Eating with the Ecosystem's 11th Annual Community Seafood Dinner

Join us on Saturday February 21st, 2026 from 5:00 to 8:00 p.m. at the South Kingstown Elks Lodge in Wakefield, RI, for our 11th Annual Community Seafood Dinner!

We look forward to getting together and sharing our annual efforts with you over a delicious local seafood feast!

The Annual Community Seafood Dinner is a great opportunity to support Eating with the Ecosystem, a New England based non-profit, while enjoying a medley of local seafood with fellow seafood lovers, fishermen, and other members of our community! Spearheaded by one of Eating with the Ecosystem's founding board members and lifelong Pt. Judith Fisherman, Rodman Sykes, each dinner acts as a fundraiser for Eating with the Ecosystem. We welcome attendees for a multi-course meal that relies on a broad network of volunteers and donor fishermen to catch and prepare seasonal local fish and shellfish - focusing specifically on less well-known and underutilized species.

Celebrate our local seasonal seafood bounty! Bring some friends, and make some new ones! Proceeds from the event benefit Eating with the Ecosystem's ongoing work towards a place-based approach to sustaining New England's wild seafood! 

For more info, visit: www.eatingwiththeecosystem.org

Tiered ticket pricing for our 11th Annual Seafood Dinner:

EWTE Supporter Level Ticket: $75

By purchasing the EWTE Supporter Level Ticket, you’re not only enjoying a meal celebrating local, sustainable seafood but also making a greater impact on our mission. Your support helps us connect communities with local fisheries and ecosystems, fostering place-based seafood sustainability. Choose this Supporter Level to help expand our reach to seafood lovers of all ages and backgrounds and support healthy oceans and thriving fisheries!

General Admission Ticket: $45

With the General Admission Ticket, you’ll enjoy a delicious meal featuring locally sourced, sustainable seafood while supporting Eating with the Ecosystem’s mission. 

Kid's Ticket (Ages 7 and Older): $25

We love welcoming our younger seafood eaters! With the kid's Ticket, children seven and older can enjoy a meal featuring fresh, sustainable seafood alongside the adults. Kids six and under eat free (no purchase necessary), making this a fun and family-friendly event. Join us in celebrating local seafood and fostering a love for healthy oceans and sustainable seafood in the next generation!

Join us for a cash bar, fabulous raffle prizes, and great company!

Join us for an unforgettable evening that celebrates fall seafood, culinary creativity, and the coastal ecosystems that sustain it all.

Now taking place on Sunday, October 19th during National Seafood Month, Eating with the Ecosystem at the Weekapaug Inn is a one-night-only dining experience set along the shores of Quonochontaug Pond—one of Rhode Island’s most ecologically rich salt ponds and a vital habitat for many of the species that make up our local seafood supply.

The evening begins at 5:00 PM with a cocktail hour on the lawn, featuring passed seafood appetizers, a raw bar, and locally sourced beverages. Guests will then be seated for a thoughtfully prepared four-course dinner celebrating the fall bounty of our local waters—a time when fish and shellfish are plump, flavorful, and at their peak before winter.

The menu will be created by an exceptional team of regional chefs: • Gerardo Viejo, Executive Chef, Weekapaug Inn • Terence Feury, Executive Chef, Ocean House • Jen Backman, Executive Chef, Castle Hill Inn

Each course will highlight seafood harvested from our local waters and sourced through regional fishermen and seafood businesses—bringing the richness of the ocean to your plate and spotlighting the ecosystems that support it. Throughout the evening, guests will also learn about the ecological and cultural significance of Rhode Island’s salt ponds and their role in sustaining thriving fisheries and coastal communities.

This event supports the mission of Eating with the Ecosystem, a Rhode Island-based nonprofit promoting a place-based approach to sustaining New England’s wild seafood through healthy habitats, flourishing food webs, and adaptive seafood supply chains.

