Whim is a unique “pop up” dining experience held every Wednesday evening from June to August at Smolak Farms.  Join some of New England’s finest Chefs as they cook you a multi-course dinner in the Smolak Farms Pine Grove.  A “Farm to Table” experience, much of the produce used in our dinners is grown at our farm, so you will experience the seasonal fruits 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.

Buy your tickets here!

We’ll officially kick off the season on June 2nd! Please see below for a calendar of confirmed restaurants, with more to come!

June 2: Massimino’s Cucina Italiana (Boston, MA)
June 23: Stages (Dover, NH)
June 30: Cambridge School of Culinary Arts (Cambridge, MA)
July 7: Encore Boston Harbor (Boston, MA)
July 14: Tuckaway Tavern (Raymond, NH)
July 21: Ledger (Salem, MA)  SOLD OUT!
July 26 (Monday): Ristorante Molise (Amesbury, MA)  SOLD OUT!
August 4: CLINK at the Liberty Hotel (Boston, MA)
August 11: Ruka Restobar (Boston, MA)
August 18: Mastro’s Ocean Club
August 25: TBD

Each night, the bar and tent will open at 5:30pm, and the seated dinner will start at 6:30pm.

June 2: Massimino’s Cigar Dinner

Chef Paul D’Amore owns and operates Massiminos Cucina Italian in the North End of Boston. Born in Montefalcione Italy, cooking and food is in his blood. Chef Paul, was recently featured with the food network Italy showcasing his talents in the Premier show Little Big Italy. Chef Paul sources his food locally. Searching for the best Meats, local produce and locally sourced fish. Massiminos has been in operation for 31 years 207 Endicott Street in Bostons North End. Visit www.massiminosboston.com Voted Best of Boston

1st Course: Antipasto
Dried cured meats, grilled zucchini, summer squash with cauliflower & carrots

2nd Course: Fusilli Bolognese
Flank steak Bolognese sauce served with handmade Fusilli Pasta

3rd Course: Tilapia
Stuffed with roasted peppers and Arugula, reduced in a white wine lemon/caper sauce

4th Course: Chocolate ravioli
Pasta shell stuffed with Nutella Chocolate sprinkled with confectionary sugar


Massimino’s Chosen Charity: Breast Cancer Research and Awareness


June 23: Stages

Chef Evan Hennessey, 44 years of age, lives in South Berwick, ME and together with his brother, owns Stages at One Washington restaurant in Dover. Chef Hennessey is an award-winning chef that graduated from Le Cordon Bleu at the Atlantic Culinary Academy in 2001. He has since cooked alongside some of the best chef’s in the country including Chef Charlie Palmer at New York City’s Aureole , Chef Grant Achatz at Trio in Chicago, Andrew Carmellini at Cafe Boulud, Thomas Rice and Ken Oringer at Clio, and Eli Kaimeh and Thomas Keller at Per Se. Chef Hennessey has worked as the Executive Chef of 43 Degrees North, and The Dunaway Restaurant, as well as Chef de Partie of the 100 Club, all in Portsmouth, NH.

Chef Hennessey is trained in classical French techniques and methods and now serves what he calls Progressive New England Cuisine, utilizing locally farmed and foraged foods to create artistically inspired dishes. In January 2019, Hennessey was featured in edition #129 of the international publication “Art Culinaire”. In May of 2018, Hennessey won Food Network’s ‘Chopped’, in October 2018, he won the semi-final round of ‘Chopped Champions’, then again in August of 2020 he became a 3-time Chopped Champion by winning the semi-final round of the Chopped, Beat Bobby Flay Tournament. In 2018, he was named to NH Magazine’s “It List” (the most influential people in NH that year). In the fall of 2015, Hennessey was named as one of 30 ‘Chefs to Watch’ nationally by Plate Magazine. In the spring of 2014, Hennessey was named a semi-finalist for the James Beard Awards in the category of Best Chef Northeast. In October of 2013, Chef Hennessey traveled to New York City and won the StarChefs.com VitaMix Challenge, a national competition that included a field of several hundreds of chefs, honed down to 6 six finalists and completed at the International Chefs Congress in Manhattan. Chef Hennessey is also a 2014 StarChefs.com Rising Star Chef Winner for Coastal New England.

