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 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


We’re excited to launch our 10th Anniversary Whim Dinner Series!

It’s taken us some time to safely organize our Whim Dinner Series for this year, but we’re excited to be bringing you an abbreviated calendar for our 10th anniversary season!

Participating restaurants and dates are below, and you can buy your tickets here!

8/12: Ledger (menu below)
8/26: Tuscan Kitchen (menu below)
9/16: Massimino’s Cucina Italiana (menu below)
9/23: Ledger Harvest Dinner (menu below)


COVID-19 Updates for Whim 2020

Our Whim dinners will run much like they have in the past, and everything you know and love will still be the same. We’ve implemented plenty of new safety measures to ensure that guests and staff alike will stay safe. You can see a full list of our COVID-19 Whim guidelines here.

For booking purposes, parties of 6 or 12 are strongly encouraged. If you’re planning to attend with other couples, family members or friends, and can make a group of 6, it’s much easier for us to arrange seating. However, you will not be seated with anyone outside of your immediate booking group (or with whom you have requested to be seated).

An update on pricing: in an effort to reduce the amount of person-to-person interactions, we have included taxes and gratuity in our pricing this year, so tickets will be all-inclusive at $115/pp. The only thing this does not cover are any beverages from the bar, which we request you pay for night-of via credit card if at all possible.

Meet the Chef: Ledger Salem

Chef Daniel Gursha (Ledger Salem) 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.

Ledger Menu (August 12)

Heirloom Tomato Watermelon Gazpacho
cucumber, herb oil, chili, herbs
Wood Grilled Brussels Sprouts
tahini chili aioli, rice seasoning, puffed rice, parmesan, lime
Squid Ink Campanelle
lobster, crab, scallop, corn, tomato, dulse
Joyce Farm’s Petite Sirloin
salsa verde, peppers, broccolini, sweet onion puree, potato
Melon Layer Cake
lemon swiss buttercream, black pepper anglaise, thai basil
Ledger Harvest Dinner Menu (September 23)

Heirloom Apple Salad
Gorgonzola dolce, walnut, arugula, fennel, lemon poppy dressing

Butternut Squash Bisque
Coconut milk, Thai curry, lemongrass

Acorn Squash Cavatelli
Pork ragu, tomato, sage, hen of the woods mushrooms, fiore sardo

Giannone Applewood Smoked Chicken
Confit potato, Brussels sprouts, apple-fennel compote

Apple Cranberry Crisp
Maple walnut streusel, cranberry anglaise

Meet the Chef: Tuscan Kitchen

An Italian cuisine expert, @chef_crinieri has served as an executive chef at several of our locations and has proven himself an integral part of our brand’s culinary team. ⁠As Culinary Director at Tuscan Brands, Chef Dave Crinieri is responsible for curating menus for each location and training all employees on Italian Cuisine.

His love for cooking was inspired by his grandfather who recruited a then five-year-old David to help make sauce and baked artichokes for big family dinners every week. David has carried these fond memories with him throughout his career which shine through in every masterpiece he creates.

Tuscan Kitchen Menu (August 26)
1st Course
Compressed Melon. House cured Lonza. Fennel and white balsamic vin cotto. Burricotta.
2nd Course
Ricotta gnocchi. Roasted eggplant. Tomatillo sugo. Calabrian agliata verde. Eggplant crisps.
3rd Course
Roasted Porchetta. Braised kale. Parmigiano Reggiano Polenta. Fennel Confit.
4th Course
Watermelon sorbetto. Mascerated watermelon. Mint.

Meet the Chef: Massimino’s Cucina Italiana

Chef Paul D’Amore owns and operates Massiminos Cucina Italiana in the North End of Boston. Born in Montefalcione, Italy, cooking and food are 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 at 207 Endicott Street in Bostons North End. Visit www.massiminosboston.com Voted Best of Boston

Massimino’s Menu (September 16)

1st course: Fresh Proscuito e Melone

2nd course: Fussili Matriciana
Hand made pasta with plumb tomato sauce, spec, red onion/crushed red pepper and a touch of pecorino Romano cheese

3rd course: Veal Chop Parmigiana
Bone in veal chop lightly breaded and topped with plumb tomato sauce and fresh mozzarella

4th course: Grilled Lamb Chops with Broccoli Rabe
Baby chops grilled with sea salt and served with broccoli Rabe sautéed in garlic and oil

5th course: Tiramisu with Fresh Strawberry
Lady finger biscotti dredged with mascarpone cheese and dipped in espresso coffee, served with fresh strawberry