Saltbox Farm Field Dinner

Saltbox Farm

Saltbox Kitchen is dishing up some of the best of New England’s summer harvest at their farm-to-table dinner scheduled for Friday, August 13th. Chef-farmer Ben Elliott took up his family’s longstanding agricultural tradition when he moved to his grandparents’ farm in 2004. Since then, he’s expanded Saltbox Farm to include a CSA program, cooking school and catering business, all using the freshest ingredients he can get his mitts on.

Reserve your spot at this celebration of the season’s bounty to start with hors d’oeuvres of Saltbox Farm lamb ropa vieja (a national dish of Cuba) with beet bellini, lime crema and pickled onions, oysters on the half shell and fresh cherry tomatoes with whipped goat cheese crostinis. A buffet dinner follows with googies like summer veggie bruschetta, a big pile of tomatoes, confit carrots and porchetta with braised greens, parmesan and salsa verde. There’ll be artisanal beers or wine to go along with your meal — all for $164 per person (including tax). Get your tickets online here before Wednesday August, 11th to ensure you get a spot at their elegantly rustic table.


Cherry Tomato & Whipped Goat Cheese Crostini
with herb purée and sea salt

Saltbox Farm Egg Toast
with summer truffle & charred onion tops

Oyster on the Half-Shell
with melon & herb ice verjus

Saltbox Farm Lamb “Ropa Vieja”
with beet bellini, lime créma, pickled onion

Summer Vegetable Bruschetta
with grilled pugliese, pesto, taleggio

A Big Pile of Tomatoes
with crumbled feta, cucumber, mint, olive oil & salt

Confit Carrots
with duck fat, honey, crème fraîche, husk cherries

with braised greens, parmesan & sauce vert

Vanilla Panna Cotta
with peanut butter mousse, Concord Grape jelly, saltine cracker crumble

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