Chatham Bars Inn Announces Upcoming Friends of James Beard Foundation Dinner

In partnership with the James Beard Foundation, the September 20th dinner will feature a team of guest chefs at The Chatham Bars Inn Farm

Chatham, MA (August 14, 2025) – Chatham Bars Inn, the award-winning Forbes Travel Guide Five-Star hotel on Cape Cod, will present an extraordinary culinary evening on September 20th to benefit the James Beard Foundation. This one-night-only event will showcase an inspired multi-course menu crafted by the Inn’s acclaimed culinary team alongside distinguished guest chefs from Boston.

Set amidst the picturesque landscape of the Chatham Bars Inn Farm—just a short drive from the main resort—the dinner will take place in the farm’s scenic greenhouse. Each course will be prepared by a different chef, showcasing their unique style and culinary expertise, with wine pairings curated by Steven Rosario and Justen Nickell’s Hudson Chatham Winery. The evening will begin with an interactive welcome reception with the chefs in the fields from 5pm to 6pm, followed by a four-course plated dinner at communal tables in the glass greenhouse from 6pm to 9pm. 

Featured participants:

• Chef Robert Sisca, Chef Partner of Himmel Hospitality Group: An alumni of the three-Michelin-starred Le Bernardin in New York, Chef Robert is an award-winning chef and restaurateur based in Massachusetts. He oversees the culinary operations of Grill 23 & Bar, The Banks Seafood & Steak, Bistro du Midi, and Harvest, bringing his signature approach to each concept. A dedicated mentor, he is passionate about developing the next generation of chefs and hospitality leaders.  

• Chef Michael Scelfo, Chef and Owner of Alden & Harlow, Waypoint, and Longfellow Bar: Chef Michael is a multiple time James Beard Award Semifinalist based in Boston. His three restaurant and bar concepts have earned praise from some of the leading culinary magazines in the country, from Boston Magazine to Bon Appetit. Chef Michael draws much of his inspiration from family kitchens and he has incorporated this approach into all of his kitchens.

• Steven Rosario and Justen Nickell, owners of Hudson Chatham Winery: Founded in 2020, Justen and Steven revived a small winery in the Hudson Valley that has grown into a symbol of hope and renewal within their community. The Hudson Chatham Winery takes a fully regenerative, biodynamic approach and focuses on resilient, hybrid grapes that reflect the region’s unique terroir. The winery is a warm and welcoming destination that offers thoughtfully curated tastings, farm dinners, and meaningful connections.
• Chef Andrew Chadwick, Executive Chef of Chatham Bars Inn: Chef Andrew leads Chatham Bars Inn’s restaurants and award-winning culinary programming with creativity, expertise and professionalism mixed with an enthusiasm for exceeding guest expectations and building a cohesive team. Chef Andrew holds many awards and accolades, including a prestigious guest chef appearance at the James Beard House in New York City.
• Chef Brennan Froeschner, Executive Pastry Chef of Chatham Bars Inn: Chef Brennan has over 25 years of experience in the culinary industry, serving in various roles at luxury resorts from Jackson Hole to Chicago. He has led the pastry program at Chatham Bars Inn for over a decade.

“The James Beard Foundation is honored to be a part of this incredible evening, showcasing an outstanding roster of chefs, gathering a group of new friends and guests, set in the magical Chatham Bars Inn Farm, all in support of our Good Food for Good mission and programs.” says Izabela Wojcik, Director of Special Fundraising Initiatives.

The Farm, which produces over 100,000 pounds and 125 varieties of vegetables annually, is a model of innovation and incorporates cutting-edge agricultural techniques like hydroponic growing systems. The Farm’s immersive setting will bring guests closer to the sustainable, farm-to-table ethos that drives the resort’s dining program and echoes the James Beard Foundation’s mission of championing culinary excellence and environmental responsibility.

The dinner will be hosted at the height of “Secret Summer,” a period on Cape Cod where travelers can enjoythe perfect blend of summer weather and activities but with fewer crowds and lower hotel rates. Additionally, The Farm will continue to host its popular Farm Dinner series through November. Executive Chef Andrew Chadwick and his culinary team thoughtfully design creative menus for each of the dinners. No two menus are the same and each week’s menu highlights the Farm’s current seasonal offerings with day-of produce harvested by the devoted team and accompanied by locally sourced meats, seafood and fish. Fall dinners are held in the Farm’s glass greenhouses.