Post 390 welcomes guest for an unforgettable Farm to Post dinner on Wednesday, April 4, with the spotlight on Massachusetts artisan cheese farmers. Executive Chef Nick Deutmeyer takes guests on a journey through each course, highlighting specific notes of each decadent cheese and their perfect flavor pairings. Chef Nick has crafted a special Farm to Post menu to showcase these exquisite cheeses from award-winning local farms such as Upinngil Farm, Ruggles Hill Creamery, and Westfield Farm. Guests can mix and mingle with representatives from each farm, who will be onsite to share some details about their unique cheeses. The event kicks off at 6:00 p.m. and begins with a welcome reception followed by a seated four-course dinner.
Upinggillar, Spinach, Bacon, Paté Brisée
Feta, Cucumber, Oven Roasted Tomato
Ayrshire, Herbed Butter Cracker, Jagerwurst
Upinngil Farm - Gill, MA
Arpeggio "the aroma and flavor notes of the terroir in one bite"
Early Spring Asparagus, Sugar-Stack Ham, Foraged Morels, Caramelized Onion Soubise
Robinson Farm - Hardwick, MA
Greta's Fair Haven "fruity, peppery, and densely textured"
Chilled Roast Chicken, Marbled Rye, Pickled Green Strawberries, Cracked Black Pepper, Green Peas
Ruggles Hill Creamery - Hardwick, MA
Hubbardston Blue Cow "surface ripened...very soft and creamy center"
Garlic & Herb Leg of Lamb, Duck Fat Fried Potatoes, Lemon Smashed Peas, Pan Drippings
Westfield Farm - Hubbardston, MA
Extra Aged Gouda "creamy, nutty parm-like cheese"
Strawberry & Almond 'Shortcake', Aged Gouda Ice Cream, Strawberry-Gouda Crumb, Rhubarb Jam, Toasted Almonds
Smith Country Cheese - Winchendon, MA
Hannahbells "thimble-shaped morsels that pack a dramatic throw-weight of pungency and lingering flavor"
Shy Brother's Farm - Westport Point, MA