-based approach to sustaining New England's wild seafood. You will meet and learn from local fishers and harvesters who bring the fresh, responsibly caught seafood to our tables and 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. 

Dress:

Dazzle us with your most fishy and seafood chic attire for the chance to win a fabulous door prize! 

This event will be held outdoors at Fort Adams so please dress accordingly for a seasonal August evening on the water. We will be inside Casemates in the event of inclement weather.

Dietary Restrictions & Allergies:

Fishes at the Fort is a set menu featuring local seafood including finfish, crustaceans, and shellfish. Due to the limitations of the venue we are regrettably unable to accommodate any alternative menu/allergen requests other than a vegetarian option. Thank you in advance for your understanding on this matter. 

Parking:

There will be ample free parking available in the lot at Fort Adams or arrive in style using the Newport Harbor Shuttle and Uber home. Our event will take place at Casemates on the North Lawn.

Meet the Chefs:

Josh Berman- JB Cuisine and Little Fish Food Truck

Chef Joshua Berman grew up immersed in cooking from an early age working his way from dishwasher through the various ranks to Executive Chef.  After high school He attended Johnson and Wales University where he graduated with a bachelors degree in Culinary Arts.

He has spent time cooking in Italy, at Michelin starred Del Posto in NYC, Restaurant Bouchard, and Revolving Door in Newport, RI. He most recently held the position of Chef de Cuisine at Gracie’s in Providence RI.  In Early 2020 chef Josh created JB Cuisine Personal chef Services and in 2022 together with his wife, Nancy, launched Little Fish, a food truck dedicated to utilizing local and sustainable “little fish” to produce tacos and ceviche that are fresh, delicious, and environmentally conscious!

Chef Josh’s cuisine could best be described as locally sourced and globally inspired. He finds inspiration from travels around the world and brings them to your plate with elegance and bold flavor.

Sky Kim- Gift Horse

 Sky Haneul Kim is the Chef at Gift Horse, a raw bar and restaurant in downtown Providence. She was born and raised in South Korea, and came to America when she was 20. She attended Johnson and Wales University to pursue her culinary dreams. After college she traveled and worked all across America in some of the best restaurants on each coast. When her and her husband Chris, the Chef at Oberlin restaurant, decided to settle down they knew Rhode Island is where they wanted to do it. At Gift Horse, Sky applies south Korean flavors with the local ingredients and seafood of Rhode island. This year, she was named a James Beard Foundation semifinalist for the national category of “Best Emerging Chef." 

David Standridge- The Shipwright’s Daughter

At The Shipwright’s Daughter, Chef David Standridge crafts imaginative dishes that are rooted in a deep commitment to sustainability and environmental stewardship. A champion of sustainable fishing practices, he incorporates local kelp, invasive species, and bycatch fish into his modern New England cuisine, minimizing waste while celebrating the region's seafood diversity.

Standridge's culinary journey began in New York City, transitioning from front-of-house roles at acclaimed venues like Eleven Madison Park to mastering the kitchen's intricacies. His culinary education at LeNotre Culinary School in Texas propelled him through various roles, from refining his skills at The Four Seasons Houston to earning accolades as sous chef at The Four Seasons, L’Atelier de Joël Robuchon in NYC, where his team clinched Two Michelin Stars in 2009 under the leadership of the late M. Robuchon.

From there, Standridge brought his expertise to beloved neighborhood spots like Market Table and Cafe Clover before serving as executive chef at Sonnier & Castle, where he catered to esteemed clients such as The New York City Ballet and oversaw the opening of the iconic Hudson Yards. In 2019, Standridge embarked on a new chapter, relocating to Mystic, CT, and opening The Shipwright's Daughter in 2020.

Beyond the kitchen, Standridge remains dedicated to promoting sustainability, serving on the board of Eating with the Ecosystem. Recognized as a James Beard Best Chef, Northeast in 2024, Standridge continues to shape the culinary landscape with his unwavering pursuit of excellence and environmental stewardship.

Jason Timothy- Troop PVD

Jason Timothy, is the creative culinary director/ co-owner of Troop located in Providence. Transplanting from CT at 18, he came to RI to attend Johnson and Wales university. Graduating in 1997, he then began his culinary journey. Working up and down the east coast, he ended back here in Rhode Island, heading several kitchens, including Loie Fullers, which was his last stop on the tour before embarking on a new path when he was a part of starting Laughing Gorilla catering. The buzz generated from a series of public and private events, that then caught the eye of some partners willing to invest in the brand. This brings us to Troop! A hip hop, surf and skate inspired restaurant, focusing on global street food ideals using the bounty of Rhode Island's best farmers. In his new role, he works with his chef to create new dishes and ideas for their menus, that not only challenge the guests, but the staff as well!

Photos from 2023:

Drinking with the Ecosystem

Join us for an unforgettable evening at "Drinking with the Ecosystem," a fun and delicious event filled with cocktails, oysters, and sea snacks to benefit Eating with the Ecosystem, a non-profit dedicated to promoting a place-based approach to sustaining New England's local seafood.

For $30, your ticket includes:

• A signature cocktail crafted by the talented mixologists at Industrious Spirits Company (ISCO)

• Oyster samples from the renowned Matunuck Oyster Bar, showcasing the best local varieties

• A delectable cooked seafood small dish by Quonnie Fish Cooperative

Date: July 25th

Time: 5:00 PM

Location: Industrious Spirits Company (ISCO) 1 Sims Ave #103, Providence, RI 02909

Co-hosted by ISCO, this event promises to be a delightful blend of flavors and sustainability. ISCO is known for sustainably sourced and creative spirits including their Ostreida Vodka (made with local oysters) and Seaflow Gin (made with local oysters and seaweed)! Come enjoy great company, support a fantastic cause, and savor the bounty of our local waters. Get your tickets now and be a part of this unique celebration!