Stages at One Washington has gained such accolades as #1 Hottest New Restaurant in NH (NH Magazine), 15/20 score from Gayot.com (highest rating given in NH), the Award of Excellence from the Chaine des Rotisseurs for outstanding food & service, and named the #30th Best Restaurant in North America by Opinionated About Dining three years in a row. Chef Hennessey is also very active in the local food industry, giving many demonstrations and talks at various local schools, farmer’s markets, and conferences. He is also a proud member of Chefs Collaborative, a non-profit organization aimed at bringing farmers and chefs together in order to revive heirloom vegetables, heritage meats and dairy as well as spread the education of sustainable agriculture and food sourcing. He focuses on supporting local farms through use of their products in his cooking. He also participates in cooking events such as the Taste of the Nation, Passport Beer and Food Festival and the Heirloom Harvest Barn Dinner.

First Course
Beets, rhubarb, wild and cultivated herbs, sauce of crème fraiche and roasted onions

Second Course
Grilled head lettuce, yogurt & chickpea miso, herbs, golden raisins & hazelnuts, ginger vinaigrette

Third Course
Black garlic cured halibut, radishes, pickled sea beans, arugula, mushroom dashi with goose fat

Fourth Course
Glazed short rib, black pearl oyster mushroom with nori, coffee brown butter, caramelized kelp
& beef stock reduction

Fifth Course
Grilled strawberries, wintergreen & pine mousse, black walnut butter, woodruff


June 30: Cambridge School of Culinary Arts

After teaching culinary arts in our Recreational department since 2014, Chef Jerrod Perry has since been promoted to Director of Recreational Programs and Events. A graduate of Le Cordon Bleu classic French culinary arts school, Chef Jerrod worked as an Executive Chef, Head Pastry Chef, and owned a private catering business in Hawaii for over 7 years before moving to Cambridge to explore his passion for culinary education. Chef Jerrod oversees all recreational classes and private events at CSCA, and acts as head chef for external events, working with students from our Professional Programs. He always welcomes requests for specific classes, private event inquiries, and recommendations of any type.

“When I look out at a dining table and see guests eating, smiling, drinking, sharing the food I’ve created … I realize the food is the catalyst. It brings us together. And if it’s seasoned just right, walls come down and glasses raise.”




Chef Simone Montali worked in his hometown of Florence, Italy at a bakery and then in high-end catering for four years before jetting off to attend CSCA. Chef Simone achieved Valedictorian status of both the Professional Chef’s Program in 2012 and the Professional Pastry Program in 2013. He then went on to work with Accardi Foods, one of the largest Italian and specialty food distributors in New England, and as the Pastry Chef at Bistro 5. Chef Simone is now Academic Supervisor at CSCA and teaches in both the Pastry and Culinary Professional Programs. Chef Simone can be found leading the charge at many CSCA events.

“I have always loved the more intellectual element of food, and I find that the pastry arts are very satisfactory in this respect. At first glance, you start with a complicated set of rules, but once you develop a deeper understanding of what lays behind these rules, you can enhance and perfect your craft with exquisite treats that both follow and break traditional guidelines.”


Amuse Bouche
Lemongrass and Cilantro Pork Rillettes Vol au Vent, Pickled Radishes, Radish Greens

1st Course: Salad
Sesame, Sumac and Yogurt Zucchini Slaw, Herbed Goat Cheese, Spicy Candied Pepitas, Mixed Greens

2nd Course: Pasta
Caramelle with Ricotta, Roasted Garlic and Lemon Filling,
Pea and Arugula Pesto, Parmesan Frico

3rd Course: Main
Rosemary and Ancho Grilled Strip Steaks, Black Garlic Compound Butter, Herbed Potato Purée, Kale Chips, Charred Scallion Salsa Verde

4th Course: Dessert Trio
Cherry and Salted Caramel Macarons
Dark Chocolate Crémeaux Tartlet, Fresh Cherries, Port Reduction
Basil Semifreddo, Pistachio Streusel, Cherry Compote


CSCA’s Chosen Charity: COMMUNITY COOKS mobilizes individuals, businesses, civic, educational and faith-based groups to offer home-prepared food to vulnerable neighbors seeking assistance from human service agencies, students working to improve their lives in after school programs, and families struggling with food insecurity.


July 7: Encore

We’ll have SIX chefs with us from different Encore restaurants, each preparing one course of the meal. Chefs Russell Parker, Kyle Bradish, Joseph Leibowitz, Tim Hixson, Steven Morlino and Richard Chen will be with us. Read more about each of them below!

