Cel­e­brate Dorch­ester show­cases lo­cal cuisines

Dorchester Star - - FRONT PAGE - By VIC­TO­RIA WIN­GATE vwingate@ches­pub.com

—The 8th an­nual Cel­e­brate Dorch­ester was hosted at Sail­winds Gover­nor’s Hall on Tues­day, June 6.

Each year, the event fea­tures dishes pre­pared by lo­cal restau­rants with fresh in­gre­di­ents from lo­cal farms and other busi­nesses for guests to sam­ple.

“We started last year by adding new events, and we

con­tin­ued that this year with some new folks,” said Cham­ber Ex­ec­u­tive Direc­tor Bill Christo­pher. “We have a fish net maker who ac­tu­ally uses the nets for com­mer­cial fish­ing, which is pretty ex­cit­ing.”

Chris­toh­per said there was also kayak­ing and pad­dle­board­ing from the boat ramp, and other lo­cal ar­ti­sans such as an eel pot maker and a painter there to show guests their craft.

This cel­e­bra­tion of lo­cal food was or­ga­nized by the Dorch­ester Cham­ber of Com­merce and spon­sored by The Wine Bar, Ch­e­sa­peake Col­lege, Lay­ton’s Chance, Cam­bridge Fam­ily Eye Care, In­ter­state Con­tainer, Black­wa­ter Ad­ven­tures, Amick Farms, and Hill Kim­mel Con­tract­ing.

Restau­rants fea­tured at this year’s event were Gar­den and Gar­nish, High Spot Gas­tropub, Jim­mie and Sooks Raw Bar and Grill, Low and Slow Bar­be­cue, Palm Beach Wil­lie’s, Pizza Ziya, Port­side Seafood Restau­rant, Rock Lob­stah, Stoked Wood Fired Eatery, The Creek Deli, Three Sixty at the River’s Edge, Verona Pizza, and Wa­ter’s Edge at the Hy­att.

Lo­cal busi­nesses pro­vided the fresh in­gre­di­ents nec­es­sary to cre­ate the unique dishes pre­pared for at­ten­dees. Crab­meat was do­nated by Lindy’s Seafood, Rus­sell Hall Seafood, JM Clay­ton, Kool Ice and Seafood, A.E. Phillips and Son, and Rip­pons Brothers Seafood. Oys­ters were pro­vided by Hoop­ers Is­land Oys­ter Aqua­cul­ture and Mad­house Oys­ters.

Ad­di­tional in­gre­di­ents in­cluded SB Farms Bi­son, Sim­mons Cen­ter Mar­ket pork, Emily’s Pro­duce spinach and toma­toes, Per­due Farms chicken, B&G Foods pep­pers, Barten­felder Farms kale, Great Ex­pec­ta­tions Farm lon­don broil, and Dorch­ester Ca­reer and Tech­nol­ogy Cen­ter eggs.

New this year, two young bak­ers Emma Nagel and Ali­son Lay­ton were fea­tured for dessert. The girls made over 300 mini cup­cakes in three fla­vors: smore’s, lemon cake with blue­berry but­ter­cream, and dark choco­late cake with salted caramel but­ter­cream. Nagel and Lay­ton are the daugh­ters of two of the Cham­ber of Com­merce board mem­bers.

Back by pop­u­lar de­mand was the “Best of” con­test among the restau­rants. Guests each re­ceived five tick­ets upon ar­rival, and each ticket counted as a vote cast for their fa­vorite dish.

Low and Slow Bar­be­cue took first place with their pulled pork slid­ers, made with Sim­mons Cen­ter Mar­ket pork. Sec­ond place win­ner was Port­side Seafood Restau­rant for their ch­e­sa­peake chicken, made with Per­due Farms chicken. Stoked Wood Fired Eatery took third place with a tossed kale salad, made with Barten­felder Farms kale.

Christo­pher said that only 10 votes sep­a­rated win­ners as all the chefs did an out­stand­ing job.

The silent auc­tion to ben­e­fit the Jason T. Wise Schol­ar­ship fund in­cluded items such as gift cer­tifi­cate to var­i­ous lo­cal busi­nesses, gift bas­kets with var­ied themes, a Sun­day sail on the Skip­jack Nathan, a two-night stay at the Hy­att, a round of golf for four, VIP Iron­man passes, and a kayak.

PHOTO BY VIC­TO­RIA WIN­GATE

Three Sixty at the River’s Edge pre­pared this lon­don broil napoleon with lon­don broil pro­vided by Great Ex­pec­ta­tions Farm.

As­pir­ing young bak­ers Emma Nagel and Ali­son Lay­ton pre­pared mini cup­cakes for dessert us­ing eggs from the Dorch­ester Ca­reer and Tech­nol­ogy Cen­ter.

PHO­TOS BY VIC­TO­RIA WIN­GATE

Sweet and sour drum­sticks were pre­pared by The Creek Deli with chicken from Per­due Farms.

Lo­cal ar­ti­san Joanna Mc­Coy painted the land­scape be­fore her as guests looked on.

Blue crab carved by cham­pion wood carver Ed­ward Dean of Hoop­ers Is­land.

Smoked Mad­house oys­ter gravy with a sour cream bis­cuit was pre­pared by Wa­ter’s Edge at the Hy­att with oys­ters from Mad­house Oys­ters.

For the ap­pe­tizer course, guests en­joyed pizza by Pizza Ziya made with spinach from Emily’s pro­duce.

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