The Passionate Foodie

What were some of my favorite food-related items of the past year?

Let me continue my lists of my best recommendations and favorite restaurants and food items of 2024, addressing my Favorite Food-Related Items. This is certainly not a complete list but it's more a sampling of memorable food items I've experienced and/or posted about over the past year. This is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. For more food-related items, you can just search my blog posts for the past year.

Favorite Culinary School: NECAT is a local culinary school which trains people from challenging backgrounds, from ex-convicts to recovering addicts, from the homeless to the chronically unemployed. NECAT fills an important need for culinary help while helping numerous people achieve a better life. It is such a worthy school, helping to transform lives, and it really touches my heart. It helps individuals while also helping the community, and I continue, year after year, to try to raise awareness of NECAT so that its good work can continue and even expand. It's one of my favorite causes and is well worthy of your continued support.

With the holiday season upon us, food and drink blogs are ramping up their holiday coverage. You'll soon read epic tales of sumptuous feasts, accompanied by expensive and rare bottles of wine. You'll find plenty of holiday recipes, describing how to prepare some of the most decadent dishes. You'll be regaled with tales of pricey gifts received, from costly electronics to tropical vacations. Colorful photos will display all of these hedonistic pleasures in their luxuriant glory.

However, I want to see something else, something more meaningful. Are you up to the challenge?

I don't want to be regaled by selfish, greedy gluttons. Instead, I want to hear about charitable efforts to help those less fortunate. This should be a time of generosity and charity, of giving to others rather than feeding our own gluttony. Though many love the holiday season, it can be a very sad time for those with little or nothing. Every community has some people who find it difficult merely to pay for basic essentials. Share your largess with others, helping those who truly need it.

Even for those of us who are having tough economic times, we all probably can help out others, even if only in little ways. If you cannot spare money, then donate your time or make something to give to others, maybe bake a pie, cookies or casserole. Donate old clothes or other durable items which you no longer use. There are many different ways to help out others besides just monetary donations. All it takes is a little creativity and thought.

During this season, there are numerous restaurants, chefs, stores and others which are holding special charitable events. Promote those events on your blogs, spreading the word far and wide. Attend those events, encouraging others to do the same. Give to your favorite charities, whatever they might be. Just don't revel in selfish, greedy gluttony, ignoring the plight of others.

This applies to our readers as well and I encourage all of you to be charitable as well, in whatever way that you can. Be creative in your efforts, even if your own finances are tight. That would be the best gift I could receive from my readers, the knowledge that you have all helped out those less fortunate.

Let us share with all during this joyous holiday season.

What were some of my favorite food-related items of the past year?

Let me continue my lists of my best recommendations and favorite restaurants and food items of 2023, addressing my Favorite Food-Related Items of the past year. This is certainly not a complete list but it's more a sampling of memorable food items I've experienced and/or posted about over the past year. This is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. For more food-related items, you can just search my blog posts for the past year.

Favorite Culinary School: NECAT is a local culinary school which trains people from challenging backgrounds, from ex-convicts to recovering addicts, from the homeless to the chronically unemployed. NECAT fills an important need for culinary help while helping numerous people achieve a better life. It is such a worthy school, helping to transform lives, and it really touches my heart. It helps individuals while also helping the community, and I continue, year after year, to try to raise awareness of NECAT so that its good work can continue and even expand. It's one of my favorite causes and is well worthy of your continued support.

It's mid-November and many of us are probably thinking about our upcoming plans for Thanksgiving. Where will you dine? What foods and drinks will be on your table? Plus, you might also be thinking about Christmas, Hanukkah, or other upcoming holiday celebrations. You might already be considering about what gifts to present to your family, friends, and loved ones. Your thoughts will likely be directed to how you can maximize your own enjoyment of these upcoming holidays.

However, stop and ponder another significant thought: Please consider the less fortunate.

These are tough economic times, and we're all aware that prices for everything have risen. Most of us have been tightening our belts while shopping, restricting our spending in some ways. However, these times are especially difficult for some people, and helping them could make a significant impact.

It's mid-November and many of us are probably thinking about our upcoming plans for Thanksgiving. Plus, you might also be thinking about Christmas, Hanukkah, or other holiday celebrations. You might already be considering which food and drink you'll enjoy, or thinking about what gifts to present to your loved ones. Your thoughts will likely be directed to how you can maximize your own enjoyment of these upcoming holidays.