Why Attend?

• Support sustainable seafood practices and the local ecosystem

• Enjoy expertly crafted cocktails and seafood dishes

• Savor oysters and additional seafood bites from the acclaimed Matunuck Oyster Bar and Quonnie Fish Cooperative

• Mingle with like-minded individuals who care about our oceans

Don't miss out on this fantastic opportunity to drink, eat, and make a positive impact!

We are excited to announce the next event in the UNITED Table series at the United Theater with Eating With the Ecosystem! Join us on June 15th as we host a panel and tasting event showcasing Gastropods – or Snails of the sea – Whelks, periwinkles, and slipper limpets. These local delicacies are often overlooked or shipped elsewhere for processing and feasting. Join us to hear from those fishing for, studying and preparing these local and sustainable mollusks. Following the panel we will move into the gallery events space where attendees will get a free beer or wine along with a taste of some of the delicious gastropods from the region.

Tickets available by visiting https://unitedtheatre.org/shows/the-united-table-whats-up-gastropod-talk-tasting/

We are very excited for this event. Harvard design student Yimei Hu has been planning this with Eating with the Ecosystem for over a year now and has brought together a great team of partners including Red's Best and the Harvard Dining HUDS team. We love student led initiatives such as this. 

 Join us on Thu Apr 18th 2024 at 12:00 PM at the Harvard Science Center Plaza for a fun-filled seafood event celebrating Earth Day. 🌎 Take bites of delicious seafood samples prepared by Harvard chefs while learning how to be climate-adaptive seafoodies, guided by New England's leading seafood sustainability organizations. 💙 Experience the fun of blind-tasting games and win surprise prizes!

📢 NOTE: This event is open to everyone, and we encourage you to stay through the whole event. However, tasting samples are limited, so be sure to reserve your spot now!

Reserve your spot

Join us on Saturday February 3rd, 2024 from 5:00-8:00pm at the South Kingstown Elks Lodge in Wakefield RI for our 9th Annual Community Seafood Dinner!

The Annual Community Seafood Dinner is one of our favorite events every year and we are excited to kick off 2024 with all of you!

Support Eating with the Ecosystem while enjoying a delicious local seafood dinner with fellow seafood lovers, fishermen, and other members of our community! Spearheaded by one of Eating with the Ecosystem's founding board members and lifelong Pt. Judith Fisherman, Rodman Sykes, each dinner acts as a fundraiser for the non-profit Eating with the Ecosystem and welcomes attendees for a multi-course meal that relies on a broad network of volunteers and fishermen to catch and prepare locally caught seafood - focusing specifically on less well known and underutilized species.

Come celebrate our local, seasonal, seafood bounty! Bring some friends, and make some new ones! Proceeds from the event benefit Eating with the Ecosystem's ongoing work towards a place-based approach to sustaining New England's wild seafood! 

Eating with the Ecosystem is a registered 501(c)(3) nonprofit organization and all donations are tax-deductible. 

For more info visit: www.eatingwiththeecosystem.org

Tickets are $40 
 visit https://www.eatingwiththeecosystem.org/community-dinners or call Rodman Sykes at (401) 225-9985. 

Cash bar, fabulous raffle prizes, and great company!

Join Eating with the Ecosystem and RI Seafood for an unforgettable evening of local seafood, delicious cuisine, and community at "Fishes at the Fort," a fundraiser dinner and auction to support the non-profit organization Eating with the Ecosystem.

Experience the best of Rhode Island's local and underserved seafood as four amazing chefs come together to prepare a four-course dinner that celebrates local seafood, ocean ecosystems, and fisheries. Indulge in a culinary journey crafted by the talented Josh Berman of Little Fish Food Truck and JB Cuisines, Jason Timothy of Troop PVD, David Standridge of the Shipwright's Daughter, and Lucie Moulton of Gourmet Goddess. 

The evening will begin with a cocktail hour with oyster raw bar and seafood appetizers and then will move into a seated four-course dinner with each course thoughtfully paired with exquisite wines selected by Maria Chiancola of Newport Wine Cellar & Gourmet. During dinner there will be a live auction featuring incredible and unique prizes, led by by David Dadekian, board member of Eating with the Ecosystem and owner of Eat Drink RI. 

This event is more than just a dinner—As you savor each bite, you'll be supporting the important work of Eating with the Ecosystem, a non-profit 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 as well as scientists who work tirelessly to protect marine ecosystems and 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. 

Join us on Friday, August 18th, from 4:00 PM to 8:00 PM at the historic Fort Adams in Newport, Rhode Island. The picturesque waterfront setting of Fort Adams provides the perfect backdrop for an evening dedicated to supporting sustainable local seafood and connecting with the local community.

Don't miss this chance to enjoy an incredible culinary experience, contribute to a worthy cause, and make a positive impact on the future of our oceans. Secure your tickets now and join us for 'fintastic' evening at Fishes at the Fort!

Dress:

Dazzle us with your most fishy or seafood chic attire for the chance to win a door prize! 

This event will be held outdoors at Fort Adams so please dress accordingly for a seasonal August evening on the water. We will be under a tent in case of inclement weather.

Dietary Restrictions:

Due to the limitations of the venue we are regrettably unable to accommodate any alternative menu/allergen requests other than a vegetarian option. Thank you in advance for your understanding on this matter.

