Let’s take a moment, step back and honor the integral and remarkable role women play in what we do and how we do it. Please join us in celebrating the talented women in our restaurant family and the farmers, fisherwomen and artisans in our food community. We’re offering five courses with drink pairings furnished by our dynamic team of women chefs, mixologists, and service team.
East Coast meets West Coast at Stone Acres Farm this winter with a wine dinner created by Chefs James Wayman and Maria Sinskey. We're thrilled to collaborate with Maria Sinskey at the farm for a second time, featuring a five course menu paired with Sinskey Vineyard wines. The menu combines products and preparations from both coasts, featuring seafood from our local waters, greens from our farm, California citrus, dates, and lamb from Sinskey Vineyards.
It’s taken four years to collect the beer for this landmark event featuring Goose Island beer! Visit our sister restaurant Engine Room for a classic brunch and taste the difference in the vintages from Bourbon County 2015, 2016, 2017 & 2018!
Koji is the magic behind some of our favorite flavors, the friendly fungus that makes miso, soy sauce, and sake so delicious. Mechanical engineer and koji enthusiast Rich Shih joins chef James Wayman for a dinner exploring the incredible fermentation agent responsible for some of the most intense flavors we have come to know and love.
Join us for another spectacular supper on the farm with James Wayman and Jake Rojas of Tallulah's Taqueria in Providence! Enjoy a casual evening around the open fire grill, nibbling on three courses of Mexican inspired dishes and libations to match. Look forward to margaritas, mezcal, cervezas, farm to table meats and farm veggies, freshly made tortillas, authentic sauces, and more. Get fired up and fiesta with us under the summer stars!
In conjunction with our friends at the Mystic Seaport, Oyster Club and Stone Acres Farm will host a Viking Fire Dinner to kick off the Viking Days celebration at the Mystic Seaport on June 16/17. The Friday night dinner will be traditional Viking food, all cooked outside over open wood fire, and paired with tasty drinks. Guests will enjoy multiple courses, while a traditional Viking story teller regales us under the Stonington stars.
Visit our sister restaurant Grass & Bone for a wine dinner with special guest Arnaud Medeville, owner of Jean Medeville et Fils in Bordeaux. Enjoy Medeville vintages paired with five luxurious courses of farm to table fare! Meet Arnaud and learn more about wine making at Chateau Medeville.
No travel plans for spring break? Join us for the next best thing...exotic flavors of smoke and spice that will transport you to Mexico. Explore chiles, mole, and mezcal with Chef James Wayman as he prepares a multi course dinner with drink pairing inspired by his travels in Oaxaca. PURCHASE TICKETS HERE!
Join us around the butcher's table for a winter feast in praise of uncommon edibles! Chef James Wayman will be joined by Chef Jamie Bissonette of Coppa and Toro, and Chef Tyler Andersen of Millwright's Tavern to prepare a multicourse dinner featuring the so-called "fifth quarter" of our favorite animals.
This New Year's Eve Chef James Wayman and his team invite you to explore traditional Thai cuisine through the lens of Oyster Club's farm to table style. Call 860-415-9266 to reserve!
Oyster Club New Year's Eve 4-Course Prix Fixe Menu
Roasted Carrot with Thai Chili brown butter, lime and candied peanuts
Deep fried egg with herbs and nuoc cham
Kohlrabi som tum with dried scallop and crispy pork skin
Fried squid with garlic, peppercorns, fermented radish and house made squid sauce
Raw scallop with kaffir lime leaf, crunchy garlic, green chili and coriander topping
Caramel seared beef with fried shallot, toasted buckwheat, mint and Pandan red chili vinegar
Coconut smoked Chang Mai sausage with sticky rice, sambal and cabbage - peanut salad
Fluke wrapped in chili fermented cabbage, with red curry and ginger roasted sweet potatoes
Tofu pad thai with house grown bean sprouts, tamarind, dried shrimp, burnt sesame and lime
Condensed milk ice cream with hot coffee - cardamom syrup
Dark chocolate tapioca pudding with lemon grass cream and lime - peanut brittle
Pandanus layer cake with coconut ash buttercream
We are honored to host Jacques and his family for a third year to celebrate his birthday, and Christmas in Connecticut. Jacques and our Chef James Wayman will collaborate to prepare a traditional country holiday feast, featuring the bounty of rural New England. Expect classic festive cuisine, curated cocktail pairings, and merriment with friends at the historic Stone Acres mansion.
Oyster Club and Bank Square Books present a dinner with Alex Prud'homme in celebration of his latest book, The French Chef in America: Julia Child's Second Act. Your ticket includes a multi course dinner, drink pairing, and a copy of The French Chef in America.
For Engine Room, the search for craft beer has become more of an obsession than a passion. Our mission is to bring you the rare, revolutionary, and radical brews that hop heads are perfecting all over the world. Often times our search leads us right into our own backyard, and in this case, to the small Connecticut town of Salem. Join us to for a multicourse dinner paired with stellar brews from Fox Farm Brewery. Meet the brewers and learn more about the process and the inspiration behind their beer.
