Farm to Chef Week at Locals 8 Restaurants

Celebrate the glory of "Farm to Chef" Week with Locals 8 Restaurant Group

September. Beautiful September.

Although the month signals the end of summer, it's a glorious month for so very many reasons. Back to school, new routines, change of season, and most importantly, the beautiful and bountiful end of season farm fresh harvests. 

Of course, the Locals 8 Restaurant Group decided this was the BEST time of year for a FULL FARM FEAST, and each of the Locals 8 Restaurant Group's chefs have tailored a locally driven, farm fresh menu to suit any palate - or budget. That's right! These menus have been created to feature the very best that farm fresh and LOCAL has to offer!

From September 16th to September 22nd 2018,  all Locals 8 Restaurant Group locations are celebrating with a delicious farm fresh feast!

Links to each of the Farm to Chef menus for ALL the Locals 8 locations, b Restaurants, Tisane, Butchers & Bakers, and the Half Door, are found below.

At Plan b Restaurants, in Milford, Glastonbury, Hartford, Fairfield, Simsbury, Stamford, and West Hartford CT, the menu highlights include Pickled Tomato and Watermelon Stack, Eggplant Rollatini, Sausage Orecchiette Pasta, and Apple Pie Bread Pudding! Plan b is where I'll be going this week to sample all those and some specialty drinks too! (Follow me on my Instagram stories and posts at https://www.instagram.com/homeplaceblog/ this week to see my Farm to Chef Feast at Plan b!)
See the Plan b Farm to Chef Menu here:  
http://burgersbeerbourbon.com/menus/farm-to-chef.pdf

Over at Butchers and Bakers in Farmington CT they're featuring a luxurious corn chowder, Local Market Catch: heirloom squash, cherry tomato, navy bean and saffron stew, charred scallions 
See the Butchers & Bakers Farm to Chef  Menu here: http://butchersandbakers.com/menus/farm-to-chef.pdf

At the Half Door in Hartford CT they've got a starter of Smoked Salmon Crostini, Fig Salad: prosciutto, goat cheese, mixed greens, balsamic vinaigrette, and more!
See the entire Half Door Farm to Chef Menu here: http://thehalfdoor.com/menus/farm-to-chef.pdf

Finally, at Tisane Euro Asian Cafe in Hartford CT, they're serving up some Korean Style Street Corn Confit: fresh local corn confit dressed in a spicy Asian mayo, topped with cotija, served in a husk and drizzled with sweetened gochujang, and a Lemon Pepper Swordfish Salad, and more!
See the entire Tisane Farm to Chef Menu here:
http://mytisane.com/menus/farm-to-chef.pdf

With so many restaurants - and choices - it’s a good thing it’s Farm to Chef Week!   Catch the farm to chef menus at all Locals 8 locations (all CT locations for b Restaurants) from September 16-22nd.

About Locals 8: 

Formally established in 2008 in Hartford, CT, the Locals 8 Restaurant  Group is the award winning holding company of b Restaurants, The Half Door, Tisane Euro Asian Cafe, and most recently, Butchers & Bakers.  Winners of best burger, beer, and bourbon across four states and nationally known for excellent job creation, the company was founded on the simple belief that good food and drink bring people together - and, thank goodness(!), because the world certainly needs more connection. 

The New Red Bee Honey Barn in Weston CT

Social Media Promotion: Sponsored

Back in March of this year I started following the progress of Red Bee apiary's new honey barn and loved seeing Marina's dream and vision for the Red Bee Honey Barn come to fruition. Marina is the owner, operator, chief beekeeper and honey-maker/taster at Red Bee Honey. In other words, she's the Queen Bee!

So you can imagine how thrilled I was when Marina and her right hand bee associate, Kristine, extended an invitation to a small group from our local Connecticut Bloggers group to be the FIRST to attend a honey tasting and lunch in the Red Bee Honey Barn!

The Red Bee Honey Barn
#RedBeeHoneyBarn

Marina has been beekeeping since 2000, when visiting a neighbor's apiary and realizing her true passion in life. She is now a best selling author, sought after speaker, and frequent television talk show guest on the subject of bees, beekeeping, and honey. In addition, Marina is the founder and president of the American Honey Tasting Society.

