We are pleased to announce the arrival of our new executive chef, Brendan Pelley. Chef Brendan is a Chelmsford native and has been cooking professionally in the Boston area for over 10 years. If his name sounds familiar, maybe you have seen him on renowned food competitions, such as Hell’s Kitchen, Beat Bobby Flay, and the WGBH Food Fight.

We hope you will visit soon to taste some of his mouthwatering new menu items, such as Seared Scallops with roasted beet risotto, crispy prosciutto, preserved lemon; Red Wine-Braised Short Rib with blue cheese polenta, shaved Brussels sprout salad, horseradish gremolata; or Maplebrook Farm Burrata with sweet potato puree, ras el hanout granola, and hot honey, to name a few.

Please join us in welcoming Chef Brendan to lead our culinary team. Scroll down further for a more detailed bio.

Known most recently for spearheading the Boston trend of modern Greek cuisine as chef de cuisine at Doretta Taverna and his pop-up restaurant Pelekasis at Wink & Nod, Chef Brendan Pelley has also long been known for his commitment to using local, sustainable and organic foods to influence his cooking. Chef Brendan has achieved an impressive list of accolades including Rising Star Chef by Improper Bostonian, Best in New England from Yankee Magazine, as well as several Boston Magazine Best Restaurant awards during his chef tenure in Boston. He has had the honor of twice being a featured chef at the legendary James Beard House in New York City and competed on FOX television’s Hell’s Kitchen as well as Food Network’s Beat Bobby Flay.

When he’s not in the kitchen at Gibbet Hill Grill, you can find him hiking and foraging for mushrooms with his family in and round his home town of Chelmsford.

A Christmas Carol

By Charles Dickens

Charles Dickens gave his first public reading of A Christmas Carol in the United States on December 2, 1867 at the Boston Parker House Hotel.  The book has since been translated into over 40 languages and has never been out of print since it’s original publication in 1843.  It has been made into over 100 different movie adaptations including the original black and white silent film of 1901, George C. Scott’s television classic in 1984, Scrooged with Bill Murray in 1988, and A Muppet Christmas Carol in 1992.  In high school, the head of my school read A Christmas Carol to the entire student body every year.  It was meant as a reminder to us all to be kind, generous, and loving.

Everything in this gingerbread display is edible and can be purchased at a supermarket or convenience store (except the shiny metallic balls which, although completely edible, are easier to find online).  No additional supports or adhesives were used.  The structure used approximately 30 pounds of sugar, 6 dozen eggs, and a lot of glitter.

And as always, special thanks to all of the Elves:

• Helper Elf: Nancy Webber
• Special Teams Elf: Robin Gustafson
• Savior Elf: Meredith Kelsey
• Emergency Elf: Keith Goguen
• Eldest Elf: Alice MacGregor
• Emeritus Elf: Steven Webber

Additional thanks to all the other elves who contributed: Heather Campbell, Matt Neithercott, Lily Webber, Yer Yang, Tom Totman, and the entire bartending staff of the Gibbet Hill Grill.

Happy Holidays,

Kate Webber

WE ARE CURRENTLY FULLY RESERVED FOR THANKSGIVING AT THE GRILL AND BARN. Seats at the bar will be available on a first come, first served basis and the prix fixe menu will be served.

Thursday, November 22, 2018.  We are currently taking reservations for parties of all sizes from 12:00PM – 7:00PM. We will offer a 3-course prix-fixe menu Prices will vary by entrée selected and will range from $40-$65.  Menu will be posted when it is available.   Please call for reservations: (978) 448-2900.

For parties of 6 or more, we will offer a Family-Style Thanksgiving dinner at The Barn. We are accepting reservations from 12:30PM – 3:45PM. Price per person for adults is $58.00; price per person for children ages 4-12 is $20; children age 3 and under are free. Non-alcoholic beverages are included and a full bar is available. Tax and 18% gratuity is not included.  Please call for reservations: (978) 448-2900.