2016 OysterFest Culinary Programs

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 the Terroir and Meroir.

Lower Level, Wellfleet Preservation Hall, 335 Main Street
Chef Erez Pinhas, of ABBA Restaurant in Orleans will showcase his inventive “Fusion” fare by preparing local scallops with herbs from his kitchen garden and Turkish-style stuffed Chatham mussels.  As a child growing up in 1970s Israel, Erez was treated to the home cooking of the many global culinary traditions. Persian, Middle Eastern, North African, European, and Indian represent some of the diversity of the rich cuisines enjoyed, with neighbors sending pots of food to each other on Shabbat.  After resigning from his first career as an officer in the Israeli Defense Forces (IDF), Erez traveled extensively to see and taste the world.  Returning to Israel in the early ’90s, he enrolled in culinary school and honed his skills in Tel Aviv.  In 2001, he opened ABBA Restaurant in Orleans.  Passionate about exploring and travel, he recently launched ABBAGO Travel, a custom tour company with a focus, naturally, on culinary and cultural adventures.  Cost is $10 per person and participation is limited to the first 75 attendees. Click here to purchase tickets.

Lower Level, Wellfleet Preservation Hall, 335 Main Street
Charlie Dumas, Chef de Cuisine at PB Boulangerie Bistro, will demonstrate his passion for fine cuisine as he prepares raw oysters with cauliflower puree and homemade sea broth.  Chef  Dumas was born in Lyon, France. He worked for eight years training with world-renowned Chef Paul Bocuse including two years at his Michelin 3-star restaurant in Lyon, and a year each at Chef de France and Mr. Paul in Disney’s Epcot Center, and four years at La Brasserie de L’Ouest in Lyon. He worked for two years at Christian Tetedoie’s 1-star restaurant in Lyon. He was the Banquet Sous Chef at the 5-star Hotel Mandarin Oriental in Geneva for almost two years before moving to Cape Cod.  Cost is $10 per person and participation is limited to the first 75 attendees. Click here to purchase tickets.