Boulder Knoll Farm to Table Dinner
Last week I attended the Friends of Boulder Knoll Farm to Table dinner. Boulder Knoll is a small-scale, environmentally sustainable farm located in Cheshire, CT. It provides healthy local produce to 68 shareholders, as well as food to local soup kitchens. The farm offers a variety of useful, flavorful veggies and herbs brown with attention to soil health and biodiversity.
The Boulder Knoll Farm to Table dinner was an elegant family-style farm meal, showcasing a seasonal menu using farm-fresh produce, served in the field.
Guests were entertained by live music provided by Hannah Fair.
The dinner consisted of several courses of “just-picked-from-the-earth” food cooked fresh that day by Chef Jason Sobocinski and his team.
Chef Sobocinski is the owner of Caseus Fromagerie Bistro and bar Ordinary in New Haven; and is the host of the Cooking Channel’s “The Big Cheese” television show. He is also one of the owners of Black Hog Brewery, a new craft brewery in Oxford, CT.
The dinner began with cocktails provided by South End Wine & Spirits, Black Hog Brewery and bar Ordinary.
Guests were seated at long tables with burlap runners and simple vases with wild flowers.
All the food was served family style in large serving bowls – with plenty for everyone.
The meal’s entrees included:
- Smoke box barbecue pulled pork sandwiches; and
- All natural smoked chicken thighs.
Both entrees were amazingly tender and absolutely delicious!
To accompany the entrees, there were five side dishes:
- Heirloom tomato salad with local fresh mozzarella
- Farro salad with braised leeks, onion and garlic
- Kale and cabbage Kimchi-style slaw;
- Cucumber and local yogurt with fresh herbs salad; and
- Mexican street grilled corn with barbecue aioli.
Somehow I missed getting a photograph of the corn. Probably because I was too busy eating my plate full of delicious food!
My two favorites were the cucumber salad and the farro salad.
Farro is an ancient, wheat-based grain. It is often used as an ingredient in dishes such as salads and soups. Farro has a nutty, earthiness flavor.
As guests took one last look and placed their final bids on the silent auction items, dessert by Oak Haven Bar & Table was being plated.
Dessert was a wild blueberry bourbon cupcake. The base tasted similar to a blueberry muffin, but much more airy in density. The cupcake was topped with a light and fluffy buttercream blueberry frosting. I loved every bite and so did all the guests we were seated with!
Overall the entire meal was top notch and “every bite delicious.” The ambiance was charming and the company we were seated with was delightful. We had a wonderful time.
All proceeds from the Friends of Boulder Knoll Farm to Table dinner benefitted the Boulder Knoll Community Farm. The event raised over $13,000 to support farm food donations and education programs.
I look forward to the event next year!
Have you ever been to a Farm to Table dinner served in the farm field?
Have you ever eaten at Caseus Fromagerie Bistro in New Haven, CT?
What’s your favorite “fresh from the farm” recipe/ dish?
Disclaimer: While I was invited to the Friends of Boulder Knoll Farm to Table Dinner, the opinions and views expressed above are my own and describe my personal experience at the event.