The second Fishes at the Fort, a fundraiser dinner and auction in support of the nonprofit organization Eating with the Ecosystem, was hosted on Aug. 18. Held outdoors on the picturesque waterfront of Fort Adams State Park, the focus of the event was to connect the community while supporting local sustainable seafood. Four local chefs were on-site to create four courses of cuisine using underutilized fishes native to Rhode Island: Josh Berman, Little Fish Food Truck and JB Cuisine; Jason Timothy, Troop PVD; David Standridge, The Shipwright’s Daughter; and Sky Kim, Gift Horse. The evening kicked off with a cocktail hour featuring an oyster raw bar and seafood appetizers followed by a seated dinner paired with wine and beer. Guests met with local fishers and harvesters and learned more about sustainable fishing practices, oyster aquaculture and local marine ecosystems.
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- The second Fishes at the Fort, a fundraiser dinner and auction in support of the nonprofit organization Eating with the Ecosystem, was hosted on Aug. 18.
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- All with Eating with the Ecosystem except where indicated: David Standridge, The Shipwright’s Daughter; Tricia Perez, Secretary; Doug Stuchel; Syma Ebbin; David Dadekian, President and Founder, Eat Drink RI and Board President; Kate Masury, Executive Director; Harry Rosenblum, Vice President; and Elizabeth Blank, Former Secretary.
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- The evening’s chefs: Sky Kim, Gift Horse; Jason Timothy, Troop PVD; David Standridge, The Shipwright’s Daughter; and Josh Berman, Little Fish Food Truck and JB Cuisine.
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- Guests enjoyed Taproot Brewing Company Comet Blonde Ale, Taproot Brewing Company Bitta New Englandah Amber Ale, Sakonnet Vineyard Belcourt White, Newport Vineyards In the Buff Red Blend, Greenvale Vineyards Vidal Blanc, Newport Vineyards Rising Tide and Chandon Brut Champagne.
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- David Dadekian, President and Founder, Eat Drink RI and President, Eating with the Ecosystem led the live auction.
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- Jason Jarvis, Quonnie Fish Cooperative preparing littleneck clams and Rob Krause, Ninigret Oyster Farm shucking Ninigret oysters.
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- An oyster raw bar and seafood appetizers for a cocktail hour kicked off the event.
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- Guests enjoyed assorted beer and wine selections.
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- Chef Sky Kim, Gift Horse, prepares the first course: raw scallop, gochujang vinaigrette, nori crispy, nori powder, cherry tomato and shaved red onion and pepper, paired with Greenvale Vineyards Vidal Blanc.
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- Jason Timothy, Troop PVD, prepares the second course: Spanish mackerel escabeche, kohlrabi, eggplant, pan con tomate and pimento croutons, paired with Greenvale Vineyards Vidal Blanc.
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- Nancy Berman, Co-owner, Little Fish Food Truck.
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- David Standridge, The Shipwright’s Daughter making the fourth course, ice cream sammies with oyster ice cream, kelp caramel crumbs, beach rose jellies and pistachio powder, which was paired with Sakonnet Vineyard Belcourt White.
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- Course two by Chef Jason Timothy, Troop PVD: Spanish mackerel escabeche, kohlrabi, eggplant, pan con tomate and pimento croutons was paired with Greenvale Vineyards Vidal Blanc.
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- Course one by Chef Sky Kim, Gift Horse: raw scallop, gochujang vinaigrette, nori crispy, nori powder, cherry tomato and shaved red onion and pepper was paired with Greenvale Vineyards Vidal Blanc.
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- Guests seated for dinner at the Fishes at the Fort soiree.
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- Kate Masury, Executive Director, Eating with the Ecosystem visiting with guests.
Photos by Max Pratt, @mediumformatmax. Photo 4 by David Dadekian, Eat Drink RI.
