A password will be e-mailed to you.

Words by Marissa Rubenstein, Photos by Jeff Martin

On a hazy Sunday evening, the third supper in REI’s Wild Kitchen dinner series took over Wunder Garten in a burst of vivid colors (thanks to Whaley’s for putting together some of the most creative dishes we’ve ever seen), gorgeous flowers (thanks to Taffy Floral + Urban Stems), and twinkling lights (thank you Urban Orphans!).

With all proceeds from the dinner going to the Chesapeake Conservancy, Whaley’s highlighted local seafood and diners noshed on Choptank Sweets oysters, grilled Chesapeake soft shell crab, and black bass from Virginia. Even the drinks were locally sourced, with beer from Atlas Brew Works (have you tried their IPA? try it) and wine from Boxwood Winery in Middleburg, VA.

The meal ended with grilled peaches (which by the way, seems SO EASY to do, we should all be doing this, all the time) topped with a fluffy cloud of whipped marscapone and drizzled with farm honey. There’s only one more dinner in the Wild Kitchen series (next Sunday, there’s a waitlist but it never hurts to try right?), so the only question is what will happen when the summer of United Outside ends? We don’t even want to think about it.

#UnitedOutside content has been done in collaboration with our friends at REI



Matt Liddle, ‎Outdoor Programs and Outreach Mid-Atlantic Manager at REI speaks to the guests.

Choptank Sweets Oysters Rockefeller.

Melissa Ehrenreich, Director of Development at the Chesapeake Conservancy.

Chesapeake Softshell Crab with charred corn and a roasted red pepper salsa.


Whole Virginia Black Bass with heirloom tomatoes and a basil salsa verde.

Grilled peaches with whipped mascarpone, farm honey, and almonds. 

screen-shot-2016-09-06-at-12-11-27-pm-768x487

X
X