Farm and mushroom tour with North Tabor Farm
Farm exploration at North Tabor Farm
Cooking alongside Chef/Farmer Chris Fischer and team of The Beach Plum Restaurant
Wine by Thirst Wine Merchants
Beer pairing by Offshore Ale
Feast with new friends at the Beach Plum Restaurant.
Cooking alongside Chef/Farmer Chris Fischer and team of The Beach Plum Restaurant
Wine by Thirst Wine Merchants
Beer pairing by Offshore Ale
Feast with new friends at the Beach Plum Restaurant.
Farm.
North Tabor Farm.
Our hosts Rebecca Miller and Matthew Dix at North Tabor Farm, took us behind-the-scenes of their 6-acre family-run farm off North Road in Chilmark. Out into the fields we got our hands dirty, learning about the intricacies of growing highest-quality produce—from their popular greens, famous shiitake mushrooms and beautiful tomatoes. We learned how to select the best of what the soil has to offer throughout the growing season, and why loving care for animals translates into good meat.
North Tabor Farm.
Our hosts Rebecca Miller and Matthew Dix at North Tabor Farm, took us behind-the-scenes of their 6-acre family-run farm off North Road in Chilmark. Out into the fields we got our hands dirty, learning about the intricacies of growing highest-quality produce—from their popular greens, famous shiitake mushrooms and beautiful tomatoes. We learned how to select the best of what the soil has to offer throughout the growing season, and why loving care for animals translates into good meat.
Cook.
We headed into the kitchen with Chef Chris Fischer at the Beach Plum Restaurant Kitchen to learn about making fresh pasta, and how to butcher a pig for our evening meal.
We headed into the kitchen with Chef Chris Fischer at the Beach Plum Restaurant Kitchen to learn about making fresh pasta, and how to butcher a pig for our evening meal.
Dinner.
After a brief rest, we joined back at the Beach Plum Restaurant for our evening ‘feast’, sharing a communal meal with new friends and the farmers we met during your journey. The multi-course dinner was accompanied by 'small batch' wine from Thirst Wine Merchants and beer from the local brewery Offshore Ale Company.
The dinners' proceeds benefited Island Grown Schools.
After a brief rest, we joined back at the Beach Plum Restaurant for our evening ‘feast’, sharing a communal meal with new friends and the farmers we met during your journey. The multi-course dinner was accompanied by 'small batch' wine from Thirst Wine Merchants and beer from the local brewery Offshore Ale Company.
The dinners' proceeds benefited Island Grown Schools.
Photography by She of the Woods and Albert O. Fischer
Thank you to our Collaborators:
Chef Chris Fischer of the Beach Plum Restaurant, Rebecca Miller and Matthew Dix of North Tabor Farm, Nic Turner from Honeysuckle Oyster Farm, Mike Holtham from Menemsha Fish House, Rick Karney from Martha's Vineyard Shellfish Group, Offshore Ale House,Thirst Wine Merchants
Would you like to join us for the next adventure? Contact us at eat@ffsmv.com.