Dorch­ester cel­e­brates her­itage and lo­cal cui­sine

Dorchester Star - - Front Page - By VIC­TO­RIA WIN­GATE vwingate@ches­

CAM­BRIDGE — Dorch­ester Cham­ber of Com­merce hosted the sev­enth an­nual Cel­e­brate Dorch­ester at Sail­winds Park Gov­er­nor’s Hall on Tues­day, June 21.

Dorch­ester County restau­rants and food pro­duc­ers were the main at­trac­tion. In ad­di­tion to a taste of the lo­cal cui­sine, the event

featured ap­pear­ances by his­tor­i­cal char­ac­ters An­nie Oak­ley and Har­riet Tub­man, lo­cal art and his­tory dis­plays, a putting green, a photo-booth, a silent auc­tion to ben­e­fit the Ja­son T. Wise Schol­ar­ship Foun­da­tion, live mu­sic and more.

“The whole thing is Cel­e­brate Dorch­ester,” said Dorch­ester Cham­ber Ex­ec­u­tive Direc­tor Bill Christo­pher. “Ba­si­cally, it re­ally started all about the food, which it still is. This year, we ex­panded to cel­e­brate more of Dorch­ester by bring­ing in his­tory.

“We’re try­ing to ed­u­cate Dorch­ester County and re­ally bring the busi­ness com­mu­nity to­gether, which is what the Cham­ber is all about,” he said. “Strong com­mu­nity means a strong busi­ness com­mu­nity. We’re try­ing to to tie the two to­gether. Tonight is all about com­mu­nity, and what Dorch­ester has to of­fer.”

Six com­mu­nity-based awards, in­clud­ing the Ja­son T. Wise Schol­ar­ship, were pre­sented by the cham­ber to open the event. Pat Wil­cox was hon­ored as Vol­un­teer of the Year. Nancy Shock­ley re­ceived the Com­mu­nity Em­pow­er­ment Award. Cam­bridge po­lice Sgt. Jose Her­nan­dez was rec­og­nized with the First Re­spon­der Award.

The Vet­eran Ser­vice Award was given to a group, the Eastern Shore Veter­ans Recog­ni­tion Com­mit­tee. Miss Dorch­ester County Farm Bu­reau 2015 Emily Jack­son re­ceived the Youth Achieve­ment Award. The Ja­son T. Wise Schol­ar­ship was granted to James Geleta.

Dorch­ester County has a rich tra­di­tion of agri­cul­ture — pro­duc­ing an abun­dance of qual­ity pro­duce, seafood, meats and poul­try. The county also is known for its restau­rants, and is home to a family-owned win­ery and craft brew­ery. At the event, more than a dozen re­gional chefs will join the cham­ber in a salute to Dorch­ester County, cre­at­ing dishes high­light­ing lo­cally pro­duced in­gre­di­ents.

Busi­nesses featured at Cel­e­brate Dorch­ester in­cluded Bistro Po­plar, Black Wa­ter Cof­fee House with bis­cuits with ched­dar and crab gravy; Cakes by Can­dace with straw­berry brownie cup­cakes and black­berry white choco­late cup­cakes; Gar­den and Gar­nish with pan seared white perch cakes; The Creek Deli with lemon pep­per chicken and potato salad; Can­vas­back Restau­rant and Coola­han’s Ir­ish Pub with cream of crab soup; High Spot Gas­tropub with bi­son sloppy joe slid­ers; Hoop­ers Is­land Oys­ter Aqua­cul­ture with oys­ters; Jim­mie and Sook’s Raw Bar and Grill with crab and corn tostada; Three Sixty at the River’s Edge with mignonette oys­ters; Katie Mae’s Coun­try Shoppe with chicken salad slid­ers; Lay­ton’s Chance Vine­yard and Win­ery; Ocean Odyssey with chicken and dumplings; Port­side Seafood Restau­rant with Carolina slid­ers; Pizza Ziya with spinach and mush­room pizza; Rock Lob­stah with an oys­ter tast­ing bar; RAR Brew­ing; Stoked Wood Fired Eatery with an­tipasto; Verona Pizza with tomato and broc­coli pizza; and Wa­ter’s Edge at the Hy­att with cuban slid­ers.

Pro­duc­ers featured in­cluded Barten­felder Farms; Emily’s Pro­duce straw­ber­ries, black­ber­ries, corn, and spinach; Hoop­ers Is­land Oys­ter Aqua­cul­ture oys­ters; Kool Ice and Seafood perch filets; Mad­house Oys­ters oys­ters; Rip­pons Brothers Seafood crab meat; Rus­sell Hall Seafood crab meat; SB Farms bi­son; Sim­mons Cen­ter Mar­ket pork; Soft and Salty Seafood crab meat; A.E. Phillips & Son crab meat; B&G Foods pep­pers; The Bay Mush­rooms mush­rooms; JM Clay­ton Co. crab meat; Amick Farms chicken; Great Ex­pec­ta­tions Farm beef; and Sun­seed Grow­ers toma­toes.


Crab and corn tostada were pre­pared by Jim­mie & Sooks Raw Bar & Grill with corn from Emily’s Pro­duce and crab meat from A.E. Phillips & Son and Rip­pons Brothers Seafood at Cel­e­brate Dorch­ester Tues­day.


An oys­ter tast­ing bar was pre­pared by Rock Lob­stah with Hoop­ers Is­land Oys­ter Aqua­cul­ture oys­ters at Cel­e­brate Dorch­ester Tues­day.

Bis­cuits with ched­dar and crab gravy were pre­pared by Black Wa­ter Bak­ery with crab meat from JM Clay­ton CO and Rus­sell Hall Seafood at Cel­e­brate Dorch­ester Tues­day.

Straw­berry Brownie Cup­cakes was pre­pared by Cakes by Can­dace with straw­ber­ries from Emily’s Pro­duce at Cel­e­brate Dorch­ester Tues­day.

A mush­room pizza was pre­pared by Pizza Ziya with The Bay Mush­rooms mush­rooms at Cel­e­brate Dorch­ester Tues­day.

Mignonette oys­ters were pre­pared by Three Sixty on the River’s Edge with Mad­house Oys­ters oys­ters at Cel­e­brate Dorch­ester Tues­day.

Black­berry white choco­late cup­cakes were pre­pared by Cakes by Can­dace us­ing Emily’s Pro­duce black­ber­ries at Cel­e­brate Dorch­ester Tues­day.


Tomato and broc­coli pizza was pre­pared by Verona Pizza with Sun­seed Grow­ers toma­toes at Tues­day’s Cel­e­brate Dorch­ester.

Cuban slid­ers were pre­pared by Wa­ter’s Edge at the Hy­att with Sim­mons Cen­ter Mar­ket pork at Cel­e­brate Dorch­ester Tues­day.

Pan seared white perch cakes with roasted red pep­per aioli were pre­pared by Gar­den and Gar­nish with Kool Ice and Seafood perch filets at Cel­e­brate Dorch­ester Tues­day.

Lemon pep­per chicken and potato salad were pre­pared by The Creek Deli with Amick Farms Chicken at Cel­e­brate Dorch­ester Tues­day.

An­tipasto was pre­pared by Stoked Wood Fired Eatery with B&G Foods pep­pers and The Bay Mush­rooms mush­rooms at Cel­e­brate Dorch­ester Tues­day.

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