Webber Restaurant Group is pleased to announce that we have created a new, temporary, position naming Lisa Cowles as our Coronavirus Compliance Manager for the next few months.
In this role, Lisa will travel from business to business and help each team navigate the many new regulations around Covid-19 and the new operating procedures that are in place for all regulations, from reservations to employee check-in, to kitchen spacing, and all other areas of our businesses that have been impacted by coronavirus. Lisa was instrumental in working with the Gibbet Hill Grill team to fine tune the takeout, outdoor dining, and eventual indoor dining operations. She will work with our executive chefs and general managers to come up with the best solutions and practices for each of our unique businesses to keep us open and safe.
We welcome our staff and guests to contact Lisa with any comments, questions, or concerns to: firstname.lastname@example.org.
Lisa Cowles has been a fixture at Webber Restaurant Group since 2004, holding several important roles. She led the team at Gibbet Hill Grill from 2004 to 2015, as AGM and then as general manager. Soon after The Bancroft’s 2014 opening, Lisa was brought on as Operations Manager to use her keen organization skills and deep understanding of the Webber Restaurant Group culture to help grow the restaurant into one of Massachusetts’ most popular steakhouses. We are grateful to lean on Lisa’s expertise in operations as well as her eye for detail as we continue operating in these unique times.
We are pleased to bring back our annual farm dinners! We bring the fork to the farm. Farm dinners will be conducted on the farm, right alongside our crops.
PLEASE NOTE! Much remains the same for our farm dinners, but some things have changed. Due to the current regulations on outdoor and indoor dining, we will be placing tables in a socially distant manner throughout the farm. Tables are available for 4 or 6 guests.
Tickets are $150 per person, sold in blocks of 4 or 6. The cost per person includes food & beverage, tax, and gratuity. Dinners will be held July 8, July 22, August 5, August 19, and September 2. Please click HERE to purchase tickets.
Another important change from previous years: IF THERE IS INCLEMENT WEATHER, we will reschedule this event on the following evening.
Our chef will start planning the menu just a day or so ahead of time, after determining which vegetables and fruits are ready for harvest. Due to the nature of this type of menu planning, we may not have a finalized menu until the day of the dinner. We can accommodate allergies, but with the style of this dinner, we will not know the modifications in advance. This dinner is an adventure and will primarily showcase items coming off our farm. Dinner will include four courses (three courses, in a combination of family style and plated, plus cocktail hour tastes.) Beverages will include farm cocktails, beer, wine and soft drinks.
PLAN YOUR VISIT
Seats are very limited for this event, Be sure to wear appropriate shoes, as this dinner will be held on the farm grounds. (Assistance will be provided for anyone unable to navigate the dirt road to the farm tables.) Guests will be invited to tour the farm and maybe even harvest some of the evening’s dinner!