Cultivate
WONALANCET, NEW HAMPSHIRE | JULY 2026
There’s a saying in New England, “if you don’t like the weather…just wait a few minutes.”
The day of our Supper in the White Mountains sure proved that saying’s truth! As we set up in the verdant surroundings of Locke Falls Farm, we moved the table between the beautiful barn and the lush green lawn several times, dodging passing rainstorms and gusting winds, tricked by a few sweet pockets of sun and a hopeful, but horribly incorrect forecast. We ended up setting a sweet curved table in the event barn. The huge sliding doors opened to connect us to the land around while sheltering us from the evening’s unpredictable weather for an intimate meal shared amongst new friends and old.
Chefs Brent Foster and Amadeus Florendo lit the Big Green Egg grills only to tend the fires through the rain, preparing their hyper-seasonal feast through what felt like three seasons’ worth of weather over the course of just a few hours. Their collaborative menu blended two different styles of diasporic cuisine into one creative concept developed in collaboration with farmers from Cultivate. The organization celebrates the [agri]cultural [bio]diversity of New England through the Heritage Harvest Project and educational community events. This special benefit Supper not only highlighted their work, but helped raise funds for the upcoming New England BIPOC Festival. A few of the farmers, like Akilah Zuri Campbell, who grew the gorgeous Alabama Blue collard greens featured on the menu, were even able to join us at the table to experience the fruits of their labor and connect our guests to the source of their meal. The evening ended with a stunning mountain sunset, summer finally winning the war of seasons that had been waging all day, while everyone lingered at the table to stay connected a little bit longer, to this place and each other.
WELCOME
The rain cleared just in time for guests to arrive at the farm, where the bar was set up inside to shelter from the blustering winds. The break in the weather meant guests were able to wander the grounds and watch our chefs man the grills set up across the lawn. While snacking on grilled watermelon, caviar-topped Johnny cakes, and fresh-shucked oysters, everyone sipped lemony cocktails from Bimini Gin, a perfectly refreshing way to ring in the summer afternoon.
A COLLABORATIVE MENU BY BRENT FOSTER & AMADEUS FLORENDO
In the spirit of the BIPOC Food Festival, we brought in two talented New England-based chefs who draw their inspiration from two very different cultural diasporas, but share a passion for delicious, creative cuisine. Chef Brent Foster of Husky Boi draws from the nostalgia of his Midwestern childhood, blending influences from the Black diaspora and 90’s Americana into hyper-seasonal dishes highlighting local farmers. Meanwhile, chef Amadeus Florendo showcases his heritage as a Filipino-American through his pop-up, Pulutan. Together, they built their menu around the seasonal offerings from Cultivate’s farming community, adding their own personal touches to each dish to bring diners the best of the moment.
MENU
WELCOME
Underwood, The Bubbles
Oddbird Blanc de Blancs (0%)
Grilled Watermelon red yuzu, sambal yogurt, lemon balm, togarashi
Johnny Cake Wapsie corn, charred onion, dulse, crème fraîche, roe
Oysters blueberry aguachile, flowers, herbs
Green Gazpacho fennel, celery, cucumber, sherry vinegar
Cocktails:
Pomada Bimini gin, lemon, simple syrup, soda
Zero-Proof Pomada 0.0% ISH London Botanical gin,lemon, simple syrup, soda
TO START
Cruditès Alabama blue collard green ganoush, green hummus, pickled vegetables, sourdough
FIRST
Green Goddess Salad field lettuces, smoked labneh, shaved vegetables, farm egg
Wine: 2024 Fossil Point, Grenache Rosé, San Luis Obispo
Oddbird Sparkling Rosé (0%)
SECOND
Grilled Monkfish Bangs Island mussels, ras el hanout chickpeas, charred garlic scapes, citrus, tomato broth, cornbread crumble
Wine: 2025 Biancamara Sassoregale, Vermentino, Italy
Saint Viviana Sauvignon Blanc (0%)
MAIN
Rhubarb BBQ Platter berbere spiced chicken, grilled pork
Charred Vegetables
Wapsie Corn Polenta
Wine: 2022 Scarpa Casascarpa, Barbera D’Asti, Italy
Oddbird GSM (0%)
DESSERT
Bruleed Rum Cake smoked berry compote, cardamom whipped cream
Ware’s Otima 10 year, Tawny Port, Portugal
Lapo’s Amaro (0%)
FEATURED FARMS
WINE PAIRINGS
Danielle put together wine pairings that sung of summer for this Supper. From a California central coast rosé to a beachy Vermentino and a cool, fruity Italian red to balance the brightness and smoke of the rhubarb BBQ platter, each wine was chosen to enhance the meal and complement the midsummer day.
NIGHTCAP
To finish the evening, our chefs lit up their torches tableside to brulée rum cake made with -ISH rum from The Zero Proof. Topped with smoked berry compote and cardamom whipped cream, paired with a tawny port, and served just as the sun set, it was a golden end to the evening.
SECRET LOCATION: LOCKE FALLS FARM
The farmhouse at Locke Falls Farm dates back to the late 1800s, and overlooked a working farm for more than a century. Abby and Mike, who have helped grow this property into the carefully curated venue it is today, recently took over ownership. Together, they are lovingly carrying its legacy, from tending the blooming hydrangeas and rolling green lawns to maintaining the gorgeous open-air event pavilion and historic barns. Nestled in the scenic White Mountains, it is the perfect halcyon retreat.
