The Whim Restaurant Dinner Series is a delightful evening out with star studded chefs, well crafted food, and beautiful atmosphere benefiting charity at Smolak Farms in North Andover.Tiki torches lit the path on the walk up to the event pavilion. The setting was a picturesque New England farm with sweeping hills, picket fences and well groomed fields. A small pond with lilies and swans lay next to a grassy embankment with overhanging trees. A festive tent was set up on a gravel patio where the event was to occur. The whole setting created an effect of fine dining in nature.
Sarah Sparks and I had arrived a bit early. Preparation for the meal was in full swing as Andy Husbands’ team moved about expertly putting together the delectable experience we would soon partake of. A large portable BBQ pit had been brought to the farm, where all the dinner entrees were cooked. His staff was moving around quickly but skillfully, preparing garnishes, putting together dishes and overseeing the grilling of the main course.We spoke with Michael Smolak, the owner of Smolak Farms and one of the creators of the Whim series. He was a very easy going, affable man with a good sense of humor. He talked about how farmers have evolved over the last century into land owners who host events and tours, teach and farm. He is very keen on bringing the concept of the farm into the 21st century. He is trying to raise awareness among younger people about the changing face of farming.
Whim came about as Michael said “on a whim.” They started two years ago with a chef demo series and then evolved last year into an eight session series that sold out almost every time. Each session has a guest chef that picks a charity for the proceeds of the event to go to. This year they are currently in the middle of another eight session series.
We also had a chance to speak briefly to Andy Husbands. This menu was BBQ heavy, varying a bit from the fare that he traditionally serves at his restaurants, Tremont 647 and Sister Sorel. He explained that BBQ has been a passion of his for a while. He got his start in BBQ from Chris Schlesinger of East Coast Grill. Schlesinger forced him to do BBQ which is considered a bit low brow, and Husbands came to love it and has proven that it can be fancy. He has a crew that competes around the country and won the 2009 Grand Championship at the Jack Daniels World BBQ Invitational. Husbands chosen charity is Share our Strength, which is a nonprofit organization that is working to end child hunger in America and make sure every child gets the food they need to thrive.
After some chatting and wandering about the pavilion area we finally got a chance to sit down and taste the menu. Let me say right away the food was phenomenal and all the other diners around seemed to agree. Also the staff and servers were very friendly and attentive, never interrupting but always on hand when needed.We started off with a light appetizer which featured Husbands’ World Champion Ribs. He had explained to us earlier that falling off the bone is a misnomer and that the meat should have a bit of pull. The single St. Louis cut rib certainly lived up to it. The rib was hearty and meaty with a complex taste that came primarily from a red currant BBQ glaze which was sweet, smoky and tangy all rolled into one.
A side of kale salad was served with the rib. It was very tender, seared with olive oil and topped with a light dressing of vinegar, salt and oil. It did not have the typical toughness or heavy flavor that many preparations of kale tend to have, and was a perfect complement to the rib.
Corn bread from Husbands restaurant Tremont 647 was also served on the side. It was soft and buttery and the crust was coated with sugar.
The entree was comprised of two different barbecued meats and three sides. The two meats were Slow Smoked Chicken and Chopped Pork, each in their own sauce. The chicken was what won the World BBQ Invitational for Husbands. The boneless thighs were smoked and lightly covered in IQUE Famous Glaze, a sweet and savory BBQ sauce that enhanced the chicken flavor without overpowering it. The chicken was juicy and shredded nicely and the overall flavor was perfect. The pork dish consisted of sliced pork shoulder in a Tennessee red sauce, vinegar and tomato based. The initial flavor when biting into the pork was sweet followed by a welcoming spicy kick. It was thinly sliced, tender and juicy.The two main meat dishes were well complimented by the sides arrayed around the outside of the dish. The Zucchini Salad was refreshing and delicious; it was my favorite of the sides and very simple for all the flavors it contained. Julienned raw zucchini tossed in olive oil, lemon juice, parsley and parmesan with a bit of shredded mint and basil made for a salad that was light and flavorful. The recipe is from one of Husbands' cooks and is definitely one I will try at home.
Collard greens can be a bit of an acquired taste, but Husbands managed to craft possibly the best I’ve ever had. The texture was just right, not too tough or mushy. The bacon came through strongly but mixed nicely with a sweet, sugary flavor. I was sad when I finished my portion.
