Walrus and Carpenter
Oysters to hold 4th Annual Farm Dinner Series with 8 Renowned Chefs
This
summer, Charlestown’s Walrus and Carpenter Oysters is proud to present their
4th Annual Oyster Farm Dinner Series with Al Forno, Avenue N, birch, Blue Hill
NY, Gracie’s, north, Persimmon and Tallulah on Thames. Each dinner features a
tour of the farm, an in-the-water raw-bar, a multi-course dinner prepared by a
chef committed to sourcing local seafood, and wine selections by the experts at
Bottles Fine Wine. The dinner series will be produced by Eat Drink RI.
Each
of the eight dinner experiences begin at 3 p.m. with a boat ride and tour of
the 6-acre offshore oyster farm, with discussion and time for questions about
the local ecosystem and environmental benefits of oyster farming.
Following
the tour, guests will enjoy an in-the-water raw bar featuring freshly harvested
Walrus and Carpenter Oysters. After the raw bar, experience Rhode Island’s
stunning East Beach with a view of the open Atlantic Ocean (swimming
encouraged!), followed by the seated multi-course dinner paired with wine.
Boats will return to land around 7:30 p.m.
Last year this series sold out in 4
minutes.
Tickets for the 2016 dinners will go on sale Monday, May 16th at 9 a.m. at www.walrusandcarpenteroysters.com. Below
is the schedule of chefs for this year.
Varga
is a graduate of Johnson & Wales University, and began working at Gracie’s
in 2007. He was promoted to Executive Chef in 2010. Since then, Gracie’s has
won the AAA four-diamond award five years in a row for their
seasonally-inspired cuisine and impeccable service. Varga has been featured in Art
Culinaire and as a guest chef for the Democratic Governors Association
Taste of America gala.
Tuesday, July
19th | Chef Jake Rojas of Tallulah on Thames & Tallulah’s Taqueria
Rojas
originates from El Paso, Texas and is a graduate of the Culinary Art Institute
of Dallas. In 2014, he received a StarChefs.com Rising Star Chef Award. Some of
his earlier career tours include Sous Chef at Joel Robuchon at the Mansion
& Chef de Partie at Alain Ducasse’s Mix. Jake’s restaurants embody the
flavors from his childhood, with technique from his experiences working with
the best culinary leaders in the country.
Wednesday, July
20th | Chef Meytal Kotik of Blue Hill NY
Meytal
is the chef de cuisine of Blue Hill in New York City. Transforming daily, the
menu focuses on local food sourced from producers who respect artisanal
techniques. Ingredients come from nearby farms, including Blue Hill Farm in
Great Barrington, Massachusetts, and Stone Barns Center for Food and Agriculture
in Pocantico Hills, New York. Following culinary school, Meytal worked for
Danny Meyer’s Union Square Hospitality Group before joining the Blue Hill team.
Thursday, July
21st | Chef Nick Rabar of Avenue N
Nick
has been cooking in Rhode Island ever since relocating from Upstate New York in
2001. He spent his first 10 years in Providence before opening Avenue N
American Kitchen in the historic Rumford Center in Rumford, RI. He describes
his food as approachable, progressive American fare that is guided by the
seasons. He is the Emmy Nominated host of Nick Rabar: Chef 2 Go, 2-time Chef of
the Year for the state of Rhode Island, has been named one of the Best and
Brightest Young American Chefs. Chef Rabar sits on the board of directors at
Hope & Main and has made numerous appearances on the Food Network.
Monday, August
15th | Chef David Reynoso of Al Forno
Reynoso
is the executive chef at the internationally renowned Al Forno restaurant,
where local ingredients shine in dishes cooked in wood-burning ovens and
on grills over hardwood charcoal fires. He is the recipient of many
accolades, including StarChefs.com Rising Star Chef Award. For this dinner,
David will be tapping into his roots with a meal inspired by his birthplace,
Mexico. Chef Reynoso’s menus feature seasonal New England ingredients, as well
as a variety of cultural and culinary influences.
Tuesday, August
16th | Chef Benjamin Sukle of birch & Oberlin
Sukle
takes a “from the roots up” approach to all aspects of the dining experience,
expressing the best of New England through a creative, modern and
environmentally engaging menu. Ben received a 2014 StarChefs.com Rising
Star Chef Award, and has been twice nominated for Food & Wine’s
People’s Best New Chef. He has been nominated for the James Beard Foundation’s
Rising Star Chef and Best Chef New England.
Wednesday,
August 17th | Chef Champe Speidel of Persimmon & Persimmon Provisions
Speidel
is the chef and owner of Persimmon Restaurant, newly transplanted from Bristol
to Providence’s East Side at 99 Hope Street in the former Rue de L'Espoir
space. He has been serving contemporary American cuisine in harmony with the
seasons since 2005. In 2010 he opened Persimmon Provisions in Barrington, a
whole-animal butchery with well-curated cheeses, charcuterie and pantry items.
Speidel is a six-time nominee for Best Chef: Northeast by the James Beard
Foundation and recently was honored by his Alma Mater Johnson & Wales
University as their 2016 Honorary Doctoral Candidate.
Thursday, August
18th | Chef James Mark of north & north bakery
Mark
is the cook/owner/plumber/garbageman/shoveler/gopher/cat wrangler of north and
north bakery. In 2014, James received the StarChefs.com 2014 Coastal New
England Rising Star Community Chef award for his philanthropic commitment to
the Rhode Island Community Food Bank. Prior to north, James worked at Nicks on
Broadway and Thee Red Fez. In 2008 he helped open Momofuku Ko in NYC, and a
year later he helped open Momofuku Milk Bar.
Please be aware
that each dinner experience involves wading in ankle to knee-deep water, and a
15-minute walk to the beach, so dress accordingly. Guests who choose to take a
swim are encouraged to wear bathing suits and bring a change of clothes. Boats
will begin to depart from Charlestown, RI at 2:30 p.m., with the final boat
departing at 3 p.m. Tickets are $225.00 per guest, all-inclusive, and will go
on sale Monday, May 16th at 9 a.m. at www.walrusandcarpenteroysters.com.
