A Culinary Night To Remember At The Wequassett

The Wequassett Resort and Golf Club and The Eliot Hotel, two powerhouses in the hospitality industry, joined forces last weekend for a once-in-a-lifetime centennial celebration to benefit the James Beard Foundation. 

The dinner capped off a weekend full of events that included immersive cooking demos and wine tastings, all designed to showcase the talent of Chef James Hackney of the Wequassett and Executive Chef Dave Bazirgan of UNI at the Eliot Hotel.

Guests at the sold-out event experienced a reimagined turn-of-the-century dinner menu infused with modern techniques and Japanese influence. To start, guests were treated to a curated selection of fun snacks like trout pate and oysters Rockefeller. The main courses were truly an exceptional experience and included wild fluke sashimi (which the chefs fileted in a culinary demonstration earlier that day), poached cod and Wagyu beef Wellington, all highlighting many locally sourced ingredients. Each dish was complimented with an outstanding tasting of select wines from AXR Napa Valley. 

Proceeds from the night benefitted the James Beard Foundation, which aims to be a destination for excellence in the restaurant industry. At its core, the Foundation supports and celebrates the talented people in the food industry.

The event was the start of many special evenings the Wequassett plans to host to mark its 100th anniversary, including a Canyon Ranch Retreat on May 2 to 4, Derby Party on May 3 and Mother’s Day Brunch on May 11. For future events, check out the inn’s website and social media.