Whim Dinner Series 2018

2018 Schedule

Celebrating Our 8th Season!

Garden to Gourmet

Whim is a unique 10-week “pop up” dining experience held every Wednesday evening from June 20 to August 29 at Smolak Farms in North Andover.  Join some of New England’s finest Chefs as they cook you a multi-course dinner in the rough, in the Smolak Farms Pine Grove.  A “Farm to Table” experience, all produce is grown at our farm so you will experience the seasonal fresh fruits, berries and vegetables.  Menus will be posted at least 2 weeks before each dinner.  The Guest Chefs will create their menus on a “WHIM” based on the freshest produce available from Smolak Farms

Northshore Magazine


Pentucket Bank

2018 Whim Dinner Series Lineup:

June 20: Grill 23 with Chef Brian Kevorkian  Sold Out

June 20: Optional wine pairing from O’Brien Estate Winery

June 27: Post 390 with Chef Nick Deutmeyer

July 11: Gaslight Lynnfield with Chef Steven Morlino

July 18: The Smoke Shop BBQ with Chef Andy Husbands

July 25: Harvest with Chef Tyler Kinnett

August 1: Davio’s Northern Italian Steakhouse – Lynnfield with Chef Rodney Murillo

August 8: Bistro du Midi with Chef Robert Sisca

August 15: The Langham Boston with Chef Mark Sapienza

August 22: Andiamo Restaurant + Bar with Chef James Rogers

August 29: Turner’s Seafood with Chef Yale Woodson


  • Check-In, Seating and Bar opens at 5:30 pm.
  • First Course is served at 6:30 pm.
  • Whim dinners take place under Event tent & are held RAIN or SHINE!
  • Beverages (soft drinks, beer and wine) are available for purchase at the event.
  • Please do not bring your own alcohol!
  • Menus are subject to change based on seasonal produce availability & Chef’s Whim!
  • Tickets are $75 + Tax. Total with Meals Tax:  $80.25.  
  • There is NO Service fee to purchase tickets through Event Bee. (Smolak pays fee)
  • The gratuity for your servers is NOT included in ticket price.
  • NO ticket refunds after they have been purchased.
  • Menus will be posted on website as soon as they are available.

For more information call 978.682.6332 (ext 0)

Please email us at whim@smolakfarms.com with any questions or special seating requests.

Tickets are also available for purchase in the Farm Stand at:

Smolak Farms
315 South Bradford Street
North Andover, MA 01845

Our farm stand is open daily 7 am – 6 pm.

Whim Dinner Exclusive!

One Night Only featuring O’Brien Estate Winery pairing option on June 20.

Our Whim Dinner Series proudly presents Napa Valley’s O’Brien Estate Winery on June 20, featuring a four course wine pairing to compliment the four course meal prepared by Chef Brian Kevorkian of Grill 23 & Bar.

O’Brien Estate is a family owned and operated winery on 40 acres in the Oak Knoll Appellation of the Napa Valley. Their self-contained estate includes the winery, vineyard, home and gardens.

Their artisan, handcrafted wines are only available at O’Brien Estate and to their members. Their wines are not available at retail stores anywhere in the world, since their limited production is completely allocated to their members.

Their wines reflect the soil and micro-climate of the Napa Valley, as well as their selection of rootstock and clone varietals. Traditional winemaking techniques and aging in small French oak barrels allow their wines to express the nuances of our unique terroir, creating a signature of the vineyard in the bottle. 

The Grill 23 & Bar Dinner offers a very special wine pairing option from O’Brien Estate Winery which includes different wines (1 per course).

The unique wine option is available for only $60/person. Quantities are LIMITED, so purchase your pairing now at https://bit.ly/2IjURC5

Smolak Farms is honored to host these Celebrity Chefs…

June 20

Grill 23 & Bar with Executive Chef, Brian Kevorkian

Brian Kevorkian is the Executive Chef of Grill 23 & Bar, located in Boston’s Back Bay neighborhood.