Parking:

There will be ample free parking available in the lot at Fort Adams or arrive in style using the Newport Harbor Shuttle and Uber home. Our event will take place on the patio along the bay across from the visitor center and right after the pier where the Oliver Hazard Perry is docked.

DATE: April 27, 2023 — 5:00pm to 7:00pm

LOCATION: Narragansett Beer's Providence Brewery, 271 Tockwotton St. Providence

REGISTRATION: https://www.facebook.com/events/1264229607510998/?acontext=%7B%22event_action_history%22%3A[%7B%22surface%22%3A%22page%22%7D]%7D

Help celebrate the 7th Annual Quahog Week! Harvesters from the RI Shellfishermen’s Association will be shucking and serving complimentary little necks. Learn more about their work! Small bites are provided by Dave's Fresh Maretplace and Matunuck Oyster Bar.

This event is free and open to the public. 21+ only.

EVENT TYPE: Quahog Week

DATE: April 26, 2023 — 5:00pm to 8:00pm

LOCATION: The Guild Warren, 99 Water St. Suite 2, Warren

REGISTRATION: https://www.facebook.com/events/232194649215462/?acontext=%7B%22event_action_history%22%3A[%7B%22surface%22%3A%22page%22%7D]%7D

Help celebrate the 7th Annual Quahog Week! Harvesters from the RI Shellfishermen’s Association and Andrade's Catch will be shucking and serving complimentary little necks. Learn more about their work! Small bites are provided by Blount Clam Shack & Market and Matunuck Oyster Bar. This event is free and open to the public; all ages are welcome!

EVENT TYPE: Quahog Week

Welcome to "Cook A Fish, Give A Fish". In this online cooking class, you will learn to cook delicious local seafood dishes alongside some of the finest chefs from Long Island to Rhode Island and beyond! In this unique class, fisheries experts from Eating With The Ecosystem and Cornell Cooperative Extension's Marine Program will teach you everything you want to know about the fish, the fishermen and the many benefits of choosing local seafood while expert chefs teach you how to turn fresh fish straight from the sea into fabulous meals you can share with your friends and family!

The best part is that 100% of the ticket price goes towards providing local seafood for families in need (25 meals per ticket)!

The April 25th online class will be led by Jade Galvin as she shows you how to prepare a traditional seafood stew using local fish and shellfish! Jade is the daughter of chef Sherry Pocknett (recent James Beard semifinalist for best chef in the Northeast). Together, Jade and her mother run the Sly Fox Den Too, a restaurant in Charlestown RI and they Sly Fox Den, a catering company. Jade and Sherry are both members of the Mashpee Wampanoag tribe and their businesses specialize in Native American cuisine. Jade has been cooking for 14 years under the guidance of her mother and she says, "she has taught me everything that I know. We cook traditionally inspired meals and eat with the seasons for the most part but we also cook modern dishes as well. I have a passion for cooking and love to share it with others, for them to enjoy."

The class will be hosted virtually via Zoom. Fisheries experts from Cornell Cooperative Extension's Marine Program and Eating With The Ecosystem are available to guide your seafood choice and help you source the finest local fish.

What to expect at a "Cook a Fish, Give a Fish!" class

1. A few days before the class, you will receive a recipe with a list of ingredients and tools you will need to prepare the meal from home.

2. You are responsible for sourcing all of your own ingredients, including the fish. Organizers are on hand to provide advice on sourcing (and substitutions, if needed).

3. On the evening of the event, gather your family, partners, roommates, friends, or pets (or kick them all out and enjoy some well earned time to yourself). These classes are also a great way to connect with fellow seafood lovers from the comfort of your own home. Assemble your ingredients, grab your favorite beverage and log into a Zoom video class.

4. Classes are facilitated by Kate Masury of Eating with the Ecosystem and Kristin Gerbino from Cornell Cooperative Extension and. Culinary instructions are provided by an expert guest chef. This is a social setting, and you are invited to relax and interact!

5. As the chef cooks in his or her kitchen, you follow the same steps in your kitchen. And voila! Your local seafood meal is ready to eat!

6. 100% of the proceeds from ticket sales are used to purchase local seafood for people in need though East End Food Institute in Southampton NY, African Alliance of RI, Women's Refuge Care, Narragansett Indian Tribe, Refugee Dresm Center, Sunrise Forever Inc., George Wiley Center and the Commercial Fisheries Center of RI. Over 6,600 meals have been provided so far!

What you’ll get: guidance on buying local fish ahead of time, a delicious recipe, step-by-step guidance through an intimate group video with the chef and seafood experts, and an overall unique and fun experience!

Eating with the Ecosystem will be taking part in Cornell Cooperative Extenstion’s Monkfish Marketing and Expansion workshop by being part of the Marketing Panel on April 13th at UMass Dartmouth School of Marine Science and Technology. Join the free event by emailing taf@cornell.edu.

Welcome to "Cook A Fish, Give A Fish". In this online cooking class, you will learn to cook delicious local seafood dishes alongside some of the finest chefs from Long Island to Rhode Island and beyond! In this unique class, fisheries experts from Eating With The Ecosystem and Cornell Cooperative Extension's Marine Program will teach you everything you want to know about the fish, the fishermen and the many benefits of choosing local seafood while expert chefs teach you how to turn fresh fish straight from the sea into fabulous meals you can share with your friends and family!

The best part is that 100% of the ticket price goes towards providing local seafood for families in need (25 meals per ticket)!

The April 4th online class will be led by Chef Youji Iwakura from Washoku Renaissance. Chef Youji will be teaching guests how to prepare Usuzukuri style sashimi with black sea bass/fluke and lemon-soy-butter pan-seared sea scallops with greens and chilis. As you plan to cook alongside Chef Youji, you can choose between black sea bass and fluke for the sashimi or prepare all of them!

