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• Grass Fed Beef
• All-Natural Heritage Pork 
• All-Natural Chicken
•'Beyond Organic' Vegetables

• Raw Milk, Raw Honey, Maple Syrup

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VISA, MASTERCARD, DISCOVER, PAYPAL and more!

What we do… 'beyond organic'… isn't the easy way, or the low-cost way, but we think it's better for the animals, better for the planet, and results in better tasting and healthier products for our customers.

Blog - What's Happening on the Farm

Photos From Previous Dinner (2012)

Devon Point Farm's Harvest Dinner, August 25, 2012

Photos From Devon Point Farm's
First Farm Harvest Dinner • August 25, 2012:

We'd like to thank the chefs, all the volunteers, this year's apprentices, our nannies, and last year's field apprentices who returned to help make this dinner a huge success!

Please enjoy some photos of this amazing evening...

Barn with luminaria

 

Before dinner - daylight

Our Harvest dinner was held on Saturday, August 25th at 6:30 p.m. in our gorgeous timber-framed barn on our farm, where 75 guests experienced a multi-course plated dinner prepared bythe Boston Hilton's Executive Chef Sean Dutson and 85 Main's Chef James Martin, that featured our 100% grassfed beef, a colorful palette of our freshly harvested naturally-grown vegetables, as well as pork and chicken raised on our farm.

Violinist in front of barn

Violinist Dana Lyons plays while guests arrive and mingle.

View of guests by barn

When guests arrived, they got to enjoy the beautiful setting of our farm as they sampled carefully selected local wines and crafted beers. Their culinary adventure began with passed hors d'oeuvres made from our farm’s bounty and farm-fresh local cheeses.

Carmelized onion, marscapone

Fresh slices of gourmet pizza featured marscapone cheese, our onions caramelized and fresh herbs from the lower herb garden.

Watermelon, Basil & Balsamic

Our Watermelon with basil from the field and a balsamic reduction...

Watermelon dishes 

Just as the sun was setting, everyone was seated at the harvest table for an elegant candlelit dinner. At each course, Chef Dutson introduced the ingredients he used and what inspired each dish.

Guests from above

 

Place setting

Seated guests

All of the flower bouquets were made by Patty and the flowers harvested the day before the event by the farm's apprentices Kate & Tara.

Table length

The use of the linens were generously donated by CSA Share member Jason Coombs.

Plating the salads

Fresh salads with baby beets, carmelized onions, goat cheese and our fabulous arugula...

Baby beets, carmelized onions, goat cheese and arugula

Our Pork plated

 Table setting

 

Wines on the Rack

Local wines were a big part of the evening, with many different selections from both Jonathan Edwards Winery & Taylor Brook Winery being poured for guests. Each varietal was introduced and described along with why it was selected to be paired with the particular course that was being served. It made the dinner as much a wine-tasting event as a farm to fork dinner!

Plating chicken

All of Chef Sean Dutson's and Chef James Martin's friends, family members and coworkers volunteered their time and efforts to helping prepare the food, from chopping, and stirring, to plating each course, it was truly a great effort by an enthusiastic team!

our Chicken plated

The final result... our chicken, smoked and pulled, served with peas, wild mushrooms, and blue savoy cabbage in a fresh buttermilk biscuit made by Bill Beausoleil of Soleil & Suns Bakery in Woodstock.

Chef's slicing meat

Chef's James Martin & Sean Dutson carefully slice our pork tenderloins. 

Ribeyes on the grill

The chef's grilled the meats on "Big Green Eggs" a new fangled soupy-deluxe grill generously donated for use at this event by Northeast Propane.


Big Green Egg Grill 

Ribeyes & Heirloom Tomatoes

Our grassfed beef ribeyes and our heirloom tomatoes.

Paige chopping herbs

Paige, from 85 Main, concentrates on chopping our fresh basil.

Chef instructs our crew

Chef Sean Dutson explains how to serve and clear to our crew. From left to right: Adrienne Barrett who spent the field seasons of 2010 and 2011 as a field apprentice; Doe LeBlanc who is nanny to our two daughters; Laura Fisher who spent last season with us as a field apprentice; Britany Salo who is nanny to our two daughters; and Kate Suscovich who is a field apprentice this season. 

Tara sets the tables

Tara Tranguch, a field apprentice this season sets tables.

Erick with camera

My handsome husband and farm owner, Erick, captured images with our camera. In the background our good friend Brian Christian acted as chief dish dog, working tirelessly all night to keep up with a steady stream of plates, silverware and glassware.

John photos the event

John Suscovich, this season's field apprentice doubles as our roving photographer...
most of the photos on this webpage are his!

Lighting candles

Lighting luminaria as the sun sets...


Blueberry Tarts with lemon creme

We finished the night with Blueberry tarts with fresh lemon creme.