Most recently from New York City, Kevorkian is returning to his New England roots with more than 20 years of experience. Kevorkian brings unique set of skills, high level of service and passion for quality products, all while he maintains Grill 23 & Bar’s longstanding integrity and reputation as New England’s premier steak and seafood grill.

Brian grew up in Lenox Massachusetts. In Lenox, Brian had his first foray into restaurants and cooking when he began his career at the 5-star, Relais & Chateau property, The Blantyre. At The Blantyre he trained under the tutelage of Relais & Châteaux Grand Chef Christopher Brooks. Continuing the Relais & Chateau theme, Brian had stints at The Little Nell in Aspen and Gary Danko in San Francisco. Brian then returned east to New York City and worked in various roles in some of the best restaurants in the city – Eleven Madison Park, The Modern, SHO and BLT Fish. These restaurants collectively boast six Michelin stars as well as twelve stars from the New York Times. After success in these roles, Brian became the Executive Chef of the Loews Regency Hotel. Here he oversaw six food and beverage outlets including the ultimate power breakfast scene in the city. Brian’s most recent role was Executive Chef for The Clocktower restaurant at New York’s EDITION Hotel, a venture of restaurateur Stephen Starr and British Michelin starred chef Jason Atherton.

When he is not in the kitchen, Chef Kevorkian enjoys spending time with his wife and two children, watching football, home brewing beer, playing golf and journeying the city via bicycle.

Wine Spectator named Grill 23 & Bar one of the four new best restaurants in the world – only two restaurants in the United States were selected! They join an elite group of just 89 restaurants in the world who made this list!

Charity of Choice:
Friends of a Friend Fundraiser for for Mark Bouzane.

Friend and co-worker at Grill 23, Mark Bouzane, is in a battle with Leukemia and could use some help. Unfortunately, almost all of us have either fought this battle personally or have seen/helped friends and family members through this ordeal so we know all too well how it can take it’s toll.

Grill 23 & Bar
Menu for Wednesday, June 20

Lettuce soup, caviar, brown butter, chives

1st  course:
Strawberry and rhubarb salad, walnut salsa

2nd course:
Tuna tartar, micro lettuce, wagyu soy vinaigrette

Prime NY strip, grilled romaine, Yukon potatoes, parmesan

Strawberry Buttermilk Tart with Honey Ricotta and Pistachios

Purchase Tickets Now

June 27

Post 390 with Chef de Cuisine, Nick Deutmeyer

As the Chef de Cuisine of Post 390 in Boston’s Back Bay neighborhood, Nick Deutmeyer, 34, heads the culinary team, maintaining and elevating the level of excellence that has been part of Post 390 since the restaurant’s inception in 2009.

Nick grew up on a dairy farm in Dyersville, Iowa, where he learned the skills and ethics that influence his work at Post 390. After spending time experiencing and researching cuisine in Rome, Italy and rural Austria, he attended culinary school at New England Culinary Institute in Vermont before moving farther south in New England, landing at Himmel Hospitality Group’s Harvest Restaurant, in Cambridge, Massachusetts.

After four years as Lead Line Cook then Sous Chef at Harvest – during which he was given the opportunity to showcase his craft at The James Beard House in New York City – Nick was brought over to the restaurant group’s newest restaurant, Post 390, as part of the opening team.

His work with the region’s top farmers – acquainting them with the restaurant and showcasing their products on his menus – has separated him from his peers and allowed him to grow within the kitchen team. Nick has a great passion for the ingredients he uses and works tirelessly to ensure the best, freshest and most seasonal items are delivered daily to Post 390’s kitchen.

Charity of Choice:
CameroonONE has developed a program to confront the orphan crisis in the Republic of Cameroon. Our In-Home Child Sponsorships are designed to support an orphaned child’s surviving relatives with a goal to keep families together while making the orphan communes available for only the direst circumstances. Relatives taking on the parental responsibilities of a niece, nephew, or young cousin will do so on a conditional basis. Each household receives a per annum, circumstantially determined stipend (a pre-determined monetary sum, PTA school fees, as well as material goods essential to Cameroonian daily life) with full understanding that it will be conditional and made available with certain requirements and stipulations include that the child attend a decent school and maintain certain expectations in their evaluations, and that he or she is fully vaccinated and receives whatever healthcare that may be specific to their personal needs. This project can both reduce short-term poverty by directly providing a partial income to the impoverished and those most in need and ultimately fight long-term poverty by creating a more productive and competent future human capital among parentless children who may have received little or no education.

