Category: Food News

Food News revolves around the happenings within the national Hospitality Industry and how it relates to the local restaurant scene. Here in the Commonwealth, the dining scene is vibrant and is influenced by—and sometimes influences—the national spotlight.

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Chatham Bars Inn Has Been Farm-to-Table for Nearly a Century

There seems to be a standard uniform on Cape Cod for the front of house staff: blue polo, khaki shorts. This is the only means by which Chatham Bars Inn fits the beachtown bill.

Chatham Bars Inn offers a variety of creative non-alcoholic concoctions like the prim rose, served in a coupe and made with guava, lime and mint.

Once an extraordinary hunting lodge, Chatham Bars Inn began operating its own farm nearly a century ago with the intent of feeding guests fresh local produce. A hundred million dollars later, Chatham Bars Inn is more elegant than ever and you don’t have to be a guest of the resort to enjoy a luxurious meal on The Veranda.

The Veranda offers beautiful sunrise views of the shallow sandbars on Pleasant Bay, the Cape Cod National Seashore’s longest contiguous bay. Wicker furniture lines the ivy shrouded deck filled with round slate tables balanced atop their rustic wooden bases. Adirondack chairs cover the grassy hillside at stage right, lost in a sea of blue hydrangeas.

The Veranda’s lobster roll.

Stop by for an early lunch and you’re sure to get a table. Order a Mayflower Marigold Wit for a sessionable offering brewed in nearby Plymouth. If it’s too early for libations, but you’re looking to maximize The Veranda’s prime mixology skills, request one of their non-alcoholic concoctions like the prim rose, served in a coupe and made with guava, lime and mint.

The Veranda’s brick oven flatbreads showcase Cape Cod’s plenty in brilliant hues. Share the fromage blanc topped with crisp greens from the eight lush acres of Chatham Bars Inn Farm along with slices of stone fruit, grilled like summer squash. Each slice is carefully sauced with basil pistou and a drizzle of local honey. And, if you plan to indulge in just one lobster roll this summer, let it be on The Veranda. Your butter toasted bun will erupt in a torrent of Boston bibb lettuce and fleshy meat.

Don’t let Chatham’s reputation for exclusivity scare you away. The team at Chatham Bars Inn can make you feel like royalty, even if it’s just for one afternoon.

The fromage blanc is topped with crisp greens from the eight lush acres of Chatham Bars Inn Farm.
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Your Mid-Summer Food News Recap

Olive & Herb with whipped feta, evoo & herbs (BirchTree Bread Company)

A few of your favorite restaurants want you to try cooking at home this summer. No joke. Just ask Lynn Cheney of Lettuce Be Local whose unique spin on the CSA is changing the way Central Mass thinks about food. She has strategically selected three pickup locations at area restaurants in different neighborhoods of the city in order to foster ease and walkability for residents. Pickups can be made at deadhorse hill downtown, Lock 50 in the Canal District and simjang on Shrewsbury Street. Orders can be personalized based on each member’s needs from week to week and offers accessibility to Cheney’s wide network of farms, previously only available to chefs. The CSA does not include dairy and meat at this time.

Meet the Only Woman Worcester's Top Chefs Trust With Their Beef, Farmer Joan WalkerIf it’s meat you’re after, look no farther than Walker Farm. I should warn you that obtaining Joanie Walker’s beef can be as challenging as Elaine Benes ordering a cup of soup. Joanie only sells to chefs who will do justice to her herd of grass-fed Red Devon cattle known for their healthy, hearty, marbled meat. You’ve probably enjoyed the results of her love and labor at Armsby Abbey, deadhorse hill, or the International’s Fireplace Room. Joanie’s reputation is steadfast among local foodies for producing the highest quality beef in the region. I visited Walker Farm in New Braintree in order to fully appreciate Joanie’s patience and care for her cows. (Rest assured, I went home with a freezer full of meat.)

This month, the Worcester Foodies visited 110 Grill where they admired the “very cool outdoor patio and fire pit that was bustling on the beautiful summer evening we visited.” 110’s ambience was dubbed “casual elegance” by the group. Lindsay said, “Big windows along the front of the restaurant allow you to overlook some of downtown Worcester’s new sights. I can’t wait to spend and evening on the patio trying some options from the cocktail menu.” Stephanie added, “I was born and raised in Worcester and I really enjoy seeing my city grow and thrive.” The evening marked Worcester Foodies’ 86th consecutive monthly outing. They found a wide range of crowd pleasers from light and casual salads to comfort classics such as Meatloaf or Mac and Cheese and even all out NY Sirloin or Rib Eye Steak options.

Contributor Giselle Rivera-Flores continued her #SundayFunday series with trips to Boston’s Barking Crab and Worcester’s Hacienda Don Juan. Regarding the Barking Crab she wrote, “On any given day, the patio tables are lined with patrons enjoying the summer breeze and the distinct smell of the sea as they order signature items like the Crabby Coolers – a 32 oz drink of choice, usually with alcohol – or admire the King Platter – a 10lb lobster and mixed crab bowl as it is served to a nearby table.” Hacienda proved equally transportive on account of their corn loving dishes made with pupusas, tortillas, and tamales.

Mass Foodies welcomed a new writer this month. Dana Harrison, MS. Harrison is a nutritionist, educator, and fitness instructor with a simple approach to nutrition, health, and wellness. Harrison’s philosophy is, “Eat, move, love, and learn. It’s all a balancing act.” Her goal is to help others find their own balance through health and wellness with a concentration on nutrition education. She has amassed over 25,000 followers on Instagram with the handle @eats2know. Her inaugural article raised a toast to toast, getting personal with BirchTree. Harrison sees toast as a tool for portion control with a variety of nutrients and flavors.

Buck's Whiskey & Burger Bar on Green Street in Worcester, MAContributor Veronica Vann Jura visited Buck’s Whiskey & Burger Bar to scope out the atmosphere. She admired the original artwork by Tony Freitas, the narrow layout reminiscent of a ‘country-road,’ and even the tidy restrooms. The only thing missing from Buck’s was apparently the line dancing. There’s an idea for August…