Farm + Vine Dinner Series

We continue the monthly Farm + Vine Dinners in Seasons inviting you to celebrate the incredible culinary offerings of New England. The most talented culinary minds in the region prepare hors d’ oeuvres and a three-course dinner utilizing ingredients grown or bred on local farms. Dinner will be a celebration of the incredible farmers whose dedication brings us fresh ingredients every day. To complete the meal, wine pairings will be selected by a guest wine expert.

2 May

Chef: Karsten Hart

Farm: New England Grass Fed

Vine: Antinori Winery

Chef Karsten Hart, Executive Chef of Relais & Chateaux property Castle Hill Inn in Newport, prepares a wine-paired, three-course dinner in Seasons highlighting Hope Valley’s New England Grass Fed in May. Chef Hart graduated from San Francisco’s California Culinary Academy and went on to be Sous Chef at Five Star, Five Diamond property, the Windsor Court Hotel in New Orleans. Prior to Castle Hill, Chef Hart was Executive Chef at Estate by Elderberries in Oakhurst, California where he was named a Relais & Chateaux Grand Chef.

$85/ person (plus tax and gratuity)

7:00 p.m. in Seasons

Reservations required. For reservations, please call 401.584.7000 or click here.

6 June

Chefs: Chad Hoffer and Tyler Burnley

Farm: Simmons Farm, Middletown, RI

Vine: Duckhorn Vineyards

Chefs Chad Hoffer and Tyler Burnley, from Newport’s Thames Street Kitchen, will prepare a selection of hors d’ oeuvres and a three-course dinner using organic produce from Simmons Farm, while our Sommelier will pair the dishes with wines from Duckhorn Vineyards. The duo met back in 2005 while working in the kitchen at BLT Prime in New York City. They quickly became friends and later married twin sisters. Fast forward several years and they have both settled in Newport (their wives’ hometown) and opened tsk early summer of 2011.

$85/ person (plus tax and gratuity)

7:00 p.m. in Seasons

Reservations required. For reservations, please call 401.584.7000 or click here.