March 10 & 11 | The Block at Woods Hill | Boston Seaport
For two nights only, Eating with the Ecosystem is partnering with The Block at Woods Hill to present sustainable culinary experiences celebrating the abundant and underutilized seafood of our local waters.
This special collaboration brings together Executive Chef Charlie Foster and visiting Chef Aaron Chambers of Settler and Bernadette for a four-course menu rooted in New England’s coastal foodways. Both chefs share a deep commitment to sustainably caught wild seafood, whole-animal utilization, and ingredient-driven cooking.
Guests can expect a thoughtfully curated menu featuring bay scallop crudo with green crab emulsion, carpaccio of local knobby whelk, dry-aged Boston mackerel, Maine sea urchin terrine, and a dry-aged monkfish “steak frites,” along with a sea-inspired dessert. It is a celebration of the full diversity of New England’s catch, presented in the most delicious way possible.
The dinners take place March 10 and 11 with seatings at 5:00 p.m. and 7:30 p.m. Tickets are $140 per person.
Reserve your seat here:
https://www.theblockatwoodshill.com/experience/tickets-on-sale-2926
Meet the Chefs:
Charlie Foster
Executive Chef + Partner, The Block and Woods Hill Pier 4
Chef Charlie Foster’s culinary journey began in Spain as a personal chef for the Guinness family, where he built a deep appreciation for ingredient integrity and seasonality. Upon returning to Boston, he trained under Chef Ken Oringer at Toro and Clio, refining his craft in Spanish and modern American cuisine.
Further European training at Frantzén/Lindeberg in Sweden and Inde Wulf in Belgium strengthened his technique before he took on the role of Executive Chef at Daniel Boulud’s DBGB. Today, Charlie oversees culinary operations across all four Woods Hill restaurants, applying French technique, whole-animal utilization, and precise dry-aging to sustainably sourced ingredients, fully aligned with Woods Hill’s regenerative farm philosophy.
Aaron Chambers
Executive Chef & Owner, Settler and Bernadette
Chef Aaron Chambers, the culinary visionary behind Settler and Bernadette, brings a rich journey from Yorkshire to Salem, where he oversees every detail of the dining experience.
His culinary path began young, baking with his mother and learning farm-to-table values on his grandmother’s dairy farm. He started at the Beverley Arms Hotel at fourteen and later trained under Chef Raymond Blanc at Le Manoir aux Quat’Saisons in Oxfordshire. His career advanced globally, including time at Dubai’s Al Mahara and Michelin-starred Café Boulud in New York under Gavin Kaysen.
Aaron went on to launch Boulud Sud as Executive Chef, earning two stars from The New York Times, and later opened Bar Boulud in Boston. In 2020, he opened Settler with his wife, Shanna, and in 2024 the duo introduced Bernadette to the Salem dining scene.