THE MENU

PERRY RASO’S OYSTERS ON THE HALF SHELL
Hubert Clavelin Brut Comté nv Crémant de Jura

Mezcal Oyster Shooter

SWEET CORN AND SHRIMP RISOTTO
peaches and pork belly
Domaine Roger Moreux "Les Bouffants" 2019 Sancerre

BAKED HALF LOBSTER WITH LUMP CRAB STUFFING
red long bean, salted cucumber, arugula, and pecan salad with Old Bay Vinaigrette
Copain Tous Ensembles Chardonnay 2018 Sonoma Coast

SPICED PEAR CRISP
brown sugar-toasted oat streusel, ginger ice cream
Holy-Field Late Harvest Vignoles 2020 Kansas

TALKING FOOD AT 1900 is a series at 1900 aimed to engage, challenge and educate on a variety of topics in the food world. We are THRILLED to be back at it with this series and this time around, our wonderful Executive Chef Linda Duerr chose the topic and it’s one that’s near and dear to her.

Chef Duerr grew up in Rhode Island and cooked along the East Coast before settling in Kansas City. When asked who she was interested in bringing in for this event the answer was easy: PERRY RASO, founder of Matunuck Oyster Bar in East Matunuck, Rhode Island.

Perry started digging littlenecks in Point Judith Pond when he was 12 years old. He grew up wild-harvesting shellfish, eel trapping, bull-raking clams and scuba diving for steamers. Before Perry Raso opened Matunuck Oyster Bar, he was an oyster farmer.

He founded Matunuck Oyster Farm in 2002, on a seven-acre commercial aquaculture lease, on Potter Pond in East Matunuck (South Kingstown), Rhode Island. Raso began his oyster farm with a grant from the Reed Aquaculture initiative. At this location, the shellfish nursery, grow-out and maintenance take place. Matunuck oysters are sold to restaurants and stores in Boston, New York, Philadelphia, Maryland, and Georgia. Visitors can tour the farm to see how the oysters are raised and how they get directly from the water to the plate.

The Farm-to-Table mission statement comes full circle with fresh vegetables grown on Perry Raso’s own vegetable farm on Potter Pond in Matunuck, RI. The property was originally owned by Captain John Potter in the 18th century, where a vegetable farm was operated and used for trade. Matunuck Vegetable Farm received organic certification in 2015 and fresh herbs and vegetables are grown and harvested all year. The vegetable farm supplies the restaurant with organic produce and these are also sold at farmer’s markets throughout the state.

This Talking Food at 1900 event is a little different than the others as this go-around there will be THREE events to take advantage of:

SATURDAY, SEPTEMBER 25TH - 2:30PM - 3:30PM - The Discussion
Join us for a talk with Perry Raso about growing up on RI, oyster farming, sustainable seafood farming practices, and aquaculture. As always, our friend, the wonderful and talented Bonjwing Lee will join Perry in this discussion which is sure to be engaging and awesome.

SATURDAY, SEPTEMBER 25TH - 4:00PM - 5:30PM - With Love: The Oyster Party
”ALL OYSTERS ALL THE TIME” is the tagline for this event! After The Discussion the party moves to the lovely Courtyard at 1900 where The Restaurant at 1900 will be shucking and smoking oysters in the late-Afternoon Fall sun!

SUNDAY, SEPTEMBER 26TH - 5:00pm - 9:00pm - The Dinner
This will be a gorgeous Shore-style dinner showcasing the best-of-the-best of New England cuisine.