Whim is a unique “pop up” dining experience held at Smolak Farms every Wednesday evening at 7:00PM from July 10 – August 21. Join some of New England’s best chefs as they cook you a 3-course dinner in the rough, in the Smolak Farms Pine Grove. $69 pp (includes tax), beverages and gratuity not included. There is one 3-course menu presented by the chef. No substitutions. We hold “Whim” rain or shine. No refunds after purchase. Check in for all Whim Registration and cocktails begins at 6:00pm followed by dinner at 7:00pm. Wine, beer and soda will be available for purchase. (No BYOB allowed).
Mary Dumont – Harvest
About Mary Dumont:
Mary Dumont is a native of New Hampshire and was raised in a family of restaurateurs. After attending Simmons College in Boston for Literature, Mary followed a whim and moved to San Francisco at the age of 21. Further honing her skills, she worked at Blackbird in Chicago and then was called back to California by Chef Manrique to be the executive chef at Sonoma Saveurs in Sonoma, California. In 2005 Mary returned home to New England where she opened The Dunaway Restaurant in Portsmouth, New Hampshire. There she was honored by Food and Wine magazine as a “Best New Chef” of 2006. In 2007, Mary became the executive chef of Harvest in Cambridge, Massachusetts—a restaurant in the heart of Harvard Square, near Harvard University celebrating farm-to-fork New England cuisine long before it became the trend.
Located in the heart of Harvard Square, Harvest celebrates the modern New England table. Executive Chef Mary Dumont presents contemporary New England cuisine focused on the region’s freshest ingredients. Inside is a combination of soothing earth tones, supple banquettes, dark woods and pastoral art that lend an air of understated elegance. Our newly re-designed open kitchen, spacious bar, and fireside dining complete the comfortable interior. Chef Dumont’s secret ingredient in the Harvest kitchen is not only all the local produce but all the herbs she grows in her own kitchen garden.
July 17 -
Chris Frothingham – Vine Brook Tavern
About Vine Brook Tavern
Located in the heart of historic downtown Lexington, Vine Brook Tavern offers contemporary American fare with European influences housed in a warm setting that narrates its roots within the community. Led by owner Marcus Palmer and Executive Chef Chris Frothingham, the pair combine their years of hospitality expertise and skill for executing comforting cuisine into a unique interpretation of casual yet elegant dining.
Brian Rae – Rialto
James Beard Award Winning Chef Jody Adams combines local ingredients with regional Italian culinary traditions at Rialto, located in Harvard Square. Kitchen focus shifts to a different area of Italy, this month we highlight the Island of Sardinia with delicious dishes like seared scallops with English peas and fennel-ramp puree, steamed littleneck clams with fregola, and local burrata paired with artichokes.
About Brian Rae, Chef de Cuisine
Brian grew up in Ridgefield, Connecticut. After high school, he went to The Culinary Institute of America in Hyde Park, graduating in 1997. Rae then worked in restaurants in his Connecticut hometown, at Bernard’s and The Elms Inn. The zealous young chef’s introduction to serious seafood was with Chef Steve Cavagnaro at Nantucket’s long-standing seafood institution Straight Wharf. Cavagnaro’s simple approach to food taught Rae how to best utilize and highlight ingredients. Seeking more experience in a culinary city, Rae joined the opening team for Rick Moonen’s first Vegas restaurant, RM Seafood, as sous chef. After a year, Moonen promoted Rae to chef de cuisine of the fine dining arm of the two-in-one restaurant. Under Moonen, Rae has continued his extensive training in seafood, with a focus on sustainability, and further developed his ingredient-driven sensibility. In 2008 Brian won a rising StarChefs award. Brian joined the Rialto team as sous chef in November 2009.
July 31 – SOLD OUT
Chris Coombs – Deuxave & Boston Chops
Christopher A. Coombs the young, trend-setting Executive Chef behind dbar’s success opened his first restaurant, Deuxave, in the fall of 2010. Coombs’ culinary career began on the north shore of Boston working in a neighbor’s seafood restaurant at an early age. Upon graduating high school, Coombs’ drive and passion for food led him to pursue an education at the Culinary Institute of America in New York. Coombs furthers his philosophy and focus on fresh, local, seasonally inspired menus and maintains his commitment to sustainable cuisine. He has been growing his own fresh ingredients in his rooftop garden at dbar for the past four years. This past spring, Chef Coombs opened a second restaurant in Boston’s South End, Boston Chops. This urban steak bistro is a casual, yet refined twist on the brilliance for which steakhouses are well known. Coombs’ deep passion for food and proven culinary skills have been grabbing both local and national media attention, including a recent appearance on TVFN’s Chopped and a recent feature in Forbes 30 Under 30: Food and Wine. Coombs continues to seek out the finest food available and further his growth as a trend-setting quality driven chef.