We arrived in the early afternoon and Marina gave our group a tour of her farm and apiary and explained the origin of honeybees to the states and the importance of bees to the ecosystem. It is because of the pollination work of those busy bees that we benefit with the production of green vegetation, juicy fruits and vegetables, as well as seeds, nuts, and berries. And in addition to the benefits those foods provide to us, think of all the wildlife that is dependent on that vegetation and food for survival.

Yes, bees are important!

Some members of our group were brave souls and were willing to don bee keeping suits in order to get up close and personal.

While other members acted as chicken whisperers.

After our outside tour, we descended on the new Red Bee Honey Barn for a tour and tasting. The first floor of the barn acts as the storefront and office, and also has a cozy seating area available for intimate tastings.

While the second floor is large and roomy and can accommodate a large group.

We sat at the beautifully set table and proceeded with the tasting. Much like wine, we learned how pairing different foods with honeys brings out the flavor sensations and profiles.

Marina led us through a wide spectrum of honey pairings, from a light Linden Honey partnered with goat cheese and lemon zest, to a deep dark Buckwheat Honey accompanied by a fire-roasted tomato.

Red Bee Honey Tasting

Below is a delicious Red Berry Honey paired with some earthy Bleu Cheese and a sweet date.

Red Bee Honey Tasting

Just like with a wine tasting, Marina walked us through the sensory as well as flavor profiles.

After our tasting Marina provided our group with a true "Farm to Table" luncheon, with a delightful salad made with fresh lettuce picked right from the garden, egg salad made with eggs from her free range chickens, and a delicious cucumber sandwich, again, made with cucumbers right out of the garden. Of course, the salad was accompanied by a flavorful honey dressing!

Farm to Table Salad and Sandwiches

My lunch! Delicious!

And after lunch we sampled a delicious dessert, made from chocolate covered honeycombs. Yes, honeycombs are edible!

Chocolate covered honeycomb

Be sure to check out Red Bee Honey and if you have the opportunity you simply must attend one of her upcoming honey tastings (see upcoming events ==> HERE). Look for Red Bee Honey in local stores in Fairfield county and I know that in the Hartford area Hartford Prints! carries her honey. Don't see it in your favorite CT store? Tell them to contact Marina!

And you can always purchase her honey and line of skin care products online at http://www.redbee.com/red-bee-single-origin-honey/

Red Bee Honey Apiary and Honey Barn

http://www.redbee.com/

Follow Red Bee Honey on social media!

• Facebook: https://www.facebook.com/redbee
• Twitter: https://twitter.com/RedBee
• Instagram: https://www.instagram.com/redbee/
• Pinterest: https://www.pinterest.com/redbee/

Big thanks to Marina, Kristine, and Andrea for being the consummate hosts to our group and for providing us with an educational and rewarding experience!

For more pictures of this event visit the 

Home Place facebook page HERE

and while you're there - don't forget to "like" us!

You can check out my fellow Connecticut blogger's experiences at:

• Jessie from AltCtrl==> #BeeTheScene: A Visit to Red Bee Honey
• 
  
• Kate from Kate in CT==> Red Bee Honey
• 
  
• Andrew from Real Food Dudes CT ==> Busy as a Blogger at Red Bee Honey
• 
  
• Anne from Fueling for the Long Run ==> Check out the Buzz at the Red Bee Apiary

Disclaimer: Our group was invited to this complimentary honey tasting by the Red Bee's management and marketing team, however, all opinions are our own.


© Home Place 2016

Celebrate Farm-to-Table at G-Zen in Branford CT

A Celebration of Farm-to-Table at G-Zen in Branford!

Where: G-Zen Restaurant, 2 East Main Street, Branford, CT
When: September 14, 2015 7:00pm - 9:00pm

Breakwater Books and G-Zen Restaurant are pleased to present an evening with Christy Colasurdo, as she discusses and signs her amazing new book (written with Tracey Medeiros),

The Connecticut Farm Table Cookbook (The Countryman Press, $21.95 retail), on Monday, September 14, 2015 from 7:00-9:00 PM at G-Zen, 2 East Main Street, Branford.