The class will be hosted virtually via Zoom from the Wulf's Fish demo kitchen and all seafood featured can be purchased at www.wulfsfish.com. Fisheries experts from Cornell Cooperative Extension's Marine Program and Eating With The Ecosystem are available to guide your seafood choice and help you source the finest local fish.

What to expect at a "Cook a Fish, Give a Fish!" class

1. A few days before the class, you will receive a recipe with a list of ingredients and tools you will need to prepare the meal from home.

2. You are responsible for sourcing all of your own ingredients, including the fish. Organizers are on hand to provide advice on sourcing (and substitutions, if needed).

3. On the evening of the event, gather your family, partners, roommates, friends, or pets (or kick them all out and enjoy some well earned time to yourself). These classes are also a great way to connect with fellow seafood lovers from the comfort of your own home. Assemble your ingredients, grab your favorite beverage and log into a Zoom video class.

4. Classes are facilitated by Kristin Gerbino from Cornell Cooperative Extension and Kate Masury of Eating with the Ecosystem. Culinary instructions are provided by an expert guest chef. This is a social setting, and you are invited to relax and interact!

5. As the chef cooks in his or her kitchen, you follow the same steps in your kitchen. And voila! Your local seafood meal is ready to eat!

6. 100% of the proceeds from ticket sales are used to purchase local seafood for people in need though East End Food Institute in Southampton NY, African Alliance of RI, Women's Refuge Care, Narragansett Indian Tribe, Refugee Dresm Center, Sunrise Forever Inc., George Wiley Center and the Commercial Fisheries Center of RI. Over 6,000 meals have been provided so far!

What you’ll get: guidance on buying local fish ahead of time, a delicious recipe, step-by-step guidance through an intimate group video with the chef and seafood experts, and an overall unique and fun experience!

On Saturday, November 12th we will be hosting our 8th Annual Community Seafood Dinner and Raffle at the Elks Lodge in Wakefield RI! This event is not only a delicious multi-course seafood feast and fun community celebration but is also an important fundraiser for Eating with the Ecosystem. The event is always a favorite and tends to sell out each year. Buy tickets below now!

If you would like to volunteer at the event or donate seafood or an item for the raffle please reach out to Kate Masury by email at kate@eatingwiththeecosystem.org

Setting Our Table: Land & Sea

Dinner & Auction

What: Cocktails and passed hors d'oeuvres followed by a seated four-course dinner with paired libations curated by chefs James Wayman, David Standridge, and Todd Keister. Live auction with exclusive food & drink experiences, gifts, and artwork! 

When: Saturday, June 18th, 5:30 pm

Where: The Portuguese Holy Ghost Society, 26 Main St, Stonington, CT 06378

Tickets: $250 per person
Optional add on: Limited spots on a Tugboat Tour with Suzie Flores of Stonington Kelp Company, departing from Pawcatuck, CT on 6/15 or 6/22 in the evening. Learn more about the ocean farming taking place right off our coast!

Food has the tremendous power to bring us together, to ignite conversation and to find common ground. It can also create an emotional connection to spark change. We hope you will join the Yellow Farmhouse Education Center and Eating with the Ecosystem  for an unforgettable evening of food and drink with the purpose of helping our organizations build the foundation needed for a sustainable and equitable food system for all.

Three of our region’s best chefs: James Wayman of Nana’s Westerly and Nana’s Bakery and Pizza in Mystic, David Standridge of the Shipwright’s Daughter in Mystic, and Todd Keister of The Cafe in Westerly have generously donated their time and culinary expertise.

Our collaborative dinner will take place at the Portuguese Holy Ghost Society in Stonington, an organization steeped in the history of the Portuguese fishing community in Southeastern Connecticut.

This dining experience will feature the seasonal bounty of our southern New England land and sea with produce gathered from nearby farms and seafood sustainably sourced from local fisherman.

During dinner there will be a live auction, led by Geraldine Griffin, featuring exclusive food & drink experiences, gifts and artwork, all donated to support the missions of Yellow Farmhouse Education Center and Eating with the Ecosystem.

The Yellow Farmhouse Education Center connects people to each other and to where their food comes from through farm and food-based education.

Eating with the Ecosystem ​​aims to promote a place-based approach to sustaining New England's wild seafood, through flourishing food webs, healthy habitats, and short, adaptive seafood supply chains.

This event will be held in the open air courtyard so please dress accordingly for a seasonal June evening near the coast. We will be indoors in case of inclement weather.

Due to the limitations of the venue we are regrettably unable to accommodate any alternative menu/allergen requests other than a vegetarian option. Thank you in advance for your understanding on this matter.

Learn to cook healthy, delicious and simple local seafood dishes alongside some of the finest chefs from Long Island to Rhode Island.

About this event

Welcome to "Cook A Fish, Give A Fish"! In this online cooking class, you will learn to cook delicious local seafood dishes alongside some of the finest chefs from Long Island to Rhode Island. In this unique cooking class, fisheries experts will teach you everything you want to know about the fish, the fishermen and the many benefits of choosing local seafood while expert chefs teach you how to turn fresh fish straight from the sea into fabulous meals you can share with your friends and family!

Also, 100% of the ticket price goes towards providing local seafood for families in need (35 meals per ticket)!

The May 10th event will be led by Executive Chef Renee Touponce from Oyster Club in Mystic CT. Renee will be teaching guests how to prepare 'Squid Ceviche with Rhubarb Aqua Chile & Lightly Pickled Asparagus'. Squid is an abundant species and important fishery in our local waters. Many of us are familiar with squid as it is often prepared as fried calamari however, there are so many other delicious ways to prepare this abundant and tasty seafood. This light and flavorful preparation is perfect for spring and this easy to prepare dish will surely make in into the recipe rotation.

