BY: MARJORIE NAYLOR PITTS
Diners enjoy exquisite cuisine at idyllic Chatham Bars Inn Farm
Chatham Bars Inn has long enjoyed a solid reputation for exceptional cuisine—from Stars and The Sacred Cod to The Veranda and The Beach House. Adding to its already exceptional offerings, last summer CBI piloted a truly memorable al fresco dining experience in an idyllic setting at its farm on Route 6A in Brewster. “The ability to create events like this is amazing,” says executive chef Anthony Cole. “It’s great to be able to showcase the farm, which is such a spectacular place.”
Arriving at the farm in the early evening, guests were welcomed with flutes of sparkling wine and invited to stroll the lush colorful gardens: row upon row of bountiful vegetables mixed with rows of eye-catching—and mostly edible—flowers. In this enchanting setting, a single long table set for 60 people with fairy lights strung from poles hinted at the unpretentious romance of the evening. “We want people to feel the personality of our resort, its spirit,” says Gary Thulander, managing director of Chatham Bars Inn. “Sitting out in the middle of the farm amid the beautiful palette of these wonderful gardens is remarkable.”
Once seated, Thulander welcomed guests: “I’m very excited to be here, but most importantly, I’m excited to be sharing this experience with you.” Thulander then introduced his staff: Chatham Bars Inn Farm manager Joshua Schiff, executive chef Cole and director of banquets Chelsea Davis—a few of whom, along with the farm crew, joined guests at the table for an elevated backyard family feast.
While sauvignon blanc and pinot noir were generously poured, diners at the table were abuzz with delight as they enjoyed assorted fresh and pickled vegetables, white bean hummus, whipped garlic and nasturtium butter and farmers flat bread, followed by a tomato and cucumber salad, kefir cheese, salad burnet and farm botanicals. The entrées included steamed Chatham mussels, as well as char grilled Vermont Delmonico strip steaks with roasted root vegetables and a basil and mint chimichurri. The evening was capped off with a dreamy ricotta and farm berries tart with citrus zest crust and vanilla fennel anglaise.
“The menu was excellent and the setting really just perfect,” says repeat guest Paul Hewins, who attended both pilot events with his wife, Ellen. “What made it such a special event was the adventure of joining 60 strangers, all sharing a unique experience.”
Want a seat at the table?
July 11, Aug. 8, & Sept. 9
Farm to Table Dinners at the Chatham Bars Inn FarmThese farm-to-table dinners each have their own distinctive menus creatively prepared by Chef Anthony Cole and his culinary team using produce from the Chatham Bars Inn farm. Enjoy a welcome reception in a stunning setting at 5:30 p.m. followed by dinner from 6-8 p.m. Dinner guests will be seated at long tables surrounded by the farm’s fruits, vegetables and flowers with twinkling lights suspended above the dining area. Tickets include a four-course family style dinner with red or white wine for $130 per person. Check out the season’s schedule of events at Chatham Bars Inn and Chatham Bars Inn Farm at chathambarsinn.com