As consumers have demanded more locally grown foods, more organics, and foods with fewer additives, the locavore movement has taken hold across the United States. Every region has their own unique products and their own version of healthful, wholesome, innovative cuisine. The Connecticut Farm Table Cookbook brings home cooks a stellar collection of 150 delicious recipes from the Nutmeg State’s top chefs and local farmers.

This celebration of Connecticut’s healthy, sustainable food scene is a collection to savor and return to again and again. Christy Colasurdo is the former Special Sections Editor at New York magazine, an award-winning writer, and co-founder of a company delivering wholesome foods from small Vermont farms to customers’ front doors.

Colasurdo writes regular features for Westport, Fairfield Living and other regional magazines, and is a contributor to CTbites.com, which, besides the Home Place blog, is the definitive guide to the Connecticut food scene. She is also the author of Restaurant 2000 and Bar Excellence (Rizzoli).

G-Zen represents the vision of Chef Mark Shadle and Chef Ami Beach Shadle. Together they take the concept of “Farm to Table” to a whole other level, by growing the organic ingredients, serving them fresh at the restaurant and then composting everything at their sustainable farm. Founded in 2011, G-Zen was named “Top Ten Upscale Vegan Restaurants in America” by SHAPE magazine. In 2013 G-Zen was featured in Travel + Leisure magazine’s “Best Vegetarian Restaurants in USA.” In 2013 G-Zen received the impressive “Natures Plate Award” from the Natures Conservancy and was named “Connecticut’s most sustainable restaurant” in honor of all of their sustainable business ethics, commitment to serving organic ingredients, supporting local farmers and composting programs.

Books may be purchased in advance at Breakwater, as well as the evening of the signing. As seating is limited, please call 203-453-4141 or stop by the Fairfield University bookstore to register for this FREE event!

Back 40 Kitchen to Open in Greenwich CT

The Back 40 Kitchen is scheduled to open on July 6th 2015!

This will be a summer modern farmhouse style restaurant, with an organic mission on Greenwich Avenue in Greenwich CT.

The Back 40 Farm Group will open Back 40 Kitchen, a modern farmhouse restaurant bringing sophisticated organic, local, and seasonal dining to Greenwich Avenue this summer. The restaurant’s healthy “real food” menu and relaxed setting will be available for lunch, dinner, catering and takeout beginning early July 2015.

Yup. The Back 40 Kitchen will be the real deal!

REAL FOOD: ORGANIC. LOCAL. SEASONAL.

Central to the Back 40 Kitchen dining experience, is a changing menu dedicated to “real food” with organic, seasonal, and local origins. At Back 40, this means healthful dishes constructed with a range of local organic vegetables, ancient grains, wild fish, and heritage and humanely-raised meats. Complementing the menu’s sustainably sourced ingredients is a modern barn-inspired setting.

The second story dining room has been thoughtfully renovated with reclaimed wood, a wall-mounted herb garden, and a new soaring cupola, lending the light-filled space an authentic vibe.

“We want to be the place where you can enjoy a full dinner - or bring one home - and feel 100% confident about what you are feeding your family. Everything on our menu is organic. We long forward to a time when being ‘organic’ is once again redundant.” 

                                                                       - Jen Demarsico, Back 40 Kitchen Manager

Back 40 Kitchen will source the majority of its produce from Back 40 Farm, the owner’s 85-acre family-owned organically managed farm in Washington, CT, as well as other regional farms and purveyors, including but limited to: Fleishers Meats in Westport; Dancing Dog Farm in Ridgefield, CT; Blooming Hill Farm in Blooming Grove, NY; Gaia’s Breath Farm in Jordanville, NY; Cato Corner in Colchester, CT; Beltane Farm in Lebanon, CT; and Red Bee Honey in Weston, CT among others.

THE BACK 40 KITCHEN TEAM

Back 40 Kitchen is owned by Greenwich residents Lesley and Bill King, who also own Back 40 Farm in Washington and Back 40 Mercantile in Old Greenwich. They have tapped husband and wife team Jennifer and George Demarsico to manage the restaurant and its kitchen. Jennifer is an organics enthusiast who will manage the front of house and George, the former executive chef for Peter Kelly’s award-winning New York restaurant Xaviers, will lead the kitchen’s modern take on farmhouse cuisine.

