Try a Taste of the Festival

The Taste of the Festival is the most exciting evening at the beginning of each year’s Festival of Trees! It’s a gala event featuring food items from some of the region’s best restaurants and caterers. Over the years, it has become the premier restaurant event in the Merrimack Valley.

Join 20 renowned local chefs at a culinary celebration of sights, sounds and tastes of the Merrimack Valley!

Sample the best of the best from the area’s eateries among over 240 dazzling holiday trees.

Join us at this culinary celebration surrounded by the sights, sounds and tastes of the Merrimack Valley!

Friday, November 20th
6:00pm – 9:00pm

Valley Office Park
13 Branch Street
Methuen, MA 01844

Tickets ($50 each) are limited to 400 guests.

Holiday Finery or Business Attire (no jeans please).

  • Creamy Peppermint Punch

    Taste of the Festival Admission

    The Taste of the Festival is the most exciting evening at the beginning of each year’s Festival of Trees! It’s a gala event featuring food items from some of the region’s best restaurants and caterers. Over the years, it has become the premier restaurant event in the Merrimack Valley.

    Price: $50.00

Special Guest Host
Executive Chef Mark J. Porcaro

chef mark j porcaro

Chef Mark J. Porcaro was the creative force behind the menu of fine American Cuisine at Top of the Hub for the past 14 years, one of Boston's most inventive chefs. With more than two decades of experience in the restaurant industry, Chef Porcaro will make Town Market Andover a culinary destination.

In 2005, he received the Artistic Creativity Award at the Art Institute of Boston's Edible Art Competition for his inventive recreation of the Asian fishing village depicted in Ando Hiroshige's "Inlet at Awa Province." His landscape, complete with live goldfish in a sparkling sea pool, featured mountains, pagodas and a shoreline fashioned out of lotus root, wheat grass, chocolate, sheet gelatin, graham cracker crumbs and royal icing.

Porcaro assisted in planning and executing menus for numerous events at Manhattan's prestigious James Beard House. He served as Executive Sous Chef at the luxuriant two hundred fifty-room Manele Bay Hotel in Lanai City, Hawaii. Prior to his work in Hawaii, Porcaro held culinary positions at Boston’s Top of the Hub and Le Meridien Hotel, The Lodge at Koele in Hawaii, Chatham Bars Inn in Cape Cod, the Regatta of Cotuit in Centerville, and the Royal Sonesta Hotel in Cambridge.