Exclusive Lodging Offer for Dinner Guests: Weekapaug Inn is offering 20% off rooms for guests attending Eating with the Ecosystem at the Weekapaug Inn. The discount applies to stays Saturday–Monday (Oct 18–20, 2025). Please note that Sunday night must be one of your nights (the offer can’t be used for Saturday-only stays). Reserve with this link to apply the discount automatically: https://be.synxis.com/?Hotel=59662&Chain=8565&arrive=2025-10-18&depart=2025-10-20&adult=1&child=0&promo=Ecosystem

Featured Chefs 

Gerardo Viejo

With over 15 years of international culinary experience, Executive Chef Gerardo Viejo brings a fresh sense of innovation and dedication to Weekapaug Inn. He fosters a strong commitment to creativity and the use of locally sourced ingredients, presenting the absolute best of authentic coastal New England dining to the Inn. 

A proud graduate of Johnson & Wales University, Chef Viejo has honed his craft in renowned kitchens around the world, including Four Seasons properties in Vail, Boston, Oahu, and Athens. Before joining Weekapaug Inn, he served as Executive Sous Chef at the illustrious Shore Lodge and Whitetail Club in McCall, Idaho. There he oversaw multiple dining outlets, developed seasonal menus, and led a diverse culinary team with immense success. 

His background also includes entrepreneurial ventures such as owning and operating a Latin fusion restaurant in Providence, Rhode Island. Chef Viejo's passion for coastal cuisine, combined with his focus on menu engineering, team leadership, and sustainability, makes him the perfect fit to lead the Weekapaug Inn culinary team. 

Terence Feury

A culinary veteran of more than 25 years, Chef Terence Feury joined Ocean House as Executive Chef in 2023. In addition to serving on Ocean House Collection’s executive committee, Chef Feury oversees culinary operations including all restaurant outlets.

Prior to joining Ocean House, Chef Feury served more than seven years at Forty 1° North in Newport, Rhode Island as Executive Chef and Food & Beverage Director. Prior to this, he was a Philadelphia-based culinary consultant executing training, organization and culinary programs for hospitality and restaurant clients. His extensive industry experience includes positions as Chef, Owner and Managing Partner or Tavro 13 in New Jersey; Executive Chef of Fork and Striped Bass, both in Philadelphia; and The Ritz Carlton in Georgetown, Washington D.C. He began his esteemed career at Le Bernardin, the lauded New York Times four-star and Michelin three-star restaurant in New York City.

Included among Chef Feury’s industry recognitions are “Best Chef” by Philadelphia Magazine, finalist in the James Beard “Best Chef” Mid-Atlantic category, “Rising Star Chef” from Restaurant Hospitality, and a “Rising Star” in Philadelphia by Starchefs.com. He was also a guest chef on the Food Network’s popular “Beat Bobby Flay” program.

Chef Feury received his degree from the Academy of the Culinary Arts in New Jersey.

Jen Backman

Jennifer Backman is the Executive Chef at Newport’s iconic Castle Hill Inn, where she leads the culinary programs for Aurelia, The Lawn Terrace, the Mansion Bar, and the inn’s celebrated catering offerings. A graduate of Johnson & Wales University, she began her career at Castle Hill in 2005 and later spent several years with Ocean House Management, opening and leading kitchens at the Relais & Châteaux–designated Weekapaug Inn, Spicer Mansion, and Coast at Ocean House. She has also helmed The Mooring and Waterman Grille before returning to Castle Hill to guide its acclaimed food and beverage program.

Backman will join Eating with the Ecosystem as the third featured chef for the October 19th dinner at the Weekapaug Inn, returning to a property where she once served as Executive Chef. Known for her “meters, not miles” philosophy, she highlights ingredients from local farms, fisheries, and even the inn’s own gardens. A three-time James Beard House guest chef and 2019 Edible Rhody Local Food Hero, she continues to champion Rhode Island’s seasonal bounty with freshness, brightness, and simplicity.

Beverage Sponsors

We’re proud to feature drinks from some of the region’s finest producers: • Grey Sail Brewery – Westerly, RI • Jonathan Edwards Winery – North Stonington, CT • ISCO – Rhode Island Spirits – Pawtucket, RI

All food and drink are included in the ticket price.