Long time friend and rising star chef Matt Wick, of the newly opened restaurant Osa, teams up with Oyster Club chef James Wayman at Stone Acres Farm to celebrate the autumn harvest! Join Matt and James around the outdoor stone oven as they prepare a multi course dinner over open fire. Sip carefully curated cocktails in the Stone Acres orchard before enjoying dinner in the historic main house, featuring ingredients sourced from Stone Acres' gardens!
Dinner tickets are $100 plus tax and gratuity.
Tickets include a multi course dinner with drink pairing, CT sales tax, and gratuity. Eventbrite processing fee will be applied at check out.
Oyster Club and Bank Square Books present a multicourse dinner with drink pairings featuring award-winning chef Matt Jennings, the author of Homegrown: Cooking from My New England Roots, and Oyster Club Executive Chef James Wayman at Stone Acres Farm. Expect a world class feast cooked over open fire on the farm! Tickets include dinner, drink pairing, and a hardcover copy of Matt's cookbook "Homegrown".
Saturday, October 14, 4pm
Stone Acres Farm*
385 North Main Street
Stonington, CT 06378
*This event will be taking place outside at Stone Acres Farm. Please dress warmly with appropriate farm footwear.
Tickets include the price of dinner, drinks, 20% server gratuity, CT sales tax, and a hardcover copy of Matt's cookbook "Homegrown".
Gratuity, Tax, Eventbrite Fee: $43.53
In his debut cookbook, chef Matt Jennings honors the iconic foods of his heritage and celebrates the fresh ingredients that have come to define his renowned, inventive approach to cooking. With four James Beard Award nominations for Best Chef: Northeast, three Cochon 555 wins, and a spot on Food & Wine’s 40 Big Food Thinkers 40 and Under list, Jennings is a culinary innovator known for his unexpected uses of traditional northern ingredients (maple syrup glazes a roasted duck; a molasses and cider barbecue sauce makes the perfect accompaniment to grilled chicken wings; carbonara takes on a northern slant with the addition of razor clams). With over 100 vibrant, ingredient-driven recipes—including modern spins on New England staples like clam chowder, brown bread, and Boston cream whoopie pies, as well as beloved dishes from Jennings’s award-winning restaurant, Townsman—Homegrown shines a spotlight on a trailblazing chef and pays homage to America’s oldest cuisine.
About Matt Jennings
With four James Beard Foundation Award nominations for Best Chef: Northeast, three Cochon 555 wins, and a spot on Food & Wine’s 40 Under 40 Big Thinkers in America list, chef Matt Jennings is recognized nationally for his bold, lusty cooking, and his dedication to New England artisan and seasonal ingredients. After a decade of success with his restaurant Farmstead in Providence, Rhode Island, Jennings returned to his native city of Boston, Massachusetts, in February 2015 to open Townsman. The restaurant is a New England brasserie that pays homage to his deep roots in the area, showcasing his commitment to locality and love of the Northeast. Townsman was named one of Esquire’s Best New Restaurants in America; USA Today named it one of the 10 Best New Restaurants in the country; and Food & Wine included Townsman in their list of 10 Restaurants of the Year. Jennings’s first book, Homegrown: Cooking from My New England Roots, will be published October 17, 2017.
Chef, cookbook author, and culinary director at her family's winery, Robert Sinskey Vineyards, in Napa, Maria Sinskey joins our Executive Chef James Wayman at Stone Acres Farm for a fall feast! Maria's tenure as a chef began with culinary school in Denmark and San Francisco, and working at Michelin starred restaurants in Europe. Stateside, she has been named 1996 Food & Wine Magazine Best New Chef, SF Magazine Rising Star Chef, and has appeared on many PBS and Food Network Shows. Our dinner with Maria will feature the finest autumn bounty, cooked over wood fire, and of course, wine from Robert Sinskey Vineyards!
The cost of the dinner is $100. Tax and gratuity will be added to ticket cost at check out, totalling $126.35, plus EventBrite processing fee.
Cancellation Policy: In the event that guests must cancel their reservation, full refunds will be issued if requested more than 7 days prior to the start of the event. Cancellations received within 48 hours of the event will be given a restaurant credit for the amount paid, applicable to Oyster Club.
Join us for a five course menu of all things gluten! We will feature bread from the wood fired oven of Todd Solek of Farm to Hearth bakery, hand made pasta made from freshly milled CT grain, grain fed pork and of course…beer.
Held at: Oyster Club
13 Water Street
Mystic, CT 06355
The cost of the dinner is $75. Tax and gratuity will be added to ticket cost at check out, totalling $95, plus EventBrite processing fee. PURCHASE TICKETS HERE!
The menu: TBD!
Cancellation Policy: In the event that guests must cancel their reservation, full refunds will be issued if requested more than 48 hours prior to the start of the event. Cancellations received within 48 hours of the event will be given a restaurant credit for the amount paid, applicable to the venue at which the event is being held.