However, stop and ponder another significant thought: Please consider the less fortunate.

With inflation, we all are aware that prices for everything have risen. Most of us have been tightening our belts a bit while shopping, restricting our spending in some ways. However, these times are especially difficult for some people, and helping them would make a significant impact.

The city of Boston has easily over 3,000 eating and drinking establishments, but how many of those places do you know? Even if you live in Boston, you probably still don't know all of the existing spots just in your own neighborhood. You probably know even less about the other Boston neighborhoods. If you live in Cambridge or Somerville, or even a suburb, you also probably don't know all of the eating and drinking spots near you. 

While in Vermont, I visited my good friend, Christopher Meyer, who founded, with Jason Tostrup of the Free Range restaurant, a charitable, non-profit organization called Chester Helping Hands. It was established during the pandemic to provide food assistance for the local community, such a worthy cause. They currently offer free meals on Wednesdays, provided by local restaurants. They are also supporting local farmers who have provided foods for this program as well. All of these meals are financed through donations, and the workers who help disseminate the meals are volunteers.




These photos are just a small section of the wine shop, and as I skimmed the wine shelves, I found much that appealed to me, including plenty of natural wines, small production wines, and some other intriguing wines, including a Red Vinho Verde (which I bought). They have wine at all price points and any wine lover will find much of interest. This well-curated selection would be impressive wherever it was located. Finding it in the small town of Chester was intriguing and all wine lovers need to make this a stop while they are in southern Vermont.These "bears" stand outside the Chester Candy Company, a small spot that concentrates primarily on sweet treats made in Vermont and New England. There's plenty of decadent chocolates, fudge, retro-candies, gummies, sours, hard candies, and much more. I enjoyed their Dark Chocolate Bourbon Caramels, which certainly had a prominent bourbon taste. 

Combine a worthy cause and great food and you have a compelling and delicious event.

I have plenty of fond memories of the A Taste of Ginger event, which benefits Joslin Diabetes Center’s Asian American Diabetes Initiative (AADI). The AADI's mission is to raise awareness about diabetes and enhance the quality of life and health outcomes of those living with diabetes in the Asian community through research, education, outreach and improved diabetes treatment. Asian Americans are nearly twice as likely to develop diabetes as the general population – more than 10% of all Asian Americans have diabetes and even more remain undiagnosed. 

It's mid-November and many of us are probably thinking about our upcoming plans for Thanksgiving. Plus, you might also be thinking about Christmas, Hanukkah, or other holiday celebrations. You might already be considering which food and drink you'll enjoy, or thinking about what gifts to present to your loved ones. Your thoughts will likely be directed to how you can maximize your own enjoyment of these upcoming holidays.

However, please stop and ponder another significant thought: Don't forget those less fortunate.

Let us work together to help those who need some assistance this holiday season, even if it requires a little sacrifice on our part. Make this a meaningful holiday season, rather than a selfish one. Though many of us love and enjoy the holiday season, it can be a very sad and disappointing time for those with little or nothing. Every community has some people who find it difficult merely to pay for basic essentials, let alone to buy holiday gifts or prepare a special holiday feast. We can help though, and try to bring some joy to the less fortunate. Share your largess with others, helping those who truly need it.

Even though these are tough economic times for many of us, we all probably can help out others, even if only in little ways. If you cannot spare money, then donate your time, maybe spending it at a food bank or shelter. Or make something to give to others, such as baking a pie, cookies or casserole. Donate old clothes or other durable items which you no longer use. There are many different ways to help out others besides just monetary donations.

During this season, there will be numerous restaurants, chefs, shops and others which will hold special charitable events. Talk about these events, promote them on social media, and spread the word far and wide. Attend those events, encouraging others to do the same. Give to your favorite charities, whatever they might be. I want to hear about your charitable efforts to help those less fortunate. Be creative in your efforts, even if your own finances are tight.

I will do my own part to help the less fortunate, to share what I possess. Year round, I promote numerous food and wine-related charitable events and probably will promote even more this season. I will give to several charities as well, even if I only can give small amounts, to those which are personally close to my heart. I will try to help in a number of different ways and I strongly encourage everyone to do the same this season.

