Each year, SPAT produces several culinary programs held during the two days of the Wellfleet OysterFest. These programs take place in the lower level of Wellfleet Preservation Hall and range from cooking demonstrations, to cook book signings, to the festival’s signature program: Taste of the Merroir and Terroir.
| Saturday 11:00am-12:30pm Clam I Am |
| Lower Level, Wellfleet Preservation Hall, 335 Main Street
SPAT presents: “Clam I Am,” an expression of the rich and varied culinary delights offered by Wellfleet’s second most popular shellfish, the clam. Alfred Pickard, a Wellfleet shellfish farmer will explain how Wellfleet’s unique microclimate allows the humble Quahog to thrive. Clams will be prepared for you in three distinct ways, raw, steamed and clams casino, and fine wine from Spain and Portugal will be served. The culinary presentations will be provided by Derek Langlois, Exceutive Chef, of leading Wellfleet restaurants, Van Rensselaer’s Restaurant and Raw Bar and the Catch of the Day Sea Food Market & Grill. Learn why all Quahogs are clams, but not all clams are Quahogs. Learn how clams are cultivated from seed. Learn how the size and age of a clam determines what it’s called and influences the flavor and culinary alternatives. Receive recipes for steamed clams and clams casino. Discuss how to pair wine with various clam preparations to enhance the meal. Ticket price of $35 includes admission to the ‘Fest on the day of this event. Click HERE to purchase tickets. |
| Saturday 1:30-3:30pm Taste of the Merroir & Terroir |
| Lower Level, Wellfleet Preservation Hall, 335 Main Street SPAT is proud to present our signature culinary event: “Taste of the Merroir & Terroir,” an exploration of the subtle variations in the flavor of oysters grown in different parts of Wellfleet Bay. Merroir refers to things from the sea. The region, water quality and temperature, surrounding sea life, and harvesting methods affect the taste of shellfish considerably. Terroir is the French word meaning “a sense of place” attributed to agricultural products; the concept of terroir is often associated with wine.Join us to experience the taste of this wondrous place called Wellfleet for yourself. You will learn how Wellfleet’s unique microclimate allows oysters to thrive and also about the cultivation process in detail.This program will be presented by Barnstable County Fisheries and Aquaculture Specialist, Diane Murphy, Wellfleet oyster farmer Andrew Cummings, and Wine Enthusiast, Michael Rose. Attendance is strictly limited to 50 people. Five flights of raw oysters from different parts of Wellfleet Bay will be presented, paired with complimentary fine wine. Copious Q&A will ensue. Click HERE to read more. The ticket price of $100 includes admission to the ‘Fest on the day of this event. Click HERE to purchase tickets. |
| Sunday 12:00–1:00pm Culinary Demonstration with Chef Barbara Lynch |
| Lower Level, Wellfleet Preservation Hall, 335 Main Street The owner of No. 9 Park, and several other celebrated Boston restaurants, as well as the recently published memoir, Out of Line: A Life of Playing with Fire, renowned Chef Barbara Lynch will prepare Butter Soup. Very refined, creamy and tangy, with a velvet texture, it’s made with exquisite butter and lightly poached shellfish, topped with a foamed honey emulsion and a dollop of black caviar. Participation is limited to 75.Tickets may be purchased with or without a book. Chef Lynch will be available for book signing after the demonstration. Cost is $75 per person, including the book or $60 without. Ticket price includes admission to the ‘Fest on the day of this event. Click HERE to purchase tickets. |