The Chanler at Cliff Walk is Newport’s only mansion-turned-hotel to perch on the Cliff Walk, overlooking the bluffs, the Atlantic Ocean, and Aquidneck Island’s extensive coastline. The hotel is home to the restaurant Cara, a Forbes Five-Star fine dining experience. With its history, unique setting, and a team of world-class chefs, The Chanler is the epitome of Newport luxury.
To honor Newport – and Rhode Island as a whole – The Chanler presents its second annual Harvest Dinner to be held on the Cliff Lawn September 15, 5-9 p.m. Cocktails, canapés, coursed dishes, and a family-style dining at communal farm tables showcase the hard work and bounty of local farmers, fishermen, and ranchers. Celebrating community, the coming of autumn, and a Rhode Island harvest, diners will be able to mingle with Newport’s finest under string lights and enjoy live bluegrass tunes from To Be Continued Band.
“Sitting on the Cliff Walk, overlooking the ocean with miles of coastline on one side, our garden beds on the other, we’re reminded of the bounty Rhode Island provides,” explains executive chef and food and beverage director Jacob Jasinski. “The Harvest Dinner reflects this connection, from the local ingredients featured in each dish to the warm, communal seating that brings everyone together, making it a true celebration of our unique region.”
The executive chef helped conceptualize the idea of the Harvest Dinner. The experience was inspired, in part, “by our deep appreciation for the seasonal ingredients we use in our menu, and the pride that our farmers and purveyors bring when they share their harvest,” Jasinski says. “Every year, they arrive beaming with pride for the ingredients they’ve cultivated, and it’s a true treat to experience them at their peak. We wanted to shine a spotlight on those who work the land and sea, honoring their dedication by showcasing their finest offerings in a special dining experience.”
Sourcing local ingredients not only helps the state’s food system by supporting nearby growers, ranchers, fishermen, and other purveyors, but it also makes all the difference in nutrition and the taste of each dish. Fresh is best, and there is something magical from obtaining seafood from the dock, meat still bloody from a butcher, and produce that has a fine layer of dirt still coating it.
Working directly with farmers and fishermen means the theme and menu of the meal is contemporary. Although planning for the event starts at the end of spring, “the menu is not developed until the end of summer when we learn from our purveyors what the best ingredients this season’s harvest yields,” Jasinski explains. That means every dish and flavor combination is influenced by nature and can change each year.
Community was another key aspect that Jasinski drew upon when developing the Harvest Dinner. By hosting the event in mid-September, Jasinski and the Chanler team “felt it was the perfect time to celebrate the Rhode Island community, especially [since] the summer tourists have gone back home.” The event is like an exclusive reprieve for Newporters who seek to retake the space occupied by the summer crowds. “The year-round community in Newport is truly something special.”
For Jasinski, the Harvest Dinner is an event born out of love. “I am originally from Rhode Island and have moved away several times to work and train around the globe. Yet, the opportunity to be back in Rhode Island has always pulled me back,” he reminisces. “Each time I return, I seek out the same vendors I worked with before leaving. Once you’re part of the food community in Newport, it’s for life. The Harvest Dinner is special to me because it embodies that sense of connection and belonging – celebrating the relationships and local ingredients that have been a constant in my culinary journey.” Jasinski’s Rhode Island roots run deeper than the vegetables and seafood he claims for the kitchen.
For those who have never attended an event like this, diners can expect a celebration of “honest flavors,” seasonal ingredients, and good company, like the feeling of a chef’s backyard dinner. To prepare, diners should come hungry, feel social, and dress for changing temperatures to ensure comfort throughout the evening.
This year’s menu describing the cocktail hour, individual plates, family-style dishes, and dessert can be found online at The Chanler’s website. Tickets are $250/person, and reservations are required.