Post 390
Menu for Wednesday, June 27

Cocktail Hour
Locally-Sourced New England Raw Bar
Dodge Cove Oysters, wild petal mignonette | Damariscotta, ME
Island Creek Oysters, horseradish cocktail sauce | Duxbury, MA
Snappy Lobster, Corn & Pasta Salad | Scituate, MA
Chilled Smoked Mussels, herb aioli & breadcrumbs | Blue Hill Bay, ME

First Course
Berries, Nut & Grain Salad
strawberries, blackberries, honey-roasted wheat berries & almonds, baby greens, avocado mousse

Second Course
Picnic-Fried Chicken Sot-l’y-laisse
chilled buttermilk-fried chicken, cucumber-fennel & radish salad, pea tendrils, foraged flowers

Entrée Course
Coffee-Marinated Bavette Steak
grilled zucchini & asparagus, horseradish pommes puree, shaved pecorino romano

Dessert Course
Carrot Cake
cream cheese frosting, toasted walnuts

Purchase Tickets Now

July 11

Gaslight Lynnfield with Chef de Cuisine, Steve Morlino

Gaslight Lynnfield Chef de Cuisine Steve Morlino is formerly of  Sorellina, Mistral, Patina and Union Bar Grille.   

Charity of Choice:
Autism Speaks is dedicated to promoting solutions, across the spectrum and throughout the lifespan, for the needs of individuals with autism and their families through advocacy and support; increasing understanding and acceptance of autism spectrum disorder; and advancing research into causes and better interventions for autism spectrum disorder and related conditions.

Gaslight Lynnfield
Menu for Wednesday, July 11

Grilled Merry Duxbury Oyster
Smolak Garlic-Herb Butter

Day Boat Tuna Poke
Sashimi Grade Local Tuna, Smolak Cucumber, Chiles, Radish, Watermelon & Teriyaki Vinaigrette

Smolak Green Goddess Salad
Smolak Farms’ Summer Greens, Sweet Cherry Tomatoes & Creamy Herb Dressing

Grilled Brandt Prime Coullotte Steak
All-Natural Beef, Smolak Green Beans, Potatoes, Charred Onions & Smolak Herb Chimichurri

Gaslight Crème Caramel
Classic Caramel Custard Smolak Raspberries

Purchase Tickets Now

July 18

The Smoke Shop BBQ with Chef Andy Husbands

Charity of Choice:

The Smoke Shop BBQ
Menu for Wednesday, July 18

1st Course
Watermelon Salad
Smoke Shop Bacon and Queso crumbles, pickled onions

2nd Course
First Place Rib
Zuchinnin and Kale Salad, toasted almonds

3rd Course
Smoked Pork Belly
Fermented raspberry honey sauce

4th Course
Boston’s Best Brisket
Confit onion mashed potatoes, Brussels sprouts slaw

5th course
Sea Salt caramel, raspberries, mint

Purchase Tickets Now

July 25

Harvest with Executive Chef Tyler Kinnett

Tyler Kinnett currently helms the kitchen at Harvest Restaurant in Cambridge, Massachusetts as Executive Chef. At the age of 16, Kinnett began his career the hospitality industry, working his way up at a restaurant inside The Golf Club of Yankee Trace in his home state of Ohio. At 19, he moved to Vermont, working part-time at various restaurants while attending the New England Culinary Institute in Montpelier.

