We are thrilled to introduce you to restaurateur Kristin Canty who will be establishing the Seaport’s first farm-to-table restaurant at PIER 4.
You may recognize Canty’s name as the mastermind behind Concord’s popular Woods Hill Table. Wood’s Hill Table is an organic restaurant, complete with a full bar, that is a culmination of Kristin’s passion for food, family farms, sustainable sourcing and ancestral health.
Read the below Q&A to learn about her inspiration, favorite dishes, why this location, and more.
Q: Why this location?
A: Having grown up in the Greater Boston area, I have fond memories of celebrating with friends and family at Anthony’s PIER 4. As a restaurateur, I’m inspired by its impact on the Boston restaurant scene. While the Anthony’s PIER 4 experience could never be replicated, we do hope to honor its legacy by providing the Seaport a convivial waterfront dining atmosphere and warm hospitality.
Q: Where do you source your products?
A: We source our products from our proprietary farm, The Farm at Woods Hill, in Bath, New Hampshire, and several other small, supporting purveyors. Purchased in 2013, our farm is the source for the vast majority of the food served at Woods Hill Table, including pasture-raised cows, pigs, broiler chickens, laying hens, ducks, lambs, blueberries, garlic, pumpkins, apples and more. The 265- acre property also boasts four beehives, and 200 mushroom logs that sprout mushroom varietals including oyster, shiitake, lion’s mane and maitake.
Q: When did you open Woods Hill Table and why?
A: I purchased the farm in 2013 and opened the doors to Woods Hill Table in March 2015.
Ever since I was personally impacted by the healing power of food many years ago, ancestral health has become a personal and public passion. Defined by pasturing farm animals, growing produce without pesticides and embracing raw and fermented foods, the concept is seamlessly woven through the Woods Hill Table menu, allowing me to share the foods that I’ve long created for my family with the larger community.
Q: What’s your favorite dish? Ingredient?
A: I’m a huge raw food advocate, and I eat our Woods Hill Farm Beef Tartare almost every day! It’s made with beef from our own pasture raised, grass-fed cows and is both flavorful and incredibly nutrient dense.
Q: Tell us more about Farmageddon.
A: After seeing the impact the incorporation of raw milk had on my son’s health, I spent years working with and advocating on behalf of farmers locally in New England and across the country. This inspired me to produce my documentary, Farmageddon – The Unseen War on American Family Farms. The film, which was released in 2011, captures the obstacles faced by the modern farmer and the injustices, including government raids and search and seizure, so often faced by the families that form the foundation of America’s food system.