About Renee Touponce:

Executive Chef, Oyster Club

With a passionate focus on local ingredients and a serious position on equality in her kitchen, Renee Touponce is raising the bar on delicious food at 85th Day Food Community (the restaurant group that Oyster Club is a part of) in Mystic, CT, shining a light on ingredients and people.

Touponce joined 85th Day Food Community in 2017, rising up through the kitchens of Oyster Club, Tree House, Grass & Bone, and Stone Acres Farm. In 2021, she was named Executive Chef of Oyster Club.

Touponce’s multicultural background influences both her cuisine and her view of the world. Her upbringing is a blend of Italian and Puerto Rican, with memories of rice and beans on the stove, a lasagna in the oven, and the emphasis on the family together around a big table of food from these two prominent cultures. With her inventive, locally-sourced, sustainable cuisine, she pays homage to the rich, coastal heritage of Southern New England, investigating the ingredients of her region of Mystic and surrounding communities while inventing and recreating the flavors of her youth with products she has access to.

Touponce attended the New England Culinary Institute(NECI) in Essex Junction, Vermont, graduating in 2007. The institute ran a number of restaurants, garnering Touponce constant exposure to the industry. She interned at Apricots in Farmington, where she really fell in love with the kitchen. Touponce worked at Firebox in Hartford, quickly moving from Sous Chef to Executive Chef. There, being a part of the Billings Forge nonprofit, which formerly housed Firebox, brought her closer to farmers, artisans, and people from the community, helping her understand the importance of really knowing where your food comes from.

At 85th Day, her passion for butchery grew, and she threw herself into learning about sausage making, head cheese, paté, breaking down whole animals, cuts, stocks, etc. The same passion for meat butchery shifted her mind toward working with whole fish in a different way at Oyster Club. She focuses on curing fish, aging, sausages, charcuterie, and utilizing what’s otherwise considered waste. “The importance behind using the whole animal inspires me to continue this skill in everything that we do, from the ground to the sea - whole vegetable, whole animal, whole fish. Practicing zero waste and preserving what the world gives us makes me really appreciate all the hands that it connects with along the way.”

Touponce will also be the first to say that “there's no gender in food,” but admits to a time when that wasn’t the case. She says that "for me, as a queer woman, everything is moving and changing for the better. The industry is becoming more aware and educated. In my position now, I can create an environment that is healthy, equal, and safe, where no one has to feel out of place.

What to expect at a "Cook a Fish, Give a Fish!" class:

1. A few days before the class, you will receive a recipe with a list of ingredients and tools you will need to prepare the meal from home.

2. You are responsible for sourcing all of your own ingredients, including the fish. Organizers are on hand to provide advice on sourcing (and substitutions, if needed).

3. On the evening of the event, gather your family, partners, roommates, friends, or pets (or kick them all out and enjoy some well earned time to yourself). These classes are also a great way to connect with fellow seafood lovers from the comfort of your own home. Assemble your ingredients, grab your favorite beverage and log into a Zoom video class.

4. Classes are facilitated by Kristin Gerbino from Cornell Cooperative Extension and Kate Masury of Eating with the Ecosystem. Culinary instructions are provided by an expert guest chef. This is a social setting, and you are invited to relax and interact!

5. As the chef cooks in his or her kitchen, you follow the same steps in your kitchen. And voila! Your local seafood meal is ready to eat!

6. 100% of the proceeds from ticket sales are used to purchase local seafood for people in need.

What you’ll get: guidance on buying local fish ahead of time, a delicious recipe, and step-by-step guidance through an intimate group video with the chef and seafood experts.

Learn to cook restaurant quality local seafood dishes along side some of the finest chefs from Rhode Island to Long Island!

About this event

Learn to cook restaurant quality local seafood dishes along side some of the finest chefs from Rhode Island to Long Island. In this unique online cooking class, fisheries experts will teach you everything you want to know about the fish, the fishermen and the many benefits of choosing local seafood while expert chefs teach you how to turn fresh fish straight from the sea into delicious meals you can share with your friends and family! All proceeds go towards providing local seafood for families in need.

The February 9th event will be led by Chef Craig Attwood of Five Ocean in Long Beach NY https://www.fiveoceanlongbeach.com/. Chef Craig will be teaching guest how to prepare Crispy Skate with Root Vegetables in a Coconut Lime Cilantro Sauce!

What to expect at a "Cook a Fish, Give a Fish!" class:

1. One week before the class, the you will receive a recipe with a list of ingredients and tools you will need to prepare the meal from home.

2. You are responsible for sourcing all of your own ingredients, including the fish. Organizers are on hand to provide advice on sourcing (and substitutions, if needed).

3. On the evening of the event, gather your family, partners, roommates, friends, or pets (or kick them all out and enjoy some well earned time to yourself). These classes are also a great way to connect with fellow seafood lovers from the comfort of your own home. Assemble your ingredients, grab your favorite beverage and log into a Zoom video class.

4. Classes are facilitated by Kate Masury of Eating with the Ecosystem and Kristin Gerbino from Cornell Cooperative Extension. Culinary instructions are provided by an expert guest chef. This is a social setting, and you are invited to relax and interact!

5. As the chef cooks in his or her kitchen, you follow the same steps in your kitchen. And voila! Your local seafood meal is ready to eat!

6. 100% of the proceeds from ticket sales are used to purchase local seafood for people in need.

