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An Unforgettable Evening of Harvest Charm at the Chatham Bars Inn Farm
The first fall menu at the CBI's Greenhouse Dinner Series last week with the theme of “Flavors of Northern France.”
MELISSA DE LA VEGA PHOTOS
Carolyn Tricomi and Ethel and Gary Furst of Orleans are all smiles sipping the signature apple cider spritz welcome cocktail at the first farm dinner in the greenhouse at the Chatham Bars Inn Farm in Brewster.
Mollie Baird and Henri Vaitkevicius pose outside of the Chatham Bars Inn greenhouse during the cocktail hour before the farm dinner.
The kick off to the Chatham Bars Inn greenhouse fall dinners was held last Friday night.
Robyn Togo and Chatham Bars Inn Farm manager Shane Chambers at last week’s first indoor farm dinner of the season in the picture-perfect greenhouse.
CBI Chef Ruben Ramirez manning the outdoor grill next to delicious pans of cider-braised pork shanks ready to be served.
CBI team members Jesus Manzanarez Patricio and Luis Leon prepping the “Flavors of Northern France” themed four-course dinner.
Chatham Bars Inn’s Managing Director Claudio Togo welcomes guests and introduces Executive Chef Andrew Chadick, who reviewed the meal ahead.
BREWSTER – Surrounded by a picturesque landscape and the setting sun, Chatham Bars Inn kicked off its farm Greenhouse Dinner Series last week with the theme of “Flavors of Northern France.”
Guests were greeted on the farmstand patio with apple cider spritz cocktails and an array of passed hors d'oeuvres like glazed scallops, crab galettes and smoked mackerel rillettes. Once inside guests were seated at long farm tables under the glow of twinkle lights and surrounded by lush CBI farm flowers, vegetable crudite and homemade breads and spreads.
The meal featured a magnificent leek and muscle harvest bisque and was followed by family style dishes like brown butter cod, cider-braised pork shank and a warm apple tart for dessert. An array of red and white wines were paired with each course, and there was no shortage of laughter and great conversation to fill this special evening.
Greenhouse dinners run around $240 per person, inclusive of tax and gratuity, and happen every Friday night for the next several weeks heading into fall. Be sure to reserve tickets online early and check out all of the upcoming themes and curated menus: Flavors of Southern Italy (Oct. 3), Flavors of Germany (Oct. 10), Flavors of the Pacific Northwest (Oct. 17), Flavors of Southern France (Oct 24), Flavors of Northern Italy (Oct. 31), and Flavors of Alsace (Nov. 7).
For information, visit chathambarsinn.com/dining/farm-dinners.
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