Website: www.deuxave.com & www.bostonchops.com
August 7 – SOLD OUT
Alex Sáenz – Lineage
Chef Jeremy Sewall and Pastry Chef Lisa Sewall created Lineage Restaurant’s concept in 2006. Their extensive culinary experience is inspired by the seasonality of the region, deep New England roots and dedication to local artisans and growers. Located in the heart of Coolidge Corner, the restaurant takes its name from Jeremy’s own family “lineage” in Brookline. Lineage restaurant is located at 242 Harvard Street and is open for dinner Sunday – Monday from 5:00PM to 9:00PM, Tuesday – Thursday from 5:00PM to 10:00PM and Friday and Saturday from 5:00PM – 10:30PM. Lineage is also open for Sunday brunch from 10:30AM – 2:00PM.
About Alex Sáenz
Chef de Cuisine Chef Sáenz joined the Lineage team in the spring of 2013, and was most recently the opening Executive Chef at Ten Tables in Provincetown, where he worked to integrate their farm to table philosophy with his own style of cultured cooking. Growing up in Lima, Peru and the South Carolina low-country, bisected with his New England perspective, Chef Sáenz brings a unique culinary viewpoint to the Lineage kitchen. Chef Sáenz attended Le Cordon Blue College of Culinary Arts in Los Angeles, where he quickly embraced his personal multi-cultural influences and perfected his techniques. His adventurous spirit brought him to Massachusetts on a whim, where he accepted a position working with Gabriel Frasca at Spire Restaurant in the Nine Zero Hotel.
Looking for a city restaurant to call home, Alex happily accepted a position working alongside Chef Jeremy Sewall. At Lineage, Alex and Jeremy’s food perspectives mirror each other, from their focus on hyper-seasonal seafood to modernly marrying flavors that resonate with diners. Alex is passionate and excited to continue his practice at Lineage, creating a community that supports one another, from the farmer to the chef to the diner.
August 14 - SOLD OUT
Andy Husbands – Tremont 647 & Sister Sorel
About Andy Husbands:
Andy Husbands is the award-winning chef/owner of two of Boston’s hottest restaurants, Tremont 647 and Sister Sorel. Born and raised in Seattle, Husbands worked as a sous chef and, later, executive chef at the nationally renowned East Coast Grill in Cambridge, under James Beard Award winner Chris Schlesinger. Husbands has made several TV appearances, including his run as a contestant in Season 6 of FOX-TV’s “Hell’s Kitchen.” Husbands was a semi-finalist in the James Beard Award’s Best Chef category in 2008 and 2009. Other honors include: Wine Spectator’s Award of Excellence, grand prize in the National Poultry Council’s Grab Bag Contest and several “Best of Boston” awards from Boston magazine and several other Boston-area periodicals.
About Tremont 647 & Sister Sorel:
The 70-seat Tremont 647, in the heart of Boston’s South End, showcases these bold flavors in his adventurous American cuisine, highlighted by many inventive global influences. Husbands’ commitment to locally-grown ingredients is reflected in the restaurant’s constantly evolving menu, designed to take advantage of market freshness and seasonal flavors. Four years after opening his first restaurant, Husbands opened Sister Sorel, next door. The 25-seat café features more lounge-like atmosphere – perfect for casual dining. Sister Sorel also houses a 12-seat private dining room, all served from the Tremont 647 kitchen.
The Salty Pig
About The Salty Pig
Located at 130 Dartmouth Street, across from the Back Bay Station, The Salty Pig is the go-to source for house cured meats and small batch, hand selected cheeses. The Salty Pig offers guests a casual environment to enjoy personalized charcuterie boards, old world wines, American craft beers and specialty cocktails from lunch into the late hours. The Salty Pig is open everyday for lunch and dinner, 11AM – 1AM. For menus, directions and additional details please visit www.thesaltypig.com or call 617-536-6200.
About Chef Kevin O’donnell
Chef O’Donnell studied at Johnson and Wales before expanding his range around the East Coast and Europe. He worked as sous chef at Mario Batali’s Del Posto in NYC, at Ristorante Zepplin in Italy and in Paris, as Executive Chef for the newly opened and acclaimed restaurant L’Office. During this time, Chef O’Donnell was named “a new American tastemaker in Paris” by The New York Times.