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Pollard's Test Kitchen

Doug Pollard

  • 687 High Street, Westwood, MA 02090

Pollard’s Test Kitchen opened for business in the fall of 2023, taking over the space previously occupied by High Street Market. Doug Pollard, the owner, has sponsored Westwood Living since the summer of 2024 and our guests have enjoyed his food at the 2024 Westwood Spring Sunset Party and the 2024 Westwood Living Bean Farm Summer Bonanza, presented by Kadeema Rentals and Ian Brown Land Design.
 
Pollard’s offers the best in sandwiches, prepared foods, grocery, baked goods, beer and wine, along with catering. Pollard’s Test Kitchen is also the only certified Hereford Beef butcher in New England.

About Us – Doug and Stephanie Pollard


 
Pollard’s Test Kitchen is a local family-owned business proudly serving the local community of Westwood and surrounding areas. We will continue to carry on the over seven decades that High Street Market has been providing to the community. Featuring Boar’s Head deli meats sliced to order, deli sandwiches, grocery items, beer & and wine, prepared foods, and Texas BBQ. A “Test Kitchen” allows us the freedom to offer worldly cuisine to our guests, while constantly evolving our menus to reflect the best in season locally available. Owners Doug and Stephanie Pollard have accumulated over 50 years of experience within the Hospitality industry. Stephanie, who previously led numerous restaurants as a General Manager in Santa Fe, New Mexico, Houston Texas, and throughout New England.
 
Executive Chef Doug Pollard, received his training as part of the very first graduating class of the Johnson & Wales Bachelor of Science in Culinary Arts in 1995. Here he met his wife Stephanie, a fellow graduate whose family has a tradition of creating numerous restaurant concepts in Houston, Texas. Doug used his culinary expertise to lead kitchens in Santa Fe, New Mexico, and Houston, Texas, Italy, and New England. He has worked with independent and national restaurants, hotels and Top Fortune 100 companies. Many notable people have enjoyed Chef Pollard’s fine dining cuisine, including Andrea Bocelli, Sting, Muhammad Ali, Metallica, Donald Sutherland, and Cher. World leaders Xi Jinping, President of China, Mohammad bin Salman, Crown Prince of Saudi Arabia, and both President George H.W. Bush, and George W. Bush have sat at his table, in addition to countless world-class athletes. In 2010, he brought his family and exceptional culinary experience back to his hometown of Medfield, Massachusetts.
 
During their time in Texas together, Doug learned the art of creating true Texas Barbeque from his father-in-law, legendary restaurateur Frankie Mandola, who learned the time-honored tradition from his father. During extensive travels throughout the south, Doug recognized the tradition of “roadside BBQ” stands offering their own family’s recipe for real BBQ. Returning to the northeast, he saw a need and opportunity to share his culinary experience as a 3rd generation pitmaster, and Pollard’s Texas Que was born. Since then, Doug, Stephanie, and their two daughters, Zoey and Mikayla, have been providing their award-winning BBQ to street festivals around Boston and Cape Cod. Pollard’s Texas Que proudly uses only locally sourced quality meats from farms throughout New England. Guests would enjoy their Que in the beautiful and scenic open space location along the roadside across the street from the Historical Medfield State Hospital. We look forward to serving you our delicious, authentic Que and Texas hospitality. Bring your smiles and your appetite! #FromHoustonToBoston
 

Westwood Living Podcast

 

 

Pollard’s Test Kitchen on Hustle Baby Podcast

 

Articles

How to Host Like a Pro (Without the Stress)


By: Doug Pollard, Owner & Executive Chef, Pollard’s Test Kitchen

Who doesn’t love summer? Whether you spend a lot of your time in town, on The Cape or near some other body of water, there’s always something special about this time of year. The days are longer and suddenly your backyard is the place to be.
 
Over the years, I’ve had the opportunity to cook for everything from intimate backyard dinners to large events serving hundreds, and if there’s one thing I’ve learned, it’s this: great parties aren’t about doing everything. Great parties are about doing the right things well.
 