As executive sous chef of Encore, Chef Russell Parker assists in overseeing all back-of-house operations and helps guide all outlet executive chefs with their day-to-day operational goals. After attending the Culinary Institute of America, he went on to work at several of Miami’s acclaimed restaurants, caterers and hotels before joining the Wynn Las Vegas team in 2012 and eventually moving to Massachusetts to assist with opening Encore.

In his role as executive chef of Night Shift Brewing Kitchen & Tap and Cheese Meet Wine, Chef Kyle Bradish hand-picks and pairs charcuterie favorites as well as creating elevated interpretations of classic pub fare at two of Encore’s newest dining concepts. As a graduate of The Restaurant School at Walnut Hill in Philadelphia, he moved to Las Vegas where he worked for acclaimed Chef Joel Robuchon and as a sous chef at Lakeside inside Wynn Las Vegas before moving to Boston to open the resort.

As executive director of food & beverage and culinary operations at Encore, Joseph Leibowitz oversees all operations for the property’s 18 dining and lounge venues. Previously holding the title as Encore’s executive chef, his extensive responsibilities now include concept and menu development, purchasing, food costing, kitchen design, stewarding, as well as staffing, training and managing all food and beverage employees. Prior to playing a fundamental role with the opening of Encore, he spent 13 years at Wynn Resorts under the helm of Chef Alex Stratta, working as a steady extra cook and was quickly promoted to executive sous chef for the Michelin-rated two-star and Forbes five-star establishment.

As executive chef of Garden Café and Encore’s in-room dining, Chef Steven Morlino uses his talents to create exceptional menu items that range from classic brunch fare to sandwiches, pizzas and more. During his time Culinary Institute of America in New York he completed an internship in Italy, and then held positions at the Columbus Hospitality Group, Aquitaine Group and Alpine Group. 

Chef Richard Chen brings extensive experience in Cantonese cuisine to his role as executive chef at Red 8. A graduate of the Culinary Institute of America in Hyde Park, New York, Chef Richard’s resume includes some of the most esteemed restaurants and hotels in the country including the only Michelin-rated Cantonese restaurant in the U.S., Wing Lei at Wynn Las Vegas.

Amuse Bouche – Executive Sous Chef Russel Parker
Duo of Roasted Golden Beet Ravioli, Whipped Vermont Goats Cheese, Micro Basil and Basil Caviar & Local Black Bass Tiradito with Crispy Corn

First Course – Executive Chef Kyle Bradish
Country Pate’, Sisolak Farms greens, pickled cucumbers, arugula mustard, cherry stout gastrique

Second Course – Executive Director of Food and Beverage & Culinary Operations Joseph Leibowitz
Heirloom tomato Gazpacho, roasted squash crostini, herb oil

Third Course – Executive Chef John Ross
Grilled Local swordfish, summer ratatouille, basil pesto

Fourth Course – Executive Chef Steven Morlino
Herb marinated Sirloin, roasted Yukon potato, charred scallion and radish chimichurri, arugula, extra Virgin olive oil, Vin Cotto

Fifth Course – Executive Chef Richard Chen
Coconut Panna Cotta, marinated pineapple, sake syrup, coconut tuiles, peach sauce


Encore’s Chosen Charity: Community Grant Fund


July 14: Tuckaway Tavern

At the Tuckaway Tavern, Chef Bobby Marcotte and his talented kitchen staff have taken modern American Tavern Fare and spun it with fresh ingredients, playful names and top-quality execution to create a most unique dining experience. With dishes like Rooster Balls, enormous lobster rolls and the Butchery’s Award-Winning Steak Tips grilled up to liking it has won numerous awards starting in it’s first year when it was named Best New Restaurant by NH Magazine. From there it is continually recognized as a Regional favorite winning Best Burger in New England by Yankee Magazine and most recently gained National attention by Guy Fieri and Food Network’s Diners, Drive-Ins and Dives! Fieri called it a “Carnivore Emporium” and said it was Top 5 Restaurants he’s ever seen!

bone butter + berries

First tomato gazpacho
smoked sausage, basil oil, aged parmesan

Fresh greens
buttermilk beet dressing, goat cheese, smoked candy pecans

Pork hocks
braised collards, cheesy grits

Teriyaki steak tip
cucumber kimchi

Peach + blueberry cobbler
bourbon honey cream melon shooter fresh mint


July 21: Ledger

Chef Daniel Gursha first fell in love with food amongst the simmering pots and exotic flavors of his Egyptian grandmother’s home cooking in West Roxbury, uniquely contrasted by his summers spent fishing on Cape Cod.

