We’re kicking off our 15th Anniversary Whim Dinner Series on Wednesday, July 16th with an incredible farm-to-table experience featuring Massimino's from Boston’s North End. Chef Paolo D’Amore will be presenting the following menu: Antipasto RusticoFusilli con PestoPollo alla ParadisoFrutta Fresca con Mascarpone Tickets are now available! Don’t miss out on this unforgettable dining experience.
This summer marks the 15th anniversary of our beloved Whim Dinner Series at Smolak Farms - and we can't wait to celebrate with you under the pines. The season will kick off on Tuesday, July 16th with an unforgettable farm-to-table experience from Massimino’s of Boston’s North End. It’s the start of something truly special, and just the beginning of an incredible lineup of chefs and dinners coming your way starting in July.
Where passion meets perfection in every cut... Award-Winning Chef Bobby Marcotte will be making a return to Smolak Farms to create a delectable farm-to-table meal under the Pine Grove tent. Chef Marcotte's menu is now available and features tastes of the season. Tickets are now available.
We are can’t wait to bring a taste of the North End of Boston to Smolak Farm on Wednesday, July 10th when we will welcome Massimino's Cucina Italiana. Chef Paul D’Amore has yet again created a special farm-to-table al fresco menu of Italian favorites made with the freshest produce from our fields. A portion from every ticket sale will be donated to Chef Paul’s charity of choice. Tickets are available at www.smolakfarms.com/whim.
It's time to finalize your summer fun schedule. Check out the amazing menus that will be featured this summer as part of our Whim Dinner Series. Enjoy farm-t0-table meals designed and made by some of the top chefs from across New England. Just added is an amazing menu created by Off the Vine Catering which will be coming to Smolak Farms and our Pine Grove tent on August 21st.
We're thrilled to announce that Hummingbird Nutritious Eats has joined the Whim Summer Dinner Series lineup. Join us on June 26th for an unforgettable culinary experience featuring fresh and healthy food with a globally inspired menu. Tickets and a full menu are now available.
110 Grill Whim Dinner Series Menu at the start. Ratatouille Bruschetta Fresh Mozzarella, Grana Padano Crostini, Balsamic Reduction from the garden. Roasted Beet Salad Roasted Baby Beets, Arugula, Spinach, Bull’s Blood Microgreens, Goat Cheese, Pickled Onions, Candied Walnuts, Red Wine Vinaigrette by the chef. Cuban Swordfish Cajun Seared Swordfish, Chilled Rice Salad, Black Bean Puree, Micro Arugula, Lime Sour Cream, Grilled Citrus BBQ Steak Tips Risotto BBQ Steak Tips, Sweet Corn Risotto, BBQ Drizzle, Sunflower Sprouts at the finish. Raspberry Shortcake Buttery Pound Cake, Fresh Raspberries, Mascarpone Cheese, Pistachio Ice Cream, Raspberry Coulis
Post 390 Whim Dinner Series Menu Locally-Sourced New England Raw Bar Island Creek Oysters, wild allium blooms, pink peppercorn & champagne Ocean Perch Crudo, pickled green strawberries, carrot mousse, charcoal sea salt, honey-wheat cracker Smoked Bluefish Pate, zepher squash escabeche, rosemary-thyme hard tack First Course Farm Greens with Citrus Vinaigrette cherry & toasted almond goat cheese truffles Second Course Grilled Scallion & New Potato Chowder (with bread & butter service) seared scallops, monkfish tail, crispy maple-bacon Entrée Course New England Clambake seaweed-steamed whole lobsters, clams, mussels & jonah crabs grilled chorizo-stuffed squid, lemon-garlic scup & smoked portuguese sausages Spice-rubbed sweetcorn [...]
Ledger Whim Dinner Series Menu 1st Course: Cucumber Salad | herb vinaigrette, sumac, gansett feta, chive blossom 2nd Course: Wood Grilled Carrots | herbed cottage cheese, toasted pecans, maple, chervil, chili 3rd Course: Smoked Chicken Roulade | braised swiss chard, schmaltz potatoes, tomato conserva 4th Course: Blueberry Beet Cake | vanilla bean anglaise, pickled blueberries, candied beets, beet greens, flowers
Harvest Whim Dinner Series Menu 1st Course: Cucumber gazpacho, charred apricot, feta cheese & nasturtium 2nd Course: Summer berries, chamomile ricotta, coriander honey, grilled focaccia & mint 3rd Course: Roasted beef striploin, summer squashes, tomatoes, broccoli pesto, pine nuts & parmesan 4th Course: Blueberry crumb cake, vanilla creme fraiche & hazelnut dacquoise