Let’s start with the foundation: the food. Summer is the time to showcase bold, approachable flavors. Barbecue is a natural centerpiece because it brings people together. When BBQ is done right, it’s simple, satisfying, and memorable. At Pollard’s Test Kitchen, we’ve built a lot of what we do around that philosophy, taking time-honored techniques like Texas-Style BBQ and pairing it with fresh, locally sourced ingredients to create something authentic and elevated.
 
Here’s my biggest tip, because this is where most hosts get tripped up. Don’t do too much.
 
You don’t need a dozen dishes. You need a strong centerpiece, something like slow-smoked meats or a beautifully prepared main dish. From there, you’ll need a handful of thoughtful sides to complement it. This could be a great slaw, a seasonal salad, or maybe a chef-prepared side that people wouldn’t typically make at home. Keep it tight and intentional.
 
Next, think about flow. The best parties feel effortless, even if they’re not. Set up your space so guests can move comfortably, grab food easily, and settle in without needing direction. Self-serve stations work beautifully outdoors. People can relax and engage at their own pace.
 
Another tip I always share: plan for yourself to enjoy the party. That might sound obvious, but it’s where a lot of hosts miss the mark. If you’re tied to the grill or running back and forth to the kitchen all the time, you’re not part of the experience… you’re managing it.
 
This is where having a partner can make all the difference.
 
Whether it’s helping you design a menu, preparing key dishes, or handling the entire event, bringing in someone who does this every day allows you to shift from host to guest. At Pollard’s Test Kitchen, we work with families to take that pressure off, whether it’s a backyard barbecue or a larger celebration.
 
Here’s something you may have never thought about. How about pre-ordering a pan of food that will be just right at the right time. We’ll prepare a chef-crafted special and you can be the hero! From menu planning to execution, our goal is always to make it seamless and memorable so you can enjoy the moment.
 
That’s what people remember. No one cares if things are perfect. They care about the laughter, the conversation, and the plate of food that hits just right.
 
Summer is our time to slow down and connect. If you keep things simple, focus on quality, and don’t be afraid to ask for help, you’ll create something far more valuable than a great party, and that’s a great experience.

Building Something Special in Westwood


By: Doug Pollard, Owner, Pollard's Test Kitchen

When we first opened the doors at Pollard’s Test Kitchen, the vision was simple: create a space where food could be creative, thoughtful, and rooted in community. What I didn’t fully anticipate was just how much the community of Westwood would shape us in return.
 
From day one, this has been more than a kitchen. It’s been a gathering place, a collaboration hub, and a constant work-in-progress, in the best possible way.
 
The “Test Kitchen” name isn’t just branding. It reflects how we approach food and business. We’re always refining, experimenting, and listening. Listening to what our customers love. Listening to what families need for busy weeknights. Listening to what hosts want when they’re planning a party and need food they can feel proud to serve.
 
One of the greatest joys of building this business has been meeting so many incredible local partners. Working with Chris Bean at The Bean Farm has been a perfect example of what makes this town special. The Bean Farm is a staple in Westwood, and we’ve teamed with him to showcase some of the produce you find at the farm, plus we’ve had the privilege of preparing and providing the food for the last two Westwood Living Bean Farm Summer Bonanzas, serving more than 300 people each time.
 
Three hundred neighbors! Families. Kids running around. Music playing. Plates filled. That’s what it’s all about.
 
Events like those showcase what our team can do. Yes, we can handle big crowds. We can design menus, coordinate logistics, and deliver food that’s fresh, creative, and crowd-pleasing on a large scale. But we also love the smaller moments – the backyard graduation party, the milestone birthday, the intimate dinner celebration where food becomes part of the memory.
 
While the scale may change, our care never does.
 
Another collaboration that means a lot to me is working with the Dupre family, creators of Ryan’s FreeFrums. Their allergen-free treats are a reminder that food should bring people together, not leave anyone out. As someone who believes hospitality is about inclusion, I deeply respect what they’re doing. When we partner with local producers like the Dupres, we’re not just offering great products, we’re supporting families, stories, and missions that align with our own.
 
There are so many more partnerships with people who help make our offerings better and more meaningful. Westwood is filled with entrepreneurs who care deeply about quality and community. Being part of that ecosystem is something I don’t take lightly.
 
