Could you talk a little about the inspiration behind the different events at The Poynt? (Debra, Events Coordinator)
When John + Laura Wolfe asked if I would like to get involved as they build The Poynt in Newburyport, I really couldn’t contain my excitement. I am a confessed foodie of sorts, eating and living in Newburyport for nearly 16 years. So, when asked to help coordinate the Private Dining + Event Program at The Poynt, it felt absolutely perfect to me! The concept of 14 SEATS was steeped from my own upbringing: the child of a mother who was not only an incredible cook, but also a woman who was filled with much wisdom. She couldn’t help but serve ‘it’ up during our requisite, nightly, family dinners. She always said, “it is not only about what’s ON the table, but even more important, WHO is at the table”. There is a deep richness added to life by creating ‘atmosphere’ around food and drink and shared with friends. Combine this basic foundation with a deep sense of community and sociability and you have the formula that began 14SEATS.
My vision was to create a private, ‘underground’ dinner club that would serve off-menu, upscale but approachable food, all while offering interesting wines, craft cocktails and beers. The atmosphere found in The Wolfe’s Den design would provide the uncommon backdrop, create the visual exposure and necessary buzz. Next, to attract people who enjoyed creating a sense of community, one with enough interest and intrigue that was essential to create a waiting list, those who could only hope for a one-shot chance to enjoy a 14 SEATS dinner. A one-year membership commitment and I a goal to never have an empty seat. Why, because each month ONLY 14 people would be placed at our table. Hence, I named this club 14 SEATS. The Solution: The Wolfe’s Den, John + Laura Wolfe, The Chef. I knew I had to spark an interest and excitement from Six-time Iron Chef Peter Hansen, willing to create, prep and serve an entirely new dinner club menu each month, all while managing the challenges of the rapidly growing success of The Poynt. 14 SEATS would require his passion, creativity and bold flavors. The food needed to be as approachable as it would be incredible, prepared with his trademark of unexpected combinations. It took just one short meeting with Chef Hansen and there was no hesitation, and no absolutely no question that he would offer something really impressive and special. Since the idea was presented in February of 2016, Chef Hansen has delivered beyond expectations! In April we had the first 14 SEATS dinner club service, an awe-inspiring, 6-9 course tasting menu for the full table of Members and Guests. And, the waiting list to grab a seat at our table continues to grow.
What is your favorite dish on the menu? (Laura Wolfe, Owner)
On the dinner menu, my favorite dish is our Pan Seared Halibut, and for Sunday brunch, I love the Chicken Fried Steak!