🐟 Seafood from the Sound: Fundraiser Dinner
Saturday, October 4, 2025 | 5:30–8:30 p.m.
Cohen SoundWaters Harbor Center | Stamford, CT

We are thrilled to announce Seafood from the Sound, a one-night-only dinner on Saturday, October 4, 2025, from 5:30–8:30 p.m. at the Cohen SoundWaters Harbor Center in Stamford, CT. Set against the beautiful backdrop of Long Island Sound, this extraordinary evening will celebrate the bounty of the Sound and surrounding waters, spotlighting both beloved staples and overlooked treasures that deserve a place on our plates.

To bring this vision to life, we’ve partnered with an exceptional group of Connecticut chefs whose passion is rooted in “eating with the ecosystem.” Together, they will craft a special culinary experience featuring a three-course plated meal that highlights Long Island Sound’s overlooked seafood while celebrating its incredible diversity — both beloved staples and forgotten treasures. In addition to the food and wine, guests will have the chance to meet and mingle with local oyster farmers, fishermen, and seafood businesses, who will be present throughout the evening.

The night begins with a cocktail hour accompanied by a local raw bar and passed appetizers — including seafood creations prepared by the featured chefs and empanadas from Marta Garcia Barrios of Empanadictas. Guests will then be seated for a three-course plated dinner with wine pairings from Channing Daughters, prepared by three of Connecticut’s most celebrated chefs: Geoff Lazlo (Geoff Lazlo Food and The Country Table), Brian Lewis (OKO and The Cottage), and Renee Touponce (Oyster Club and The Port of Call). To close the evening, chef Raquel Rivera of A Pinch of Salt will prepare a sweet treat to wrap up the night.

Seafood from the Sound will benefit SoundWaters, Eating with the Ecosystem, and Foodshed Forum Fairfield County — regional neighbors within the New England food justice movement working toward resiliency within the food system. The evening will educate, celebrate, and connect around Long Island Sound as a sustainable food source with a lasting history of providing sustenance along our coastline.

Seats for this dinner are limited, and tickets are expected to sell quickly. We invite you to join us for an unforgettable evening of flavor, conversation, and community on the Stamford waterfront.

Reserve your seat today

Meet the Chefs 

 Fishes at the Fort Fundraiser Dinner & Auction

Fishes at the Fort is an Annual Fundraiser for Eating with the Ecosystem held in Rhode Island. An unforgettable evening of local seafood, delicious cuisine, and community.

Experience the best of Rhode Island's local and underutilized fishes as four amazing chefs come together to prepare a four-course dinner that celebrates local abundance, ocean ecosystems, and our beloved fisheries.

3rd Annual Fishes at the Fort

Sunday August 17th 2025

Join us for the 3rd Annual Fishes at the Fort, an unforgettable evening of local seafood, delicious cuisine, and community—all in support of Eating with the Ecosystem.

This year, we’re bringing our seafood celebration to a new stunning coastal location: Fort Getty in Jamestown. Set against a backdrop of ocean views and summer skies, the event features a four-course dinner prepared by an incredible team of chefs—including two recent James Beard Foundation award winners—who are passionate about celebrating New England’s local catch:
Josh Berman (JB Cuisine, Little Fish Food Truck)
Sky Haneul Kim (Gift Horse — 2025 James Beard Award Winner: Best Chef in the Northeast)
David Standridge (The Shipwright’s Daughter — 2024 James Beard Award Winner: Best Chef in the Northeast)
Jason Timothy (Troop PVD)

Each course will highlight local and underutilized fish species, showcasing the delicious diversity of our region’s marine ecosystems and fisheries.

This is our biggest fundraiser of the year—don’t miss your chance to enjoy extraordinary food, connect with local fishers and seafood champions, and support place-based seafood.

Tickets are available now!

Cracking the Shellfish Code 2.0: A United Table Event with Eating with the Ecosystem

Sunday, August 3, 2025 | 6:00 PM | United Theatre, Westerly, RI

Pull up a seat at the table for the next installment of The UNITED Table series as we dive deep into Rhode Island’s most iconic bivalve: the Eastern oyster (Crassostrea virginica).