What you’ll get: guidance on buying local fish ahead of time, a delicious recipe, and step-by-step guidance through an intimate group video with the chef and seafood experts.

Learn to cook restaurant quality local seafood dishes along side some of the finest chefs from Rhode Island to Long Island!

About this event

Learn to cook restaurant quality local seafood dishes along side some of the finest chefs from Rhode Island to Long Island. In this unique online cooking class, fisheries experts will teach you everything you want to know about the fish, the fishermen and the many benefits of choosing local seafood while expert chefs teach you how to turn fresh fish straight from the sea into delicious meals you can share with your friends and family! All proceeds go towards providing local seafood for families in need.

The January 18th event will be led by Chef David Standridge, executive chef of The Shipwright’s Daughter in Mystic, CT. Chef David will be teaching guest how to prepare Monkfish! Don't be deterred by Monkfish's somewhat frightful appearance, what it lacks in beauty it makes up for in taste and texture. Sometimes referred to as "poor man's lobster", Monkfish is both sweet in flavor and meaty in texture (like a lobster tail) lending itself well to a wide variety of cooking techniques and flavor profiles. Take this class and let chef David guide you through turning this "ugly duckling" into a "beautiful swan" of a dish!

About Chef David Standridge:

Prior to joining The Shipwright’s Daughter, David spent the last 13-years in New York City earning his culinary chops. He earned two Michelin Stars with Culinary Icon Joel Robuchon, before heading the farm-to-table restaurant, Market Table in the West Village. Next he was tapped to create a new health-focused concept Café Clover, Clover Grocery and the revamped Maidstone Hotel in East Hampton. His culinary roots start with his Italian mother and her slow-cooked Sunday meals and his deep southern roots on his father's side. David grew up in the northern Appalachian mountains where berry foraging and fresh water fishing were part of daily life. At Shipwright's, David produces an ever changing seasonal menu with a focus on the bounty from local waters and farms. Although a Modern New England restaurant at heart, David’s cuisine is informed by the culinary techniques of Oxaca, the deep south and Southern Italy.

What to expect at a "Cook a Fish, Give a Fish!" class:

1. One week before the class, the you will receive a recipe with a list of ingredients and tools you will need to prepare the meal from home.

2. You are responsible for sourcing all of your own ingredients, including the fish. Organizers are on hand to provide advice on sourcing (and substitutions, if needed).

3. On the evening of the event, gather your family, partners, roommates, friends, or pets (or kick them all out and enjoy some well earned time to yourself). These classes are also a great way to connect with fellow seafood lovers from the comfort of your own home. Assemble your ingredients, grab your favorite beverage and log into a Zoom video class.

4. Classes are facilitated by Kate Masury of Eating with the Ecosystem and Kristin Gerbino from Cornell Cooperative Extension. Culinary instructions are provided by an expert guest chef. This is a social setting, and you are invited to relax and interact!

5. As the chef cooks in his or her kitchen, you follow the same steps in your kitchen. And voila! Your local seafood meal is ready to eat!

6. 100% of the proceeds from ticket sales are used to purchase local seafood for people in need.

What you’ll get: guidance on buying local fish ahead of time, a delicious recipe, and step-by-step guidance through an intimate group video with the chef and seafood experts.

Join us on Saturday October 16th, 2021 from 5:00-8:00pm at the South Kingstown Elks Lodge in Wakefield RI for our 7th Annual Community Seafood Dinner!

We missed you last year and look forward to sharing with you what we have been working on this year over a delicious local seafood feast!

The Annual Community Seafood Dinner is a great opportunity to support Eating with the Ecosystem, a New England based non-profit, while enjoying a delicious local seafood dinner with fellow seafood lovers, fishermen, and other members of our community! Spearheaded by one of Eating with the Ecosystem's founding board members and lifelong Pt. Judith Fisherman, Rodman Sykes, each dinner acts as a fundraiser for Eating with the Ecosystem and welcomes attendees for a multi-course meal that relies on a broad network of volunteers and donor fishermen to catch, prepare, and serve what has been caught THAT week - focusing specifically on less well known and underutilized species.

Come celebrate our local, seasonal, seafood bounty! Bring some friends, and make some new ones! Proceeds from the event benefit Eating with the Ecosystem's ongoing work towards a place-based approach to sustaining New England's wild seafood!

For more info visit: www.eatingwiththeecosystem.org

Tickets are $40

Get your tickets HERE

Cash bar, fabulous raffle prizes, and great company!

*ADDRESSING COVID 19:

Your health and the health of all involved are very important to us, therefore we will continue to assess the COVID situation and will adapt the event as needed, following state and federal guidelines. We have already limited the number of tickets that will be sold and there will be an option for outdoor seating (note: not tented). Please keep in mind there is a possibility that the event may be moved to fully outdoor seating, so please dress accordingly. We will send an update closer to the event with a reminder.

Further, as the event date nears we are asking that if you become sick, or experience flu-like symptoms, coughing, sneezing, fever, loss of taste or smell, please contact us to discuss a refund or transferring your ticket into a donation.

Please read up here for the latest Rhode Island COVID-19 guidelines: https://covid.ri.gov/covid-19-prevention/wearing-masks. Be well, be merry, and we look forward to seeing you at the event!

About this Event

The chef for this Cook a Fish, Give a Fish online seafood cooking class will be Noah Cain! Noah is the sous chef at the Coast Guard House in Narragansett. This is our first time working with Noah and we are so excited! His menus always feature a variety of local seafood and he is a big supporter of the local fishing industry. He also creates incredibly delicious food! Noah trained at the former French Culinary Institute in Manhattan. He Worked for restaurants and private clients in NYC, Paris, and Hamburg. Noah lived abroad in Germany and Switzerland before relocating to Rhode Island. He lives in Jamestown with his family and cat, and works as a Sous Chef at the Coast Guard House Restaurant in Narragansett.

