Fishes at the Fort- Fundraiser Dinner and Auction at – Newport, RI

Get your tickets to see Fishes at the Fort- Fundraiser Dinner and Auction in Newport, RI. Happening on Sunday, August 17, 2025 at . Doors open at 4:00 PM.

Fishes at the Fort 2025 – Sunday, August 17, 2025 – Fort Getty Pavilion, Jamestown, RI
Join us for the Third Annual Fishes at the Fort, a one-of-a-kind seafood celebration set on the shores of Jamestown, Rhode Island. This special evening brings together four acclaimed chefs for a multi-course, place-based seafood feast that highlights the delicious diversity of New England?s local catch.
Enjoy a coastal cocktail hour with a raw bar and seafood appetizers, the chance to stroll the beach, and a four-course seated dinner inside the open-air pavilion at Fort Getty?each course paired with wine and introduced by the chefs. The evening also features a spirited live auction and the opportunity to connect with local fishers, shellfish farmers, and other seafood champions.

2025 Featured Chefs: ? Josh Berman ? JB Cuisine, Little Fish Food Truck ? Sky Haneul Kim ? Gift Horse (2025 James Beard Best Chef: Northeast) ? David Standridge ? The Shipwright?s Daughter (2024 James Beard Best Chef: Northeast) ? Jason Timothy ? Troop PVD

All proceeds benefit Eating with the Ecosystem, a non profit promoting a place-based approach to sustaining New England?s local seafood.

? 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 menu, we are unable to accommodate individual dietary or allergen requests beyond a vegetarian option. Thank you for your understanding.
Parking: Free onsite parking available at Fort Getty.

Meet the Chefs:
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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.

Sky Kim- Gift Horse 2025 James Beard Foundation Best Chef in the Northeast!
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Sky Haneul Kim is the chef at Gift Horse, a raw bar and restaurant in downtown Providence, where she brings together the bold, vibrant flavors of her South Korean heritage with the seasonal bounty of Rhode Island?s local seafood and produce.
Born and raised in Asan, South Korea, Sky came to the U.S. at age 20 to pursue her culinary dreams, enrolling at Johnson & Wales University in Providence. After graduating, she honed her craft in some of the top kitchens across the country, working on both coasts before choosing to put down roots in Rhode Island with her husband, chef Chris Pfail of Oberlin.
At Gift Horse, Sky has found her creative home, crafting a menu that reflects both her personal story and a deep respect for place. Her talent and vision have earned national recognition: she was named a 2024 James Beard Foundation semifinalist for ?Best Emerging Chef,? and in 2025, she was awarded the title of Best Chef: Northeast.

David Standridge- The Shipwright?s Daughter and 2024 James Beard Foundation Best Chef in the Northeast!

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At The Shipwright?s Daughter, 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 bycatch fish 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 Jo?l 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.
Beyond the kitchen, Standridge remains dedicated to promoting sustainability, serving on the board of Eating with the Ecosystem. Recognized as a James Beard Best Chef, Northeast in 2024, Standridge continues to shape the culinary landscape with his unwavering pursuit of excellence and environmental stewardship.

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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.

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