Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: https://read.uberflip.com/i/1115953
100 dinner at Nutter Farm last year was one of a kind. It was a collaboration between Nutter Farm—a 20-acre farm in Topsfield co-owned by architect Benjamin Nutter and his sister, Stina MacDougall, whose parents bought the land in 1949—and Iron Ox Farm, an organic practice farm run by Alex Cecchinelli, who leases a small portion of Nutter Farm to grow a robust vegeta- ble crop. Eighteen people gathered on a gorgeous Sep- tember night. ey mingled as the sun was going down and then sat together at one long table lit by string lights. e setting was beautiful and the dinner was relaxed, fun, and genuinely inspired by the land, as well as the dinner guests—since they were the ones who actually pulled it all together. "It's a thank-you for the people we collaborate with," says Benjamin of the idea to contact friends and clients with ties to agricul- ture and the food industry for this unique farm- to-table dinner. Originally 30 acres, the farm was subdivided by Benjamin's parents in the 1990s so that 20 acres could be preserved via a conservation restriction with Essex County Greenbelt. On the remaining 10 acres, Benjamin lives in a house he designed and built; his design firm, Benjamin Nutter Architects, is housed in an annex off his home. Stina and her husband, Jim, have a house that was also designed by Benjamin and built by their brother, Steve Nutter, who lives in the original 1886 Greek Revival farmhouse. Introducing the vegetables grown by Iron Ox was the focus of the dinner. "e land is produc- ing incredible crops," says Stina, adding that Top left, Stacey just left being a restau- rant chef to work on the farm full-time with Alex, who has worked at different farms around the North Shore for the last 8 years. Right, The family helps sting lights. Far right, As the sun sets the farm becomes a glow in soft lighting.