Southern New England Waters Dinner at The Boat House, February 25, 2013

Fifty guests gathered in the gorgeous dining room of The Boat House Restaurant, overlooking the Sakonnet River. Chef Jon Cambra and his team prepared an astounding variety of Southern New England sea life for the delectation of the guests, including some lesser-known, hyper-local species like periwinkles and slipper limpets, collected just up the Bay in Bristol. The chefs' dessert presentation further demonstrated their culinary prowess and commitment to using local foodstuffs in creative ways: it was a blanc-mange (similar to a panna cotta) that was gelled using Irish moss seaweed collected on the rocky shores of Newport! Guest speakers Jeremy Collie (URI oceanographer) and Billy Silvia (Bristol fisherman) narrated the dinner, detailing the changes that they have each observed in the kinds of fish that are present in Narragansett Bay.


  • Seafood Bar: Variations of Narragansett Bay Shellfish (Littleneck Clams, Oysters, Periwinkles, Mussels, Conchs). Accompanied by, hot sauce, cocktail sauce, mignonette sauce. With Newport Winter Spice, Grey Sail Brewery, Westerly RI
  • Point Judith Squid (Stuffed & Fried, winter vegetable-bread stuffing, red chile-shellfish emulsion) With Vidal Blanc 2011, Sakonnet Vineyards, Little Compton RI
  • Monkfish (Pan-Roasted & Mousseline, parsnip-celeriac puree, carrot mostada, pickled beets). With Estate Chardonnay, Sakonnet Vineyards, Little Compton RI
  • Fisherman’s Stew (Dogfish, Scup, Slipper Limpets, Razor Clams, Kielbasa, Potatoes, Saffron-Tomato Broth). With Estate Pinot Noir, 2010 Westport Rivers, Westport MA
  • Blanc Manger (Irish Moss-Vanilla custard, Aquidneck Honey, almond brittle). With Vidal Ice Wine, 2010 Newport Vineyards, Middletown RI

Guest speakers: 


Jeremy Collie is a quantitative ecologist who specializes in fish population dynamics. He also studies the impacts of disturbance on benthic communities, predator-prey interactions, stock assessment and fisheries management. Jeremy is a member of the Rhode Island Ocean Special
Area Management Plan Habitat Advisory Board, the International Council for the Exploration of the Sea Working Group on Ecosystem Effects of Fishing Activities, and the National Research Council Committee on Evaluating the Effectiveness of Stock Rebuilding Plans.


Captain Billy Silvia has been fishing since he was "knee-high to a littleneck". A lifelong resident of Bristol, he started his career at a young age by catching winter flounder off the dock and helping on his dad's quahog boat. From there, he became a full-time Narragansett Bay shellfishermen for awhile, before launching a side career as a commercial rod-and-reel fisherman chasing bluefin tuna. On one of those adventures, he caught the largest mako shark on record, a 1,324-pounder. More recently, he added charter boat captain to his resume. His quahog skiff is the Sweet Melissa and his charter boat is the 28-foot Can't Imagine. 

The Boat House is located at 227 Schooner Dr  Tiverton, RI 02878.