October Farm to Table Dinner

Farm to Table Dinner

On October 22nd, we hosted our first Farm to Table Dinner of the semester! Our talented chefs curated an amazing menu that embodied New England’s fall harvest. The menu featured a variety of local produce, such as delicata squash, husk cherries, and concord grapes, offering a journey through the unique flavors of the season. The table was set with seasonal charms such as pumpkins and candles for an elegant ambiance, creating a warm and inviting atmosphere to celebrate our local community.

Now, let’s get into this season’s flavors!  Our six-course menu began with a refreshing lemon ginger mocktail infused with rosemary simple syrup, which created a playful fizz and tang to set the stage for an exciting evening.

First course:

Starting off strong with a Maple-Miso Butternut Squash Bisque featuring candied pepitas, fried sage, and chili church.

Second Course:

Our second course, a Wild Mushroom Toast, features mushrooms in duxelles, pickled shimeji, and a fresh herb salad, reflecting the season’s bounty.

Third Course:

The third course featured Candied Delicata Squash & Burrata, a sweet and savory dish featuring locally grown delicata squash and creamy burrata, drizzled with a rich pumpkin gastrique and served with Bussel spout leaves and sunchokes.

Fourth Course:

A fall-favorite, Brown Butter Spaghetti Squash with stewed tomatoes, manchego chips, bringing in a salty crunch, and basil oil, all balancing the softness of the squash and tomatoes in a delightful harmony of flavors.

Fifth Course:

The fifth course featured Trese Major, a standout dish showcasing locally grown husked cherry mostrada, which adds a tangy-sweet condiment to enhance the dish’s richness. This delectable dish is complemented by turnips and creamed leeks.

Sixth & Final Course:

We ended the night with a Goat Cheesecake! Bringing in a tangy, rich and creamy texture with concord grape compote, cayenne crunch and apple soubise. This unique combination promises to surprise and delight your taste buds.

Each dish was thoughtfully crafted, showcasing a balance of creativity and locally sourced, seasonal ingredients that make for an exciting and sustainable culinary experience. Our chefs’ expertise and creativity helped bring to light why we host these farm to table dinners once a month. Showing our students the importance of where their food comes from, the chefs who prepare it, and highlighting the importance of supporting our local partners!  

Do you want to join us for our next farm-to-table Dinner? Stay tuned on our social media — we’ll be posting the signup in early November!