AN EVENING AT NORWELL FARMS, OUR 3RD ANNUAL FARM TO FORK DINNER. (the event is sold out.)  

FRIDAY, SEPTEMBER 16, 2016 from 6:30 p.m. to 11 p.m.

The Farm to Fork Dinner is our signature fundraising event each year, showcasing celebrated chefs from both Boston and the South Shore, as well as the bounty and the beauty of Norwell Farms.

$150 per person.  All proceeds from the event support our non-profit mission including providing FREE field trips to the farm for all Norwell Public School Grades K-12,  providing local produce to the  Norwell Food Pantry and Blue Barn Farm, providing produce, fresh eggs and seedlings for our community garden at a local homeless shelter, and staffing our summer programs, field trips and volunteer days.   


Purchase tickets

An Evening At Norwell Farms is sold out.  Thank you to everyone who purchased tickets this year for supporting our non-profit programs!


Information for ticket holders:

Check-In: We will have a guest check-in area when you arrive.  We have a list of all ticket holders so we will just  need your name or order number to get you all situated.

Parking:  Please park along the east side of Jacobs Lane and park with your car’s nose in toward the stone walls to help maximize parking spaces.  Additional parking is available at the South Shore Natural Science Center’s main parking lot.

Attire:  The dress for this event is “Farm Formal."  As this is a working farm, attire should be festive, but comfortable.  Please keep in mind that we are on a soft field, so it is rough, bumpy, farm terrain.  Heels are strongly discouraged.  

Cancellations:  This event is rain or shine.  Tickets are nonrefundable and tax deductible to the extent by law.  If you can can no longer make it, please contact us at events@norwellfarms.org.  We have a waitlist of eager people hoping for tickets.

 

Evening Highlights:

6:30 - 7:30:  Cocktail Hour: Featuring Island Creek Oysters and passed hors d’oeuvres made from Norwell Farms vegetables by local catering super star, Kate’s Table

7:30 - 9:00:  Chef presentation of dishes inspired by Norwell Farms vegetables:

  • Stephen Sherman, Scarlet Oak Tavern - Hingham
  • Robin King, Oro - Scituate
  • Johnny Sheehan, Liquid Art House - Boston
  • Adam Fuller, Orta - Pembroke
  • Ron Vale, The Corner Stop Eatery - Cohasset
  • Greg Jordan, The Quarry - Hingham

        
9:00 - 11:00:
 Desserts presented by Sadie Mae’s Cupcakes of Hingham and The Foodsmith of Duxbury and late night food, back by demand from last year:   Smokey Stax BBQ!

Live music by the fabulous local band, The Common Good.

Libations all night long!  Sponsored by Harpoon Brewery, Ideal Wine & Spirits, Barr Hill Gin, and Tito’s Vodka

 

If you have any questions, please contact us at events@norwellfarms.org.


We are thrilled to announce the following chefs & Restaurants will be participating at this year’s event:

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

  • Citrus Daisy

  • Cross Street Flower Farm

  • Cooking with Abby

  • Patricia Walsh Photography

  • Kennedy’s Country Gardens

  • Whole Foods Markets

  • Trader Joe’s