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Smolak Farms Weekly Summer Restaurant Concept, North Andover, MA, June 29-August 24, 2011
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Smolak Farms Partners with Edible Boston, Gilt City Boston, Le Cordon Bleu Boston, Yelp!, Vermont Fresh Network and New England Cooks to Open New Weekly Summer Restaurant Concept
The newest restaurant just north of Boston, Massachusetts isn’t a restaurant at all. Smolak Farms located in North Andover, Massachusetts has partnered with Edible Boston, Gilt City Boston, Le Cordon Bleu Boston, Yelp!, Vermont Fresh Network and New England Cooks to create “Whim,” an outdoor dining experience.
Unlike the typical “pop-up restaurant” Whim will be a permanent installation, hosting dinners every Wednesday night startingJune 29th, 2011 and continuing on through August 24th, 2011 featuring some of New England’s best chefs!

Whim is different in several ways explains owner of Smolak Farms, Michael Smolak, “We’ve held off on doing a dining series because we wanted to offer something distinctly different. With the success of our chef demo series last year drawing over 400 people each night, we felt the audience was there, but we wanted to make sure we did something distinctly different, that would allow the chefs involved to flex their creative muscle and showcase our farm and what we do here. We have a lot of pots on the stove, no pun intended. Our guests are going to walk away with a memory from this experience and feel as if they are receiving a value,” said Smolak.
Guests of Whim at Smolak Farms will be served a three-course dinner under the stars as some of New England’s best chefs cook “in the rough” with only a commercial grill and a La Caja China at their disposal.

“Being part of this is the culmination of everything I am a passionate about. Cooking outdoors and in the rough, bringing bold and unique flavors to new audiences and taking food from here with flavors fromthere regardless of the challenges is what I’m really looking forward to,” said Celebrity Chef Andy Husbands of Tremont 647 who will be cooking at Whim on July 27th, 2011.

Another unique component of Whim is that each week the featured chef will be cooking for his/her own charity. Chef Tony Bettencourt from 62 Restaurant & Wine Bar summarizes, “As chefs I think we love these type of culinary challenges, give the opportunity to not onlyprepare a dinner for guests in a unique situation, but to give back to some of our favorite charities just makes it a home run for me.”

Beyond enjoying an evening of fabulous food, guests are invited to take a post-dinner hayride through the Smolak Farms orchards as part of their $60.00 per person ticket price (excluding gratuity and beverages).

Each chef will be armed with culinary students from Le Cordon Bleu Boston to help them execute the dinner to an audience of 100 guests each Wednesday evening, and then we get to the reason why the restaurant is called “Whim.” The menu for Whim is only unveiled that evening and is completely vetted through the chef’s culinary filter.

“This is a chance for diners to experience our cooking and learn about who we are. We cook in accordance with the best ingredients of that day and give you a real picture of place and season, showcasing the vibrant flavors of New England," said Chef Jason Bond who will kick off the series on June 29th, 2011.

For more information on “Whim” – The Restaurant at Smolak Farms please visit Tickets can be purchased directly via:

WHERE: Smolak Farms, 315 South Bradford Street, North Andover, MA 01845
WHEN: June 29th, 2011: Whim Featuring: Chef Jason Bond of Bondir Restaurant
Charity: Faith Kitchen,
July 6th, 2011: Whim Featuring: Chef Erwin Ramos, Olé Mexican Grill Charity: Food for Free,
July 13th, 2011: Whim Featuring: Chef Tony Bettencourt, 62 Restaurant & Wine Bar, Charity: St. Joseph's Harvest of Hope Food Pantry, Salem, MA
July 20th, 2011: Whim Featuring: Chef Richmond Edes, Beacon Hill Hotel & Bistro, Charity: Community Servings,
July 27th, 2011: Whim Featuring: Chef Andy Husbands, Tremont 647
Charity: Share Our Strength,
August 3rd, 2011: Whim Featuring: Chef Rebecca Newell, The Beehive
Charity: The Boston Food Bank,
August 10th, 2011: Whim Featuring: Chef Tom Bivins, New England Culinary Institute, Charity: New England Culinary Institute Scholarship Fund, a 501C3
August 17th, 2011: Whim Featuring: Chef Evan Mallett, Black Trumpet Bistro, Charity: Future Chefs,
August 24th, 2011 Whim Featuring: Chef Paul Turano, Tryst Restaurant, Charity: Jimmy Fund Clinic,

INFO: $60 per person (gratuity and beverages not included). Visit: to learn more and purchase tickets. Included in the ticket price is a 3-course dinner and hayride farm tour. Dress is casual. Beverages not included. Paired wines, beer and non-alcoholic beverages available for purchase. Only one menu will be presented with no substitutions. Ticket is non-refundable.

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