Upon graduating from culinary school in 2009, Kinnett began his career in Boston under the tutelage of Gordon Hamersley, where he served as garde manger intern at the city’s famed Hamersley’s Bistro. Following that, he worked at Fenway Park for the 2010 season as a cook in the EMC Club. He moved on to assume the role as chef de partie at Sel de la Terre in Long Wharf, eventually working his way up to sous chef in just eight months. Under Chef Geoff Gardner at Sel de la Terre, Kinnett learned to never stop pursuing greatness through high standards and hard work, as well as the skillset of running a kitchen and restaurant. In spring 2012, he returned to Fenway Park to help run the catering department for the season, where he was able to work with a number of talented Boston chefs.

Kinnett joined the team at Harvest in 2012 as a sous chef, where he was able to showcase his produce-driven cooking and fresh, regional ingredients to develop vibrant flavors in a seasonally rotating menu, and he quickly moved up the ranks. Throughout his time at Harvest, Kinnett took a short sabbatical to work at Paul Kahan’s Publican (Chicago) and also spent time in the kitchen of Thomas Keller’s Michelin-starred Per Se (New York City).

While holding the position of Executive Sous Chef, Kinnett played a major role in shaping Harvest’s new six-course tasting menu for the restaurant’s reopening after a brief closure in January 2015 for interior renovations.

In May 2015, Kinnett was appointed to the position of Executive Chef at Harvest, taking the reins of the New England culinary institution as it prepares to celebrate its 40th anniversary.

Kinnett lives in Somerville, Massachusetts. In his free time, he likes to immerse himself in cookbooks, dig through his record collection, and check out Boston’s bustling restaurant scene.  

Charity of Choice:
No child should grow up hungry in America, but one in six children struggles with hunger. Share Our Strength’s No Kid Hungry campaign is ending child hunger in America by ensuring all children get the healthy food they need, every day. The No Kid Hungry campaign connects kids in need with nutritious food and teaches their families how to cook healthy, affordable meals. The campaign also engages the public to make ending child hunger a national priority.

Menu for Wednesday, July 25

Roasted beet salad – raspberries, yellow beans, babaganoush & arugula

Watermelon gazpacho – cucumber, avocado, basil & mint

Roasted beef striploin – ratatouille, pickled pepper puree & charred peppers

Blueberry Buckle – Crème Fraîche, Violet Meringue, Fresh Blueberries & Honey Tuile

Purchase Tickets Now

August 1

Davio’s Northern Italian Steakhouse – Lynnfield with Vice President/ Culinary Director Chef Rodney Murillo

Rodney Murillo, Culinary Director and Vice President of Davio’s Northern Italian Steakhouses, hails from Costa Rica. As a young adult, Murillo relocated to Boston to pursue his interest in the culinary arts. Not yet fluent in English, Murillo overcame this barrier while learning everything he could about the art of cooking.  

Murillo’s fascination with food started early. Growing up on a farm in Costa Rica, he gained an appreciation for every aspect of food preparation. Murillo remembers that all meals prepared by his family used only the freshest ingredients, a tradition he strives to maintain to this day.  

Murillo’s talent and dedication allowed him to quickly rise through the ranks to Executive Chef of Davio’s Restaurant. As the Davio’s empire grew, Murillo was promoted to Culinary Director and Vice President, overseeing all of the Davio’s kitchens.  

Murillo has had the opportunity to work alongside some of the most prestigious chefs, including apprenticeships at Pasion in Philadelphia and Daniel in New York City. In furtherance of his career, he has traveled to Portugal, Spain and France where he was able to research the food of each country, which included dining at several of Europe’s Michelin star restaurants.

In 2009, Murillo was invited to cook at the James Beard house, which he considered a huge honor. He takes great pride in being a self-taught chef and working with many of the same people who have nurtured him through his years at Davio’s.

Murillo has competed in various competitive Food Network television shows including Rewrapped, Cutthroat Kitchen and was recently a finalist on Beat Bobby Flay. He is a regular on many TV programs such as NESN’s Dining Playbook with local Boston personalities Billy Costa and Jenny Johnson.

