Burnt Hill Farm

One evening on this historic hillside is not enough. Especially around harvest season, when their acres of wine grapes are plump on the vine — or perhaps already picked and being pressed into another vintage of tantalizing wines. Andrew Baker and his team spent many years preparing the soil to plant vines. And we feel very lucky to taste the fruit of their labor. On our second night, we’ll have guest chefs Brian Cieslak and Greg Anderson cooking between the vines. At Preserve, they keep a constantly changing menu featuring locally sourced ingredients including lots of foraged things and ferments. We might be lucky enough to have some of Chef Greg’s handmade pasta, or perhaps we’ll see some German influence from his soon to open project, Garten. They’re sure to have a field day at Burnt Hill — where wild mushrooms and other delicious edibles grow aplenty in the surrounding hills.