Presented in partnership with Eating with the Ecosystem, this special evening features a lively panel discussion, guided tasting, and hands-on shucking experience—all celebrating the rich marine flavors and cultural importance of local oysters.

🦪 What to Expect:
We’ll begin with a panel of local experts, seafood advocates, and oyster farmers—including our friends at Aquidneck Island Oyster Company—as they share insights into the history, ecology, and evolving market for Rhode Island oysters. Learn about the sustainable practices behind oyster farming, their crucial role in coastal ecosystems, and the ways they’ve become a culinary treasure in New England cuisine.

After the panel, guests will move into the Gallery for a curated oyster tasting from Aquidneck Island Oyster Company, highlighting the unique tastes, textures, and terroir of Rhode Island-grown oysters. You’ll also get the chance to learn how to shuck oysters yourself, with guidance from experienced culinary pros.

🌊 Whether you’re an oyster enthusiast or just curious about where your seafood comes from, this is a delicious and enlightening night you won’t want to miss.

About the UNITED Table Series:
The UNITED Table is The UNITED’s culinary storytelling series, celebrating the food we eat and the people who bring it to life—from chefs and farmers to foragers and fishers. Through talks, tastings, screenings, and shared meals, we invite you to explore the flavors, history, and creativity that connect us all. Bon appétit!

About Eating with the Ecosystem:
Based in Rhode Island, Eating with the Ecosystem promotes a place-based approach to New England seafood. Through education, research, and community engagement, they connect eaters to the region’s local catch in ways that support healthy marine ecosystems, resilient coastal communities, and sustainable seafood supply chains. Learn more at www.eatingwiththeecosystem.org.

Join us for Pearls of Wisdom: A Shellfish Sustainability Celebration on Tuesday, July 15th, 2025, at the Mystic Aquarium’s Main Gallery from 5:30–7:00 PM. This immersive evening explores how shellfish play a vital role in building resilient, local food systems and restoring aquatic environments. Enjoy a lively panel discussion featuring Kate Masury of Eating with the Ecosystem, commercial fisherman Jason Jarvis of Quonnie Fish Co., and Steve Malinowski of Fishers Island Oysters. Guests will also enjoy shellfish tastings, sparkling sips, and a hands-on oyster shucking lesson led by our expert culinary team—all set against the breathtaking backdrop of the aquarium’s main gallery. Come for the conversation, stay for the snacks—and discover the magic of shellfish.

Tuesday, July 15th, 2025
Pearls of Wisdom

WHAT DOES SUSTAINABILITY REALLY MEAN? Hear from supply chain leaders, local fishers & oyster farmers on what it takes to get seafood from ocean to table.

Join us on Saturday November 9th, 2024 from 5:00 to 8:00 p.m. at the South Kingstown Elks Lodge in Wakefield, RI, for our 10th Annual Community Seafood Dinner!

We look forward to getting together and sharing our annual efforts with you over a delicious local seafood feast!

The Annual Community Seafood Dinner is a great opportunity to support Eating with the Ecosystem, a New England based non-profit, while enjoying a medley of local seafood with fellow seafood lovers, fishermen, and other members of our community! Spearheaded by one of Eating with the Ecosystem's founding board members and lifelong Pt. Judith Fisherman, Rodman Sykes, each dinner acts as a fundraiser for Eating with the Ecosystem. We welcome attendees for a multi-course meal that relies on a broad network of volunteers and donor fishermen to catch and prepare seasonal local fish and shellfish - focusing specifically on less well-known and underutilized species.

Celebrate our local seasonal seafood bounty! Bring some friends, and make some new ones! Proceeds from the event benefit Eating with the Ecosystem's ongoing work towards a place-based approach to sustaining New England's wild seafood! 

