EagleTribune.com, North Andover, MA

July 20, 2013

Smolak Farms offers fare from Boston area restaurants

By Paul Tennant
ptennant@eagletribune.com

---- — NORTH ANDOVER — For the next few weeks, chefs from several Boston area restaurants will be demonstrating their culinary prowess Wednesday nights at Smolak Farms.

Whim: A Summer Dining Experience begins at 6 p.m. with cocktails, followed by a three-course dinner under the tent in the pine grove at the farm. Each chef sets up his or her kitchen at the farm, with unlimited access to all of the fresh produce grown there. Owner Michael Smolak calls it “the ultimate farm-to-table dining experience.”

Under the tent, Smolak said, the temperature is 10 to 15 degrees cooler than the surrounding area. The chefs provide “the protein,” the meat and fish, while the farm contributes fruits and vegetables, he explained. The farm now has an abundance of raspberries, currants, peaches, strawberries, plums, lettuce, summer squash and arugula, he said.

“Partnering with some of the best chefs in the Boston area for our annual Whim dining experience is something we look forward to every season,” Smolak said. “Each chef is so different in his or her cooking style, we really can’t wait to see what they come up with!”

Mary Dumont of the Harvest restaurant in Cambridge prepared the July 10 dinner while Chris Frothingham of Vine Brook Tavern of Lexington offered this past Wednesday’s meal.

Next Wednesday, Brian Rae of Rialto, a Cambridge establishment, will be the featured chef. For the rest of the summer, this is the schedule:

July 31

Chris Coombs of Deauxave and Boston Chops, Boston

Aug. 7

Alex Saenz of Lineage, Brookline

Aug. 14

Andy Husbands of Tremont 647 and Sister Sorel, Boston

Aug. 21

Kevin O’Donnell of The Salty Pig, Boston

Tickets for Whim are $69 per person and can be purchased by visiting www.smolakfarms.com/whim. Beverages and gratuity are not included. Wine, beer and soda are available for purchase on site. Guests are not permitted to bring their own beverages.

“It was a whim of mine that came to me in a dream,” Smolak said when asked about the origin of Whim: A Summer Dining Experience.

“Imagine going to a dinner where a chef is going to show you their absolutely best work,” he said. “It’s almost a magical dining experience.” For more information, visit the Smolak Farms website or call 978-682-6332, extension 0.