Monday night we enjoyed a beautiful warm summer evening, with celebrity guest chef Kenny Gilbert serving 60 dinner guests outside on the lawn at the Chatham Bars Inn. There were 15 dishes served, including smoked pulled alligator ribs, hot southern fried quail, arctic char and slow roasted Wagyu brisket just to name a few.
Dinner and wine continued for over three hours making it a most memorable evening.
In recent years, the Chatham Bars Inn created a working farm on Route 6A in Brewster. The eight-acre farm has a farm stand open to the public in the summer – staffed by Cape Abilities – and supplies Chatham Bars Inn’s Star's restaurant and guest chef's with fresh produce daily.
This Farm to Table Dinner featured Chef Kenny Gilbert. Cooking since he could barely reach the kitchen counter at age three, he is best known for his appearance on “Top Chef” Season Seven, where he become one of the most likable cheftestants to date.
After “Top Chef,” Chef Gilbert landed back in Jacksonville, FL, where he designed and opened Caribbean-inspired Nippers Beach Grill. Within one year of opening, Folio Magazine awarded Kenny Chef of the Year, and Nippers, Best Caribbean Restaurant.
Next up, chef Kenny made his way to Miami where he served as Corporate Chef for 50 Eggs Restaurant Group and was responsible for organizing and designing the future kitchens for James Beard.
After Miami, Kenny headed back to the the Caribbean, working as the Executive Chef at Bajan Blue at Sandy Lane Resort in Barbados
Kenny is also a consultant for MIC Food, an international company based out of Miami that produces organic tropical packaged goods like Plantains and Yuca, while working at Tempo American Bistro in Boston.
Over the years, Kenny has developed a passion for herbs and spices - and created Chef Kenny’s Spice Blends, a line of spice blends. The product line, which includes Jerk Spice, Raging Cajun and Cinnamon Coffee Rub, is used by luxury hotel brands.
Kenny has traveled the world, as chef in some of the top restaurants in Japan, Spain, France and the Caribbean. He has cooked at the James Beard House, participated in wine & food festivals around the country, cooked for the Sports Illustrated Super Bowl party and appeared on the “Today Show.”
He recently penned his first book titled, "A Chef’s Journal".
Chef Kenny demonstrates his culinary art.
The next afternoon over a dozen guests were invited to Chef Gilbert's cooking demonstration. He started by creating his own pasta from scratch and the home made kale pesto sauce with shrimp. Instead of using the traditional basil he used the kale from CBI's garden. Delish.
We are so fortunate to live on Cape Cod and have unique culinary experiences like this available to us.
You can call the concierge at 508-945-6871 for reservations for the other celebrity guest chefs this summer at Chatham Bars Inn.
Tickets are $95 inclusive for these dinner events.