2016 - farm to fork dinner

Thanks to everyone who attended last night's 3rd Annual Evening at Norwell Farms!  Once again with your support we were able to sell out tickets to this event! What makes this event so special each year is that it is a true celebration of Norwell Farms: we are at the farm, eating vegetables grown right there, alongside the people who support what we are doing.  It is a truly magical night at the historic Jacobs property!  The non-profit arm of Norwell Farms has grown by leaps and bounds this past year and without this event and your support, the non-profit could not exist! 

We would also like to thank our generous community sponsors without whom this event would not be possible: 

  • A.W. Perry, Inc.
  • Brendan Green, Esq. 
  • Andrew G. Gordon, Inc.
  • The Eastwood Family
  • The Rosenzweig Family
  • John Lunn
  • Seoane Landscape Design & Garden Center
  • Citrus Daisy
  • Cross Street Flower Farm
  • Cooking with Abby
  • Patricia Walsh Photography (view photo gallery of evening)
  • Kennedy’s Country Gardens
  • Whole Foods Markets
  • Trader Joe’s


We encourage you to stop in and frequent these local businesses who put their support behind something we all believe in!

We would like to thank our farmer, Scott Franklin, for his talents in growing all the local, organic vegetables for our chefs to create their dishes around.  Thank you toIsland Creek Oysters for providing the amazing raw bar and Kate Papaleonifrom local catering superstar, Kate’s Table for the incredible passed hors d’oeuvres.

A huge thank you to the talented group of chefs who joined us for this year’s event!  We were honored to have them all at Norwell Farms and thank them all for their incredible donations of time and talent to showcase our local organic vegetables.
 

  • Stephen Sherman, Scarlet Oak Tavern - Hingham
  • Robin King, Oro - Scituate
  • Johnny Sheehan, Liquid Art House - Boston
  • Philip Jackson, The Corner Stop Eatery - Cohasset
  • Greg Jordan, The Quarry - Hingham


Desserts presented by Laura Raposa from the Foodsmith of Duxbury andDeborah Brockney from Sadie Mae’s Cupcakes in Hingham and some tasty late night food, back by demand from last year created by Frank Showstack ofSmokey Stax BBQ!

These incredible dishes could not be created at the farm without the generous sponsorship of chef equipment from Ed Smith from E.F Smith and Sons.  

A big thank you as well to the sponsors providing us with delicious cocktails all night long…Harpoon Brewery, Ideal Wine & Spirits, Barr Hill Gin, Tito’s Handmade Vodka, Champlain Orchards, and Greenbush Ice House.

A special thank you goes out to Norwell Farms board member, Andrea Rodericks, for her tireless efforts to pull together this amazing event this year.  And her committee - Hilary Desmond, Becky Carbone, Cara Gilmartin, Laurie Detwiler and Maureen Sheehan.

Finally, thank you as well to the fabulous local band, The Common Good for providing live music for us all to enjoy!  Thank you once again to everyone for their support of Norwell Farm’s non-profit mission.  Hope you enjoyed the amazing food and beautiful setting as much as we did!
 

Sincerely, 
Norwell Farms Non-Profit Board


Thank you to the wonderful chefs & businesses that make an evening at norwell farms a success!

Chef Robin King of Oro Restaurant.  Oro, located in Scituate, specializes in local cuisine "Sourcing produce from small farms up & down the coast and fresh seafood from local fishing boats catch of the day."

Chef Robin King of Oro Restaurant.  Oro, located in Scituate, specializes in local cuisine "Sourcing produce from small farms up & down the coast and fresh seafood from local fishing boats catch of the day."

Executive Chef Stephen Sherman of Scarlet Oak Tavern in Hingham.  "At Scarlet Oak we try to strike that perfect balance between elegant and casual. We want you to be as comfortable having a burger at the bar as you are bringing your kids in for brunch on the weekend, or joining us for a special anniversary dinner. "

Executive Chef Stephen Sherman of Scarlet Oak Tavern in Hingham.  "At Scarlet Oak we try to strike that perfect balance between elegant and casual. We want you to be as comfortable having a burger at the bar as you are bringing your kids in for brunch on the weekend, or joining us for a special anniversary dinner. "

Chef & Proprietor Greg Jordan of The Quarry Restaurant in Hingham.  “Being named the South Shore’s ‘Best of Boston’ General Excellence restaurant by Boston Magazine acknowledges the hard work of our solid team and the high expectations of our guests. We’ve got a lot planned to throttle up spontaneous fun, to drop by for some quick bites outside or at our new community dinner table”

Chef & Proprietor Greg Jordan of The Quarry Restaurant in Hingham.  “Being named the South Shore’s ‘Best of Boston’ General Excellence restaurant by Boston Magazine acknowledges the hard work of our solid team and the high expectations of our guests. We’ve got a lot planned to throttle up spontaneous fun, to drop by for some quick bites outside or at our new community dinner table”

 
Johnny Sheehan of Liquid Art House in Boston.  L.A.H. is designing an interactive “art hospitality” experience for its patrons—as showroom, gallery, restaurant, lounge and online platform–where all offerings are seamlessly integrated under one roof. 

Johnny Sheehan of Liquid Art House in Boston.  L.A.H. is designing an interactive “art hospitality” experience for its patrons—as showroom, gallery, restaurant, lounge and online platform–where all offerings are seamlessly integrated under one roof. 

Orta, located on Boston’s south shore, remains a well-guarded secret among its loyal clientele, despite accolades from The Boston Globe, South Shore Living and Open Table.

