Oak Haven Table & Bar Restaurant, New Haven, CT

Oak Haven Table & Bar Restaurant, New Haven, CT

If you are looking for fresh American tapas with a unique twist that are sourced from local New England farms, then pull up a chair at New Haven’s trendy gastro pub Oak Haven Table & Bar Restaurant.

Oak Haven Table & Bar restaurant is located on State Street in New Haven, CT

Oak Haven Table & Bar restaurant is located on State Street in New Haven, CT

Over the past few years, the “farm-to-table” trend has grown like a weed. Several restaurants are returning to the concept of sourcing the freshest ingredients from local farms and tailoring their menu items based on what is available at peak harvest. Typically, the diner wins at these restaurants that truly embrace the farm-to-table philosophy because they are getting the highest quality and freshest ingredients directly from growers and in most instances the food tastes better.

Oak Haven Table & Bar restaurant is a true farm-to-table restaurant. The kitchen, led by Chef Meg Fama, produces a seasonal menu that supports local farms, microbreweries and distributors whenever possible. It’s a concept she’s familiar and comfortable with given her upbringing and training.

Oak Haven's kitchen is led by Chef Meg Fama

Oak Haven’s kitchen is led by Chef Meg Fama

Chef Fama explained that the restaurant’s menu changes daily since it’s driven by what’s available at the local markets. She also cited from which farms each of the menu items we sampled ingredients originated. I found that very cool since I’m a big proponent for eating local. She went on to explain that everything is made in-house, even the juices used in our cocktails.

The restaurant’s menu changes daily since it’s driven by what’s available at the local markets.

The restaurant’s menu changes daily since it’s driven by what’s available at the local markets.

The menu is divided into sections under the headings of snacks and small, medium and large-sized tapas that are perfect for sharing.

Oak Haven has a good selection of craft cocktails using local spirits.

Oak Haven has a good selection of craft cocktails using local spirits.

Oak Haven has a good selection of craft cocktails using local spirits. I chose the Market Special cocktail from the “shaken or stirred” section of the cocktail menu. This drink, which changes daily, was a fun combination of vodka and fresh fruits and herbs.

The Market Special cocktail was a fun combination of vodka and fresh fruits and herbs.

The Market Special cocktail was a fun combination of vodka and fresh fruits and herbs.

As I enjoyed my cocktail, I noticed the restaurant’s décor, which is a mix of warm wood accents, trendy eclectic furniture and rustic lighting fixtures. Together it works to create a quaint, community feel.

Oak photo 1

The restaurant’s décor is a mix of warm wood accents, trendy eclectic furniture and rustic lighting fixtures.

The restaurant’s décor is a mix of warm wood accents, trendy eclectic furniture and rustic lighting fixtures.

The parade of food began with autumn rolls from the snack section of the menu. This item is similar to what you would think of as spring rolls, but filled with autumn harvest vegetables instead. It came with a sweet plum sauce. The autumn rolls were crisp and crunchy and not at all greasy.

Autumn rolls from the snack section of the menu

Autumn rolls from the snack section of the menu

Next we sampled three items from the “small” section of the menu: blue crab, mussels and brussel sprouts.

The blue crab cakes from the "small" section of the menu were not small in size or taste!

The blue crab cakes from the “small” section of the menu were not small in size or taste!

The crab cakes had a crispy panko-crusted coating and were paired with house made remoulade sauce. Everyone commented on how heavily filled with crab the cakes were, which is not something you see at many restaurants. They were delicious and when I noticed that two remained I scoffed them up to take home!

Everyone commented on how heavily filled with crab the cakes were, which is not something you see at many restaurants.

Everyone commented on how heavily filled with crab the cakes were, which is not something you see at many restaurants.

The steamed mussels were served in a garlicky herbed beer broth, which we mopped up with the house made crusty bread.

The steamed mussels were served in a garlicky herbed beer broth.

The steamed mussels were served in a garlicky herbed beer broth.

