The Woods

Sometimes we need a little bit of magic in our lives, so this year we thought we’d create it out of gingerbread.  Here are some of our favorite fairy tales and nursery rhymes: Goldilocks and the Three Bears, The Old Woman Who Lived in the Shoe, Humpty Dumpty, Sleeping Beauty, Hansel & Gretel, and Little Red Riding Hood.  

As always, everything in the display (except for the lights) is completely edible.  To answer some already frequent questions: Humpty Dumpty is made out of gingerbread, and Helper Elf painted his face by hand with food coloring. Hansel & Gretel’s stove is made out of yogurt covered raisins, Little Red Riding Hood’s grandmother’s roof is made out of shredded wheat, and the rose bushes around Sleeping Beauty’s tower are made out of grape stems.  We no longer keep exact records of the amount of raw materials we use each year, but there were about 60 cups of flour involved, more than 20 pounds of sugar, and somewhere around 7 dozen eggs (including the ones Kate broke).

We hope you enjoy The Woods, and thank you all for being such wonderful guests.  Have a magical holiday season.

Kate Webber and the elves

Helper Elf: Nancy Webber

Special Teams Elf: Robin Gustafson

Savior Elf: Meredith Kelsey

Eldest Elf: Alice MacGregor

Acquisitions Elf: Steve Webber

4^th Generation Elf: Lily Webber

We are currently full for Thanksgiving reservations.

Please see below, menus for Gibbet Hill Grill and The Barn at Gibbet Hill.

Here below is the menu for guests dining at The Barn:

Celebrate autumn’s harvest and meet local growers as you taste what this quintessential New England season has to offer!

Join us on Thursday, November 7th for the 5th Annual Hops & Crops farm-to-fork dinner with beer pairings provided Webber Restaurant Group partner and brewer, Great Marsh Brewing Company (Essex, MA). Guests at this event will have the exclusive opportunity to be some of the first people to taste beer from Great Marsh Brewing Company!

An extended cocktail hour will feature passed and stationed hors d’oeuvres where guests can meet Gibbet Hill Grill Chef, Brendan Pelley, and learn about how he keeps up with abundance of produce growing on Gibbet Hill Farm. Gibbet Hill Farm manager, Kayleigh Boyle, will join other local growers to share their experiences of growing and producing food in New England.  Our local partners this year include Little Leaf Farms, Hollis Hills Farm, and Muddy Water Coffee.

After the cocktail hour, commune with other guests during a thoughtfully prepared family-style dinner. To top off this special dinner event, a representative from Great Marsh Brewing Company will showcase their Massachusetts-brewed craft beer, carefully selecting each brew to match the cuisine. Meet a member of the brewing crew as they explain the methods of creating their high quality craft beer, brewed locally using fresh ingredients and inspired by traditional brewing techniques and styles.

MENU*

*PLEASE NOTE: MENU IS SUBJECT TO CHANGE

HORS D’OEUVRES:

Local Fluke Ceviche
radish and kohlrabhi

Celeriac Soup Shooter
potato & leek

Beef Shortrib & Roasted Shallot Wonton
kabayaki sauce and sesame

FIRST COURSE:

Kale Salad with Maplebrook Farm Burrata
roasted squash, pumpkinseed, quinoa and cider vinaigrette

MAIN COURSE:
(served family-style)

Slow Roasted GH Farm Porchetta

SIDES:
White Corn Polenta
goat cheese

Maple Roasted Acorn Squash

Grilled Cabbage
chili lime vinaigrette

DESSERT:
Peanut Butter & Fluff Bread Pudding
mocha ganache

$125 per person, including tax and gratuity.  CLICK HERE FOR TICKETS.