Post 390: Food Voyeur's Farm to Post Private Dinner (by Nina Quirk)

Urban eating trends have been shifting for quite some time now. It’s no longer rad to just be a vegetarian. One must now confess their love (or lack thereof) for food in the most descript yet politically correct manner possible.

If only people would start wearing T-shirts with their food politics on them just so you’re careful not to insult one food movement or another. Mine would read, “Organic gardener, local omnivore, with bivalve allergy, who believes in sustainability/Food Dork.”

Phew. Glad I finally got that out. Fortunately this love for all things food united rewards me with the fruits of my labor; like monthly “Farm to Post” private dinners. This month Post 390 in Boston introduced a six course tasting display of fresh picked produce from Ward’s Berry Farm in Sharon, MA. A (W) will indicate every piece of Ward’s Berry Farm produce throughout this article.

Vegetable and flower arrangements by Leonhard’s in Beverly, MA complimented the local food lover’s dream landscape. And a gathering of like-minded individuals set out to enjoy a nutrient dense meal with the very hands that cultivated the food. Owners and brothers Jim and Bob Ward with office manager Peg Ventresco seemed excited to watch their food be reincarnated at the hands of Chef Eric Brennan.

Sipping our ‘Zucchini Tini’ cocktails, adorned with spicy brined zucchini balls; Peg and I spoke of their sustainable farming practices. She schooled me on Farmer’s Choice Boxes, CSA (Community Supported Agriculture), and their pick-your-own fruit farm. While we spoke, we reveled in the delight of a Crab Stuffed Zucchini Blossom (W) Tempura that we dipped in a chive (W) aioli. Who knew vegetable flowers could be such delicious vehicles for stuffing?

Each course Chef Eric presented his culinary visions to the group while we all stared in awe. No one seemed to take a bite until his delivery was over and once we did the talking stopped. Always a good sign to the chef. The first course evoked traditional Japanese sashimi but was laced with vegetable goodness.

Coriander Seared Tuna with ginger pickled radish (W), wasabi pea (W) whip, sugar snap peas (W), on a tarn of carrot (W) puree. Fermented soy sauce aspic was perched on top. Each bite part Japanese, part American. A peaceful coming together of nationalities.

Chef Eric’s talents did not stop there. A new genre of cuisine took over the rest of the meal in what I like to oxymoronically call New England, Mediterranean. The dish Heirloom Beet (W) and Basil (W) Napoleon with Rawson Brook Chevre, and house smoked Steelhead Trout was served next. Fresh greens (W) sparkled on top and a crisp glass of Spanish white washed it down.

After we all licked our plates we were delighted by Kale (W) and Collard Greens (W) Lasagnita with fresh ricotta. Smoked Rock Cornish Chicken soaking in marsala, with cherry tomatoes (W) atop. Two typically carnivorous Italian dishes combined and it turned out the Red Russian Kale (W) was the star.

A few sips of a yummy red Montalcino and the fullness started to settle in. Thankfully Chef Eric had a story for us about his next course. He revealed that he once made Char Grilled Leg of Lamb for a quick dinner party at home but went out to buy the components (which he joked was a no-no for chefs but he wanted to relax for once.) Here nothing was store bought. He created a fava bean hummus (SO FRESH!), with minted summer squash caponata which boasted 3 different types of squash: Cousa (W), pattypan (W) and eight ball (W). Sheep’s milk feta felt right at home with these Mediterranean flavors.

Here I was sitting together with friends and strangers alike and it appeared we were one big family sharing stories across the farm style table. Interestingly enough the conversation centered on everyone’s personal viewpoint of food. This eclectic group of personalities was clearly inspired by the farm to table movement that Post 390 is contributing to.

And last but certainly not least, I was presented with my all-time favorite dessert. Panna Cotta. Better yet Fresh Corn (W) Panna Cotta with lemon poached blueberries (W) on top of a corn (W) shortbread cookie. To Die For. Salivating just thinking about it again. There was not an empty plate on the table. I think my plate actually spun like a record when I was through with it.

Our parting gift (as if we needed one) was house made toffee nut popcorn (W) from kernels freshly dried at Ward’s Berry Farm. Local. Heaven.

Everyone at the dinner agreed it was one of the best meals we’d had in a long time. Check it out for yourself by stopping in to Post 390 to try their 3-course Ward’s Berry Farm Tasting Series for $48 and $65 with wine pairings.