We are hosting a James Beard Foundation Celebrity Chef dinner tonight, raising money for Falmouth Hospital. One hundred lucky guests will dine under a tent next to Quicks Hole (our farm-to-table restaurant) overlooking Woods Hole harbor and under the stars.
This will be a summer meal to remember…
The meal is being prepared by Chef Cal Peternell (of Chez Panisse, Berkeley CA), Anna Kovel (former food editor Martha Stewart Living) and our own Stephanie Mikolazyk (executive chef at Quicks Hole). You can read more about the chefs here. The guests come from Woods Hole and all over the world, foodies who unite in their passion for fine dining and a great cause.
Preparations for this special meal began over a year ago when I met the amazing and talented Cal Peternell, continued this winter when we went to cook with his crew at Chez Panisse, and heated up this spring with the help of many volunteers who came together to plan all the details for tonight.
Today, the parking lot next to the Inn will be transformed with a tent, shrubs, hydrangeas, long wooden farm tables, linen napkins, stylish rental chairs, flowers. At the same time, the kitchen will bustle with a different energy as lobster tacos are put away for the day and our crew boils stock, shucks oysters, steams lobster, mixes chickpea flour panisses, prepares smoked blue fish pate and much more.
I am eternally grateful to our sponsors, local companies who understand partnership, ambitious food and creative friendship: Cooperative Bank of Cape Cod, Bank of Martha’s Vineyard, Robert Paul Properties, and the Sea Crest Beach Hotel.
I am holding my breath, fingers crossed that everything goes smoothly….
Last week, Stephanie Mikolazyk and I were honored to “guest chef” at one of the most famous restaurants in America — Chez Panisse in Berkeley, California. Head chef Cal Peternell invited us (as he will be coming to Woods Hole this summer for an epic farm-to-table dinner at our restaurant Quicks Hole on August 13th) and its safe to say we JUMPED at the chance.
We helped out in the kitchen for two full days, starting with the chefs meeting at about 1.30 pm, through all the prep work, then service for two seatings of 50 lucky customers and an extraordinary meal (see menus and photos below…not for the faint of heart).
We chopped, swept, cleared, plated and generally tried to stay out of the way in our Chez Panisse chef jackets. We were also invited to the chefs meal, where the kitchen crew sits down together to eat what they have cooked that night in very civilized a half-hour break between the first and second seatings.
I was astounded by the restaurants commitment to going green — every scrap of waste is composted or recycled if possible, all produce is sourced locally and organic — and the incredible calm demeanor of the staff. This kitchen has a culture of mutual respect and teamwork unlike any workplace I have ever seen. Alice Waters was not there, but you could feel her presence in this culture, a feeling that the process of working together, making the food with love, and sharing the journey was imbued in the copper lined walls, soaked into the butcher block tables and baked right into the wood-fired grill.
What follows is a photo essay of the highlights from our incredible experience. Thanks to all the chefs at Chez Panisse for making us feel so welcome, and especially to Cal whose calm leadership style is a personal inspiration.
Menus: The first night the menu was warm salad of cardoons and leeks with chervil, egg and black truffle followed by Tomales Bay clam brodetto with grilled fennel and Espelette pepper, then Becker Lane Farm pork loin with chicories, balsamic vinaigrette and sage, new onion and Lady William apple fritters plus tangerine millefoglie for dessert. The second night the menu was Chino Ranch radicchio and orange-scented beets with ginger vinaigrette, then Louisiana Gulf shrimp risotto with toasted sesame seeds and fried leeks, then Salmon Creek Ranch duck breast grilled with coriander, fennel and green garlic, with roasted parsnips and pickled persimmon relish and for dessert Meyer lemon ice cream profiteroles with pistachio-anise nougatine.
I re-read this menu and think — OMG!!! Yes! Yes! Yes!
Remember the scene in Harry Met Sally when Nora Ephron says, “I’ll have what she’s having…” ??
It was like that:)