Monday night we enjoyed a delightful evening, with celebrity guest chef Chris Parsons serving 60 dinner guests at the Chatham Bars Inn. With the threat of rain, meals were served in the dining room as opposed to the usual setting on the lawn.
There were 15 dishes served, including chilled corn soup, chilled raw and wood roasted oysters, striped bass in foil, skirt steak, fried chicken, many vegetables fresh from their farm and assorted pies - 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 property has a farm stand open to the public in the summer and supplies Chatham Bars Inn’s Star's restaurant and guest chefs with fresh produce daily.
Chef Parsons opened Steel & Rye in November, 2012 with his friend and business partner Dan Kerrigan.
Since opening, the restaurant has earned critical praise, including “Three Stars/The Boston Globe”, “Best of The New”/The Boston Globe, “Best of the New/Chronicle, WCVB TV5”, ”Best New Restaurant, South”/Boston Magazine, “Best New Restaurant”/South Shore Living Magazine, “Where to Eat Right Now”/Boston Magazine, “Eaters Heat Map for Where to Eat & Drink Right Now”/Eater Boston, “Best Dish We Ate”/Zagat and more.
Prior to opening Steel & Rye, Parsons was best known locally for his two restaurants: Catch and Parsons Table. Located in Winchester, Catch earned accolades for “Best Seafood Restaurant” and “Best New Restaurant” plus “Best Chef North of Boston” honors by multiple media outlets. When the space grew too small he decided to change courses and create a new, more casual restaurant called “Parsons Table.” This too, won awards with rave reviews by all the city’s leading critics, and the dining room was packed. But Parsons yearned for a larger space where he could create an expanded menu and still offer people extraordinary cuisine at a fair price. So he closed Parsons Table much to the chagrin of restaurant goers, and set off on a quest to find the space that was closer to the city, more urban, and much larger. He found that space in Lower Mills, Milton.
On a national level, Parsons is recognized for his placement in the Bocuse D’Or USA competition in 2010. This is the most competitive culinary competition in the world, bringing together the finest chefs in country to compete for the honor of representing the USA in the international Bocuse D’Or cooking competition in Lyon,France. Parsons and his sous chef, Nate French, reached the podium in 2010, achieving 3rd place. This was a huge honor for this humble chef from New England and his college aged sous chef.
There are two more guest chef dinners at the Inn this summer:
Tickets are $95 inclusive for these dinner events.
Book your dinner by calling the Chatham Bars Inn's concierge at 508-945-0096.
[See the photo gallery below]