After pursuing a culinary degree from Le Cordon Bleu, Gursha traveled the globe honing his eclectic style. First training in several Boston restaurants, he headed to Copenhagen where he worked in the kitchen at two Michelin starred noma, where he learned to forage for ingredients in the forests and coastal shoals of Denmark. Continuing on to Paris, he staged with three Michelin starred chef, Alain Senderens.

Feeling an irresistible pull home, Gursha returned stateside where he worked in New York as sous chef at Michelin starred Bouley followed by a time at A Voce before coming back to Boston as Chef de Cuisine at Bambara in Cambridge, and finally joining the Beacon Hill Hotel & Bistro as Executive Chef. He soon headed for the North Shore to take a position as the Executive Chef at Ledger in Salem

During the warmer months, you might run into Gursha walking his rescue Cane Corso, Kane, while picking up some super fresh, local ingredients from the farmer’s market.


Heirloom tomato and peach salad
Stracciatella, arugula, fennel, pistachio, lemon verbena vin

Wood grilled cauliflower
chickpea puree, braised kale, almonds, Arzak cherries, tahini, za’atar

braised Ossabaw pork, swiss chard, tomato, leeks, casalveltrano olives, fiore sardo

Joyce farms petite sirloin
garlic spinach, fingerling potato, confit cippolini, salsa verde

Melon Panna Cotta
Black pepper, Thai basil, blueberry granola


Ledger’s Chosen Charity: Plummer Youth Promise


July 26: Ristorante Molise

Chef Antonietta DiLemme and her sister Elise Zullo deliver the true Italian experience at Ristorante Molise, and they’ve done so now for over 34 years.  They grew to love the family dinner experience as children in the Molise region of Italy.  “Breaking bread” with family was a trait instilled in them by their parents who worked tirelessly to provide them with an opportunity here in the US. “The American Dream” that their parents worked so hard for came to fruition as Antonietta opened her first restaurant at age 19 in Everett Mass.  

She has honed her craft from an academic side, but it’s her roots in Molise and her travel experiences with the country’s premier chefs that she gives credit to.  Her recipes are deeply rooted in authentic Italian cuisine while incorporating the freshest of local and homegrown ingredients.  

The patrons at Ristorante rave about the food and the generous portions, but it just might be that the special ingredient is how they make you feel when you walk in the door at Ristorante Molise – just like family. 



Tavolozza di Antipasti
Fine Italian cured meats, assorted cheese, marinated vegetables, crostini

Caesar Salad
Romaine lettuce tossed with our own Caesar dressing and parmesan and garlic croutons

Pasta Bolognese
Assorted meat slowly simmered in a tomato sauce with vegetables and fresh herbs tossed with fresh-made linguini pasta

Capesante in Padella
Large Maine scallops pan seared and served over minted pea puree and pea tendrils

Manzo alla Griglia
Black angus beef tenderloin grilled with garlic, prosciutto and spinach mashed potatoes with a Chianti demi glaze

Dolce Zabaglione
Sweet cream with Marsala wine, assorted fresh berries and cognac chocolate and vanilla cookie


Ristorante Molise’s Chosen Charity: The Wish Project


August 4: CLINK at the Liberty Hotel

Executive Chef Daniel Kenney brings his culinary passion, innovation and expertise to CLINK. (located at The Liberty Hotel in Boston, Massachusetts). As Executive Chef, Kenney lends both his local sensibilities and innovative ideology to cultivate a creative ingredient-driven philosophy at CLINK., with an unrivaled passion to support the region’s local farms and fisheries.

Stepping into the Executive Chef role in October 2017, Chef Kenney oversees the entire CLINK. culinary team, lending his extensive knowledge and epicurean acumen to the position. In addition to CLINK., he also oversees all banquet, catering, and in-room dining menus at The Liberty Hotel. He brings new ideas and flavors to CLINK., which is known by both hotel guests and Boston locals alike for its locally-sourced menu that evolves seasonally with its farm- and ocean-to-table influence.

Chef Kenney boasts more than 20 years of experience as a professional chef and is a graduate of Johnson & Wales University in Rhode Island. Kenney honed his culinary talents through his experience at a variety of luxury hotels and fine dining establishments in both New England and beyond. His culinary career began at the Boston Harbor Hotel; following his tenure at this property, Chef Kenney held Executive Chef positions at an impressive list of hotels including The Le Meridien Hotel Boston; The Langham Boston; Willard Intercontinental Hotel/Willard Room/Café du Parc; the Four Seasons Resort (Costa Rica); and the Harborview Hotel (Edgartown, Massachusetts).