For more info, visit: www.eatingwiththeecosystem.org

New tiered ticket pricing for our 10th Annual Seafood Dinner:

EWTE Supporter Level Ticket: $75

By purchasing the EWTE Supporter Level Ticket, you’re not only enjoying a meal celebrating local, sustainable seafood but also making a greater impact on our mission. Your support helps us connect communities with local fisheries and ecosystems, fostering place-based seafood sustainability. Choose this Supporter Level to help expand our reach to seafood lovers of all ages and backgrounds and support healthy oceans and thriving fisheries!

General Admission Ticket: $45

With the General Admission Ticket, you’ll enjoy a delicious meal featuring locally sourced, sustainable seafood while supporting Eating with the Ecosystem’s mission. 

Children's Ticket (Ages 7 and Older): $25

We love welcoming our younger seafood eaters! With the Children's Ticket, kids seven and older can enjoy a meal featuring fresh, sustainable seafood alongside the adults. Kids six and under eat free (no purchase necessary), making this a fun and family-friendly event. Join us in celebrating local seafood and fostering a love for healthy oceans and sustainable seafood in the next generation!

Join us for a cash bar, fabulous raffle prizes, and great company!

Join us on September 30th from 6-9 pm at the Mystic Aquarium in the Main Gallery as we celebrate the launch of Hope in the Water—a new PBS series exploring oceanic health and solutions for maintaining a healthy ecosystem in our waters. 💙

Brought to you by Mystic Aquarium in partnership with Eating with the Ecosystem, The Shipwright’s Daughter, Fed by Blue, and PBS, this evening will feature a 20-minute viewing of the docuseries and a live panel discussion with James Beard Award-winning chef David Standridge, Fed by Blue Executive Director Jennifer Bushman, Eating with the Ecosystem Executive Director Kate Masury, and David Cochran, Senior Director of Fish & Invertebrates at the Mystic Aquarium. 🐟

For one night, some of Mystic’s top culinary talents, including Johan Jenson from Whitecrest Eatery, David Standridge from The Shipwright’s Daughter, Renee Touponce from The Port of Call and Oyster Club, and Adam Young of Sift Bakery, will come together to explore how thoughtful food choices can make a big impact on our environment in a post-viewing reception featuring an incredible range of local sustainable seafood, snacks, appetizers, and drinks. 🍽️

Across the globe, aquatic ecosystems are experiencing rapid changes due to climate change and other human impacts. Hope in the Water is a dynamic new docuseries that travels the globe to discover creative solutions and breakthrough blue food technologies that can feed us, sustain coastal communities, and help reduce pressures on marine and freshwater fisheries. 🌎

All proceeds from this event will benefit the vital research and outreach of Eating with the Ecosystem and the Mystic Aquarium, helping to find creative solutions to preserve our coastal waters. 🌊

Please join us on September 12th at 7:00 at the UNITED Table for the next event in our series with Eating With the Ecosystem and the United Theater as we host a panel and tasting event showcasing our local Crustaceans. From Blue Crabs and Stonington Red Shrimp, to the now infrequent in our waters, elegant Lobster, to the invasives taking over like the ever present Green Crab we will talk and learn about these prehistoric, delicious “bugs.” 

With every UNITED Table we work to provide the science, market, cooking and catching of our local seafood. As always we’ll have a taste of some of these delicacies and talk about how we can better serve our ecosystem, economy and health with local seafood. 

The UNITED Table series is a new culinary entertainment series presented by The United Theatre to celebrate the food we eat and the creative, hardworking people who take the care and thought in preparing and presenting that food, preserving its history, and filling our lives with the tastes, smells, and experiences that bring people together. Through conversations, tastings, book talks, food fests, and screenings from the culinary cineverse, The UNITED Table invites you to pull up a chair. Bon appétit!

Eating with the Ecosystem is a Rhode Island Non-profit focused on a place based approach to seafood in New England where we have great opportunities to support our local economy, our environment and our health through the sustainable harvest of fish. www.eatingwiththecosystem.org

Join Eating with the Ecosystem join us for a 'fintastic' evening at our second annual Fishes at the Fort fundraiser!

An unforgettable evening of local seafood, delicious cuisine, and community.

