JAMES BEARD-NOMINATED CHEF DEAN JAMES MAX
ANNOUNCES 2015 “FARM-TO-TRUMBULL” DATES
Parallel Post’s 3rd Annual Interactive Dining Series Kicks-Off Thursday, June 25 Featuring an Exclusive Author Book Signing Event
to Celebrate the Locally Anticipated Launch of The Connecticut Farm Table Cookbook
Parallel Post announces the return of its 3rd annual three-part culinary dining series, Farm-To-Trumbull, rolling out on Thursday, June 25 at 7:00 p.m. Inspired by the season, the event was designed to provide an intimate experience for 30 guests led by James Beard-nominated chef Dean James Max, Executive Chef Chris Molyneux, and newly appointed Chef de Cuisine Erik Waybright.
As part of this year’s exciting kick-off event, Parallel Post is thrilled to announce their partnership with local Connecticut-based authors Tracey Medeiros and Christy Colasurdo, who will be available for a meet and greet and book signing, to honor their official national book launch of The Connecticut Farm Table Cookbook. Featuring Parallel Post and Chef Dean James Max’s famous Homemade Pasta with Norman Bloom Connecticut Lobster, The Connecticut Farm Table Cookbook is much more than a regional cookbook packed with 150 recipes from the area’s top chefs and local farmers. It's a window into the world of Connecticut’s local farm-to-table movement, brought to life through vivid farmer and chef profiles, regional lore, and stunning photographs.
For $110 per person (including tax and gratuity), guests can whet their palate with welcome cocktails sponsored by the locally-renowned Fishers Island Lemonade; sampling of small bites; a family-style dinner ripe with the season’s finest local ingredients; wine pairings presented by their resident mixologist Greg Genias aka “BootlegGreg;” an all-you-can-indulge dessert bar; and a personally autographed copy of The Connecticut Farm Table Cookbook. For couples seeking an exclusive dinner package including the dinner and one personally autographed copy of the cookbook, the ticket will be priced $200 per couple (including tax and gratuity).
The menus for the series - much like Parallel Post’s weekly-changing restaurant menu – focuses on localism, following the philosophy that natural and sustainable products, and responsible farming, are the key components in ingredient selection. The menu will be inspired by the farms’ fresh offerings of the day and as such, patrons will be invited to embrace their adventurous side with the Farm-to-Trumbull menu being revealed that evening including dishes infused with the refreshing spirits of Fishers Island Lemonade.
Parallel Post believes in strengthening the farming community and engages local purveyors for a majority of its ingredients – seafood from Norm Bloom & Sons in Norwalk, Conn. and Foley Fish in Boston, Mass.; meats from Ox Hollow Farm in Roxbury, Conn.; dairy products (including cheese, milk and ice cream) from Farmer’s Cow in Lebanon, Conn.; and greens from Gilbertie’s Herb Gardens in Westport, Conn.
Dates for Parallel Post’s Farm-to-Trumbull 30-person dinner series include:
Thursday, June 25,
Sunday, August 9 AT GILBERTIE'S HERB FARM in EASTON CT,Thursday, October 29.
Tickets to the 3rd annual Farm-to-Trumbull dinners are available for advance purchase at $110 per person or $200 per couple. To RSVP for the June 25 dinner, please e-mail our partner Fairfield U Bookstore at FairfieldUBookstoreEvents@gmail.com or call Nancy Quinn at Fairfield U Bookstore at 203.255.7756 ext. 501. For guests seeking to purchase additional copies of The Connecticut Farm Table Cookbook that evening, representatives from Fairfield U Bookstores will be available on-site at Parallel Post.
ABOUT PARALLEL POST
Chef Dean James Max returns to his farm-raised roots in his latest venture, Parallel Post at the Trumbull Marriott Merritt Parkway. Offering a bold and flavorful menu featuring modern American cuisine with Northeastern regional flair, Parallel Post brings an unseen level of quality and creativity to the culinary landscape of Trumbull, Connecticut. The intimate, yet casual eatery uses seasonal, local ingredients prepared with contemporary, healthy techniques. The menu is comprised of a wide array of options from snacks to small plates, large entree, and a multi-course tasting menu. Parallel Post serves breakfast Monday through Friday from 6:30 to 11:00 a.m. and Saturday through Sunday from 7:00 a.m. to 12:00 p.m.; lunch Monday through Friday from 11:00 a.m. to 5:00 p.m. and Saturday through Sunday from 12:00 p.m. to 5:00 p.m.; and dinner daily from 5:00 to 10:00 p.m. Parallel Post is located at 180 Hawley Lane, Trumbull, Conn. For more information please visit www.ParallelPostRestaurant.com or call 203.380.6380.
ABOUT THE CONNECTICUT FARM TABLE COOKBOOK
Authors Tracey Medeiros and Christy Colasurdo take you on a culinary journey from the shores of Greenwich in the southwest, to the rolling hills of Litchfield to the northwest to the backcountry roads and charming small towns of the northeast. Their travelogue shines a light on Connecticut’s cherished food producers including the Nutmeg State's most celebrated chefs, James Beard Awarded finalists such as Bill Taibe of Westport's leFarm and The Whelk in Westport; and perennial favorites such as Carole Peck of the Good News Café in Woodbury, whom The New York Times dubbed "the Alice Waters of the East Coast." Bringing you seasonal, local recipes made with love, the book will whet your appetite for the exciting options on Connecticut's local, sustainable dining scene—from seafood and sugar shacks to four-star farmhouse restaurants.
A culinary celebration of the very best the great state has to offer, The Connecticut Farm Table Cookbook is also a gorgeous coffee table book that captures Connecticut’s rich agricultural history and native food traditions through rustic images, personal stories and signature dishes from dozens of farmers, food producers and chefs whose mission is to re-connect people to local farmlands. No matter where you live, you’ll want to make The Connecticut Farm Table Cookbook your guide to good eating, Connecticut-style, where dinner is only as far as your nearest farmers’ market, farm stand, fishmonger, butchery or bake shop. For more information, please visit www.connecticutfarmtablecookbook.com.
ABOUT THE AUTHORS
Tracey Medeiros is a food writer, food stylist, and recipe developer and tester. She writes, "The Farmhouse Kitchen: A Guide To Eating Local" column for Edible Green Mountains Magazine. Medeiros is also the author of The Vermont Farm Table Cookbook (The Countryman Press) and Dishing Up Vermont (Storey Publishing) honored as 2010 National Indie Excellence Awards Finalist and 2009 Best Books Award Finalist (USA Book News). She travels regionally as a guest-cooking instructor, sharing her commitment to the sustainable food movement while providing skillful cooking demonstrations. Medeiros lives in Essex Junction, VT, with her family.
Christy Colasurdo is the former Special Sections Editor at New York Magazine, an award-winning writer, and co-founder of a farm-to-table food delivery company. Colasurdo writes regular features for Westport, Fairfield Living and other regional magazines, and is a contributor to CTbites.com, the definitive guide to the CT food scene. She is also the author of Restaurant 2000 and Bar Excellence (Rizzoli). She lives in Westport, CT, with her family, and serves on the Board at Wakeman Town Farm & Sustainability Center.
ABOUT FISHERS ISLAND LEMONADE
Fishers Island Lemonade originated at The Pequot Inn, Fishers Island’s only bar, which was established over 100 years ago. Originated by a family recipe, the craft cocktail contains whisky, natural lemon and honey flavor at 9% ABV. Whether on the beach, the ferry, the 7th green, sailing, or at your favorite watering hole, this classic summertime giggle water will quench your thirst during any occasion. For more information, please visit www.filemonade.com.