Beyond the Build

The Weekend

Farm to Table

Farm Dinner (1)Are you are familiar with the “farm to table” concept? Last evening I had the opportunity to have dinner on a farm where the produce was grown.

I am in New England for a few days, currently in Nantucket, where we visited Bartlett’s Farm. The place is amazing. Seven generations of the Bartlett family have been farming here since the 1800s.

Every Thursday evening, they offer a chef’s long table dinner and we were lucky enough to have gotten a reservation. We started with a fire roasted pepper and mushroom salad and finished with watermelon panna cotta. Everything in between was delicious and all farm raised within sight of our dining. Beyond the nice dinner, it was a pleasure to meet new friends. Wonderful views of the Atlantic were an extra.

At dinner’s end, Chef Hudson explained a little of his creative process for our meal and the benefits and occasional challenges to working with local, seasonal produce. If you ever are on Nantucket I recommend making reservations early and promise you will enjoy.


Merrill Stewart Jr.

Merrill Stewart is Founder and CEO of The Stewart/Perry Company, a commercial building contractor based in Birmingham.