“My approach is to take things that are perfect to begin with and make them shine. Everything I do is very technique-driven, given my fine dining background. Back 40 will be all about simple food, very well executed.”
                                                                                                  - Chef George Demarsico

THE MENU

The menu has been crafted for a range of appetites, diets, and tastes – with the unifying element that every aspect – from the spices to the dairy, from the vegetables to proteins – is organic and healthful without risking sophistication.

On the lighter and smaller side, are snacks and small plates such as Heirloom Popcorn with smoked paprika, Green Eggs with Crispy Ham, and a Lobster and Avocado Toast.

For bigger appetites (like mine!), a range of creative and hearty entrees are anchored by a variety of both vegetables and proteins: a house-made veggie burger to a honey-brined pork loin that is served with black lentils, swiss chard and cherry mustard.

Not to be missed is the classic Back 40 Burger, paired with bacon, cheddar and popcorn on a brioche bun. For those who imbibe, the bar will celebrate “drinking healthy” with organic fine wines,

Non-GMO spirits, and cocktails carefully selected and crafted by Beverage Director Michael Galluccio, formerly of the Inn at Pound Ridge, NY.

LOCATION

Back 40 Kitchen is located at 107 Greenwich Avenue in Greenwich, CT.

Regular hours are Tuesday through Saturday for Lunch and Dinner, Monday is Lunch only.

BACK 40 KITCHEN PROJECT TEAM

• Construction: Western Connecticut Craftsmen
• Design: Marcia Tucker Interiors
• Architecture: Rudy Ridberg

CONNECT WITH BACK 40 KITCHEN NOW!

Web: back40kitchen.com
Instagram: instagram.com/back40kitchen
Facebook: facebook.com/back40kitchen
Twitter: twitter.com/back40kitchen

ABOUT THE BACK 40 FARM GROUP

The Back 40 Group started, as most great things do, on the farm. Back 40 Farm is a family-owned 85-acre organic farm in Washington, CT that has since expanded to include Back 40 Mercantile, a modern take on an old-fashioned general store, Back 40 Kitchen in Greenwich, and Mill Street Bar & Table Restaurant in Byram (opening August 2015).

George DeMarsico - Chef

Experience: Doral Arrowwood in Purchase, N.Y., Farm Neck Golf Club in Martha’s Vineyard; Harvest Bistro in Closter, N.J.; Relish in Sparkill; Bedford Post Inn in Bedford; X20 in Yonkers.

Cooking style: “It’s a bit humble and intuitive. My approach is to take things that are perfect to begin with and make them shine. Everything I do is very technique-driven, given my fine dining background.”

Back 40 Approach: “The menu will change depending on seasons, and the farms we are sourcing from, certainly Back 40 Farm. It is in constant fluid motion with the surrounding environment.”

Ingredient you can’t live without? Pork. There is not one part of the animal I don’t love.

If you weren’t a chef you’d be? A farmer.“Back 40 will be all about simple food, very well executed.”

Nichole Norby & Alexis Barbalinardo - Back 40 Farmers

“Norby” is an electrical engineer turned organic vegetable farmer and a graduate from the Stone Barns Center for Agriculture’s Farmer’s Apprentice program. She went on to run a large CSA program on a farm in New Jersey and returned to Stone Barns to work before joining the Back 40 Farm team. She is passionate about flowers, has expanded the Back 40 beehives, and is devoted to propagating the best tasting organically grown produce.

Alexis is a naturalist, educator, and farmer with a passion for good food and connecting people to our earth. She has grown vegetables and flowers in Northern California, worked as a cow-herder and cheese maker in New Jersey, coming to Back 40 Farm most recently from two years as a greenhouse grower and propagator at the Stone Barns Center for Food and Agriculture.

Bill & Lesley King Back 40 Kitchen Owners

Lesley & Bill have been together since high school but never envisioned owning a farm or a restaurant. Amidst long careers on Wall Street however, they threw themselves wholeheartedly into the organic food movement and the local food scene, beginning by co-founding the Old Greenwich Farmers Market. As these passions grew, both began contributing in an array of other community and health related organizations.

