AN EVENING AT NORWELL FARMS, our 4th annual Farm to Fork dinner 

FRIDAY, SEPTEMBER 15th

Farm to Fork is sold out!

We are overwhelmed with gratitude by the support of the community for our nonprofit.  For the fourth year in a row, Farm to Fork has sold out!

In case any additional tickets become available, we have started a wait list.  If you are interested in being added to the wait list, please email Events@NorwellFarms.org with your name, contact information & how many tickets you need.

We also have limited event sponsorship opportunities available for Norwell Farms that come with tickets to Farm to Fork.  If you or your business is interested in becoming an event sponsor of Norwell Farms, please contact us at Events@NorwellFarms.org.  

 
 

We are delighted that the following chefs & Restaurants are confirmed for this year's event and more participants are being added every 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. "

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.”

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”

Brian Houlihan owns The Tinker’s Son in Norwell, Bia Bistro in Cohasset and Trident Galley & Raw Bar in Hingham and he is co-owner of The Galley Kitchen & Bar in Scituate. He has also worked as executive chef at the Bostonian and the Four Seasons, Patch reported. Trident takes over for Union Fish at 23 Shipyard Dr.

Brian Houlihan owns The Tinker’s Son in Norwell, Bia Bistro in Cohasset and Trident Galley & Raw Bar in Hingham and he is co-owner of The Galley Kitchen & Bar in Scituate. He has also worked as executive chef at the Bostonian and the Four Seasons, Patch reported. Trident takes over for Union Fish at 23 Shipyard Dr.

 

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!" 


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.

All proceeds from the event support our non-profit mission including providing 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.   

Photos from our 2016 Farm to Fork Dinner