Coleslaw is another thing that I rarely like. A common issue is either over doing the mayo or the vinegar. This slaw though was refreshing, staying light on the vinegar and mayo, maintaining its crispness and allowing other subtle spices to come through.
Overall the main course was excellent, however the sides really helped pull the whole meal together creating a BBQ experience that was a step above most.By the time dessert came around we were fairly stuffed. We managed to sample the two offerings they had; Blueberry pie in a small square cup and Buttercake with Black Currant Jus. The blueberry pie was a bit different in that it didn't have a standard crust. The cup had a blueberry filling topped with cream, garnished with a sugar crusted pastry stick taking the place of the crust. The Buttercake was light and smooth, presented in a Black Currant sauce which blended nicely, adding a tartness to the sweet cake.
This was a great experience with phenomenal food and a very friendly and happy atmosphere that all together made for a wonderful evening out, either for a date night or just getting away from the city. I would highly recommend checking out one of the Whim series at the Smolak Farm over the next six weeks of its run.
Whim Restaurant Dinner Series
Whim is a unique "pop up" dining experience held at Smolak Farms every Wednesday evening at 7:30PM from July 11th – August 29th. Join some of New England's best chefs as they cook you a 3-course dinner in the rough, in the Smolak Farms Pine Grove. $65pp, beverages and gratuity not included. There is one 3-course menu presented by the chef. No substitutions. We hold "Whim" rain or shine. No refunds after purchase. Check in for all Whim Dinners begins at 6:30. Wine, beer and soda will be available for purchase beginning at 6:30 (No BYOB allowed).
Guest Chef Vittorio Ettore, Bistro 5
Date: July 25th, 2012, 7:30PM
About Vittorio Ettore:
Vittorio Ettore is the owner of Bistro 5, an excellent Italian restaurant located in Medford, serving the finest Italian fare with French and Spanish influences while focusing on farm-fresh local ingredients. Transforming Bistro 5 from a neighborhood gem into a high-end dining experience, Ettore is known for his artful presentations and personal care, providing his guests for a pampering evening. Similar to Bistro 5 is Ettore’s newer restaurant, A Tavola, which is dedicated to giving guests the best quality of food while supporting the area’s local farmers.
About Bistro 5 and A Tavola:
Ettore’s Bistro 5 has been the toast of Medford for years. It is a sophisticated dining experience with three dining rooms that are richly appointed and can accommodate parties of up to 75 guests. Now he’s opened a second, more casual spot, in Winchester. Born to be the more casual sister to Bistro 5, A Tavola serves an eclectic Italian menu featuring “Piattini”. These small plates will be used to showcase an array of charcuterie, artisan cheeses, fish and vegetables, to pair perfectly with an exclusively Italian wine list.
Website: http://www.bistro5.com/A%20Tavola
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Guest Chef Suzi Maitland, Trina’s Starlite Lounge
Date: August 1st, 2012, 7:30PM
About Suzi Maitland:
In college, Suzi Maitland realized that her true love was throwing parties and cooking for large groups of people. She moved to Boston in 2003 from Tallahassee, FL to pursue a culinary career, and attended the Cambridge School of Culinary Arts. She currently holds the position of Executive Chef at Trina’s Starlite Lounge, where she is infusing pub food with a bit of her Southern flair.
About Trina’s Starlite Lounge:
Located on the Cambridge-Somerville line, Trina’s Starlite Lounge is a laid-back neighborhood hangout specializing in soul-satisfying comfort food, and hand-crafted cocktails, at pocket friendly prices. Entrees cost around $15, but many customers just order a bucket of beers, and snack on small plates like homemade barbecue sweet potato chips with French onion dip, fresh baked cornbread topped with sweet honey butter and thick-cut fries that can be ordered plain, topped with chili, or smothered with rich meaty gravy. Vintage light-up beer signs make up some of the decor, and once inside you’ll find it dark and romantic with a bit of a retro feel.
Website: http://trinastarlitelounge.com
Guest Chef Rich Morin, Lineage
Date: August 8th, 2012, 7:30PM
About Rich Morin:
The kitchen has always been a second home to Richard Morin, who got his start at a young age cooking for family gatherings. Morin landed his first sous chef position in 2004 at the Napa Valley Grille in Providence. Not long after, Morin was beckoned back to the Boston area by an offer at the famed L’Espalier, where he had previously worked as a line cook. When the chef de cuisine position became available in 2011, Morin was at the top of the list. He is thrilled to share his passion for fresh ingredients and unique flavor combinations with the people of Brookline and beyond.