Lesley works with Partners In Health and Village Health Works on issues of Social Justice, and is a board member of the Perrot Library, Old Greenwich.

Bill is an active board member of the Stone Barns Center for Food and Agriculture, The Greenwich Land Trust, as well as Trinity Church in Old Greenwich. Their mutual commitment to chemical-free food for themselves, their families and their community, along with farming and a whole lot of entrepreneurial spirit -- helped carve the way for the Back 40 Farm, Back 40 Mercantile and Back 40 Kitchen

Parallel Post in Trumbull CT announces their 2015 Farm to Trumbull Series

JAMES BEARD-NOMINATED CHEF DEAN JAMES MAX

ANNOUNCES 2015 “FARM-TO-TRUMBULL” DATES

Parallel Post’s 3^rd 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 3^rd 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 3^rd 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 7^th 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.

Oak Haven Table and Bar - Farm to Table in New Haven CT

Social Media Sampling

Early in December we were invited to sample some of the snack items and small and medium plates available at Oak Haven Table and Bar in New Haven CT. (Note: 'large' plates are also available but were not part of this sampling.)

Owners Craig Hotchkiss and Al Greenwood have a winning combination of specialty cocktails and a true farm to table menu overseen by chef Meg Fama.

Enter the cozy restaurant on State Street in New Haven's East Rock section and you'll be surprised at the size and comfort of the surroundings in the warmly decorated and amber toned dining room and bar.

The menu changes daily in accordance with the availability from local sources. And everything, and I do mean EVERYTHING, is made on premise. Good lordy, even the ketchup is made on premise from scratch!

We started with some cocktails, which also change seasonally, as well as featuring market specials of the day. Remember I said made on premise...yup...even the juices are prepared on premise!

Left: Taste of Christmas with rye and winter spices
Right: Market Special Rime Vodka with Cranberry and Rosemary herbs

We started with the Autumn Rolls from the snack menu, prepared with shredded market vegetables and a plum sauce, these were crunchy good, and similar to a spring roll.

Autumn Rolls

Next we moved on to the small plates, where we sampled some sweet and meaty mussels, prepared with a beer broth, herbs, and garlic. The mussels were perfectly prepared, and probably some of the best I've ever tasted, plump and flavorful.

Oak Haven Mussels

Also from the small plates menu were a nice dish of brussel sprouts, prepared with garlic, shallots, and a maple reduction.

Oak Haven Brussel Sprouts

And last from the small plate menu were the crabcakes, prepared with a house made remoulade. These were also quite tasty and chock full of fresh crab meat.

Blue Crab: Dual Crispy Crab Cakes

Then we moved on to the medium plates menu, where we sampled scallops, a cassoulet, and steamed clams.

The seared scallops were served with a tangy tarragon cream sauce, bacon bits and fresh market vegetables.

Dry Boat Scallops

Then, my favorite dish of the evening, a beautiful cassoulet, prepared with sausage, mushrooms, carrots, onions, white beans, local greens, parmesan cheese, with a wine broth. While I'm not typically a fan of anything made with sausage, this dish was an amazing blend of flavors that didn't allow the sausage to overtake the dish.

Oak Haven Cassoulet

Last on our medium plate menu sampling were the clams fra diavlo. The star of this dish was the incredible spicy tomato based broth it was prepared in. My tablemate Julie, of JuliEdibles kept referring to the broth as 'liquid gold' and I couldn't agree more. It was rich and hearty, and the Cowboy and I had the perfect arrangement, I savored the clams while he soaked up the broth with Oak Haven's crusty bread. It was all he could do to keep himself from picking up the bowl with two hands and drinking the warm delicious elixir.

Clams Fra Diablo

To finish our evening, we sampled some of Chef Fama's baked goods for dessert, delicious cookies, dessert bars, and shortcakes.

