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 local produce, meats, and products from local farms and businesses.
“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 interface with the 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 visit 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 families right here in the community.
One program in particular that will be benefited, called Shore People Advancing Readiness for Knowledge (SPARK), connects families across Accomack County for the purpose of creating a more sustainable future and healthy coastal 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, their multi-year grant from the Environmental Protection Agency that largely funds SPARK will end in November. Funds from Serving up the Shore will help to off-set this funding gap so that CBFS can continue to provide free field experiences for local families.
“Serving Up the Shore will help to 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 their Facebook Page.