The brussel sprouts, which were harvested from Stone Garden Farms in Shelton, CT, were cooked with garlic, shallots and a maple reduction.

The brussel sprouts were cooked with garlic, shallots and a maple reduction.

The brussel sprouts were cooked with garlic, shallots and a maple reduction.

Proceeding to the “medium” section of the menu, we sampled the cassoulet and day boat scallops. A cassoulet is a rich, slow-cooked casserole that originated in Southern France. It typically includes beans, meat (pork, duck or lamb), and seasonal vegetables. Chef Fama made our version with sausage that she obtained from Blue Slope Farms in Franklin, CT, local greens and white beans, Parmesan and a wine broth. The combination of flavors was amazing!

The combination of flavors in the cassoulet was amazing!

The combination of flavors in the cassoulet was amazing!

The day-boat scallops were from Stonington Seafood in Stonington, CT. They were seared to perfection and served with tarragon cream, bacon bits and market vegetables. I am a huge fan of scallops and enjoyed this dish!

The day-boat scallops were seared to perfection and served with tarragon cream, bacon bits and market vegetables.

The day-boat scallops were seared to perfection and served with tarragon cream, bacon bits and market vegetables.

Next we sampled the house-made clams in fra diavolo sauce. The clams were freshly harvested from Rhode Island.

House-made clams in fra diavolo sauce

House-made clams in fra diavolo sauce

The spicy tomato-based sauce is an Italian-American creation that is typically served with seafood or pasta. We called Chef Fama’s fra diavolo sauce “liquid gold.” We mopped up every last drop with more of the freshly baked crusty bread.

We concluded our tasting at Oak Haven with a beautiful selection of house made desserts.

We concluded our tasting at Oak Haven with a beautiful selection of house made desserts.

We concluded our tasting at Oak Haven with a beautiful selection of house made desserts.

The assortment included warm chocolate chip and dulce de leche cookies and bread pudding squares.

The assortment included warm chocolate chip and dulce de leche cookies and bread pudding squares.

The assortment included warm chocolate chip and dulce de leche cookies and bread pudding squares.

Additionally, the pastry chef also made us strawberry shortcake squares, using fresh-made preserves from Rose’s berry farm in Glastonbury, CT

The pastry chef also made us strawberry shortcake squares, using fresh-made preserves.

The pastry chef also made us strawberry shortcake squares, using fresh-made preserves.

It was a wonderful ending to our wonderful tasting at Oak Haven.  I am anxious to head back once the warmer weather hits so we can dine outside!

Oak Haven Table & Bar Restaurant

Oak Haven Table & Bar Restaurant

 

Have you tried Oak Haven Table and Bar Restaurant in New Haven?

Have you eaten at a true farm-to-table restaurant? If so, which?

 

Disclaimer:  While the restaurant’s owners hosted this food blogger dinner at Oak Haven, the opinions and views expressed above are my own and describe my personal experience.

Boulder Knoll Farm to Table Dinner

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.

Boulder Knoll Community Farm is located in Cheshire, CT.

Boulder Knoll Community Farm is located in Cheshire, CT.

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.

The Boulder Knoll Farm to Table dinner was an elegant family-style farm meal,  served in the field.

The Boulder Knoll Farm to Table dinner was an elegant family-style farm meal, served in the field.

Guests were entertained by live music provided by Hannah Fair.

Guests were entertained by live music provided by Hannah Fair.

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.

The dinner consisted of several courses of “just-picked-from-the-earth” food cooked fresh that day by Chef Jason Sobocinski.

The dinner consisted of several courses of “just-picked-from-the-earth” food cooked fresh that day by Chef Jason Sobocinski.

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.

Black Hog Brewing Company is a new craft brewery in Oxford, CT.

Black Hog Brewing Company is a new craft brewery in Oxford, CT.

The dinner began with cocktails provided by South End Wine & Spirits, Black Hog Brewery and bar Ordinary.

Dinner began with cocktails.

Dinner began with cocktails.

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Guests were seated at long tables with burlap runners and simple vases with wild flowers.

