Sea to Screen

Sea to Screen

On Sunday, October 9, 2016, the Woods Hole Film Festival, the Coonamessett Farm and Cape Cod Beer will launch the Woods Hole Film Festival’s 2016/17 Dinner & a Movie series. The “Sea to Screen” dinner fwill feature Sustaining Sea Scallops, a short documentary film by Woods Hole filmmakers Elise Hugus and Daniel Cojanu. Sustaining Sea Scallops is a 35 minute film featuring the history and resurgence of the Atlantic sea scallop as told through the lens of local fisherman and researchers invested in keeping the scallop industry alive through sustainable fishing. In 1999, facing fisheries closures and bankruptcy, the scallop industry began funding a unique research program to minimize impacts on the marine environment. Fifteen years later, the Atlantic sea scallop is hailed as one of the most sustainable and lucrative fisheries in the world. From New Bedford, Massachusetts to Seaford, Virginia, the film also highlights how cooperative research can serve as a new way to unite not only the fisheries, but also entire communities.

Made with support from the Coonamessett Farm Foundation, Sustaining Sea Scallops will screen outdoors at Coonamessett Farm with a Q&A to follow with the film’s directors and Coonamessett Farm owner Ron Smolowitz who is featured in the film. The film will be accompanied by a delicious meal featuring Atlantic sea scallops, locally caught fish and vegetables harvested from the farm.

Click here to buy your tickets.

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Coonamessett Farm
Seafood Harvest Dinner Buffet

Sunday, October 9, 2016

$39.95 per person (pre-paid) $50 at the door

Noon to 5 pm Farm Activities including hayrides

Cheese, crackers & hors d’oeuvres (Crab Salad & Scallop Ceviche) served

6-7 pm – Dinner Buffet Served

7 pm- Showing of Sustaining Sea Scallops documentary

7:35 pm -Discussion during dessert and coffee/tea

 

Menu

 

Soup

Clam Chowder

Clams, potatoes, and onions in a thick and creamy

 

Salads

Coonamessett Farm’s Field Salad

w/ homemade cracked pepper croutons, gorgonzola

tossed with our Fig & Balsamic Vinaigrette

 

Entrees

Grilled Sea Scallops Jamaican

Our fresh caught sea scallops marinaded the Jamaican way before seared on the grill

 

Baked Bycatch Au Gratin

Monkfish and flounders caught along with the scallops baked au gratin

 

Sides

Roasted Root Vegetable Stacks

Oven roasted sweet potatoes, potatoes, carrots and turnips stacked and

dressed with a creamy mustard sauce

 

Autumnal Wild Rice

wild and brown rice with carrots, onions, and celery

sautéed in brown butter and laced with a mixture of thyme, parsley and sage

 

Served with

Mini Corn Muffins

 

Desserts

Carrot Cake with Rum Icing and Apple Crisp with whipped Cream

 

Beverages

Coffee, Herbal Teas and Iced Tea

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