• Participating restaurants will offer special tasting menus that showcase local ingredients.
• Farms, cranberry bogs, fisheries, wineries, breweries and other agricultural businesses will provide tours and behind-the-scenes views of their operations.
• A season finale farmers' market will offer customers an opportunity to purchase locally harvested fruits, vegetables, herbs and flowers.
• And, at the sixth annual Cape Cod Oyster Festival, attendees will feast on raw, baked, roasted and stewed oysters prepared by local restaurants, and sample wines from the best vineyards in the world. Massachusetts Aquaculture Association is coming on board to help ramp up the Oyster Festival this year with more oysters and a larger variety than ever before.
• Also this year a fourth day has been added to include educational sessions at the Cape Cod Community College in Hyannis. Hosted by the Zammer Hospitality Institute at the college, these sessions will focus on the "sustainable" efforts that make up a growing part of the curriculum at the college for culinary arts students. Along with culinary demonstrations, buying tips and product usage suggestions will fill out the program to be held on campus.

Cape Cod enjoys a rich profusion of locally grown and caught foods, particularly in the autumn. Cape shellfishers are bringing in lobster, crab, oysters, clams, scallops, and mussels. Line fishermen are catching bluefin tuna, bluefish, cod, cusk, haddock, hake, monkfish, redfish and skate wings.

Meanwhile local farmers are harvesting their largest bounty of the growing season: apples, arugula, beans, beets, cabbage, cucumber, eggplant, garlic, kale, leeks, melons, mesclun, pears, peppers, potatoes, pumpkins, raspberries, scallions, shallots, sweet potatoes, tomatoes, turnips and winter squash.

So, come taste, experience and enjoy all of our local bounty during the second annual Cape Land & Sea Harvest.