Let us share with all during this upcoming holiday season, bringing together everyone in a more united community. There are enough divisions in our world right now and we need more unity, especially at this time. Don't just think of yourself but think of others, think about what you can do to make this world a better place.

NECAT (New England Center for Arts & Technology) is one of my favorite causes. In short, NECAT provides culinary training to students who have had troubles or disadvantages in their past, such as drug addiction or incarceration. You can check out my previous article, Support NECAT & Transform Lives, for more background information on NECAT and their mission.

As I wrote before, "NECAT is helping to show their students that they don't need to be defined by their past, that they can move forward despite what they might have once done. They are helped to believe in themselves so that they can change their lives for the better. They might have challenged backgrounds but that isn't sufficient to hold them back, if they are willing to work toward a better future. These are such worthy goals, creating a better community for all of us."

Now that 2018 is over, NECAT has written about their accomplishment during this past year, noting, "What a year for NECAT! We grew our team, launched a new culinary job training program, developed strong partnerships and continued to provide life-changing services to those who need them most." NECAT opened a second culinary training program in Everett, allowing them to train even more people. In 2018, they were able to educate 164 students, and the Everett program had an impressive completion rate of 86% Overall, graduates of NECAT had a 3-month job retention rate of 76%, indicating they are serious about their new careers, and they also have an average starting wage of $14.52. Lives are being transformed, helping these individuals, their families, and the community.

Importantly, revenues for NECAT increased by 33% over 2017, indicative of the strong support they are receiving from the government and community. Unfortunately, government monies are always tentative as cuts are always possible. They need more private donations, enabling them to expand and teach even more students. If you can, please donate to NECAT and right now is a great time as all donations received in the first quarter of 2019, up to $50,000, will be matched by Robert K. Kraft, owner of the Super Bowl champions New England Patriots. Currently, about $21,515 has been raised so there is more room for growth. Please, donate now!

I'd also recommend you keep your calendar open for a NECAT fundraiser on May 16, with special guest Chef Andy Husbands of The Smoke Shop BBQ. These fundraisers events are a great way to learn more about NECAT, enjoy delicious food prepared by the students, and donate to a great cause.

As November winds down, and we still ponder the memories of our recent Thanksgiving celebrations, our thoughts also reach out to the upcoming December holiday season. You might already be planning the food and drink you'll enjoy, or thinking about what presents to purchase for your loved ones. Your thoughts will likely be directed to how you can maximize your own enjoyment of these upcoming holidays.

However, please stop and ponder another significant thought: Don't forget those less fortunate.

Let us work together to help those who need some assistance this holiday season, even if it requires a little sacrifice on our part. Make this a meaningful holiday season, rather than a selfish one. Though many of us love and enjoy the holiday season, it can be a very sad and disappointing time for those with little or nothing. Every community has some people who find it difficult merely to pay for basic essentials, let alone to buy holiday gifts or prepare a special holiday feast. We can help though, and try to bring some joy to the less fortunate. Share your largess with others, helping those who truly need it.

Even though these are tough economic times for many of us, we all probably can help out others, even if only in little ways. If you cannot spare money, then donate your time, maybe spending it at a food bank or shelter. Or make something to give to others, such as baking a pie, cookies or casserole. Donate old clothes or other durable items which you no longer use. There are many different ways to help out others besides just monetary donations.

During this season, there will be numerous restaurants, chefs, shops and others which will hold special charitable events. Talk about these events, promote them on social media, and spread the word far and wide. Attend those events, encouraging others to do the same. Give to your favorite charities, whatever they might be. I want to hear about your charitable efforts to help those less fortunate. Be creative in your efforts, even if your own finances are tight.

I will do my own part to help the less fortunate, to share what I possess. Year round, I promote numerous food and wine-related charitable events and probably will promote even more this season. I will give to several charities as well, even if I only can give small amounts, to those which are personally close to my heart. I will try to help in a number of different ways and I strongly encourage everyone to do the same this season.

Let us share with all during this upcoming holiday season, bringing together everyone in a more united community. There are enough divisions in our world right now and we need more unity, especially at this time. Don't just think of yourself but think of others, think about what you can do to make this world a better place.