Experience the best of Rhode Island's local and underutilized fishes as four amazing chefs come together to prepare a four-course dinner that celebrates local abundance, ocean ecosystems, and our beloved fisheries. Indulge in a culinary journey crafted by award winning chefs: 

Josh Berman of Little Fish Food Truck and JB Cuisine
Sky Kim of Gift Horse
David Standridge of The Shipwright's Daughter
Jason Timothy of Troop PVD

The evening will begin with a cocktail hour including an oyster raw bar and seafood appetizers. Then we will move to a seated four-course dinner where each course is paired with a fantastic wine.  During the meal we will have a spirited live auction featuring incredible and unique prizes, led by David Dadekian, board president 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. You will meet and learn from local fishers and harvesters who bring the fresh, responsibly caught seafood to our tables and 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. 

Dress:

Dazzle us with your most fishy and seafood chic attire for the chance to win a fabulous 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 inside Casemates in the event of inclement weather.

Dietary Restrictions & Allergies:

Fishes at the Fort is a set menu featuring local seafood including finfish, crustaceans, and shellfish. 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 at Casemates on the North Lawn.

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.

Sky Kim- Gift Horse

 Sky Haneul Kim is the Chef at Gift Horse, a raw bar and restaurant in downtown Providence. She was born and raised in South Korea, and came to America when she was 20. She attended Johnson and Wales University to pursue her culinary dreams. After college she traveled and worked all across America in some of the best restaurants on each coast. When her and her husband Chris, the Chef at Oberlin restaurant, decided to settle down they knew Rhode Island is where they wanted to do it. At Gift Horse, Sky applies south Korean flavors with the local ingredients and seafood of Rhode island. This year, she was named a James Beard Foundation semifinalist for the national category of “Best Emerging Chef." 

David Standridge- The Shipwright’s Daughter

At The Shipwright’s Daughter, Chef David Standridge crafts imaginative dishes that are rooted in a deep commitment to sustainability and environmental stewardship. A champion of sustainable fishing practices, he incorporates local kelp, invasive species, and bycatch fish into his modern New England cuisine, minimizing waste while celebrating the region's seafood diversity.

Standridge's culinary journey began in New York City, transitioning from front-of-house roles at acclaimed venues like Eleven Madison Park to mastering the kitchen's intricacies. His culinary education at LeNotre Culinary School in Texas propelled him through various roles, from refining his skills at The Four Seasons Houston to earning accolades as sous chef at The Four Seasons, L’Atelier de Joël Robuchon in NYC, where his team clinched Two Michelin Stars in 2009 under the leadership of the late M. Robuchon.

From there, Standridge brought his expertise to beloved neighborhood spots like Market Table and Cafe Clover before serving as executive chef at Sonnier & Castle, where he catered to esteemed clients such as The New York City Ballet and oversaw the opening of the iconic Hudson Yards. In 2019, Standridge embarked on a new chapter, relocating to Mystic, CT, and opening The Shipwright's Daughter in 2020.

Beyond the kitchen, Standridge remains dedicated to promoting sustainability, serving on the board of Eating with the Ecosystem. Recognized as a James Beard Best Chef, Northeast in 2024, Standridge continues to shape the culinary landscape with his unwavering pursuit of excellence and environmental stewardship.

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!

Photos from 2023:

Drinking with the Ecosystem

Join us for an unforgettable evening at "Drinking with the Ecosystem," a fun and delicious event filled with cocktails, oysters, and sea snacks to benefit Eating with the Ecosystem, a non-profit dedicated to promoting a place-based approach to sustaining New England's local seafood.

For $30, your ticket includes:

• A signature cocktail crafted by the talented mixologists at Industrious Spirits Company (ISCO)

• Oyster samples from the renowned Matunuck Oyster Bar, showcasing the best local varieties

• A delectable cooked seafood small dish by Quonnie Fish Cooperative

Date: July 25th

Time: 5:00 PM

Location: Industrious Spirits Company (ISCO) 1 Sims Ave #103, Providence, RI 02909

Co-hosted by ISCO, this event promises to be a delightful blend of flavors and sustainability. ISCO is known for sustainably sourced and creative spirits including their Ostreida Vodka (made with local oysters) and Seaflow Gin (made with local oysters and seaweed)! Come enjoy great company, support a fantastic cause, and savor the bounty of our local waters. Get your tickets now and be a part of this unique celebration!