About Lineage:
Lineage is a farm to table American restaurant with a focus on seafood. The menus change daily to reflect the best of what the markets have to offer and allows Lineage to feature the work of many local artisans, growers and fishermen. A three course seafood tasting menu is always available. Jeremy and Lisa Sewall, a married couple with extensive culinary experience, created Lineage Restaurant’s concept.
Website: http://www.lineagerestaurant.com
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Guest Chef Mary Dumont, Harvest:
Date: August 15, 2012, 7:30PM
About Mary Dumont:
Mary Dumont is a native of New Hampshire and was raised in a family of restaurateurs. After attending Simmons College in Boston for Literature, Mary followed a whim and moved to San Francisco at the age of 21. Further honing her skills, she worked at Blackbird in Chicago and then was called back to California by Chef Manrique to be the executive chef at Sonoma Saveurs in Sonoma, California. In 2005 Mary returned home to New England where she opened The Dunaway Restaurant in Portsmouth, New Hampshire. There she was honored by Food and Wine magazine as a "Best New Chef" of 2006. In 2007, Mary became the executive chef of Harvest in Cambridge, Massachusetts—a restaurant in the heart of Harvard Square, near Harvard University celebrating farm-to-fork New England cuisine long before it became the trend.
About Harvest:
Located in the heart of Harvard Square, Harvest celebrates the modern New England table. Executive Chef Mary Dumont presents contemporary New England cuisine focused on the region’s freshest ingredients. Inside is a combination of soothing earth tones, supple banquettes, dark woods and pastoral art that lend an air of understated elegance. Our newly re-designed open kitchen, spacious bar, and fireside dining complete the comfortable interior. Chef Dumont’s secret ingredient in the Harvest kitchen is not only all the local produce but all the herbs she grows in her own kitchen garden.
Website: http://harvestcambridge.com
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Guest Joe Faro, Tuscan Kitchen:
Date: August 22nd, 2012, 7:30PM
About Joe Faro:
With over 25 years of food experience, Joe Faro grew up appreciating the true artisan craftsmanship behind creating great food. Faro had a passion for creating the products and started to launch his ravioli product to Boston-area hotels and restaurants. His companies “claim to fame” were 50 different shapes of ravioli with 500 different fillings. By 2005, Joseph's Gourmet Pasta and Sauces had grown from $200,000 in annual sales to $60 million. It had become a 24/7 operation with more than 200 employees. After a brief retirement, Faro began a new venture. He created an artisan-Italian restaurant named Tuscan Kitchen which opened in November 2010. Faro is now at work on Tuscan Market next door to the restaurant, where customers can buy fresh foods, including breads, pastas, mozzarella and desserts, made right in front of them.
About Tuscan Kitchen:
Tuscan Kitchen is an upscale restaurant offering hand-crafted regional Italian cuisine and is the perfect place for enjoying a bottle of wine or cocktails, dining on all occasions, special chef and wine tastings and holding special events and private parties alike.
Website: http://www.tuscan-kitchen.com
Buy Tickets
Chris Coombs, Deuxave and d bar:
Date: August 29th, 2012, 7:30PM
About Chris Coombs:
Christopher A. Coombs the young, trend-setting Executive Chef behind dbar's success opened his first restaurant, Deuxave, in the fall of 2010. Coombs' culinary career began on the north shore of Boston working in a neighbor's seafood restaurant at an early age. Upon graduating high school, Coombs' drive and passion for food led him to pursue an education at the Culinary Institute of America in New York. In August of 2006, Brian Piccini, owner of dbar, pitched Coombs his concept of an exciting and casual upscale cuisine in Dorchester and together, Piccini and Coombs placed a focus on fresh, local, seasonally inspired menus. Coombs furthers this philosophy through his commitment to sustainable cuisine and has been growing his own fresh ingredients in his rooftop garden at dbar for the past four years. Coombs' deep passion for food and proven culinary skills have been grabbing both local and national media attention, including a recent appearance on TVFN's Chopped. Today, Coombs continues to seek out the finest food available and further his growth as a trend-setting quality driven chef.
