From Farm House to Beard House

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From Farm House to Beard House

On a hot August day, chef Will Gilson and his team descended upon New York City to cook at the James Beard House. With them, ingredients grown, raised and prepared specially for the occassion. The goal? To serve the best of the best from Massachusetts’ farms and waters.

GRAZING: Oysters Island Creek / Local Beef Tartare Springdell Farm / Summer Melon Linguine Copley Farmers Market vendors / Potager Garden Gazpacho The Herb Lyceum.
AT THE TABLE: Corn and Lobster Succotash Spring Brook Farm and Seafood Specialties / Tea-Smoked Striped Bass Captain Brian of the Toby Ann / Summer Tomatoes & Burrata Atlas Farm, Dad’s basil, Mom’s greens and Fiore di Nonno / Assiette of Farmers Market-Fed Pig Floyd Kelly and The Twomey Family / Corn Ice Cream, Lemon Verbena Cornbread & Blueberries Copley Farmers Market vendors.

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THE TEAM: Chef Will Gilson / Sous Chefs Brandon Arms, Jamie Bissonnette, Louis DiBicari & Kylee Anderson / Mixologist Tom Schlesinger-Guidelli

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