Local produce and sustainable seafood take center stage at Fairsted Kitchen for the upcoming Sea & Field Dinner on Monday, November 6th. Chef Phil Dwyer returns to the kitchen at Fairsted to create a meal highlighting ingredients sourced from local favorites Red’s Best Seafood and Still Life Farm. His five-course menu features dishes like different types of cooked squash, cusk and sand shark, as well as cran-apple pie. The communal dining experience begins at 6:30pm and runs $60 per person ($25 optional wine pairings available). For more information call 617.396.8752 or purchase tickets here.

Squash | pickled, roasted, fermented
Cusk | charred greens, black garlic, giardiniera
Preserved Summer Fruit
Sand Shark | kimchi, sweet potato, spaetzle
Cran-apple | pie