The Best of Martha's Vineyard Farm to Post Dinner at Post 390

          I recently had the opportunity to attend a special Farm to Post dinner at Post 390 in Back Bay. 
Their Farm to Post menus are prepared with the freshest, seasonal ingredients sourced from a featured farm or fishery every week. It's a great opportunity to learn about their purveyors and enjoy a specially prepared meal using the best of locally-sourced ingredients.         

          I attended a dinner featuring the Best of Martha's Vineyard, inspired by Chef Nick Deutmeyer's time spent on the island visiting local farms sourcing a variety of great products to design this menu. Featured purveyors included The Farm Institute, Grey Barn Farm, MV Mycological, Spearpoint Oysters and Island Bee Company.

           We started with a reception in the private bar and lounge area upstairs which included a raw bar with Spearpoint oysters, fried whole belly clams, spicy lamb sausage kebobs, and Belted Galloway beef and grilled lobster skewers.

          Next we headed into the dining room where we sat down to a multi-course meal and heard all about the featured farms and purveyors. Our first course showcased these simply sauteed shiitake mushrooms served with zucchini noodles, grilled native corn, roasted red pepper, poached egg, and chives. All of the flavors worked really well together and brought out the earthiness of the mushrooms.

         Next was the Cape caught striped bass with sweet pickled fennel, garlic smashed roasted potatoes, and bacon vinaigrette. The fish was prepared perfectly, it was light and flaky and I loved the hint of sweetness from the fennel.

           The main course was most impressive: a whole crown rib roast with whey fed heritage pork, oyster bread stuffing and sour cherry compote. Everything from the presentation to the food itself was spectacular, and despite being completely stuffed at this point I managed to eat every bite of my bone in chop.  

          Dessert was a cheese tasting from Grey Barn Farm and included the Prufrock (a washed rind cheese), the Eidolon (a classic French style cheese), and the Bluebird (a briny blue cheese). The cheeses were served with strawberry onion jam, candied pistachios and cornmeal crackers. Everyone at our table raved about these, and it was great to have the farmer and producer at our table to be able to describe everything in detail and give us more background on the farm.



          Check out Post 390's website to see their upcoming events, and if you have the chance to try one of their Farm to Post dinners, I highly recommend it!