A Dinner Rooted In The New England Sea: Eating With The Ecosystem

The Block at Woods Hill is proud to partner with Eating with the Ecosystem for a special four-dinner series celebrating a place-based approach to sustaining New England’s wild seafood.

Eating with the Ecosystem is a Rhode Island–based nonprofit working regionally to build resilient local seafood systems that support healthy oceans, thriving fishing communities, and delicious meals rooted in place. By bringing together marine scientists, commercial fishermen, chefs, seafood businesses, and seafood lovers, they advance a seafood culture that reflects the ecosystems and people of New England. Their work is guided by five anchors: proximity, symmetry, adaptability, connectivity, and community.

The Chefs

This dinner is a collaboration between:

Aaron Chambers
Executive Chef Owner of Settler + Bernadette

Charlie Foster
Executive Chef of The Block at Woods Hill, Woods Hill Pier 4, Woods Hill Table, and Adelita

Chef Charlie Foster and his team were recently recognized with a Michelin recommendation at sister restaurant Woods Hill Pier 4.

Chef Aaron Chambers (Executive Chef Owner of Settler + Bernadette) is known for ingredient-driven cooking rooted in New England’s coastal foodways.

Together, these chefs present a menu that celebrates the full diversity of New England’s catch, including abundant and underutilized species.

The Menu

This experience connects guests to the ecosystems, fishermen, and communities behind their seafood. By featuring abundant and underutilized species, the menu reflects a model of seafood sustainability rooted in place, season, and ecological balance — a philosophy shared by both Eating with the Ecosystem and The Block at Woods Hill.