Celebrating Our 8th Season!
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
EXCLUSIVE MEDIA SPONSOR:
2018 Whim Dinner Series Lineup:
June 20: Grill 23 with Chef Brian Kevorkian
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 Danny Levesque
August 8: TBD
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 caall 978-.682.6332 (ext 0)
Please email us at firstname.lastname@example.org with any questions or special seating requests.
Tickets are also available for purchase in the Farm Stand at:
315 South Bradford Street
North Andover, MA 01845
Our farm stand is open daily 7 am – 5 pm.
Smolak Farms is honored to host these Celebrity Chefs…
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.
Grill 23 & Bar
Menu for Wednesday, June 20
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.
Menu for Wednesday, June 27
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.
Menu for Wednesday, July 11
The Smoke Shop BBQ with Chef Andy Husbands
Charity of Choice:
The Smoke Shop BBQ
Menu for Wednesday, July 18
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
Davio’s Northern Italian Steakhouse – Lynnfield with Executive Chef Danny Levesque
Executive Chef Danny Levesque started his career growing up in a French and Italian neighborhood in Cambridge, MA. This community revolved around food and wine. He traveled extensively throughout Europe, training his skills in Italy and France. Accordingly to Levesque, the experience was eye opening due to the differences of emphasis on cuisine and the seriousness of how peoples lives revolved around the preparations of food. In Nice, his class would go out to the gardens and pick fresh herbs and vegetables for the days lesson. It really was a lesson about the beauty of a lifestyle, according to Levesque. This enjoyment compelled him to study at the Cambridge School.
For his first job, Chef Levesque started working for an Italian restaurant called Marino’s in Cambridge, MA. Climbing through the ranks he not only realized his natural talent but also enjoyed every minute of being in the kitchen. He dove into every aspect of the business, from bread baking and pastry making to catering. Everything was prepared from scratch and the restaurant owner owned a farm in Natick, MA where most of the produce was utilized from.
Upon coming home, Levesque decided to continue his training working at some of Boston’s top restaurants including two of Boston’s 4 star restaurants, Upstairs at the Pudding and The Bay Tower Room. Levesque then joined the Tavistock restaurant group working at Abe and Louie’s steak house in Boston and Aqua Knox in Las Vegas as well as being the executive chef at Boston best fish house, Atlantic Fish Company, where he was for the last six years, winning multiple awards and recognitions. The Atlantic Fish Co. delivers some of the most creative fish preparations in the seafood capital of the country.
As Executive Chef of Davio’s Lynnfield, Levesque is excited to bring his knowledge of Italian cuisine and seafood to the restaurant and team.
Charity of Choice:
Since 1992, the Taste of the NFL (a 501c3 organization) has rallied the country’s top chefs and the NFL’s greatest players to raise money in support of food banks throughout the United States.
This is done through via three avenues:
- on-line donations during the KICK HUNGER CHALLENGE® (September – January)
- locally hosted Taste Of The NFL events by an NFL team and their food bank featuring their players and local chefs
- The Super Bowl Taste Of The NFL – The Party with a Purpose®. Held on the eve of Super Bowl in the host city. This event is a unique way to experience exceptional cuisine, meet NFL players and coaches, and support our fight against hunger.
Through the efforts of hundreds of volunteers who help make “Taste of the NFL – Party With A Purpose” the single most successful charitable event at the Super Bowl, the Taste of the NFL organization continues to help feed the 37 million Americans who have turned to their local food banks for assistance. Millions of needs, thousands of families and dozens of new hunger projects have been affected by this major volunteer effort. Our goal: end hunger.
Davio’s Nothern Italian Steakhouse – Lynnfield
Menu for Wednesday, August 1
Charity of Choice:
Menu for Wednesday, August 8
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
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
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.
Menu for Wednesday, August 29