FARM TO FORK

Of all the island’s fall dining venues, few can compare with the farm-to-table feasts at Bartlett’s Farm. Set at an elegant- ly appointed hundred-person table in one of Bartlett’s green houses, Executive Chef Neil Hudson’s cuisine draws upon the freshest produce around to create a truly unique dining experience. Better still, on September 6th, John Bartlett and his family’s farm are adding another ingredient to this delightful dinner by donating 100 percent of that night’s ticket price to the Nantucket Boys and Girls Club.

“Part of our mission at the farm is to give back to the community,” says John Bartlett. “The Boys and Girls Club was a huge part of my child- hood. I now serve on the board of directors, so this cause is near and dear to my heart. We wanted to have a farm-to-table dinner to show our support.”

The night begins with a champagne reception and passed hors d’oeuvres, followed by six courses paired with wine. Chef Hudson’s menu will include fresh carrots, beets, potatoes, corn, watermelons, cantaloupes, tomatoes and various lettuces and greens—all harvested a stone’s throw away. Bartlett’s Farm hosts these farm-to-table dinners once a month in the fall and winter, so if you miss the September 6th dinner not to worry— Nantucket’s oldest and largest farm isn’t going anywhere soon. For more information, contact amy@bartlettsfarm.com

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