About Deuxave and d bar:
Located at the corner of Boston’s two prominent avenues, Commonwealth and Massachusetts, Deuxave is more than just another neighborhood restaurant; it’s a place where guests will truly feel at home. As Executive Chef/Owner at the Back Bay restaurant, Coombs has created a menu that features his own brand of cuisine; showcasing American ingredients prepared using the nouvelle techniques of contemporary French cuisine. Open 7 days a week, dbar is a full service restaurant that transforms into a nightclub and lounge as the night goes on. With warm flowing candles and long leather banquettes, dbar offers a casual and comfortable atmosphere.
Website: http://deuxave.com/inspiration & http://dbarboston.com
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Date: August 8th, 2012, 7:30PM
About Rich Morin:
The kitchen has always been a second home to Richard Morin, who got his start at a young age cooking for family gatherings. Morin landed his first sous chef position in 2004 at the Napa Valley Grille in Providence. Not long after, Morin was beckoned back to the Boston area by an offer at the famed L’Espalier, where he had previously worked as a line cook. When the chef de cuisine position became available in 2011, Morin was at the top of the list. He is thrilled to share his passion for fresh ingredients and unique flavor combinations with the people of Brookline and beyond.
About Lineage:
Lineage is a farm to table American restaurant with a focus on seafood. The menus change daily to reflect the best of what the markets have to offer and allows Lineage to feature the work of many local artisans, growers and fishermen. A three course seafood tasting menu is always available. Jeremy and Lisa Sewall, a married couple with extensive culinary experience, created Lineage Restaurant’s concept.
Website: http://www.lineagerestaurant.com
Buy Tickets
Guest Chef Mary Dumont, Harvest:
Date: August 15, 2012, 7:30PM
About Mary Dumont:
Mary Dumont is a native of New Hampshire and was raised in a family of restaurateurs. After attending Simmons College in Boston for Literature, Mary followed a whim and moved to San Francisco at the age of 21. Further honing her skills, she worked at Blackbird in Chicago and then was called back to California by Chef Manrique to be the executive chef at Sonoma Saveurs in Sonoma, California. In 2005 Mary returned home to New England where she opened The Dunaway Restaurant in Portsmouth, New Hampshire. There she was honored by Food and Wine magazine as a "Best New Chef" of 2006. In 2007, Mary became the executive chef of Harvest in Cambridge, Massachusetts—a restaurant in the heart of Harvard Square, near Harvard University celebrating farm-to-fork New England cuisine long before it became the trend.
About Harvest:
Located in the heart of Harvard Square, Harvest celebrates the modern New England table. Executive Chef Mary Dumont presents contemporary New England cuisine focused on the region’s freshest ingredients. Inside is a combination of soothing earth tones, supple banquettes, dark woods and pastoral art that lend an air of understated elegance. Our newly re-designed open kitchen, spacious bar, and fireside dining complete the comfortable interior. Chef Dumont’s secret ingredient in the Harvest kitchen is not only all the local produce but all the herbs she grows in her own kitchen garden.
Website: http://harvestcambridge.com
Buy Tickets
Guest Joe Faro, Tuscan Kitchen:
Date: August 22nd, 2012, 7:30PM
About Joe Faro:
With over 25 years of food experience, Joe Faro grew up appreciating the true artisan craftsmanship behind creating great food. Faro had a passion for creating the products and started to launch his ravioli product to Boston-area hotels and restaurants. His companies “claim to fame” were 50 different shapes of ravioli with 500 different fillings. By 2005, Joseph's Gourmet Pasta and Sauces had grown from $200,000 in annual sales to $60 million. It had become a 24/7 operation with more than 200 employees. After a brief retirement, Faro began a new venture. He created an artisan-Italian restaurant named Tuscan Kitchen which opened in November 2010. Faro is now at work on Tuscan Market next door to the restaurant, where customers can buy fresh foods, including breads, pastas, mozzarella and desserts, made right in front of them.
About Tuscan Kitchen:
Tuscan Kitchen is an upscale restaurant offering hand-crafted regional Italian cuisine and is the perfect place for enjoying a bottle of wine or cocktails, dining on all occasions, special chef and wine tastings and holding special events and private parties alike.