For at least the last few years, including very recently, numerous sources have noted that Boston has a shortage of cooks and restaurant help. This shortage has contributed to the closing of at least a few restaurants, and has caused difficulties at many more. Thus, efforts to add to the number of cooks will benefit the entire Boston restaurant industry. As such, I throw my wholehearted support behind NECAT (New England Center for Arts & Technology) and I strongly urge all of my readers to give it their support as well. Not only do they train cooks, but they also transform lives.

Recently, NECAT threw a 5th Anniversary party, catered by their students, to celebrate their achievements. Two years ago, I first wrote about NECAT, in my article NECAT: A Culinary School Worthy Of Special Attention, and you should read that article to learn more about the basics and mission of NECAT. In short, NECAT provides culinary training to students who have had trouble or disadvantages in their past, from ex-convicts to high-school dropouts, from ex-drug addicts to the chronically underemployed. NECAT helps these "students forge a new future, providing them an opportunity for a fulfilling and rewarding career."

As I wrote before, "NECAT is helping to show their students that they don't need to be defined by their past, that they can move forward despite what they might have once done. They are helped to believe in themselves so that they can change their lives for the better. They might have challenged backgrounds but that isn't sufficient to hold them back, if they are willing to work toward a better future. These are such worthy goals, creating a better community for all of us." A powerful mission that has accomplished much in only five years.

During the past five years, NECAT has graduated 333 students, with 230 currently employed as cooks. In addition, NECAT has expanded, adding a culinary program in Everett, allowing them to train even more students than possible just at their Boston location. With more financial support, NECAT could continue to expand, and help transform even more lives, adding to the number of cooks in the Boston area. Two worthy goals, accomplished through a singular training program.

I've attended a few of the NECAT events during the last couple years, and the stories of achievement from the graduates have been powerful and inspirational. You can feel their passion, their desire to participate in the restaurant industry. And you can see how it has positively affected their attitudes and lives. NECAT works and needs more support. In addition, I've tasted numerous dishes that the students have created, including what is in these photos from the 5th anniversary celebration, and they have produced plenty of delicious foods.

Restaurant owners and managers, I strongly encourage you to consider hiring NECAT graduates to fill openings in your kitchens. You not only will be hiring new employees, but you will be helping these graduates start new lives. If you are interested in exploring the possibilities, please contact NECAT.

For my other readers, I encourage you to learn more about NECAT and give them your support. Take a tour of the facility, have lunch there, or attend a future event. If you can donate money to NECAT, please do so. And importantly, help spread the word about NECAT. It needs to be much better known and strongly depends on word of mouth to do so. If you know anyone who would benefit from attending NECAT's culinary program, please tell them about the opportunities.

As we enter the holiday season, when charity becomes more prevalent, please consider supporting NECAT.

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) Abe & Louie’s celebrates its twenty year anniversary with a sweet gesture for some of the area’s charitable organizations. Starting October 1st, the restaurant will feature a deliciously designed signature dessert that gives back to a different non-profit each month as part of their "20th Anniversary Community Give Back” program.

The specialty desserts are $12 each, with 20% of the proceeds being donated to the corresponding charity and matched by Tavistock Restaurant Collection– the parent company that owns Abe & Louie’s, as well as other restaurants in Massachusetts and throughout the country.

The campaign kicks off October 1st with a special red velvet cake topped with cream cheese icing and pumpkin Oreo ice cream to benefit the Leukemia & Lymphoma Society®(LLS) a dessert inspired by Acute Myeloid Leukemia (AML) survivor Mary Shertenlieb, whose inspiring story and efforts in the fight against cancer have touched hearts of the Boston community and beyond. Funds raised throughout October from the sale of the red velvet cake will support Light The Night®. Mary’s team of family & friends, ‘March with Mary’, have participated in the walk since 2013, raising more than $130,000. This October 17th, they will once again gather on the Boston Common with more than 5,000 participants to lift their lanterns and raise funds for research and support for patients and families. To find a walk in your area or support their efforts, visit LightTheNight.org.

In the three months following October, specialty desserts will be designed for the Ellie Fund in November, the Last Call Foundation in December, and the Pedro Martinez Foundation in January.

Guests can order the specialty desserts at any time during the operating hours.

2) Puritan & Company of Inman Square announces a very special upcoming winemaker dinner with Schramsberg Vineyards of Napa Valley. Join winemaker Hugh Davies on Tuesday, October 16th, from 6:30pm-9:30pm, for the opportunity of tasting exquisite sparkling wines followed by a four course lamb dinner prepared by chef/owner Will Gilson.

