Chef Nina Livellera • Smoky Beef Meatballs

Stone fruit chutney • Mint gremolata • Yogurt schmear

Pit 2

Chef Michele Hunter • Roasted Roots

Served on a bed of fresh field greens

Pit 3

Fire-Grilled Vegetable Kebabs

Zucchini • Mushrooms • Cherry tomatoes • Onions

Pit 4

Chef Brent Campbell • Pig Asado

Served with fresh shredded cabbage

Pit 5

Chef Brandon Schatko • Fire-Grilled Sweet Corn

Pit 6

Chef Kevin Sprouse • Oysters Rockefeller

Every ingredient featured throughout the evening will be locally sourced, with the great majority coming directly from the fields and pastures of Pitney Meadows Community Farm and Echo Farm. In addition, we are using the event to elevate some other sustainable regional producers, including Featherbed Lane Farm, Sugar House Creamery, North Country Creamery, Mace Chasm Farm, and Norumbega Farm Oysters, creating a menu that reflects the peak of the growing season and the abundance of local agriculture.