Why Attend?

• Support sustainable seafood practices and the local ecosystem

• Enjoy expertly crafted cocktails and seafood dishes

• Savor oysters and additional seafood bites from the acclaimed Matunuck Oyster Bar and Quonnie Fish Cooperative

• Mingle with like-minded individuals who care about our oceans

Don't miss out on this fantastic opportunity to drink, eat, and make a positive impact!

We are excited to announce the next event in the UNITED Table series at the United Theater with Eating With the Ecosystem! Join us on June 15th as we host a panel and tasting event showcasing Gastropods – or Snails of the sea – Whelks, periwinkles, and slipper limpets. These local delicacies are often overlooked or shipped elsewhere for processing and feasting. Join us to hear from those fishing for, studying and preparing these local and sustainable mollusks. Following the panel we will move into the gallery events space where attendees will get a free beer or wine along with a taste of some of the delicious gastropods from the region.

Tickets available by visiting https://unitedtheatre.org/shows/the-united-table-whats-up-gastropod-talk-tasting/

We are very excited for this event. Harvard design student Yimei Hu has been planning this with Eating with the Ecosystem for over a year now and has brought together a great team of partners including Red's Best and the Harvard Dining HUDS team. We love student led initiatives such as this. 

 Join us on Thu Apr 18th 2024 at 12:00 PM at the Harvard Science Center Plaza for a fun-filled seafood event celebrating Earth Day. 🌎 Take bites of delicious seafood samples prepared by Harvard chefs while learning how to be climate-adaptive seafoodies, guided by New England's leading seafood sustainability organizations. 💙 Experience the fun of blind-tasting games and win surprise prizes!

📢 NOTE: This event is open to everyone, and we encourage you to stay through the whole event. However, tasting samples are limited, so be sure to reserve your spot now!

Reserve your spot

Join us on Saturday February 3rd, 2024 from 5:00-8:00pm at the South Kingstown Elks Lodge in Wakefield RI for our 9th Annual Community Seafood Dinner!

The Annual Community Seafood Dinner is one of our favorite events every year and we are excited to kick off 2024 with all of you!

Support Eating with the Ecosystem while enjoying a delicious local seafood dinner with fellow seafood lovers, fishermen, and other members of our community! Spearheaded by one of Eating with the Ecosystem's founding board members and lifelong Pt. Judith Fisherman, Rodman Sykes, each dinner acts as a fundraiser for the non-profit Eating with the Ecosystem and welcomes attendees for a multi-course meal that relies on a broad network of volunteers and fishermen to catch and prepare locally caught seafood - focusing specifically on less well known and underutilized species.

Come celebrate our local, seasonal, seafood bounty! Bring some friends, and make some new ones! Proceeds from the event benefit Eating with the Ecosystem's ongoing work towards a place-based approach to sustaining New England's wild seafood! 

Eating with the Ecosystem is a registered 501(c)(3) nonprofit organization and all donations are tax-deductible. 

For more info visit: www.eatingwiththeecosystem.org

Tickets are $40 
 visit https://www.eatingwiththeecosystem.org/community-dinners or call Rodman Sykes at (401) 225-9985. 

Cash bar, fabulous raffle prizes, and great company!

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 as well as scientists who work tirelessly to protect marine ecosystems and 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.

DATE: April 27, 2023 — 5:00pm to 7:00pm

LOCATION: Narragansett Beer's Providence Brewery, 271 Tockwotton St. Providence

REGISTRATION: https://www.facebook.com/events/1264229607510998/?acontext=%7B%22event_action_history%22%3A[%7B%22surface%22%3A%22page%22%7D]%7D

Help celebrate the 7th Annual Quahog Week! Harvesters from the RI Shellfishermen’s Association will be shucking and serving complimentary little necks. Learn more about their work! Small bites are provided by Dave's Fresh Maretplace and Matunuck Oyster Bar.

