Big Skies and Bluefish

Photo by Rupert Whiteley
Ninigret Pond has long been known as an ideal place for oyster cultivation, and now dinner, too.
Photo by Rupert Whiteley
Chef James Mark (on right) and fellow cook George Natalzia.
Photo by Rupert Whiteley
Eric Taylor from Bottles pours prosecco as diners make their way to the oyster bar.
Photo by Rupert Whiteley
bluefish on grill and bluefish prep.
Photo by Rupert Whiteley
Jules Opton-Himmel has been hosting chef dinners at his oyster farm for five years.
Photo by Rupert Whiteley
The wines served throughout the experience were selected and poured by Eric Taylor and Liam Maloney of Bottles in Providence.
Photo by Rupert Whiteley
Grilled green beans and fresh radish.
Photo by Rupert Whiteley
The repast begins with freshly shucked oysters at the bar set right in the water.
Photo by Rupert Whiteley
bluefish
Photo by Rupert Whiteley
An off-menu surprise: Four Town corn with chickpea miso.
Photo by Rupert Whiteley
The flotilla, complete with oyster farm equipment, carries diners across Ninigret Pond.