This class will focus on whiting aka silver hake. Whiting is actually one of Rhode Island's top landed species and it's so tasty! A smaller fish that is often sold whole, whiting has a very delicate flaky white meat and mild flavor that can be paired with a wide variety of flavor combinations. During this class Noah will guide you through the process of turning Whiting into a delicious dinner that will make it one of your new favorite fishes!

Organized by the Commercial Fisheries Center of RI, Eating with the Ecosystem, and the Rhode Island Food Policy Council, these classes not only stream intimate seafood education to you in the comfort of your own home; they also raise funds to share local seafood with Ocean State families who cannot afford it themselves. Proceeds from ticket sales will be used to purchase and package local seafood for families who have been hardest hit by the COVID-19 economic crisis. Proceeds from your ticket cover the cost of 10 meals for Rhode Islanders in need!

What to expect at a "Cook a Fish, Give a Fish!" class:

1. One week before the class, the chef sends out a recipe and a list of required implements.

2. You are responsible for sourcing all of your own ingredients, including the fish. Organizers are on hand to provide advice on sourcing (and substitutions, if needed).

3. On the evening of the event, gather your family, roommates, or pets (or kick them all out and enjoy some well earned time to yourself). These classes are also a great way to connect for those who live alone and are starved for human interaction! Assemble your ingredients, grab your favorite beverage and log into a Zoom video chat.

4. Classes are facilitated by Kate Masury of Eating with the Ecosystem. Culinary instructions are provided by the guest chef. Whenever possible, a guest fisherman will be on hand to offer glimpses of what it's like to harvest seafood for a living. This is a social setting, and you are invited to relax and interact!

5. As the chef cooks in his or her home kitchen, you follow the same steps in your kitchen. And voila! Your local seafood meal is ready to eat!

6. Proceeds from ticket sales are used by the Commercial Fisheries Center to purchase and package seafood meals for families who are struggling during these difficult times.

What you’ll get: guidance on buying local fish ahead of time, a delicious recipe, and step-by-step guidance through an intimate group video with the chef (max 10 parties).

Get your tickets at: https://www.eventbrite.com/e/cook-a-fish-give-a-fish-tickets-112145084968

About this Event

The chef for this Cook a Fish, Give a Fish online seafood cooking class will be Max Peterson! Max is the executive chef at Hemenway's in Providence. A native of Massachusetts and son of a chef, Max began his passion for the culinary world while working with his mother at her catering company. As a teenager, he worked various jobs in kitchens before attending college at UMass Amherst and studying printmaking. However, while in college he continued to work in kitchens and after graduating moved to the west coast and decided to follow his passion for cooking and become a chef someday. Max eventually returned to the east coast where he met his wife and moved with her to Rhode Island where he became the sous chef at the Boat House in Tiverton and trained under chef John Cambra (former Eating with the Ecosystem board member). Now the executive chef at Hemenway's, Max creates varied and distinctive menus while showcasing a colorful array of fresh seafood selections as he continues Hemenway’s long-time tradition as a “Providence seafood classic”. Max has also partnered with Eating with the Ecosystem before to hold in person School of Fish cooking classes where he always teaches us new and delicious tips and tricks!

This class will focus on bluefish, a native and delicious fish that sometimes gets a bad rap as being "too fishy" but when prepared correctly is absolutely wonderful. During this class Max will guide you through the process of turning Bluefish into a delicious dinner that will make it one of your new favorite fishes!

Organized by the Commercial Fisheries Center of RI, Eating with the Ecosystem, and the Rhode Island Food Policy Council, these classes not only stream intimate seafood education to you in the comfort of your own home; they also raise funds to share local seafood with Ocean State families who cannot afford it themselves. Proceeds from ticket sales will be used to purchase and package local seafood for families who have been hardest hit by the COVID-19 economic crisis. Proceeds from your ticket cover the cost of 10 meals for Rhode Islanders in need!

What to expect at a "Cook a Fish, Give a Fish!" class:

1. One week before the class, the chef sends out a recipe and a list of required implements.

2. You are responsible for sourcing all of your own ingredients, including the fish. Organizers are on hand to provide advice on sourcing (and substitutions, if needed).

3. On the evening of the event, gather your family, roommates, or pets (or kick them all out and enjoy some well earned time to yourself). These classes are also a great way to connect for those who live alone and are starved for human interaction! Assemble your ingredients, grab your favorite beverage and log into a Zoom video chat.

4. Classes are facilitated by Kate Masury of Eating with the Ecosystem. Culinary instructions are provided by the guest chef. Whenever possible, a guest fisherman will be on hand to offer glimpses of what it's like to harvest seafood for a living. This is a social setting, and you are invited to relax and interact!

5. As the chef cooks in his or her home kitchen, you follow the same steps in your kitchen. And voila! Your local seafood meal is ready to eat!

6. Proceeds from ticket sales are used by the Commercial Fisheries Center to purchase and package seafood meals for families who are struggling during these difficult times.

What you’ll get: guidance on buying local fish ahead of time, a delicious recipe, and step-by-step guidance through an intimate group video with the chef (max 10 parties).

Get your tickets at: https://www.eventbrite.com/e/cook-a-fish-give-a-fish-tickets-112145084968

About this Event

The saying goes, “Give a man a fish and you feed him for a day. Teach him to fish, and you feed him for a lifetime.” But what happens if this man doesn’t know how to cook fish? 

