THE GARRISON X DANDELION CATERING
Chef Christian Hayes
Led by Chef Christian Hayes, the dynamic forces behind The Garrison and Dandelion Catering put together a Supper Club evening filled with bold and memorable flavors. Cocktail hour highlights at the skating rink included a delectable pork belly bite with abundant spice. The cocktails were not to be missed, including “Life on Mars”, featuring reposado tequila, mezcal, manzanilla, fresno pepper, pineapple, gochujang honey & lime with a smoked salt rum. For those seeking a warm option, a spiked hot chai was also on offer.
Dinner in the barn featured a progression of equally bold and delicious flavors, beginning with a colorful and vibrant winter salad, and building toward a main of roasted lamb shoulder (featuring our now favorite combination of words in the English language: “fat roasted olives”). To bring it all home, what could be sweeter than a perfectly fluffy chocolate donut, dressed to the nines with coffee cocoa and orange creme anglaise?
Christian Hayes, a seventh generation Mainer, balanced the parallels of being a professional musician and full-time cook for close to two decades before he and his wife and business partner, Christine, launched Dandelion Catering Co. in 2008. In 2019, they launched The Garrison, an intimate restaurant and bar overlooking the Royal River in Yarmouth. Hayes is a proud member of the Chef Corps of World Central Kitchen, an organization launched by Chef José Andrés, that travels the world to feed the hungry in times of crisis.
Collaborators: Hitched Willie Photography, Timber & Moss Florals, One Stop Event Rentals, Roaming Speakeasy, Griffin & Griffin Lighting
