Dinner table and kitchen set up in Ninigret Pond from Nicks on Broadway 2014 event, photo by David S. Dadekian

This summer, Walrus and Carpenter Oysters is proud to present their 3rd Annual Oyster Farm Dinner Series with birch, Gracie’s, New Rivers, Nicks on Broadway, north, and Tallulah on Thames. Each dinner features a tour of the farm, an in-the-water raw-bar, a multi-course dinner prepared by a Rhode Island chef committed to sourcing local seafood, and wine selections by the experts at Bottles Fine Wine. The dinner series will be produced by Eat Drink RI.

Click the links below to purchase tickets beginning Monday, June 15th at 9 a.m.:

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.

Last year this series sold out in less than 24 hours. Tickets for the 2015 dinners will go on sale Monday, June 15th at 9 a.m. at www.walrusandcarpenteroysters.com. Below is the schedule of chefs for this year.

Sunday, August 9th | Chef Derek Wagner of Nicks on Broadway

Wagner, winner of the StarChefs.com 2014 Coastal New England Rising Star Sustainability Award, is deeply focused on seasonally inspired, locally sourced, integrity driven food. Derek has developed and fostered strong relationships with local growers, producers, farmers, fishermen and artisans, and has been featured in Food & Wine, Travel & Leisure, and The New York Times, among many other publications.

Monday, August 10th | Chef Jake Rojas of Tallulah on Thames

Rojas originates from El Paso, Texas and is a graduate of the Culinary Art Institute of Dallas. In 2014, he received a StarChefs.com Rising Star Chef Award. Jake is committed to sourcing seasonal market-driven ingredients highlighting local farms and artisans, and opened Tallulah’s Taqueria in Providence last summer.

Tuesday, August 11th | 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 StarChefs.com 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.

Friday, August 14th | Chef James Mark of north

Mark is the cook/owner/plumber/garbageman/shoveler/gopher/cat wrangler of north and north bakery. In 2014, James received the StarChefs.com 2014 Coastal New England Rising Star Community Chef award for his philanthropic commitment to the Rhode Island Community Food Bank. Prior to north, James worked at Nicks on Broadway and Thee Red Fez. In 2008 he helped open Momofuku Ko in NYC and, a year later, he helped open Momofuku Milk Bar.

Sunday, August 16th | Chef Beau Vestal of New Rivers

Vestal prides himself on serving the highest quality produce, handcrafted products, and whole animals raised with care from local pastures. Since 1990 the team at New Rivers has upheld the belief that the best and most honest foods are sustainably sourced and made by hand. Beau, chef at New Rivers since 2000 and now co-owner with his wife Elizabeth, carry on this mission today with their artisan breads, an extensive pasta program, cured meats and charcuterie, and much more.

Monday, August 17th | Chef Matthew Varga of Gracie’s

Varga is a graduate of Johnson & Wales University, and began working at Gracie’s in 2007. He was promoted to Executive Chef in 2010. Since then, Gracie’s has won the AAA four-diamond award four years in a row for their seasonally-inspired cuisine and impeccable service. Varga has been featured in Art Culinaire and as a guest chef for the Democratic Governors Association Taste of America gala.

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 will go on sale Monday, June 15th at 9 a.m. at www.walrusandcarpenteroysters.com.

From Walrus and Carpenter Oysters comes the following news release, and accompanying poster, announcing their first Summer Farm Dinner Series in conjunction with some of Rhode Island’s most renowned chefs. Each dinner will include a boat ride to the offshore farm, a tour with farmer Jules Opton-Himmel, and dinner on and in the water. This sounds like some amazing opportunities to experience one of the jewels in Rhode Island’s continually growing aquaculture industry, while dining on some of Rhode Island’s best food.

For more information see their release below.

Walrus and Carpenter Oysters Farm Dinner Series
We’re not just bringing the farm to the table, we’re bringing the tables to the water!
Come wine, dine, and wade with us in the pristine waters of Ninigret Pond in Charlestown, RI. Local renowned chefs prepare freshly plucked oysters and seasonal dishes, paired with fine wines, local beers and sea breeze.  Bring your wellies, appetite, and sense of adventure!
July 21 – Chef Beau Vestal of New Rivers
July 27 – James Mark of north
August 11 – Chef Derek Wagner of Nick’s on Broadway
August 14 – Chef Jeanie Roland of Ella’s
The evening begins with a boat tour of 3-acre offshore oyster farm, on the very boats we use daily on the farm. As our farm is run by a field biologist and an environmental lawyer, we have a lot to say about the local ecology, the practice of oyster farming, and it’s significant environmental benefits. Once we’ve whet your oyster appetite, we’ll wade into the water for a floating raw bar. Not for the faint of heart, you’ll be enjoying raw oysters and drinks while partially immersed in their original habitat – with flora and fauna abounding! We argue that oysters taste best when you’re still standing in the water they were harvested from, and we aim to have you convinced.
Following the raw bar, we’ll take a walk on stunning East Beach, which faces the open Atlantic Ocean and is just behind the farm over the dunes, followed by a seated dinner served family-style. Each chef has originally designed the meal, and select chefs will join us for the entire night. We’ll return again to the marina by boat around 8pm, with additional oysters available for purchase.
We hope we’ve made clear this is no ordinary dining out experience. Like oysters themselves, an oyster farm can be rough around the edges, and we hope you share our view that adventure can entail getting your feet wet! Please bring rainboots (or water shoes), sturdy clothes, and a bathing suit and towel if you are so inclined. Contact Phoebe with any questions or concerns at phoebe@walrusandcarpenteroysters.com. We can’t wait to share these evenings with you.
Tickets only $100 for entire experience.

Purchase tickets online here. Walrus and Carpenter Oysters were great participants in this year’s Eat Drink RI Festival.

East Beach

Walrus and Carpenter Oysters Announces Third Annual Farm Dinner Series with Six Renowned Rhode Island Chefs

Walrus and Carpenter Oysters Holds Summer Farm Dinner Series