Fishes at the Fort 2026- Fundraiser Dinner and AuctionFishes at the Fort 2026- Fundraiser Dinner and Auction

Fishes at the Fort 2026 Sunday, September 20, 2026 • Fort Getty Pavilion • Jamestown, Rhode Island Join Eating with the Ecosystem for the Fourth Annual Fishes at the Fort, an unforgettable celebration of local seafood. Begin the evening with a waterfront cocktail hour featuring a Rhode Island raw bar served by the harvesters themselves, passed seafood appetizers, and drinks. Then sit down to a one-night-only four-course dinner with wine pairings prepared by our talented chef team. Together, they'll showcase the incredible seafood harvested from our local waters through inventive, beautifully crafted dishes that reflect each chef's unique culinary style. Whether you're discovering a new favorite species or experiencing a familiar favorite in an unexpected way, every course offers a fresh perspective on the remarkable diversity of seafood our region has to offer. As Eating with the Ecosystem's signature annual fundraiser, Fishes at the Fort helps advance our mission to champion a diverse, place-based seafood system grounded in science and centered in community. By bringing together chefs, harvesters, seafood businesses, scientists, and seafood lovers around a shared table, Fishes at the Fort embodies the connections that strengthen a thriving local seafood system. Beyond the dinner, there's even more to enjoy. Bid on unique experiences and exclusive items during our live auction, take a chance on the raffle, and show off your most creative seafood-inspired outfit for a chance to win our annual Best Seafood Attire prize. 2026 Featured Chefs: • Josh Berman – JB Cuisine, Little Fish Food Truck • Maria Meza – Dolores (2024 James Beard Best Chef: Northeast finalist) • David Standridge – The Shipwright’s Daughter & Mystic Fish Camp (2024 James Beard Best Chef: Northeast, 2026 James Beard Foundation Outstanding Chef Finalist) • Jason Timothy – Troop PVD All proceeds benefit the non-profit Eating with the Ecosystem 📸 View photos and menus from previous Fishes at the Fort events: www.eatingwiththeecosystem.org/fishes-at-the-fort Additional Details: Dress code: Seafood chic encouraged! Prizes awarded for best seafood-inspired attire.  Venue: Outdoor, covered pavilion with waterfront views and beach access. Rain flaps will be added if needed for weather.  Dietary note: This event features a fixed menu that includes finfish, shellfish, and crustaceans. Due to the nature of the venue and the menu, we cannot promise to accommodate individual dietary or allergen requests beyond a vegetarian option (please make sure to select this option during checkout). However, if notified in advance, we will do our best to accommodate allergies. Thank you for your understanding. Parking: Free onsite parking available at Fort Getty. Meet the Chefs:   Josh Berman- JB Cuisine and Little Fish Food Truck Chef Joshua Berman grew up immersed in cooking from an early age working his way from dishwasher through the various ranks to Executive Chef. After high school He attended Johnson and Wales University where he graduated with a bachelors degree in Culinary Arts. He has spent time cooking in Italy, at Michelin starred Del Posto in NYC, Restaurant Bouchard, and Revolving Door in Newport, RI. He most recently held the position of Chef de Cuisine at Gracie’s in Providence RI. In Early 2020 chef Josh created JB Cuisine Personal chef Services and in 2022 together with his wife, Nancy, launched Little Fish, a food truck dedicated to utilizing local and sustainable “little fish” to produce tacos and ceviche that are fresh, delicious, and environmentally conscious! Chef Josh’s cuisine could best be described as locally sourced and globally inspired. He finds inspiration from travels around the world and brings them to your plate with elegance and bold flavor. Maria Meza- Dolores and 2024 James Beard Best Chef: Northeast finalist     Chef Maria Meza was born in Oaxaca and raised in Puebla, Mexico. In the summer of 1992, she immigrated to Providence, Rhode Island, with her family. After spending more than a decade working in the jewelry industry, Maria took a leap of faith and opened El Rancho Grande, her first restaurant, in 2007. With no formal culinary training or restaurant experience, she