Grab your seats for an intimate chef’s dinner in Tim’s Kitchen (1.18.24. 7-9:30 p.m.) where we will cozy up around rustic farm tables and enjoy a four-course winter feast prepared by
Chef Benjamin Freemole, former head chef at Tavern at GrayBarns.
Freemole has a long history of utilizing the highest-quality fresh, local ingredients, and works a range of culinary methods into this incredible winter menu accompanied by wine pairings curated by Greens Farms Spirits. $140 pp, includes food, wine pairings + service. Limited seating. P.S.: Makes a fab holiday gift!
Chef Bio: Benjamin Freemole was born and raised in western Montana. After being classically trained in French cooking, he was drawn toward blending timeworn cooking techniques with the explorative nature of the more modern.
Chef Freemole worked the past six years opening and running the Tavern at Graybarns in Norwalk, CT. Before this, he helmed the kitchens for Major Food Group (NYC); The Crimson Sparrow in Hudson, NY; and Scotty’s Table in Missoula, MT. He has trained under chefs including Wylie Dufresne (wd-50), Josia Citrin (Melisse), and Heston Blumenthal (Fat Duck).
Freemole is a resident of Greenfield Hills, where he and his wife, Emily are raising four children.