Farm-to-table dining is the name of the game at Woods Hill Table, where Executive Chef Charlie Foster gets organic produce and meat from the restaurant’s own farm and works with local fisheries to source seafood.
The Calendar Mussels are a prime example of the restaurant’s approach. Foster developed the dish when experimenting with a recipe for the classic New England bread anadama, starring molasses and cornmeal.
Because anadama historically comes from an area of Massachusetts associated with fresh seafood, he thought to pair it with something from the sea. “I was working with these great mussels supplied through Island Creek Oysters and I thought the griddled anadama was a perfect pairing with the warm, rich broth from the mussels after having braised them in a local brown ale,” says Foster.
To create a fuller profile, he added crunchy ham vinaigrette. “The flavor of our pork, paired with the richness of the mussel broth and the warm anadama, was a really special moment, where a few ingredients that all had a reason to be on our menu came together to create a flavor profile that was unique and incredibly delicious.”