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
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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
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 Chefs!
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.
cucumber, herb oil, chili, herbs
tahini chili aioli, rice seasoning, puffed rice, parmesan, lime
lobster, crab, scallop, corn, tomato, dulse
salsa verde, peppers, broccolini, sweet onion puree, potato
lemon swiss buttercream, black pepper anglaise, thai basil