Chef Tom Gutow. Photo by Nick Tenney, courtesy of Saltgrass Farm“Mr. Gutow‘s time in France with Michel Guérard and others shows in the delicacy and ambition of his cooking…Mr. Gutow shops and cooks with an unbridled passion. When he really gets going, he uses ingredients from as many as 30 regional producers in a single evening’s dishes….Sophisticated, labor intensive, not at all what one expects to find in a rural inn, it was flawlessly executed.”

– from “Enduringly Yankee, with a Modern Twist” by R.W. Apple Jr. , New York Times July 10, 2002

The meal will consist of hors d’oeuvres and five courses. Chef Gutow do all of the prep work in advance and finish everything at the hosts house. It will  be a five course catered dinner for six people.