At Pollard’s Test Kitchen, our continued development is always top of mind. We’re constantly evolving our menu, refining our catering capabilities, and thinking creatively about how to serve residents better. Whether it’s expanding prepared meal options, designing seasonal menus, or developing more custom catering packages, our goal is to meet people where they are.
 
Life is busy. Food should make it easier, and more enjoyable.
 
As we grow, one thing remains unchanged: we want to stay personal. We want to know our customers by name. We want to hear what worked, what didn’t, and what you’d love to see next. That’s one of the reasons I’m excited to begin contributing to Westwood Living. This platform connects neighbors, celebrates local businesses, and tells the stories that make this town feel smaller in the best possible way.
 
Through this column, I hope to share what we’re working on, highlight fellow local businesses, and offer ideas that inspire you, whether you’re hosting 300+ people or just feeding your family on a Tuesday night.
 
Thank you for welcoming us into your kitchens, your events, and your lives. Two years in, we’re just getting started!

Pollard’s Test Kitchen – Building on A Strong History


By: Tom Leyden

Start with this – Doug Pollard is one of the most likable guys you’ll meet. It’s no surprise Pollard’s Test Kitchen has been so warmly received since opening its doors last November, in the space formerly occupied by High Street Market.
 
“One of the things my wife, Stephanie, and I were looking to do was take over a space that had some history to it,” said Doug as we chatted near his deli counter. “Basically, this place has about 75 years of history. We wanted to find some history and wanted to get into a good town and a good location, so we’re happy we settled here.”
 
Doug has been an Executive Chef for nearly 30 years, while Stephanie has held the ‘General Manager’ title for about 15 years. Taking over a retail space was challenging, with many details to figure out and new practices to master.
 
“We knew we didn’t want to have an actual restaurant because we knew the dedication needed to make that work,” said Doug. “We wanted to come into a place like a deli, a market that had beer and wine, to add our prepared foods for people to come in and grab, and then have our menu rotate weekly, or every two weeks, so our customers can enjoy a little change and not constantly go to the same thing over and over again.”
 
The location at the intersection of Gay Street and High Street brings a lot of foot traffic through the door, and the Pollards continue to learn what the Westwood audience is looking for and what they never want to see go away.
 
“There’s definitely a core that we kept from when Liz was here,” said Doug. “Chicken salads that people love, cranberry and tuna and crab meat salad. We were intimidated to take those off the menu because people loved them. Eventually, I’d like to add some of what we’ve prepared for restaurants in the past and some of the food we showcase when we cater an event.”
 
Pollard’s Test Kitchen has provided the food for two of our Westwood Living parties. The Bean Farm Summer Bonanza, in August, featured some classic barbeque, including a Bean Farm pig that Doug prepared to perfection, thanks to his years of expertise as the owner and operator of Pollard’s Texas Que. In May, at our Spring Sunset Party at Hale Education, Doug prepared a delicious collection of artisan foods presented very creatively.
 
“For that particular event, what we wanted to do was highlight and showcase what we’re able to plate with different flavor profiles,” said Doug. “The staff was pretty excited. It felt like we were doing a “Top Chef” plate-up type of thing. We plated three or four items at a time and then we’d do it again.”
 
With the holidays here, it’s a great time to take advantage of the Pollard’s team to make your celebrations simpler. Similar to what they did at Thanksgiving, the crew will provide everything you need – main courses, sides and desserts – so you can maximize your family time.
 
“We have tenderloins and ribeyes and prime ribs and short ribs, bone-in and boneless, great options,” said Doug. “And we’re New England’s only Hereford Beef retailer. We won’t serve any beef but Hereford. Hereford is originally a UK cow, a heifer, brought over to the US. Now there are farms breeding the Hereford-brand beef – 100% grass fed and finished. The highest quality you’ll find. We’re the only place that has it.”
 
Family-focused and dedicated to making your holidays easy and delicious. We’re lucky Doug and his team have joined the Westwood community.
 
To hear my full conversation with Doug, listen to Episode 122 of the Westwood Living Podcast, available on Spotify, SoundCloud, Amazon, Buzzsprout, YouTube, Facebook and Instagram.

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