Wednesday night my husband and I enjoyed a beautiful summer evening, with celebrity guest Chef Robert Sisca who served over 50 dinner guests outside across the street from the Chatham Bars Inn overlooking Chatham Harbor.
It began with a champagne toast at 5:30 pm followed by dinner at 6pm.
Before being seated we had a chance to chat with many of the dinner guests from various parts of the country as well as the local crowd.
In recent years, the Chatham Bars Inn created a working farm on Route 6A in Brewster.
The eight-acre property has a farm operated by farmer Joshua Schiffand which supplies Chatham Bars Inn’s gourmet "Star's Restaurant" and guest chefs with fresh produce daily.
There were eleven dishes all created outside and over seven vegetables served, including Bouillabaisse, Grilled Octopus, Grilled Brandt Beef Sirloin, Crescent Farms Duck Breast, and four creative salads, For dessert diners enjoyed Peach Tarte Tatin puff pastry, Plum & Apricot Cobbler with sweet corn ice cream and Hazelnut Mousse Cake.
See complete menu in the photo gallery below.
After dinner every guest was given a burlap hand bag to fill with all the decorative table centerpiece vegetables.
Dinner and wine continued for over three hours making it a most festive, delicious and memorable evening.
Chef Robert Sisca
This Farm to Table Dinner featured Chef Robert Sisca. Chef Sisca helped open Garde East on Martha’s Vineyard. An alum of Le Bernardin in New York, Chef Sisca was at the helm of Bistro du Midi, a French Bistro in Boston when it first opened. After a short time with Rhode Island-based G Hospitality Group to open Garde East on Martha’s Vineyard, he is back with Bistro du Midi, serving coastally-inspired French cuisine.
The Art of Chef Sisca - Chef Robert Sisca demonstrates his culinary art.
The next afternoon some dinner guests signed up to attend Chef Sisca's cooking demonstration.
He started by creating his Bouillabaisse that was on the menu the night before, all from scratch. He started with the broth by sauteing a large pan containing many vegetables, fresh herbs, raw lobster bodies, and fish bones.
When cooked he used a hand blender and strained it through a china cap. He added seven pieces of different local fish and shellfish plus diced potatoes to the broth. It was a wonderful presentation and a delicious lunch. See the Bouillabaisse recipe below.
We are so fortunate to live on Cape Cod and have a unique culinary experiences like this available.
Chatham Bars Inn's Executive Chef Anthony Cole and his guest chefs will create an exclusive dinner for a farm-to-table family style dinner for 60 guests every Wednesday this summer including Chefs Kenny Gilbert, Colin Lynch, Jody Adams and more
July 18 is the next dinner with Chef Sean O'Toole,
Advance reservations are necessary.
If You Go
Call the concierge at 508-945-6871 for reservations for the other celebrity guest chefs this
summer at Chatham Bars Inn.
Tickets are $95 per person inclusive for these dinner events.
Chatham Bars Inn
297 Shore Rd, Chatham