Orta, located on Boston’s south shore, remains a well-guarded secret among its loyal clientele, despite accolades from The Boston Globe, South Shore Living and Open Table.

The Corner Stop Eatery in Cohasset.  “We looked at our community and wanted to be an extension of that. This is our neighborhood- we can see the restaurant from our house- and we wanted to be a gathering place where people feel comfortable bringing in their kids… meeting a group of friends out for drinks and a nibble, another couple for a nice dinner, or just stopping in for a beer and burger at the bar.”

The Corner Stop Eatery in Cohasset.  “We looked at our community and wanted to be an extension of that. This is our neighborhood- we can see the restaurant from our house- and we wanted to be a gathering place where people feel comfortable bringing in their kids… meeting a group of friends out for drinks and a nibble, another couple for a nice dinner, or just stopping in for a beer and burger at the bar.”

Cocktail hour provided by:

Island Creek Oysters in Duxbury.  "The farm is at the heart of everything we do here at Island Creek.. A muddy, windswept flat in Duxbury Bay is where it all started and where is will always remain. Here in our own backyard we grow food–the kind that's good for the people who eat it, for the people who grow it & the place where it is raised. We hope you love eating our oysters as much as we love growning them."

Island Creek Oysters in Duxbury.  "The farm is at the heart of everything we do here at Island Creek.. A muddy, windswept flat in Duxbury Bay is where it all started and where is will always remain. Here in our own backyard we grow food–the kind that's good for the people who eat it, for the people who grow it & the place where it is raised. We hope you love eating our oysters as much as we love growning them."

Kate's Table, South Shore boutique catering and event services. "This may seem like a simple concept, but it is what truly sets us apart from most caterers. We do not source any appetizers or desserts from a 3rd party – we don’t make dozens & dozens of one appetizer and then freeze them for a yet-to-be-named event.  We make each and every bite fresh, specifically for you."

Kate's Table, South Shore boutique catering and event services. "This may seem like a simple concept, but it is what truly sets us apart from most caterers. We do not source any appetizers or desserts from a 3rd party – we don’t make dozens & dozens of one appetizer and then freeze them for a yet-to-be-named event.  We make each and every bite fresh, specifically for you."

Caledonia Spirits from Vermont.  "The history of distilling is rooted in agriculture, and how to give value to a crop. When crops are used in distilling, they are also preserved and less expensive to transport. Our family made whiskey in Edinburgh for over 100 years, and J.W. Hardie continues to produce fine whiskey. Through my 49 years with the honey bees, I have a long relationship with the land, honey bees, and the crops that we are using at Caledonia Spirits, elderberries, corn, barley, and rye."

Caledonia Spirits from Vermont.  "The history of distilling is rooted in agriculture, and how to give value to a crop. When crops are used in distilling, they are also preserved and less expensive to transport. Our family made whiskey in Edinburgh for over 100 years, and J.W. Hardie continues to produce fine whiskey. Through my 49 years with the honey bees, I have a long relationship with the land, honey bees, and the crops that we are using at Caledonia Spirits, elderberries, corn, barley, and rye."

Dessert & Late Night Food provided by:

Sadie Mae's Cupcake Cafe in Hingham. "Baking so close, you'll want to lick our mixer. And if it weren't health code violation, we just might let you. We bake from scratch in small batches daily and on the premises. While we use plenty of care, we use no nuts. We also bake gluten-free and vegan options."

Sadie Mae's Cupcake Cafe in Hingham. "Baking so close, you'll want to lick our mixer.
And if it weren't health code violation, we just might let you. We bake from scratch in small batches daily and on the premises. While we use plenty of care, we use no nuts. We also bake gluten-free and vegan options."

The Foodsmith in Duxbury.  All the Foodsmith’s products, baked breakfast goods, lunch fare, desserts, pies and other yummy eats are selected and prepared by baker/owner Laura Raposa.

The Foodsmith in Duxbury.  All the Foodsmith’s products, baked breakfast goods, lunch fare, desserts, pies and other yummy eats are selected and prepared by baker/owner Laura Raposa.

Smokey Stax BBQ in Hingham.  "Authentic Wood Fired Pit Smoked BBQ on Demand, When and Where You Want It!  Slow smoked and prepared fresh from start to finish in our massive, custom-crafted competition quality BBQ catering rig which we bring right ON-SITE to your location!"

Smokey Stax BBQ in Hingham.  "Authentic Wood Fired Pit Smoked BBQ on Demand, When and Where You Want It!  Slow smoked and prepared fresh from start to finish in our massive, custom-crafted competition quality BBQ catering rig which we bring right ON-SITE to your location!"

Live Entertainment throughout the evening Provided by:

The Common Good Band "Boston's hottest wedding band made up of six talented musicians from the South Shore area.  From top 40's to hip hop, rock to country, indie to motown, they play it all!" 

The Common Good Band "Boston's hottest wedding band made up of six talented musicians from the South Shore area.  From top 40's to hip hop, rock to country, indie to motown, they play it all!" 

 

we would like to thank our very generous sponsors who make this event possible: 

  • The Eastwood Family

  • The Rosenzweig Family

  • John Lunn

  • Seoane Landscape Design & Garden Center

  • Citrus Daisy

  • Cross Street Flower Farm

  • Cooking with Abby

  • Patricia Walsh Photography

  • Kennedy’s Country Gardens

  • Whole Foods Markets

  • Trader Joe’s