Walrus and Carpenter Oyster farm has collaborated with many amazing restaurants, talented chefs and their teams using all of the very best local elements and prepared in a unique place in the ocean state centered right in the home of their oyster farm. They have made these dinner experiences for people like us nothing short of magical. These high demand events are usually sold out long before the day of and we were lucky enough to nab two spots on the sand bar last year at their oyster dinner on Ninigret Pond in Charlestown. Enter the lottery early here on the Walrus and Carpenter website now! People had told us it was going to be spectacular , but experiencing this all- inclusive dinner in person makes all of the difference.
The organizers sure know how to keep you happy from the moment you step foot off the bus - handing you a refreshing local beer from Foolproof brewery that was made with kelp from the Walrus and Carpenter oyster farm itself!
We were greeted onto their oyster boats by the W&C crew with smiles on their faces and a passion for oysters in their hearts! They cruised us across the beautiful, calm water to the main event at their farm, educating us on the life cycle of an oyster and each step of the hard work that the farming entails all while wading thigh high in the salty sea water with crabs and fish swimming around your feet! The learning experience is mind-blowing and this is only the beginning.
Bottles Liquor Store out of Providence had clearly studied the menu that head chef Matt Gennuso from Chez Pascal restaurant on Hope Street had perfectly curated and impeccably paired the wines, champagne and beer to each delectable course! Still enjoying the water of Ninigret Pond the Walrus and Carpenter team shucked those amazing oysters of theirs for us land lubbers to demolish with hand-made mignonette dressings by Gennuso. After as many oysters as we could possibly handle we were able to relax in the ocean breeze on the sand and view the giant waves through the private path to the beach with the new friends we had made.
When the dinner was ready we headed back down the path with salty hair and sun-kissed skin to enjoy four unforgettable courses made by the extremely talented chef and his team on the strip of sand bar.
We ate and we drank and we ate and we drank and we ate and we drank with every course that came out though hard to believe better than the last and finally ending with a dessert!
With the sun about to set and our tummies smiling, we boarded the oyster boats again and headed back across the pond - gazing at the infinite beauty before us and reflecting on this amazing day. Follow Walrus and Carpenter oysters to find out where they will be and about more one-of-kind experiences ahead.