Chef Heffernan explains his concept of sustainable ingredients to guests.

The oysters from Montauk were freshly caught and juicy.

The folks from Montauk Shellfish Company talk about their oysters.

Heffernan shows off a plate of porgy in front of the night’s extensive menu.

Looking at these bluefish cheeks and collars, we could have sworn they were chicken wings.

Guests took part in this grapefruit-lime tequila libation.

For this crab tomato crostini, chef Heffernan caught the crab himself.

Here are some Southern-style grits topped with Italian coppa.

For a while, Heffernan said, people were afraid to touch porgy, but here he provides a refreshing porgy crudo salad.

The seared bigeye tuna with lovage and garden pepper compote was a big hit.

This mallard duck is smaller than most Long Island duck species, and therefore more tender and flavorful.

This carnivorous whelk was most likely 35 or 40 years old when it was caught.

Whelk makes for some rich, briny clam broth, especially in old age.  

The night was capped off with some cupcakes in a jar brought by Jars by Dani.