This event is free and open to the public. 21+ only.

EVENT TYPE: Quahog Week

DATE: April 26, 2023 — 5:00pm to 8:00pm

LOCATION: The Guild Warren, 99 Water St. Suite 2, Warren

REGISTRATION: https://www.facebook.com/events/232194649215462/?acontext=%7B%22event_action_history%22%3A[%7B%22surface%22%3A%22page%22%7D]%7D

Help celebrate the 7th Annual Quahog Week! Harvesters from the RI Shellfishermen’s Association and Andrade's Catch will be shucking and serving complimentary little necks. Learn more about their work! Small bites are provided by Blount Clam Shack & Market and Matunuck Oyster Bar. This event is free and open to the public; all ages are welcome!

EVENT TYPE: Quahog Week

Welcome to "Cook A Fish, Give A Fish". In this online cooking class, you will learn to cook delicious local seafood dishes alongside some of the finest chefs from Long Island to Rhode Island and beyond! In this unique class, fisheries experts from Eating With The Ecosystem and Cornell Cooperative Extension's Marine Program will teach you everything you want to know about the fish, the fishermen and the many benefits of choosing local seafood while expert chefs teach you how to turn fresh fish straight from the sea into fabulous meals you can share with your friends and family!

The best part is that 100% of the ticket price goes towards providing local seafood for families in need (25 meals per ticket)!

The April 25th online class will be led by Jade Galvin as she shows you how to prepare a traditional seafood stew using local fish and shellfish! Jade is the daughter of chef Sherry Pocknett (recent James Beard semifinalist for best chef in the Northeast). Together, Jade and her mother run the Sly Fox Den Too, a restaurant in Charlestown RI and they Sly Fox Den, a catering company. Jade and Sherry are both members of the Mashpee Wampanoag tribe and their businesses specialize in Native American cuisine. Jade has been cooking for 14 years under the guidance of her mother and she says, "she has taught me everything that I know. We cook traditionally inspired meals and eat with the seasons for the most part but we also cook modern dishes as well. I have a passion for cooking and love to share it with others, for them to enjoy."

The class will be hosted virtually via Zoom. Fisheries experts from Cornell Cooperative Extension's Marine Program and Eating With The Ecosystem are available to guide your seafood choice and help you source the finest local fish.

What to expect at a "Cook a Fish, Give a Fish!" class

1. A few days before the class, you will receive a recipe with a list of ingredients and tools you will need to prepare the meal from home.

2. You are responsible for sourcing all of your own ingredients, including the fish. Organizers are on hand to provide advice on sourcing (and substitutions, if needed).

3. On the evening of the event, gather your family, partners, roommates, friends, or pets (or kick them all out and enjoy some well earned time to yourself). These classes are also a great way to connect with fellow seafood lovers from the comfort of your own home. Assemble your ingredients, grab your favorite beverage and log into a Zoom video class.

4. Classes are facilitated by Kate Masury of Eating with the Ecosystem and Kristin Gerbino from Cornell Cooperative Extension and. Culinary instructions are provided by an expert guest chef. This is a social setting, and you are invited to relax and interact!

5. As the chef cooks in his or her kitchen, you follow the same steps in your kitchen. And voila! Your local seafood meal is ready to eat!

6. 100% of the proceeds from ticket sales are used to purchase local seafood for people in need though East End Food Institute in Southampton NY, African Alliance of RI, Women's Refuge Care, Narragansett Indian Tribe, Refugee Dresm Center, Sunrise Forever Inc., George Wiley Center and the Commercial Fisheries Center of RI. Over 6,600 meals have been provided so far!

What you’ll get: guidance on buying local fish ahead of time, a delicious recipe, step-by-step guidance through an intimate group video with the chef and seafood experts, and an overall unique and fun experience!

Eating with the Ecosystem will be taking part in Cornell Cooperative Extenstion’s Monkfish Marketing and Expansion workshop by being part of the Marketing Panel on April 13th at UMass Dartmouth School of Marine Science and Technology. Join the free event by emailing taf@cornell.edu.