The dinner will feature a five-course, small plate menu by Chef Casey Cunningham: Spicy Shrimp Slider, toasted brioche bun and olive skewer, Fish Camp Oyster Fritters, brown butter bacon aioli and baby pickles, Organic Greens Salad, bleu cheese sweet onion crisps and cracked pepper vinaigrette, Crisp Pork Belly, fried quail egg, Fish Camp hash brown and stout ranchero sauce, and Black Bottom Cheese Cake, melted espresso chocolate. All paired with Evolution beers. Tickets are $45 per person and very limited. Call John Scruggs at Matt’s Fish Camp 302-539-CAMP.