Today, too many people find themselves in this position. If you're one of them - or if you're a hobbyist who loves sharing your seafood zeal with others - then "Cook a Fish, Give a Fish" classes are for you! 

Each small-group online class is led by a different chef. Participants learn how to cook with a different local species each session, starting with the whole fish and producing a finished meal for your family to enjoy. Make new friends from the comfort of your kitchen while gaining insights into ways a skilled chef approaches seafood!

Organized by the Commercial Fisheries Center of RI, Eating with the Ecosystem, and the Rhode Island Food Policy Council, these classes not only stream intimate seafood education to you in the comfort of your own home; they also raise funds to share local seafood with Ocean State families who cannot afford it themselves. Proceeds from ticket sales will be used to purchase and package local seafood for families who have been hardest hit by the COVID-19 economic crisis. Proceeds from your ticket cover the cost of 10 meals for Rhode Islanders in need!

What to expect at a "Cook a Fish, Give a Fish!" class:

1. One week before the class, the chef sends out a recipe and a list of required implements.

2. You are responsible for sourcing all of your own ingredients, including the fish. Organizers are on hand to provide advice on sourcing (and substitutions, if needed).

3. On the evening of the event, gather your family, roommates, or pets (or kick them all out and enjoy some well earned time to yourself). These classes are also a great way to connect for those who live alone and are starved for human interaction! Assemble your ingredients, grab your favorite beverage and log into a Zoom video chat. 

4. Classes are facilitated by Kate Masury of Eating with the Ecosystem. Culinary instructions are provided by the guest chef. Whenever possible, a guest fisherman will be on hand to offer glimpses of what it's like to harvest seafood for a living. This is a social setting, and you are invited to relax and interact! 

5. As the chef cooks in his or her home kitchen, you follow the same steps in your kitchen. And voila! Your local seafood meal is ready to eat!

6. Proceeds from ticket sales are used by the Commercial Fisheries Center to purchase and package seafood meals for families who are struggling during these difficult times. 

What you’ll get: guidance on buying local fish ahead of time, a delicious recipe, and step-by-step guidance through an intimate group video with the chef (max 10 parties). 

Session 5: September 29th

The chef for session 4 will be Branden Read! Branden is the executive chef at Celestial Cafe in Exeter. Branden has worked with Eating with the Ecosystem in the past and is known for his love of fresh, local, and seasonal ingredients. For this class, Branden will teach guests how to prepare Monkfish! Monkfish while not the most beautiful looking fish is absolutely delicious! Monkfish is sometimes called poor man’s lobster because of its sweet mild flavor, and lobster tail like meaty texture!

Get your tickets at: https://www.eventbrite.com/e/cook-a-fish-give-a-fish-tickets-112145084968

About this Event

The saying goes, “Give a man a fish and you feed him for a day. Teach him to fish, and you feed him for a lifetime.” But what happens if this man doesn’t know how to cook fish? 

Today, too many people find themselves in this position. If you're one of them - or if you're a hobbyist who loves sharing your seafood zeal with others - then "Cook a Fish, Give a Fish" classes are for you! 

Each small-group online class is led by a different chef. Participants learn how to cook with a different local species each session, starting with the whole fish and producing a finished meal for your family to enjoy. Make new friends from the comfort of your kitchen while gaining insights into ways a skilled chef approaches seafood!

Organized by the Commercial Fisheries Center of RI, Eating with the Ecosystem, and the Rhode Island Food Policy Council, these classes not only stream intimate seafood education to you in the comfort of your own home; they also raise funds to share local seafood with Ocean State families who cannot afford it themselves. Proceeds from ticket sales will be used to purchase and package local seafood for families who have been hardest hit by the COVID-19 economic crisis. Proceeds from your ticket cover the cost of 10 meals for Rhode Islanders in need!

What to expect at a "Cook a Fish, Give a Fish!" class:

1. One week before the class, the chef sends out a recipe and a list of required implements.

2. You are responsible for sourcing all of your own ingredients, including the fish. Organizers are on hand to provide advice on sourcing (and substitutions, if needed).

3. On the evening of the event, gather your family, roommates, or pets (or kick them all out and enjoy some well earned time to yourself). These classes are also a great way to connect for those who live alone and are starved for human interaction! Assemble your ingredients, grab your favorite beverage and log into a Zoom video chat. 

4. Classes are facilitated by Kate Masury of Eating with the Ecosystem. Culinary instructions are provided by the guest chef. Whenever possible, a guest fisherman will be on hand to offer glimpses of what it's like to harvest seafood for a living. This is a social setting, and you are invited to relax and interact! 

5. As the chef cooks in his or her home kitchen, you follow the same steps in your kitchen. And voila! Your local seafood meal is ready to eat!

6. Proceeds from ticket sales are used by the Commercial Fisheries Center to purchase and package seafood meals for families who are struggling during these difficult times. 

What you’ll get: guidance on buying local fish ahead of time, a delicious recipe, and step-by-step guidance through an intimate group video with the chef (max 10 parties). 

Session 4: September 1st 

The chef for session 4 will be Andrew McQuesten! Andrew is the executive chef at North in Providence. He is a graduate of Johnson and Wales University and has worked with Eating with the Ecosystem many times. Andrew loves local seafood and is always coming up with creative ways to highlight it in delicious dishes. For this class, Andrew will teach guests how to prepare Skate! Skate is popular in Europe but hasn’t caught on in popularity here in the US despite it being absolutely delicious! Its flavor is sweet and is often compared to scallops while its texture is uniquely its own.

Get your tickets at: https://www.eventbrite.com/e/cook-a-fish-give-a-fish-tickets-112145084968