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Fishes at the Fort- Fundraiser Dinner and Auction

Fort Adams State Park- Patio across from the visitor center

80 Fort Adams Dr, Newport, RI 02840, USA Rhode Island

41.4791145 -71.3357209

Description

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 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. 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. The Menu: 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. 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! David Standridge- The Shipwright’s Daughter 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. David recently joined the board of the non-profit Eating with the Ecosystem. Lucie Moulton- The Gourmet Goddess Lucie Moulton received her undergraduate degree from Salve Regina University in Newport, Rhode Island. She became a consultant for both public and private schools with behavioral challenges. With a passion for sailing and being situated in the heart of America’s Cup racing, she began working on luxury sailing yachts as a private chef during the summer months. This slowly morphed beyond the final summer sunset in Newport, taking her to over fifty six countries in the ensuing sixteen years as a much sought after private chef. Bringing with her a culinary style that is truly unique after many years living abroad amongst other cultures and cuisines, she has enjoyed cooking for clients in their homes and on their yachts since 1999. At Gourmet Goddess Cuisine she helps her clients organize exquisite menus, purvey from local vendors and farms, and prepare excellent meals. The success of the company is derived from its dedication to the concept of total culinary care, whilst bringing the concept of “farm to table” right to your doorstep. She works closely with local purveyors to ensure the most authentic and genuine product grown and cultivated daily. At Gourmet Goddess Cuisine, Lucie offers a wide range of services including culinary classes, dinner parties, wine pairings, tasting menus, and weekly personal chef services. We'd like to extend a huge thank you to our seafood and beverage sponsors!

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Start: 2023-08-18T16:00:00-04:00

End: 2023-08-18T20:00:00-04:00