Next Wednesday, January 20th, Waterfront Kitchen will have a dinner featuring Sapidus Farms oysters. This farm dinner will be the second in a series that showcases the farmers and growers with which the restaurant partners. There will be an a la carte menu with products exclusively from Sapidus Farms, but diners can also order from Waterfront Kitchen's seasonal dinner menu.
Dinner will be served from 5pm to 10pm; reservations can be made here or by calling the restaurant at 410.864.0215. A portion of the proceeds will go to the Oyster Recovery Partnership, an organization that supports projects that plant new oysters in the Chesapeake Bay. Whether wild or farmed, oysters keep the Bay clean in addition to being good eats.
We're not able to make the dinner, so we went to the restaurant early to try some of those oysters. Raised in the Great Wicomico River, in Virginia, Sapidus Farms' molluscs are plump and clean-flavored with a light brininess. We tried them on the half shell with a fabulous, just-tart-enough, pickled vegetable mignonette and a garnish of peppery-earthy-herbal nasturtium leaf.
We shared an order of the roasted mushroom and ricotta ravioli with kale, brown butter, whey, and Parm. The dish was both delicate and hearty, featuring tender kale and earthy, umami-rich, hen-of-the-woods mushrooms over house-made pasta and ricotta.
All of the dishes we ate yesterday are on the regular seasonal menu, so if they float your boat, make a reservation for any time. But if you want a more oyster-intensive experience, do check out the Sapidus Farms dinner next week.
Posted on Minxeats.com.