Eating with the Ecosystem at The Blocks at Woods Hill

The Block at Woods Hill is the most recent concept from Restaurateur Kristin Canty and Executive Chef Charlie Foster, honoring their mission to create nutrient dense, farm driven dining that is sustainable and responsible. Eating with the Ecosystem is a Rhode Island–based nonprofit working regionally to build resilient local seafood systems that support healthy oceans, thriving fishing communities, and delicious meals rooted in place. By bringing together marine scientists, commercial fishermen, chefs, seafood businesses, and seafood lovers, they advance a seafood culture that reflects the ecosystems and people of New England. Their work is guided by five anchors: proximity, symmetry, adaptability, connectivity, and community.

For two nights only, March 10 and 11, The Block at Woods Hill and Eating with the Ecosystem are joining forces to share sustainable dinners that celebrate the abundant and underutilized fish and seafood of our local waters. The goal is to connect guests to the ecosystems, fisherman and communities behind the catch in the most delicious way possible. 

The four course menu is also a collaboration between The Block’s Executive Chef Charlie Foster and visiting Chef and Owner Aaron Chambers of Settler and Bernadette in Salem. Chef Aaron Chambers is known for ingredient-driven cooking rooted in New England’s coastal foodways. Together, these chefs that both have a passion and commitment for working with sustainably caught wild fish and seafood are presenting a menu that celebrates the full diversity of New England’s catch. Guests can expect to enjoy fruits of the sea such as: bay scallop crudo, carpaccio of knobby whelk, Boston mackerel, Maine sea urchin, monkfish and even a sea inspired take on dessert.