Join us for an exclusive, curated multi-course dinner prepared by our culinary team under the direction of Executive Chef Peter Hamil with wine pairings selected by sommelier Tanya Raisz. We’re welcoming special guests Yankee Magazine’s Senior Food Editor and Weekends with Yankee co-hosts Amy Traverso and Emmy Award-winning TV travel host, explorer and author Richard Wiese as we debut a sneak peak of our Weekends with Yankee segment that will air during season 9 of Weekends with Yankee.
This exclusive dinner will feature highlights from the show as we bring the segment to life including a specialty cocktail crafted by our mixologist Mike Mills made with rose hip simple syrup, an interpretation of Chef Chrissy’s featured dish from the show, and some of Amy’s favorites from this season’s magazine.
We’ll also honor the 90th Anniversary of Yankee Magazine with a toast and celebrate the 90th birthday year of a very special local guest.
Event Date: Friday, March 14, 2025
Event begins promptly at 7 p.m. | Attire: Jackets
This ticketed and exclusive event has limited seating.
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Dinner Menu
Multicourse 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.
First Course
Pheasant Two Ways with Exotic Local Mushrooms
Sauté Chanterelle, Cremini Cappuccino
Roasted Corn Polenta, Smoked Mushroom Powder
Second Course
Cracked Peppercorn crusted Burrata, Truffle Shavings
Winter Greens, Heirloom Tomatoes, Pickled Jack Fruit, Pinenut Champagne Vinaigrette, Parmesan Tuille, Sea Salt
Third Course
Wild Cod Loin
Tomato Fennel Saffron Broth. Charred Fiddleheads, Maine Potato, Meyer-lemon Chili Oil
Dessert is always a surprise.
Crafted by our in-house Pastry Chef Lily
Assorted Petit Fours to include Honey Mille Feuille, Apple and Cheddar Choux, Blueberry White Chocolate
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.