Post 390 Farm to Post Dinner with Ward’s Berry Farm

Summer is for strawberries, and a couple of weeks ago, I had the delicious pleasure of joining Post 390 for their Farm to Post dinner with Ward’s Berry Farm. Post 390 features a different farm every month; you may remember when I dined with the cheese farmers from 5Spoke Creamery. One of the things I love about these dinners is that they really introduce guests to the farm, its products, and the people behind them. It’s a warm and wonderful way to enjoy food while learning where it comes from. The Post 390 does an amazing job with the ingredients they select, and their wine pairings are always excellent.

Lin and I arrived and were welcomed with the cocktail of the evening, the “Strawberry Ward”. This delicious blend of Pisco Porton, Cherry Heering, Ward’s Farm strawberries, balsamic, ad lemon offered a refreshing, natural berry taste without too much sweetness.

Strawberry Ward Cocktail The cocktail was paired with Sea Scallop and Tuna Sashimi and Maine Crab Stuffed Monkfish Cheek. We then received an introduction to the guests from Ward’s Berry Farm and watched a video taken when the Post 390 staff visited the farm. Everyone had great things to say about the experience, and I now definitely want to plan a day trip there.

Ward's Berry Farm The first course of our tasting menu was Hot Smoked Salmon with Ward’s Berry Farm chioggia beets, herbed chevre, strawberry salsa, and candied pignole, paired with Domaine Pascal Pibaleau Crémant de Loire Rosé. This course was a favorite of many; the components just went so well together and made for an unforgettable dish. The wine’s strawberry notes complimented the flavors in the dish, and fine, abundant bubbles made it feel celebratory.

hot smoked salmon with beetscremant de loire Next up, we were treated to Ricotta and Arugula Ravioli Carbonara with sugar snap peas, spring onion, and house bacon, paired with Laporte Pouilly-Fume. Again, a perfect pairing, matching a rich, creamy and flavorful ravioli dish with a tart wine with minerality and acidity that brought out the flavors of the food really nicely.

ricotta and arugula ravioli carbonara Our third course was Skillet Seared Hailbut with German butterball potato vichyssoise, gremoulada braised romaine lettuce, baby carrots and baby peas, paired with St. Urbans-Hof Riesling. Light and flaky fish with the spring veggies. went well with a light, crispy, and fruity Riesling.

skillet seared halibut And there was more! Carved Saddle of Spring Lamb with the most delicious Cherokee and Two Star Lettuce salad with feta, oregano, and mustard vinaigrette. I could eat simple, zesty salads like this every day and wish the salads I made came close. A spicy, earthy red, Mas de la Dame La Stele was paired with this dish, and I could not stop sticking my nose in the glass. The nose of the wine was simply beautiful and required lots of time to stop and breathe it in.

lamb The final course of the night was a Strawberry Crème Fraiche Tart, paired with Chambers Muscat. As stuffed as I was from all of the other courses, I found eating this dessert easy (and necessary!). The tartness of the crème fraiche made it seem light and fresh; the strawberries added pure summer.

strawberry creme fraiche tart

My dining companions were a ton of fun, as they always are at Post 390. They have a great team that puts a lot of thought and love into the work they do, and they are happy to share. I would definitely recommend checking out a Farm to Post dinner soon.

How have you been enjoying summer strawberries? Have you had strawberries in a savory course?



My dinner was hosted by Post 390, however all opinions are my own.

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Tags: Boston, dinner, events, farm to post, farm to table, Food, food and wine, food and wine pairings, Post 390, strawberries

  1. Megan’s avatar

    Those courses all look amazing. I had tons of great strawberry courses at Harvest. They also use Ward’s berries. So interesting to see the many ways strawberries can be incorporated into dishes.


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