Join us for our 3rd annual:

Enjoy fine cuisine from area restaurants while watching the sun set over the scenic Blackstone River with live music and dancing.

Tickets:
1 ticket: $75.00
2 tickets: $140 – Save $10
10 tickets (table): $650 – Save $100

If you would like to pay with a check, please email your request to info@dwc02895.org

Rain date is scheduled for Sunday, August 25, 2018 from 6-10 PM. Tickets are non-refundable.

If you would like to sponsor our event, please click here.


View photos from last year's event here!


Dinner Menu

Appetizer Course by Table 12

  • Duck Confit: RI Johnny Cake topped with confit of duck legs and thighs, topped with a blueberry cream sauce.
  • Bay Scallops poached in bacon fat, served in a Japanese spoon with roast fennel-tarragon aioli and homemade bacon lardon.
  • Homemade Kielbasa pickled mustard seeds and braised red cabbage.

Bread Course by Dupras Bakery

  • Garlic braid and raisin wreath breads.

Salad Course by The Honey Shop

  • A fresh bed of baby spinach and spring greens topped with soft cheeses and fresh berries; which will be finished with a berry infused 12 year aged balsamic and garnished with edible flowers.

Seafood Course by Ciro's Tavern

  • Seafood Corn Chowder: corn, shrimp, haddock and scallops team up for a delicious twist on this hearty seafood chowder. Mix in heavy cream, roasted potatoes and a few secret ingredients for a sweet and savory finish!

Pasta Course by Missy's Restaurant

  • Pasta Primavera: a marinara and cream pesto sauce with a lobster base, tossed with penne pasta, summer squash and zucchini.

Meat Course by Cuff's Counter

  • Porchetta: butterflied pork loin seasoned with orange zest, garlic, parsley and spices, rolled and wrapped in pork belly with the skin on, roasted and finished with a blistered skin giving it a thin crispy layer on the outside. Contains: roasted bell pepper, heirloom tomato/onion/garlic, toasted almond, sherry vinegar and olive oil — otherwise known as Romesco sauce.

Dessert Course by Irons Foods

  • Lemon-blueberry cupcake with fresh whipped cream frosting.
  • Bite-size fudge brownie.
  • Small slice of turtle cheesecake.

Special thanks to our generous sponsors: