Our farm is yielding hundreds of pounds of produce for our chefs each week! The chefs are getting creative, and guests are enjoying the delicious creations.
With our farm only a few steps away from the restaurant, Gibbet Hill Grill is changing their menu frequently this year to keep up with the demands of the harvests.
Each Thursday the Grill launches Farm-to-Fork specials available through Sunday (or until they sell out.) This month we are swimming in tomatoes and eggplant. Chef Tom and his team rise to the challenge, creating sumptuous dishes utilizing these abundant ingredients. Here are only a couple of examples of their creativity:
Stuffed Quail with fried eggplant, mint vinaigrette!
Head down to the south shore, and you’ll see Chef Stephen at Scarlet Oak Tavern use his weekly delivery in imaginative ways as well.
Here are fried Ipswich clams, tartar sauce paired with baby lettuces and sweet peppers from the farm!
Grilled eggplant and fennel salad with fresh ricotta, balsamic, and purple basil!
Chef Mario and his culinary cohorts at The Bancroft are inspired each week as well. A field of shishito peppers are grown especially for The Bancroft (featured on some of our steaks), and when there are extra, the chefs feature them inventively in salad, side, and entree specials.
Fried shishito peppers with crystal sea salt and chimichurri (made with Gibbet Hill Farm herbs and garlic)!
Heirloom tomato salad with fried mozzarella and Gibbet Hill Farm greens.
Fireside Catering joins in on the farm-to-fork fun too. Chef Ethan finds innovative ways to use Gibbet Hill produce on event menus each week.
Fireside Catering also takes any excess of produce and herbs, canning and preserving them for use throughout the year!
As the seasons change, so do the harvests. Stop by one of our restaurants, or book an event with our catering company, and ask what’s fresh today!