Bay End Farm + The Blue Room = One Long Table!

I experienced the delicious pleasure of attending a 'From Farm to Table' event late last month. Held at Bay End Farm, our dramatic 'One Long Table' sat 80...... simple sophistication at it's best!

The Blue Room from Cambridge packed up their knives and cooked straight from the farm, transforming fresh ingredients.. picked that day... into vivid, mouthwatering masterpieces.

Our extraordinary evening started early with a tour directed by Kofi, the shy and highly intelligent owner of Bay End Farm. While we sipped a chilled 2008 viognier, domaine sallies, Kofi led us from field to field. http://www.bayendfarm.com/

He talked in great detail about the burden of the blight this season, and how it literally wiped out his entire crop of tomatoes. You have to sell a lot of cucumbers to make up for that kind of setback!


We really lucked out. The weather was perfect and the company was as interesting as Kofi's tour. Royal Chef Steve Crellin was in attendance. He loved hearing about the rebirth of organic farming in Southeastern Massachusetts and the preservation of the integrity of fresh, local food.

Lauren Feinburg was all smiles. Making the trek to Bourne from Boston, she choose to attend the event with a friend in celebration of her birthday, smart lady.




The scene was chic simplicity. A civilized union of 80 genial neighbors coming together between soil and sky, to sit and savor the treasures which come from the earth directly under foot.

Wine and food was brought up each side of the table. Jovial helpers - many just washed up from a day in the field - served a five course, five star, line up starting with a chicken liver pate topped with a tomato jam - which I immediately went home and recreated in my kitchen OMG! - served with sliced Iggy's bread. We washed back blue fish cakes with a crisp Girasole Vineyards, 2008 Chardonnay... yummy.. and moved onto this fabulous Greek Salad.

The refreshing presentation of each course was ultra carefree, exuding an essence of ease beyond imagination. http://www.theblueroom.net/



By the time our smoked suckling pig and ribs arrived (not as scary as it sounds), everyone was really getting into the groove, feeling the love and extending introductions beyond their immediate neighbors.

I met so many interesting people. I even had the chance to meet one of my unsuspecting idols! Pegja, owner of Iggy's Bakery. Along with his big personality he provided his award winning artisan breads. Iggy's was always my choice of bread when catering. I started buying Iggy's in 2000 and was instantly hooked. http://www.iggysbread.com/
The sun went down quick, kind of like the wine and fish cakes! Before it was time to say goodbye everyone who was involved in orchestrating this glorious event came out for a toast and a bow. Very beautiful.

Already a popular tradition on the west coast, I predict we will be seeing much more of this sort of gathering here in New England. This event helped raise thousands of dollars which will be used to rebuild the farmers market on the Bay End Farm property. Nice.