Inactive Walrus and Carpenter Oysters Farm Dinner with birch

by David Dadekian

There are no upcoming dates for this event.

Each of the six dinner experiences begin at 3 p.m. with a boat ride and tour of the 6-acre offshore oyster farm, with discussion and time for questions about the local ecosystem and environmental benefits of oyster farming. Following the tour, guests will enjoy an in-the-water raw bar featuring freshly harvested oysters. After the raw bar, take a walk on stunning East Beach with a view of the open Atlantic Ocean, followed by the seated multi-course dinner paired with wine. Boats will return to the marina around 7:30 p.m.

Tuesday, August 11th | Chef Benjamin Sukle of birch

Chef Benjamin Sukle of birch

Chef Benjamin Sukle of birch

Sukle takes a “from the roots up” approach to all aspects of the dining experience, expressing the best of New England through a creative, modern and environmentally engaging menu. Ben received a 2014 Rising Star Chef Award, and has been twice nominated for Food & Wine’s People’s Best New Chef. He has been nominated for the James Beard Foundation’s Rising Star Chef and Best Chef New England.

Please be aware that each dinner experience involves wading in ankle to knee-deep water, and a 15-minute walk to the beach, so dress accordingly. Boats will begin to depart from Charlestown, RI at 2:30 p.m., with the final boat departing at 3 p.m. Tickets are $185.00 per guest, all-inclusive and are non-refundable, but are transferable. In case of inclement weather the rain date for this dinner is Tuesday, August 25.

Download “What to Expect” details here.

If you have any questions about this experience, or if the dinner has sold out and you’d like to be added to a waiting list, please fill out the form below.

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