At CLINK., Chef Kenney oversees a menu that showcases his classically-trained technique coupled with the freshness of in-season local ingredients. Chef Kenney’s culinary style is sophisticated yet approachable, and reflects the finest ingredients and in-season flavors.

Kenney has appeared on numerous television and radio programs throughout his culinary career, and is active within the James Beard Foundation.

First Course:
Smolak Farm Cherry Tomato and Blue Crab Gazpacho/ Hemp Seeds/ Pickled Farm Vegetables

Second Course:
Chili Basil Seared Yellow Fin Tuna/ Miso Cured Farm Beans/ Black Sesame Tahini

Third Course:
Wagyu Beef Short ribs Slow Cooked with Farm Tomatoes and Herbs/ Dill Potato “Salad”

Fourth Course:
Smolak Farm Blue Berry Ice Cream/ Organic Oats/ Dehydrated Farm Raspberry Lemonade


Clink’s Chosen Charity: The Children’s Miracle Network at Children’s Hospital Boston


August 11: Ruka Restobar


We’ll have Wesley Barrington, Executive Chef at Ruka Restobar with us, along with Tommy Pontolilo, Executive Chef at Coquette.

Hailing from Duxbury, MA, Wes grew up with an affinity for the outdoors and took an all but ordinary path to commercial kitchens. As a young aspiring musician, he studied at Berklee College of Music until a traumatic brain injury shifted his life into another lane. This blessing in disguise led him to Boston restaurants, then to a school cafeteria in Connecticut where he took on the challenge of piloting a school lunch program led by the former Chef de Cuisine of Noma, Dan Giusti, called “Brigaid”. During his time there, he had the opportunity to stage at some of the best restaurants in the country, including Blue Hill at Stone Barns, State Bird Provisions, and The Progress. He draws inspiration from around the world, having traveled throughout much of the United States, South America, Europe, and Asia.

Tommy grew up in the small coastal town of Westport, MA. He took his first job at 14 washing dishes where he met Chris Schlesinger, who became a mentor. After working his way up to prep cook and then roundsman at the Back Eddy, he moved to Boston to work at the legendary East Coast Grill. It was here that he found his appreciation of local, seasonal ingredients, while blending flavors from around the world.  Tommy is the chef of Coje Restaurant’s next project, Coquette Coastal Brassiere, opening in September at the new Omni Seaport Hotel.


1st: Oyster Tiradito
Ginger watermelon, beet pucca picante, jalapeno ponzu, bubu arare

2nd: Tomato Salad
tuna sashimi, farm greens, sushi rice, rosemary-umeboshi vinaigrette, furikake

3rd: Shrimp Yakitori
Wild shrimp, gomae sesame spinach, chuno glaze, leek spicy mayo

4th: Grilled Berkshire Spareribs
Pat Chun sticky peach sauce, pork fried rice, greens

5th: Matcha-Key Lime Cheesecake
Purple cornmeal crumb, blueberry pisco sour jam, coconut cookie


Ruka Restobar’s Charity of Choice: Boston Bakes for Breast Cancer


August 18: Mastro’s Ocean Club

Executive Chef Corey Carter has more than 15 years of restaurant experience under his chef hat. He originally began his culinary career as a line cook at Fenway Park working for the EMC and Pavilion Club. After Fenway, Corey joined Morton’s the Steakhouse in New York City. Missing Boston, Corey was asked to be part of the opening culinary team for Mastro’s- June 2016. Quickly advancing from Sous Chef, Executive Sous Chef, and Traveling Chef for Mastros. Most recently earning the title of Executive Chef for Mastro’s Ocean Club, Boston. Corey knew he wanted to do something extraordinary from a young age when he started cooking with his grandmother. Little did he know, his budding culinary expertise would launch him into a whirlwind adventure in the fine dining industry.

First Course
Beet Carpaccio
Topped with arugula tossed with herb oil topped with warm goat cheese

Second Course
Sauteed Shrimp
Spicy garlic butter with cherry tomatoes

Third Course
Prime New York Strip Steak
Roasted onions with a summer squash puree

Fourth Course
Blueberry Crumble
Vanilla Ice Cream

Buy your tickets here!