introduced Rhode Island diners to the traditional dishes she grew up with, including her signature mole poblano. Her authentic flavors and dedication to her culinary heritage quickly made Chef Maria a household name. In 2019, Maria and her family opened Dolores, where she now works alongside her son, Chef Joaquin Meza. Together, they bring the flavors and traditions of the Mixteca region to Providence through a kitchen grounded in nixtamalization, fresh-pressed tortillas, and the vibrant regional cooking of southern Mexico. Maria's deep connection to traditional Mexican cuisine meets Joaquin's contemporary perspective as they weave locally sourced New England ingredients into dishes that remain rooted in the food, techniques, and memories of their family's homeland. In 2024, Chef Maria was named a James Beard Award finalist for Best Chef: Northeast, recognizing her as one of the region's most influential culinary voices. David Standridge- The Shipwright’s Daughter & Mystic Fish Camp and 2026 James Beard Foundation Outstanding Chef Finalist and 2024 James Beard Foundation Best Chef in the Northeast!   At The Shipwright’s Daughter and Mystic Fish Camp in Mystic, Connecticut, Chef David Standridge crafts imaginative dishes that are rooted in a deep commitment to sustainability and environmental stewardship. A champion of sustainable fishing practices, he incorporates local kelp, invasive species, and abundant local species into his modern New England cuisine, minimizing waste while celebrating the region's seafood diversity. Standridge's culinary journey began in New York City, transitioning from front-of-house roles at acclaimed venues like Eleven Madison Park to mastering the kitchen's intricacies. His culinary education at LeNotre Culinary School in Texas propelled him through various roles, from refining his skills at The Four Seasons Houston to earning accolades as sous chef at The Four Seasons, L’Atelier de Joël Robuchon in NYC, where his team clinched Two Michelin Stars in 2009 under the leadership of the late M. Robuchon. From there, Standridge brought his expertise to beloved neighborhood spots like Market Table and Cafe Clover before serving as executive chef at Sonnier & Castle, where he catered to esteemed clients such as The New York City Ballet and oversaw the opening of the iconic Hudson Yards. In 2019, Standridge embarked on a new chapter, relocating to Mystic, CT, and opening The Shipwright's Daughter in 2020. In 2025, he expanded his culinary vision with the opening of Mystic Fish Camp, a family-friendly, fast-casual take on the traditional fish shack restaurant. Beyond the kitchen, Standridge remains dedicated to promoting sustainability, serving on the board of Eating with the Ecosystem. Recognized as the 2024 James Beard Award winner for Best Chef: Northeast and a 2026 James Beard Award finalist for Outstanding Chef, Standridge continues to shape the culinary landscape with his unwavering pursuit of excellence and environmental stewardship.   Jason Timothy- Troop PVD Chef Jason Timothy | Culinary Director & Co-Owner, TROOP Providence Jason Timothy is the creative force and co-owner behind TROOP—Providence’s iconic, genre-defying restaurant where global street food meets street culture in a riot of color, flavor, and community. Known for his electric personality and vibrant, spice-driven cooking, Jason’s food tells stories—layered, joyful, and unmistakably his. Originally from Connecticut, Jason moved to Rhode Island at 18 to attend Johnson & Wales University, graduating in 1997. His culinary journey took him up and down the East Coast, refining his technique in diverse kitchens before returning to Rhode Island, where his voice as a chef truly came into focus. That path led to TROOP, a community-rooted restaurant built on bold flavor, inclusivity, and deep collaboration with local farmers, fishers, and independent purveyors. Jason’s food is bright, globally inspired, and soulfully expressive—each dish a kaleidoscope of cultures that reflects his own heritage and commitment to sustainability. Chef Timothy mentors and collaborates with intention, building community, and pushing boundaries through flavor while honoring the people and stories behind every ingredient. His food doesn’t just nourish—it energizes, invites, and inspires.