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 kicks off with a coastal cocktail hour featuring a raw bar and passed seafood appetizers, followed by a four-course seated dinner with wine pairings. The evening also includes a spirited live auction and the chance to connect with local fishers and seafood champions.
Dinner will be 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 and support place-based seafood.
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 2025 James Beard Foundation Best Chef in the Northeast!
Sky Haneul Kim is the chef at Gift Horse, a raw bar and restaurant in downtown Providence, where she brings together the bold, vibrant flavors of her South Korean heritage with the seasonal bounty of Rhode Island’s local seafood and produce.
Born and raised in Asan, South Korea, Sky came to the U.S. at age 20 to pursue her culinary dreams, enrolling at Johnson & Wales University in Providence. After graduating, she honed her craft in some of the top kitchens across the country, working on both coasts before choosing to put down roots in Rhode Island with her husband, chef Chris Pfail of Oberlin.
At Gift Horse, Sky has found her creative home, crafting a menu that reflects both her personal story and a deep respect for place. Her talent and vision have earned national recognition: she was named a 2024 James Beard Foundation semifinalist for “Best Emerging Chef,” and in 2025, she was awarded the title of Best Chef: Northeast.
David Standridge- The Shipwright’s Daughter and 2024 James Beard Foundation Best Chef in the Northeast!
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
Chef Jason Timothy | Culinary Director & Co-Owner, TROOP Providence
Jason Timothy is the creative force and co-owner behind TROOP—Providence’s iconic, genre-defying restaurant where global street food meets street culture in a riot of color, flavor, and community. Known for his electric personality and vibrant, spice-driven cooking, Jason’s food tells stories—layered, joyful, and unmistakably his.
Originally from Connecticut, Jason moved to Rhode Island at 18 to attend Johnson & Wales University, graduating in 1997. His culinary journey took him up and down the East Coast, refining his technique in diverse kitchens before returning to Rhode Island, where his voice as a chef truly came into focus.
That path led to TROOP, a community-rooted restaurant built on bold flavor, inclusivity, and deep collaboration with local farmers, fishers, and independent purveyors. Jason’s food is bright, globally inspired, and soulfully expressive—each dish a kaleidoscope of cultures that reflects his own heritage and commitment to sustainability.
Chef Timothy mentors and collaborates with intention, building community, and pushing boundaries through flavor while honoring the people and stories behind every ingredient. His food doesn’t just nourish—it energizes, invites, and inspires.
2nd Annual Fishes at the Fort
Sunday August 18th 2024
Photo credit: Max Pratt
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
2024 James Beard Foundation Best Chef in the Northeast!
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!
1st Annual Fishes at the Fort
August 18, 2023
Photos by Alison Turpin, www.tradewindphotos.com
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.
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!
David Standridge- The Shipwright’s Daughter
Prior to joining The Shipwright’s Daughter, David spent the last 13-years in New York City earning his culinary chops. He earned two Michelin Stars with Culinary Icon Joel Robuchon, before heading the farm-to-table restaurant, Market Table in the West Village. Next he was tapped to create a new health-focused concept Café Clover, Clover Grocery and the revamped Maidstone Hotel in East Hampton. His culinary roots start with his Italian mother and her slow-cooked Sunday meals and his deep southern roots on his father's side. David grew up in the northern Appalachian mountains where berry foraging and fresh water fishing were part of daily life.
At Shipwright's, David produces an ever changing seasonal menu with a focus on the bounty from local waters and farms. Although a Modern New England restaurant at heart, David’s cuisine is informed by the culinary techniques of Oxaca, the deep south and Southern Italy. David recently joined the board of the non-profit Eating with the Ecosystem.
Lucie Moulton- The Gourmet Goddess
Lucie Moulton received her undergraduate degree from Salve Regina University in Newport, Rhode Island. She became a consultant for both public and private schools with behavioral challenges. With a passion for sailing and being situated in the heart of America’s Cup racing, she began working on luxury sailing yachts as a private chef during the summer months. This slowly morphed beyond the final summer sunset in Newport, taking her to over fifty six countries in the ensuing sixteen years as a much sought after private chef.
Bringing with her a culinary style that is truly unique after many years living abroad amongst other cultures and cuisines, she has enjoyed cooking for clients in their homes and on their yachts since 1999. At Gourmet Goddess Cuisine she helps her clients organize exquisite menus, purvey from local vendors and farms, and prepare excellent meals. The success of the company is derived from its dedication to the concept of total culinary care, whilst bringing the concept of “farm to table” right to your doorstep. She works closely with local purveyors to ensure the most authentic and genuine product grown and cultivated daily. At Gourmet Goddess Cuisine, Lucie offers a wide range of services including culinary classes, dinner parties, wine pairings, tasting menus, and weekly personal chef services.