Assorted Cookies and Bread Pudding Bars

Shortbread with Jam

During dessert, Chef Fama was able to join us for a few minutes and we were certainly impressed with her commitment to the farm to table movement that the restaurant is becoming well known for. She was able to name each dish we sampled and the farm it was connected with. Every dish, and even many of the cocktails, have ties to local sources. Folks, this is a wonderful way to support local!

For a list of farms the restaurant works with click here => Oak Haven's Local Farms


We certainly enjoyed this cozy little place in New Haven and we're looking forward to a return in the coming year!

Oak Haven Table Bar

932 State Street

New Haven, CT 06511

Phone

(203) 915-9413

On the Web: http://www.oakhaventableandbar.com/index.php

Disclaimer: We were invited to this sampling by Oak Haven's management team. However, all opinions expressed are entirely our own.

Parallel Post - October Farm to Trumbull Fall Dining Event

The 'last of the season' Farm to Trumbull dining experience hosted by Parallel Post rounded out the year's offerings with wonderful fall flavors.

We started the night on the Parallel Post's patio, where under the twilight sky, mixologist extraordinaire, Greg, was mixing up some great autumn offerings, a mulled warm wine punch, and a bourbon toddy. Both cocktails were housed in hollowed out real fruit containers, with cute little sayings on them.

We also sampled some starters outside as we enjoyed the final days of Connecticut's seasonal weather. Sadly, our New England Indian Summer is coming to a close.

Small Bites at the October Parallel Post Farm to Trumbull

The highlight of the 'small bites' course were the brie and chutney bruschetta bites on perfectly toasted golden french bread.

Bruschetta

As we moved inside to our communal dining table, Chef Dean James Max relayed his vision of the nights offerings and the local sourcing from the Trumbull and neighboring community.

We started with a table prepared silky smooth bisque made with Harissa Shrimp.

Fall Sunchoke Bisque with Harissa Shrimp

A beautiful salad, mixed with pomegranate seeds, aged goat cheese, pea tendrils, with a light apple ginger vinaigrette.

Gilbertie's Salad with Pomegranate, Aged Goat Cheese, Pea Tendrils, Apple Ginger Vinaigrette

And then a nice brussells sprout salad garnished with warmed pumpkin.

Pumpkin with Brussell Sprout Salad

Some wonderfully meaty and flavorful Rhode Island Razor Clams.

Rhode Island Razor Clams

We also sampled a red and a white wine.

Wine Offerings

A delightful Anson Mills Purple Pea Cassolet with Poached Farm Eggs.

Purple Pea Cassolet with Poached Farm Eggs

For our entrees we shared some sweet little necks in a tomatillo sauce, served over local fluke.

Local Fluke with Little Necks

And a beautifully seared pork loin, with roasted parsnips overstuffed with a heavenly saffron parsnip puree.

Roasted Pork Loin with Roasted Parsnips with Saffron Parsnip Puree

In honor of the month of October's dedication to breast cancer awareness, the team at Parallel Post put together Breast Cancer Awareness Cupcakes and a Coffee Cocktail made with Shearwater organic coffee and Onyx Moonshine.

Cupcakes and Coffee
The Hello Kitty Combo

We also sampled a pumpkin bread pudding made with dried cranberries - and an outrageously good white chocolate salted caramel ice cream!

The entire table gave Chef Dean James and his team a standing ovation for another crowd pleasing Farm to Trumbull dinner.

I have so enjoyed the Farm to Trumbull dining events by Parallel Post! 

Be sure that you attend the 2015 Farm to Trumbull Parallel Post series!

Parallel Post Restaurant

180 Hawley Lane, Trumbull CT 06611

Phone/Reservations  203-380-6380

Located in the Trumbull Marriott - Merritt Parkway

On the Web: http://parallelpostrestaurant.com/

Like them on facebook https://www.facebook.com/ParallelPost

Follow them on twitter: https://twitter.com/ParallelPostCT

For more pictures visit the Home Place facebook page HERE.

Have you been to a farm to table event?

Did you enjoy the comradarie of communal dining?

What seasonal items were featured during your farm to table experience?

I'd love to hear about it in the comments below

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.

Disclaimer: I was invited to the Farm to Trumbull event by members of  the Parallel Post's Management and Marketing Team, however, the views and opinions expressed herein are my own..