Rodney is active in various charities and nonprofit events in Boston and beyond. He is a representing Chef for Taste of the NFL on behalf of the New England Patriots which is a nonprofit which raises millions of dollars for the Greater Boston Food Bank and food banks across the nation. He also participates actively in the national nonprofit Best Buddies created by Anthony Shriver. Yearly, alongside Tom Brady and Guy Fieri, he participates in the Best Buddies Challenge event. Davio’s employs workers from the Best Buddies Jobs program whom Rodney oversees to make sure they are thriving and successful in their employment. He participates in Share our Strengths, Taste of the Nation in Boston, Atlanta and New York City. He is passionate about children’s charities which include Tufts Medical Center, Boston Children’s Hospital, the Cam Neely House and Rodman Rides for Kids.

Rodney has cooked alongside many celebrity chefs including Jose Andres, Ming Tsai, Ken Oringer & Todd English and for many celebrities including Tom Brady and Gisele, Robert Kraft and family, Pedro Martinez, Tom Hamilton of Aerosmith, Bruce Springsteen, The Roots, Governor Charlie Baker as well as many sports teams including the Boston Celtics, Boston Bruins, New England Patriots, Atlanta Hawks, Philadelphia Phillies and Montreal Canadians. 

Murillo lives in Boston with his wife, Audrey, and their two children, Joaquin and Lola. 

Davio’s Nothern Italian Steakhouse – Lynnfield
Menu for Wednesday, August 1

Hand-Rolled Potato Gnocchi
Wild Mushrooms, English Peas, Parmigiano
Truffle Oil

Bufala Mozzarella, Tomatoes, Peaches
Basil-Mint Vinaigrette

Piatto del Giorno
Brandt Beef Short Ribs
Gremolata, Summer Vegetables

Vanilla Bean Panna Cotta
Smolak Farm Plums

 Purchase Tickets Now

August 8

Bistro du Midi with Chef Robert Sisca

Executive Chef Robert Sisca is one of New England’s true culinary talents. Chef Sisca has a profound appreciation and passion for combining ingredient-driven cuisine with the refined and classic techniques that he has honed at some of the country’s most exclusive culinary destinations.

Chef Sisca worked at the historic One if by Land, Two if by Sea in New York City prior to becoming Sous Chef at the renowned Le Bernardin. During his tenure, Le Bernardin earned the coveted Michelin Three Star award and four stars from the New York Times. After working with Rhode Island based G Hospitality restaurant group and launching Garde East on Martha’s Vineyard to local and national acclaim, Chef Sisca has returned to Bistro du Midi. Chef Sisca opened Bistro du Midi in 2009 and is proud to return to the kitchen where he earned his initial accolades for epicurean excellence. Chef Sisca is a two-time nominee for Food & Wine magazine’s “Best New Chef” (2011 and 2012), has been invited to cook at the James Beard House on numerous occasions and received a three star review from The Boston Globe as well as an “A” rating from The Boston Herald.

Through the years Bistro du Midi has been a perennial ‘best of’ destination overlooking Boston Public Gardens. With Chef Sisca back at the helm, Bistro du Midi evolves from serving Provencal French cuisine to French cuisine inspired by coastal New England and worldly flavors. Chef Sisca lets carefully conceived dishes speak for themselves, as the freshest locally sourced ingredients take center stage. Chef Sisca artfully combines finesse and approachability to satisfy various appetites on any given occasion. In particular, his raw bar, crudo and seafood selections surprise and delight the senses.

Chef Sisca is a graduate of Johnson & Wales. When he is not in the kitchen, Chef Sisca and his wife Bree are raising their twin boys –  Hunter and Jameson. Chef Sisca is also an avid outdoorsman, and particularly enjoys fishing and carrying on the hunting traditions that he started with his father when he was a young boy.


Menu for Wednesday, August 8

1st Course

Chilled Melon Soup, sea beans, strawberries, peaches, feta cheese

2nd Course

Grilled Spanish Octopus, compressed watermelon, aged sherry vinegar, basil pistou

3rd Course

Brandt Beef Prime Sirloin, baby kale, plums, heirloom tomatoes, sauce verte

4th Course

Hazelnut Mousse, coconut lime sorbet

August 15

The Langham, Boston with Executive Chef Mark Sapienza

Executive Chef Mark Sapienza began his career as a chef at a small Italian trattoria while attending Johnson and Wales University in Providence, Rhode Island. Upon graduating with honors in 1984 with an Associate’s degree in Culinary Arts and a Bachelor’s degree in Food Service Management, he became Chef Tournant of the nationally recognized Apley’s restaurant in the Sheraton, Boston, later joining Horizon Hotels as an Executive Sous Chef.

