BEGIN:VCALENDAR VERSION:2.0 PRODID:SoDel X-WR-CALNAME:Celebrate Inland Bays Oyster Week at “Arts on the Half-Shell \" BEGIN:VEVENT UID:248482024-08-08 DTSTART;VALUE=DATE:20240808 SEQUENCE:0 TRANSP:OPAQUE DTEND;VALUE=DATE:20240809 LOCATION:39375 Inlet Road\nRehoboth Beach Delaware 19971 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=39375 Inlet Road\nRehoboth Beach Delaware 19971;X-APPLE-RADIUS=49;X-TITLE=39375 Inlet Road:geo:38.610 540,-75.068734 GEO:38.610540;-75.068734 SUMMARY:Celebrate Inland Bays Oyster Week at “Arts on the Half-Shell\" CLASS:PUBLIC DESCRIPTION:On August 8th\, the Delaware Center for the Inland Bays will ho st\n“Arts on the Half-Shell” at the Center’s offices at the Indian\n River Inlet. Chef Hari Cameron\, Culinary Director for The Chef’s\nTable at Touch of Italy\, will be joined by a lineup of local top\nchefs\, incl uding Chef Sean Corea of Lewes Oyster House\, Chef Ted\nDeptula\, Culinary Director of La Vida Hospitality\, and Chef Billy\nLucas of Taco Reho. Tog ether\, they will craft an array of small plates\nfeaturing oysters fresh from the Inland Bays. To complement the\ndishes\, a signature gin-based co cktail\, crafted especially for Inland\nBays Oyster Week\, will be served. An open bar is included with your\nticket purchase.\n\nBaltimore-based ar tist Sherry Insley will present portions of two\nexhibits\, which will als o be on display at the Center's office\nthroughout August. Insley's \"Blue Hens\" series showcases mixed media\ncyanotype collages on watercolor pap er\, inspired by natural elements\nfrom the James Farm Ecological Preserve and images of Inland Bays\noyster shells. Her \"Ghost Forest\" series is an ongoing exploration\nusing photographic and light-sensitive materials t o depict the subtle\neffects of rising salinity\, coastal erosion\, and cl imate change.\n\n“As an artist creating work directly in and about the D elaware\ncoastal environments\, it is an honor to be able to share my work with\nInland Bays supporters\,” says Insley. “My work ‘Blue Hens’ is\na mixed media piece created with light-sensitive materials\, images o f\nInland Bays oyster shells\, and plant material collected from James\nFa rm Ecological Preserve.”\n\nTickets are $150 with all proceeds from the night to support the\nCenter’s James Farm Ecological Preserve education campus project.\nAttendees will also have the opportunity to engage in con versations\nwith the chefs and artist and the chance to win an original fr amed\npiece by Sherry Insley. \n X-ALT-DESC;FMTTYPE=text/html:

On August 8th\, the Delaware Ce nter for the Inland Bays will host &ldquo\;Arts on the Half-Shell&rdquo\; at the Center&rsquo\;s offices at the Indian River Inlet. Chef Hari Camero n\, Culinary Director for The Chef&rsquo\;s Table at Touch of Italy\, will be joined by a lineup of local top chefs\, including Chef Sean Corea of L ewes Oyster House\, Chef Ted Deptula\, Culinary Director of La Vida Hospit ality\, and Chef Billy Lucas of Taco Reho. Together\, they will craft an a rray of small plates featuring oysters fresh from the Inland Bays. To comp lement the dishes\, a signature gin-based cocktail\, crafted especially fo r Inland Bays Oyster Week\, will be served. An open bar is included with y our ticket purchase.

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Baltimore-based artist Sherry I nsley will present portions of two exhibits\, which will also be on displa y at the Center'\;s office throughout August. Insley'\;s "\;Blue Hens"\; series showcases mixed media cyanotype collages on watercolor paper\, inspired by natural elements from the James Farm Ecological Prese rve and images of Inland Bays oyster shells. Her "\;Ghost Forest"\ ; series is an ongoing exploration using photographic and light-sensitive materials to depict the subtle effects of rising salinity\, coastal erosio n\, and climate change.

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&ldquo\;As an artist creatin g work directly in and about the Delaware coastal environments\, it is an honor to be able to share my work with Inland Bays supporters\,&rdquo\; sa ys Insley. &ldquo\;My work &lsquo\;Blue Hens&rsquo\; is a mixed media piec e created with light-sensitive materials\, images of Inland Bays oyster sh ells\, and plant material collected from James Farm Ecological Preserve.&r dquo\;

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Tickets are $150 with all proceeds from the n ight to support the Center&rsquo\;s James Farm Ecological Preserve educati on campus project. Attendees will also have the opportunity to engage in c onversations with the chefs and artist and the chance to win an original f ramed piece by Sherry Insley. \;

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