Join us for an exclusive, curated five course dinner menu prepared by our culinary team under the direction of Executive Chef Peter Hamil with wine pairings selected by sommelier Tanya Raisz.
Special guests will include co-hosts Amy Traverso Yankee Magazine’s Senior Food Editor and Emmy Award-winning TV travel host, explorer and author Richard Wiese from Weekends with Yankee.
We are also excited to share a sneak preview of our Weekends with Yankee segment that will air during this season – season 9 of Weekends with Yankee.
Event begins promptly at 7 p.m. | Attire: Jackets
This ticketed and exclusive event has limited seating.
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Dinner Menu
Five Course Dinner Menu prepared by the Madison Beach Hotel Culinary Team under the direction of Executive Chef Peter Hamil. Wine pairings included with each dinner course.
While we do our best to accommodate all requests, Dietary Restrictions may not be able to be accommodated due to specially paired and designed menus. Please reach out directly by email with any specific questions. Jpfeiffer@DHGHotels.com
PRICING:
- $150.00 inclusive per person, includes all food and beverage, gratuity and sales tax.
SEATING: Upon check out, please indicate your seating preferences and let us know if you are attending with a group, but purchasing tickets separately. We will do our best to accommodate all seating preferences. Seating is banquet-style accommodating 6 – 10 guests per table.
Ticket Pricing DOES NOT includes EventBrite Processing Fees .
About Chef Peter Hamil
Peter Hamil, Executive Chef at Madison Beach Hotel, Curio Collection by Hilton is a culinary maestro with more than two decades of distinguished experience in the hospitality industry.
Located on Connecticut’s captivating Long Island Sound shoreline, Madison Beach Hotel is a AAA Four Diamond Award-winning boutique resort renowned for its exceptional setting, hospitality, legacy and cuisine, and Chef Hamil is the creative force behind its celebrated dining experiences.
Chef Hamil trained at The Culinary Institute of America at Greystone in St. Helena, California, and his passion for cooking and commitment to excellence quickly propelled him into the limelight. Throughout his career, he has garnered numerous accolades, including cooking for the prestigious Confrérie de la Chaîne des Rôtisseurs at Sandals Royal Plantation. His exceptional talent was further recognized when he won the Master Chef Award at the Jamaica Observer Food Table Talk Awards, and his innovative approach and dedication to his craft also earned him a place in Food & Wine Magazine, where he was featured for his remarkable contributions to the culinary arts.
Chef Hamil orchestrates the entire culinary program at Madison Beach Hotel, shaping the dining experiences that define the resort. His role encompasses everything from curating the menu for the acclaimed restaurant to crafting bespoke culinary experiences for special events, weddings, and private dining. Chef Hamil’s culinary approach emphasizes a celebration of New England seafood and continental classics; each dish infused with a modern twist that highlights his creative prowess.
A staunch advocate of farm-to-table and local sourcing principles, Chef Hamil ensures that The Wharf’s menu reflects the seasonality of fresh, locally-sourced ingredients. His approach not only supports regional agriculture but also delivers a dynamic and ever-evolving dining experience for guests. Each dish at The Wharf is a testament to Chef Hamil’s dedication to culinary innovation and his commitment to delivering exceptional flavors that captivate and delight.
Under Chef Hamil’s stewardship, The Wharf Restaurant and at Madison Beach Hotel have become a beacon of gastronomic excellence, earning an enviable reputation for its inventive cuisine and exceptional dining experience. His leadership elevates the resort’s culinary offerings, making it a destination for discerning diners seeking a taste of New England’s finest.