Traveling the nation with Horizon Hotels, Chef Sapienza worked at a number of properties including the Brazilian Court Hotel in Palm Beach, Florida; the Montauk Yacht Club and Inn in Montauk, New York; and Arrowood of Westchester in Rye Brook, New York. His career with Horizon later created an opportunity for Chef Sapienza to work at the world renowned Claridge’s hotel in London, England.

Upon his return from London in 1988, Chef Sapienza settled in Boston and began working at the five-star Boston Harbor Hotel. Following an 8-year career as Executive Sous chef for the hotel, he was appointed Executive Chef of Le Meridien Hotel, located in Boston’s bustling financial district. The hotel became The Langham, Boston in 2003, where Chef Sapienza continues to oversee the kitchen today.

As Executive Chef of The Langham, Boston, Chef Sapienza has honed his skills and wealth of knowledge directing three dining venues and numerous banquet events. His culinary creations, primarily made with fresh, in-season New England ingredients, span a number of cuisines such as New American, Italian and French. In BOND restaurant | lounge Chef Sapienza’s menu pairs modern American fare and creative cocktails with a stylish atmosphere while the menu in The Reserve features the signature Afternoon Tea with Wedgwood. Café Fleuri features The Langham’s famous Saturday Chocolate Bar and Sunday City Brunch as well as breakfast and lunch during the week.

Chef Sapienza and his restaurants have received numerous accolades over the years. He has presented a dinner at The James Beard House in New York and was selected to prepare a dinner with Jacque Pepin for Julia Child’s Legion of Honor reception at Julien in 2000. This is Chef Sapienza’s third year at WHIM.

Charity of Choice:
Community Servings is a not-for-profit food and nutrition program providing services throughout Massachusetts to individuals and families living with critical and chronic illnesses. We give our clients, their dependent families, and caregivers appealing, nutritious meals, and send the message to those in greatest need that someone cares. Our goals are to help our clients maintain their health and dignity and preserve the integrity of their families through free, culturally appropriate, home-delivered meals, nutrition education, and other community programs.

The Langham, Boston
Menu for Wednesday, August 15

Watermelon gazpacho
Narragansett sea salt feta, Marcona almonds and virgin olive oil

Cape quahog and lobster “stuffie”
Portuguese cornbread, chorizo, sweet corn, green onion, pimento moida

Slow cooked Creekstone Farms beef brisket
white cheddar and summer truffle “mac and cheese”
peas, tendrils and grilled Vidalia onion salad

Wildflower honey and peach “shortcake”
buttermilk thyme biscuit, raspberry curd and Chantilly

Take away
S’mores cookie
smoked chocolate, torched marshmallow and graham

Purchase Tickets Now

August 22

Andiamo Restaurant + Bar with Chef James Rogers

Acclaimed owner/chef of award-winning Andiamo Restaurant + Bar, Jim Rogers, applies his European culinary expertise to craft a succulent menu of old-world Italian food made with artisanal, house-made ingredients. Winner of Best of North Shore (Boston) Award and Best Cocktail in Newburyport, Andiamo quickly garnered rave reviews from food critics and has been featured in North Shore magazines and Boston television stations. After much urging from the public, Rogers expanded beyond the original Newburyport, MA location—building a satellite Andiamo Restaurant + Bar from the ground up in Chelmsford, MA, which opened in June 2016.

With a culinary degree from Newbury College, Rogers’ career began at Scandia in Newburyport under the tutelage of owner Gordon Breidenbach—who was instrumental in shaping Rogers’ creative and business acumen. Rising quickly through the ranks of big name restaurants, Rogers was promoted through Boston’s five-star L’Espalier, L’Ostello Hotel and Restaurant in Vail, and Savior Fare on Martha’s Vineyard.