In 1965, Jack and Jamie Davies established Schramsberg as a sparkling wine estate on the property originally founded in 1862 by German immigrant Jacob Schram. At a time when there were only 22 bonded wineries in Napa Valley and fewer than 100 acres of California vineyards planted to Chardonnay and Pinot Noir, they set out to make world-class sparkling wine in the true méthode traditionelle style. Theirs was the first California winery to provide a Blanc de Blancs in 1965 followed by a Blanc de Noirs in 1967. Now their son Hugh Davies, who was born the same year the Davies arrived at Schramsberg, leads the winery’s management and winemaking team. This is an extraordinary opportunity to taste what are arguably the best sparkling wines made in America

The Menu includes:
Arrival
2014 Blanc de Blancs North Coast, California
sourdough waffle (caviar and crème fraîche)
First Course
2014 Blanc de Noirs North Coast, California
2015 Brut Rosé North Coast, California
seared and chilled scallop salad (pear purée, sea beans, brown butter bread crumbs)
Second Course
2016 Davies Vineyards Pinot Noir “Nobles Vineyard” Fort Ross-Seaview, Sonoma County
charcoal-grilled duck (lentils, potato purée, onions, cranberry jus)
Main Course
2015 J. Davies Cabernet Sauvignon Diamond Mountain, Napa Valley
smoked rack of lamb (mint salsa verde, heirloom carrots, roasted parsnip)
Dessert
2009 J. Schram Brut North Coast
aged goat cheese (figs, pistachios, toasted brioche)

The $145 tickets are inclusive of dinner, wine, and gratuity and are available at EventBrite. Please email rebecca@puritancambridge.com if you have any allergy or dietary restrictions that chef should be aware of.

3) If you love spicy cocktails and tequila is your poison, meet Sumiao Hunan Kitchen’s The Devil’s Nest, an October cocktail special created by the Kendall Square restaurant’s bar team just in time for Halloween. "The Devil’s Nest might sound evil but the flavors are angelic, featuring sweet ingredients like passion fruit puree, lime juice and a dash of grenadine. Staying true to its name, it also packs some fiery flavors with muddled jalapenos that are shaken with tequila. Chile “horns” as a garnish brings it to life."

WHEN: Available during normal operating hours throughout the month of October.
COST: $10 per cocktail

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) October is National Breast Cancer Awareness month and Osteria Nino is raising awareness and funds with Think Pink: a fun night of floral arranging with Alice's Table. On Wednesday, October 10th at 6:30 p.m., sip on seasonal cocktails while you learn the tips and tricks of flower arranging. At the end of the night bring home your arrangement in a stylish new vase.

$10 from every ticket purchased will be donated to the Susan G. Komen Foundation. Tickets cost $65 and can be purchased at: https://alicestable.com/events/think-pink_1534517185

2) Join Executive Chef Stefano Zimei and Sommelier Bruno Marini of CHOPPS American Bar and Grill for a Global Wine Dinner, where wines from around the world are expertly paired to offer guests a cultural experience unlike any other. On Friday September 21st, from 6:45pm-9:45pm, sommelier Bruno Marini and the team at CHOPPS will transport guests from Burlington to international grounds with a global tasting of wines from around the world. Guests will nosh on an four-course prix fixe meal paired with international wines.

The full menu is as follows:
Reception
Chef’s Selection of Passed Hors d’oeuvre
NV Louis Roederer ‘Brut Premeir’, Reims, France
First Course
PRIME BEEF CARPACCIO (Olive Relish, Truffle Aioli, Shaved Parmesian, Ciabatta)
Alborino Martin Codax ‘Burgans’, Val do Salnes, Spain
Entree
PEPPERCORN CRUSTED NEW YORK STRIP (River Rock Farms, Potato Pave, Shallot Brandy)
Cabernet Sauvignon Kelleher ‘Brix Vineyard’, Napa, California
Vs.
Super Tuscan Ca’Marcanda ‘Promise’ by Gaja, Tuscany, Italy
Dessert
BLUEBERRY COBBLER
NV Moscato Di Asti Michele Chiarlo ‘Nivole’ Piedmont, Italy

Price is $85 per person (inclusive of tax and gratuity). Space is limited, reservations are required, and tickets can be purchased through Eventbrite.

