Chincoteague Bay Field Station is hosting its third annual farm to tale dinner, Serving up the Shore, in mid- August and tickets are on sale now. The owner of the cafe The Local in Cheriton, Jason Van Marter, is one of the featured chefs preparing the sustainably grown and locally produced multi course dinner.
WALLOPS ISLAND, VA – Chincoteague Bay Field Station will host its annual Serving up the Shore farm to table dinner on Friday, August 18. Distinguished chefs Jason Van Marter, owner of the café The Local, Amy Brandt, of Amy B Catering, and Rosie Moot, co-owner of Pico Taqueria will prepare a multi course dinner consisting entirely of meat and produce from local farms.
“This year’s menu is more creative and cutting edge than years before,” event founder and Chincoteague Bay Field Station Interim Executive Director Elise Trelegan said.
The chefs visited the 10 featured farms across the Delmarva Peninsula to craft a unique, gourmet menu featuring nationally known and loved Chincoteague oysters and clams, locally raised pork and lamb, and sustainably grown fruits and vegetables.
“Chefs tour the farms and get to know what they have to offer, it really makes the menu more authentic,” Trelegan said.
Serving up the Shore also annually partners with a brewery, this year featuring Dogfish Head out of Milton, DE, as well as all natural, sustainable coffee from Eastern Shore Coastal Roasting.
This meal celebrates the bountiful harvest produced by the Eastern Shore, but also serves as a fundraiser to benefit environmental education for the people, families and students of the Eastern Shore.
One program in particular that will be benefitted, called Shore People Advancing Readiness for Knowledge (SPARK), connects families across Accomack County for the purpose of creating a more sustainable future and healthy marine ecosystems. SPARK provides free, hands-on, intergenerational environmental education to families, allowing them to grow and learn together and to connect with others in their community.
SPARK won one of five awards in Underwriters Laboratories, Inc. Innovative Education Award program’s nationwide competition, earning a $25,000 grant. However, a grant from the Environmental Protection Agency that largely funds SPARK will end in Nov. Funds from Serving up the Shore will benefit SPARK which will need the money for transportation for the families, supplies and field trips.
“Hopefully this will carry SPARK through next year along with some supplemental grants,” Trelegan said.
Tickets for Serving up the Shore as well as the full menu are available at cbfieldstation.org and updates are posted on our Facebook Page, Chincoteague Bay Field Station.