Learning Never Tasted Better

Photo by Adam Dunn
The Pheasant's staff learn about oysters from Jim Ward and Lynne Fox of Cape Cod Bay Oysters during a low-tide field trip.
Photo by Jackie Murphy
Chatham Bars Inn staff visit the CBI Farm to learn more about the produce prepared and served at their restaurants.
Photo by Cori Egan
Naked Oyster bartenders Colleen O'Hearn Bonnelly and Jessica Julin are instructed on a recent addition to the cocktail menu, the Morning Glory, created by manager Stephanie Swanson.
Chatham Bars Inn chef de cuisine Christopher Jenkins holds a bag of sugar kelp he harvested with CBI executive chef Anthony Cole, Chatham fisherman Barry Greco and Carl Douglas of Chatham Kelp.: Photo courtesy Chatham Bars Inn.