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.
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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