3) As part of Legal Sea Foods’ 10th annual Oyster Festival, they will once again host an event on the all-weather rooftop at Legal Harborside. “Mollusk Mania" is an “everything oyster” celebration featuring a raw bar of six varieties. Amidst panoramic harbor views, guests will be treated to bushels including freshly shucked seasonal standouts from Wellfleet, Cotuit, Katama Bay, Cranberry Cove, Standish Shore and Washburn Island. Legal Sea Foods’ shuckers will be on-hand giving interactive "How to Shuck an Oyster" tutorials.

VIP ticket holders will be granted early admission at 1pm and receive a VIP plate of shell-shockingly good prepared appetizers: baked oysters, grilled oysters, an oyster slider and a fried oyster sushi hand roll.

Restaurant specialties will be available for the duration of the Oyster Festival through October 10 and include Fried Oysters (three for $10) in four preparations (buffalo, BBQ, sriracha lime and BLT); Baked Oysters (three for $12) available in a quartet of options (lobster spinach, crab & cheese, scampi and roasted); and the Legal Sea Foods teams will shuck seasonal standouts at their raw bars daily for those who opt to go au natural. Legals also suggests washing it down with the official drink of the 2018 Oyster Festival, the Deadrise, with Tito’s Handmade Vodka, muddled cucumber, lime and grapefruit bitters ($11).

Date: Sunday, September 23
VIP admission: 1:00pm-3:00pm
General admission: 1:30pm-3:00pm

COST: VIP admission: $65 per person (includes tax)
General admission: $55 per person (includes tax)
But your Tickets online here.

4) Gather, the Briar Group eatery at District Hall in the Seaport, invites Boston’s brunchers to get a taste of some friendly competition between some of the area’s best restaurants at the 4thAnnual Brunch Battle, held on Saturday, October 6, from 12pm-2pm, to benefit Community Servings.

Guests will cast their vote for their brunch favorites as Boston's best brunch spots duke it out to see who will be voted this year's Brunch Battle Champ! Competitors include Gather, LuLu’s, Brownstone, Row 34, Southern Proper, Metropolis, Branch Line, Towne Stove & Spirits, The Broadway, and more.

Sponsors: Lunetta, Barrington Coffee and Tito's Handmade Vodka, who will generously match the donation to Community Servings up to $1,500.

Tickets are available for $25 and include admittance and brunch samples from all restaurants. This event is 21+. For tickets and information, visit this link: https://www.eventbrite.com/e/4th-annual-brunch-battle-tickets-48499529398

5) Executive Chef Nick Deutmeyer and the Post 390 team invite guests to rejoice in cooler weather with a special Farm to Post dinner on Wednesday, October 3, from 6pm-9pm, featuring the freshest local apples and cider from Kimball Fruit Farm, a third-generation family run farm owned and operated by Carl and Marie Hills in Pepperell.

Post 390's Farm to Post tasting series features a monthly spotlight on some of New England’s finest farmers, producers, vineyards, brewers, and fishermen and focuses on ingredients that are sourced locally and produced sustainably. Every month or so Executive Chef Nick Deutmeyer and his team create a special “Farm to Post” menu highlighting products from these farms and producers.

The Apples & Cider Kimball Fruit Farm Dinner menu is as follows:
Cocktail Hour
--Apple & Cheddar Cheese Tasting
--Pork & Apple Sausage Tartelettes (blue cheese, dried fig, frisee, apple cider vinaigrette)
--Brandied Apple Flambé (duck liver mousse, parsley)
First Course
Chilled Crab & Apples (tart apple & herb gelée, peekytoe crab celery root salad, hackleback caviar, marcona almond, Florentine, chive crème fraiche)
Second Course
Sing a Song of Sixpence (roasted young pigeon, moutarde violette, rye & honey crumble, apple tarte tatin, blackberry-rosemary jus)
Entrée Course
Hand-Carved Heritage Porchettea (apple & sage bread stuffing, wild mushroom velouté, pumpkin mousse, cider reduction)
Dessert Course
Warm Apple Spice Cake (vanilla ice cream, maple glaze)

Tickets to the Farm to Post Dinner on October 3 are available on Eventbrite for $55 per person, and include a special cocktail hour, three course dinner and beverage pairings. Following the kick-off dinner the menu will be available in the restaurant for six weeks.