Website: http://www.tuscan-kitchen.com
Buy Tickets
Chris Coombs, Deuxave and d bar:
Date: August 29th, 2012, 7:30PM
About Chris Coombs:
Christopher A. Coombs the young, trend-setting Executive Chef behind dbar's success opened his first restaurant, Deuxave, in the fall of 2010. Coombs' culinary career began on the north shore of Boston working in a neighbor's seafood restaurant at an early age. Upon graduating high school, Coombs' drive and passion for food led him to pursue an education at the Culinary Institute of America in New York. In August of 2006, Brian Piccini, owner of dbar, pitched Coombs his concept of an exciting and casual upscale cuisine in Dorchester and together, Piccini and Coombs placed a focus on fresh, local, seasonally inspired menus. Coombs furthers this philosophy through his commitment to sustainable cuisine and has been growing his own fresh ingredients in his rooftop garden at dbar for the past four years. Coombs' deep passion for food and proven culinary skills have been grabbing both local and national media attention, including a recent appearance on TVFN's Chopped. Today, Coombs continues to seek out the finest food available and further his growth as a trend-setting quality driven chef.
About Deuxave and d bar:
Located at the corner of Boston’s two prominent avenues, Commonwealth and Massachusetts, Deuxave is more than just another neighborhood restaurant; it’s a place where guests will truly feel at home. As Executive Chef/Owner at the Back Bay restaurant, Coombs has created a menu that features his own brand of cuisine; showcasing American ingredients prepared using the nouvelle techniques of contemporary French cuisine. Open 7 days a week, dbar is a full service restaurant that transforms into a nightclub and lounge as the night goes on. With warm flowing candles and long leather banquettes, dbar offers a casual and comfortable atmosphere.
Website: http://deuxave.com/inspiration & http://dbarboston.com
Buy Tickets
ABOUT SMOLAK FARMS
SMOLAK FARMS in North Andover, MA, offers something fun for everyone—blending a 300 year old New England Farm complete with orchards, berry fields and family activities. The Family Farm experience goes beyond the average petting zoo! While young visitors can still meet their favorite barnyard animals, they have an opportunity to go a step further with exciting programs and activities at our rural farm located just 45 minutes north of Boston.
Visit the Farm Stand for great selections of baked goods and drinks… Espresso, Latte and Chai as well as sandwiches that are made with homemade bread and fresh produce from the gardens. In addition to the sandwiches is the best homemade pizza, available by the slice.
Smolak Farms combines agriculture, education, and entertainment in a very special
way. The land was carved by glaciers, settled by prehistoric Indian
tribes, colonized by English settlers and now farmed by the product of
the wave of European Immigrants. Parts of the historic homestead are
about 300 years old. Today the descendants of Martin and Magdalenna
Smolak and their son and daughter-in-law, Henry and Helen Smolak,
continue to farm one of the most progressive and beautiful farms nestled
in the hills of northeastern Massachusetts. In 1982 the Smolak Family
preserved 107 of the 160 acres in cooperation with the State of
Massachusetts Agricultural Preservation Restriction Program, insuring
that this area would forever remain open land, never to be
developed. For the past 35 plus years, H. Michael Smolak, grandson of
Martin Smolak, has overseen the development of the farm from a dairy
farm to the extraordinary farm that it has now become.
Farm Stand and Greenhouse The Farm Stand was opened in 1985 on the site of an old chicken coop that was built by Michael Smolak’s grandfather. The wood that was used in this and all other buildings was from trees that came from the farm and were milled by the Farnum Sawmill on Farnum Street and the Adams Sawmill that was on Milk Street near the Drummond Playground in North Andover. The farm stand was originally used as a garage for their trucks and for storage. There was a pasture behind the stand and a shelter attached to the back for cows that were pregnant with calves. Mrs. Smolak had a flower garden on the side of the Farm Stand that is now a parking area. The Smolak Farm Bakery began in 1985. With the request for pies and muffins, the baking began and launched into what people from all over New England travel for…our cider donuts! The Greenhouse was built in 1992 as an extension to the stand, for growing a few plants, and for sitting and relaxing with a cup of coffee and a delicious treat from our bakery. In 2004, the Smolaks added an ice cream stand, called S’mo Licks, to the farm stand. In 2007, Treadwells took over the ice cream stand and now window customers, as well as Smolak Farms birthday party guests, can be seen enjoying a cool ice cream on a sunny day!
Today, visitors come to pick fruit from our orchards and shop at the farm stand and bakery. Children can go on one of the many types of educational or entertaining hayrides, have a birthday party, attend our summer programs and visit the animals. Families come to our festivals from metropolitan Boston and beyond throughout the year. Our pine grove area and site on Orchard Hill are the perfect place for a function. Mostly, people come to relax and enjoy the beauty of the land and nature!
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