As Vice President of Operations for Joseph’s Gourmet Pasta, Rogers improved and perfected recipes for the company’s gourmet food line while traveling throughout Italy.

Back in his hometown of Newburyport, MA, Rogers established himself as a true restaurateur when he became General Manager and Executive Chef for Michael’s Harborside Restaurant. There, he grew the catering division, Harborside Catering, and its function facility, The Phoenix Room. His efforts not only made the waterfront destination what it is today, but also led to further influence in the community. Rogers played an integral role in reinventing Ten Center Street in Newburyport and also served as Executive Chef at Tuscan Kitchen in Salem, NH.

Charity of Choice:
The Boys and Girls Club of Lower Merrimack Valley enables all young people, especially those in need, reach their full potential as productive, caring, responsible citizens by offering a variety of recreation and enrichment programs in a safe and supportive environment.

Andiamo Restaurant + Bar
Menu for Wednesday, August 22

Yellow Fin Tuna Crudo
Blood Orange Fennel Mista, Balsamic Caviar

Smolak Farms Grilled Late Summer Vegetables
Smoked Wild Mushroom Farro, Watercress Salsa Verde, Crispy Shallot

Porchetta & Prawns
Cold Smoked Yogurt, Charred Baby Carrots, Root Vegetable Green Salad

Summer Strawberry Butter Cake
Mascarpone Crema

Purchase Tickets Now

August 29

Turner’s Seafood with Executive Chef Yale Woodson

“Our team selectively sources and prepares food to please the full range of the senses, stimulating, and striving to create a memorable seafood dining experience for our guests … every visit, every time.”

Growing up in the rich, culinary landscape of Manhattan, Yale experienced an expansive range of cuisines representing the county’s regional fare and abroad, pairing these interests with the history and cultural influences that define food everywhere.

While not a classically schooled chef and with a B.A. in Social Anthropology in tow, Yale continued to venture into the culinary world subsequently benefiting from two mentoring relationships, working closely with acclaimed Chefs Jasper White and Rich Vellante… informing his passion for and knowledge of the sea’s bounty, honing his approach to classic New England seafood that continues today.

As a New England Chef, Yale feels a responsibility to steward sustainably, and to creatively use underutilized local catch whenever possible…continuing to heighten his understanding, knowledge and talent for sourcing and preparing great quality seafood.

Charity of Choice:
The Gloucester Fishermen’s Wives Association (GFWA) is a non-profit organization promoting the New England fishing industry, helping to preserve the Atlantic Ocean as a food supply for the world, and assisting active and retired fishermen and their families to live better lives.

Since 1969, the GFWA has been a strong voice expressing the concerns of the fishing industry at local, state, federal, and international meetings and hearings. The goal of the organization is to help promote a healthy environment and a just economy that allows local and family-owned businesses to survive in a changing world. It defends the rights of fishing people and develops programs that are economic, educational, cultural, and social in scope.

It is the first organization of its kind. The GFWA continually promotes Gloucester, the oldest fishing port in the nation, for its beauty and the culture of the people on its working waterfront.

The GFWA will continue to be a strong advocate for regulations which ensure a healthy ocean and healthy fishing communities in Gloucester and around the world.

Turner’s Seafood
Menu for Wednesday, August 29

First Course

Grilled Jumbo Scallop, Sweet Corn Puree, Jonah Crab, Braised Fennel

Second Course

Torn Smolak Field Green with Strawberries, Vermont Goat Cheese and Candied Walnuts Tossed with Lemon Poppy Seed Vinaigrette

Third Course

Wild Sea of Cortez Shrimp, Andouille and Pepper Gumbo, Creamy Smoked Cheddar Grits

Fourth Course

Grilled Swordfish Tzatiki, Quinoa Salad, Grilled Beefsteak Tomato


Panna Cotta and Strawberries – Chocolate Pecan Tort with Salted Caramel

Purchase Tickets Now