Sunday, March 17th



Our upcoming dinner with Chef Daron is something I'm eagerly anticipating. This is our second dinner with Chef Daron. The first dinner left a lasting impression on me; the food was fantastic, and Chef Daron kept surprising us with extra treats not listed on the menu. His dedication to exceeding expectations has me excited to bring him back for round two! If you couldn't make it the first time, now's your chance to join in. And if you were fortunate enough to experience it before, you'll undoubtedly agree – it's an event not to be missed!

Daron Goldstein has been given several awards including Best Chef of the Year in 2021. We are very lucky to have him create a masterful dinner for us.

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Chef is the only title Daron Goldstein has ever aspired to hold. He has been cooking professionally in kitchens on both coasts for over 25 years. He was lured into the culinary world when his passion for the industry and for food was recognized at an early age.

Daron grew up in Hull Ma. watching the waves on Nantasket Beach before leaving to the esteemed Johnson and Wales Culinary Institute in Providence, Rhode Island. Degree in hand, he moved to southern California to work at Sage Restaurant In Newport Beach. Back on the East Coast Daron spent 5 years refining his skills at the The Federalist XV Beacon Hotel under the tutelage of Robert Fathman and Eric Brennan where he became executive sous chef.

After The Federalist Daron had the opportunity to work along side James Beard award winning chef Jasper White where he held the title of executive chef at The Summer Shack’s flagship Cambridge restaurant. Also while in Boston, Daron worked as chef de cuisine under Bill Brodsky at his highly acclaimed restaurant City Landing in the financial district.

In 2017 Daron opened Provender Kitchen + Bar in Down East Maine. He prides himself on keeping up with culinary trends and innovative techniques and has created a new exciting menu focusing on contemporary American cuisine. It's eclecticism allows him to select foods and cooking styles from around the world, utilizing locally grown produce, artisan cheeses and meats, along with fresh off-the-boat seafood. In 2019, Provender Kitchen + Bar was awarded Best Overall Experience, Best. Burger and Best Date Night spot.


Here a menu Daron especially created for us.


The Hip replacement - lime vodka, elderberry liqueur, simple, cranberry juice (non alcoholic available)

Lobster Bisque - tarragon espuma
Truffled duck liver pate- sour cherry agro dolce

FIRST COURSE: Fried Duck egg -with first of the season asparagus and truffle (GF and V)

MAIN COURSE - Halibut- english pea ravioli, morels, preserved lemon, fennel, tomato, fine herbs, smoked salmon roe beurre blanc (GF)

Vegetarian option: Eggplant au poivre - celery root puree, green peppercorn, cognac (GF and V)

DESSERT: Ube Brownie Sundae-coconut + pandan whipped cream
GF dessert: Gelato and pandan whipped cream

NOTE: This is a BYOB event.  Bring your own. (Wine, Beer, etc)

Chef plating veggie

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