Taxonomy: Upcoming Events

This is one of our most beloved stops on the tour — so we’re always sure to stay two nights. There’s plenty to see, after all. And farmer (and former poet!) Dina Brewster has plenty of stories to tell. We’ll have another wander through the orchard, stroll by the trout pond, and say hello to all the friendly farm animals before settling in at the table curving around their beautiful barn. This time, the supremely talented chef team at Olmo will helm the field kitchen. We first worked with Olmo back in 2019, less than a year after opening their doors. During the pandemic, they converted their experimental restaurant into a bagelry and marketplace offering some of the finest bagel sandwiches and flatbreads on the East Coast. They are sure to cook up another unforgettable meal with the farm’s 160 varieties of vegetables, fruits and herbs growing under late summer sun.

Grey Barn is a team effort: the creamery team; the livestock and forages team; the bakery team; the veggies, flowers and herbs team. Together they contribute their knowledge, passion and hard work to this bucolic place on the western tip of Martha’s Vineyard that produces literally everything we’ll need for a stunning dinner on the island. And we’re eager to see what Chef Nathan Gould creates for us. Nathan’s culinary influences run the gamut, from a childhood learning classic French techniques with his mother and grandmother, to on-island stints at the Harbor View Hotel and Beach Plum, and his most recent gig creating omakase menus as Executive Chef at Boston’s Japanese-inspired O Ya. That’s a deep resume, and we can’t wait to taste it in action on the plate.

 

* This is a BYOB event. Please note that the cost of the ticket does not include alcohol.

An idyllic place to dine. Garden beds bursting with peak summer produce, herds of happy sheep grazing in the farm’s rolling green pastures, trees heavy with ripe fruit. And then there’s the trout pond, the brightly colored flowers and the friendly flock of hens. We’ve been coming to the Hickories since 2013 and we’ve been back nearly every year since, often for two nights in a row. Farmer Dina Brewster and her team grow over 160 varieties of vegetables, fruits and herbs plus pastured hens and sheep for meat and wool — which means guest chef Johan Jensen has plenty to pick from for the evening’s menu. He opened Whitecrest Eatery in 2019 to much acclaim, quickly becoming one of Stonington’s most celebrated restaurants. We are thrilled to welcome him to the field kitchen for the first time.

A long, winding table carved into the coastline of Duxbury Bay. Succulent oysters plucked from the sea beyond our seats. Multiple glasses of sparkling wine. All that, plus one of the finest sunsets of the season. Legendary oyster farmer CJ will share his breadth of knowledge about our favorite mollusks, grown just a stone’s throw from the shore-side table. And with guest chef Tiffani Faison helming the beach kitchen, this is not one to be missed. Tiffani has quite the reputation, including a stint on Top Chef and three James Beard nominations for Best Chef: Northeast, on top of her highly acclaimed Boston-area restaurants. At Orfano, she cooks up upscale Italian fare and handmade pastas with a focus on fresh-caught seafood and other local goodness.

Brooklyn Grange is one of the first rooftop farms in the country. And this 3.2-acre Sunset Park location is their newest venture — where an abundance of vegetables, herbs, flowers, and honeybees is paired with a particularly spectacular view of Lady Liberty. Brooklyn Grange operates some of the world’s largest rooftop soil farms, producing over 100,000 pounds of organic vegetables each year for the New York City community and donating over 30% of their produce to individuals in need. It’s both a very impressive operation—and Kyrelle Leefatt and Pedro Arvizu of 1:1 Foods are an equally impressive pair of chefs. Brooklyn Grange introduced us to 1:1 Foods, a culinary social enterprise focused on community-led food justice through collaborative events, catering and community gatherings. They source locally from farms like The Grange, paying particular attention to businesses who use regenerative growing practices and pay fair wages, all while investing 100% of their profits back into grassroots food justice work. Kyrelle is a Brooklyn native who helmed the kitchen at The Meat Hook and Threes Brewing before taking the role as 1:1’s Culinary Director, where he crafts menus with international flavors and techniques inspired by his childhood in Bed Stuy. Pedro Arvizu is 1:1’s COO as well as a talented pastry chef who will cook the evening’s seasonal dessert. You can expect a stunning summer meal to match the scenery.

Another night of slurping oysters and quaffing crisp wines along Duxbury Bay. Another opportunity to join host extrordinaire CJ for a wade into the waters at low tide to get a peep of the oyster beds. Another stunning sunset just beyond the hills. And another illustrious Boston-area chef team cooking in their wellies in the beach kitchen. Kate and Trevor met while working for our friend Tony Maws at Craigie Street Bistrot (the precursor to Craigie on Main), a Boston institution. They both then worked at a host of hotspot kitchens across the Northeast before opening Thistle & Leek at the height of the pandemic — a supremely challenging but rewarding feat. Their London-style gastropub cuisine will mesh beautifully with the salty sea air for an epic night along the bay.

This is Boston’s oldest working farm and host farmer Helen works hard to keep its agricultural history alive and well. We’ve spent many summer evenings dining amongst their myriad organic vegetables, herbs and flowers and we are thrilled to be back for another round. Guest chef Karen Akunowicz has an impressive culinary resume around Beantown and beyond. She’s worked at several celebrated Boston kitchens including Oleana and Myers+Chang, appeared on Top Chef, and won a James Beard award for Best Chef: Northeast in 2019. She also spent a year in Italy mastering the local cuisine before opening Fox & The Knife — a modern Italian ristorante inspired by her time in Modena. She went on to open Bar Volpe last year, a Southern Italian restaurant and pastificio featuring wood-fired Atlantic seafood and handcrafted pastas.