Guests were seated at long tables with burlap runners and simple vases with wild flowers.

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.

All the food was served family style.

All the food was served family style.

The meal’s entrees included:

  • Smoke box barbecue pulled pork sandwiches; and
Smoke box barbecue pulled pork sandwiches.

Smoke box barbecue pulled pork sandwiches.

  • All natural smoked chicken thighs.
All natural smoked chicken thighs

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
Heirloom tomato salad with local fresh mozzarella.

Heirloom tomato salad with local fresh mozzarella.

  • Farro salad with braised leeks, onion and garlic
Farro salad with braised leeks, onion and garlic.

Farro salad with braised leeks, onion and garlic.

  • Kale and cabbage Kimchi-style slaw;
Kale and cabbage Kimchi-style slaw.

Kale and cabbage Kimchi-style slaw.

  • Cucumber and local yogurt with fresh herbs salad; and
Cucumber and local yogurt with fresh herbs salad.

Cucumber and local yogurt with fresh herbs salad.

  • 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 plate full of delicious food!

My plate full of delicious food!

My two favorites were the cucumber salad and the farro salad.

The farro salad was one of my favorites.

The farro salad was one of my favorites.

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 provided by Oak Haven Bar & Table.

Dessert was provided by Oak Haven Bar & Table.

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!

Dessert was a wild blueberry bourbon cupcake.

Dessert was a wild blueberry bourbon cupcake.

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. 

Popover Café & Bakery Farm to Table Dinner

Popover Café & Bakery Farm to Table Dinner

Popover Café & Bakery opened over the summer in Simsbury, CT. It’s located at 928 Hopmeadow Street – the space previously occupied by Metro Bis restaurant.

Popover Café & Bakery is located on Hopmeadow Street in Simsbury, CT.

Popover Café & Bakery is located on Hopmeadow Street in Simsbury, CT.

The café specializes in gluten free, vegan and other healthy and tasty traditional options with locally sourced ingredients.

Popover specializes in gluten free, vegan and other healthy and tasty traditional options with locally sourced ingredients.

Popover specializes in gluten free, vegan and other healthy and tasty traditional options with locally sourced ingredients.

The café serves an array of pastries and delectable breakfasts, lunches and brunch. In addition, the restaurant has been hosting a series of farm-to-table dinners featuring some of the state’s best-known chefs.

The restaurant has been hosting a series of farm-to-table dinners featuring some of the state’s best-known chefs.

The restaurant has been hosting a series of farm-to-table dinners featuring some of the state’s best-known chefs.

I attended their second Chefs Farm to Table event on August 20. The dinner’s theme was beer and barbeque.

The dinner’s theme was beer and barbeque.

The dinner’s theme was beer and barbeque.

Tyler Anderson, executive chef at Millwrights Restaurant and Tavern in Simsbury cooked up an array of barbeque creations.

Tyler Anderson is executive chef and owner at Millwrights Restaurant and Tavern in Simsbury.

Tyler Anderson is executive chef and owner at Millwrights Restaurant and Tavern in Simsbury.

They were paired with beers from Black Hog Brewing Company, a new craft brewery in Oxford, CT.

Black Hog Brewing Company is a new craft brewery in Oxford, CT.

Black Hog Brewing Company is a new craft brewery in Oxford, CT.

Pamela Paydos, one of the owners and former proprietor of The Iron Frog pub, welcomed everyone to the dinner.

Pamela Paydos, one of the owners, welcomed everyone to the event.

Pamela Paydos, one of the owners, welcomed everyone to the event.

The dinner was set up in family-community style seating.

The dinner was set up in a community-family style.

The dinner was set up in a community-family style.

Pamela introduced Chef Anderson and our Beer Steward, Jason Sobocinski – one of the owners of Black Hog Brewery.

Jason Sobocinski was our beer steward and is one of the owners of Black Hog Brewery.

Jason Sobocinski was our beer steward and is one of the owners of Black Hog Brewery.

Chef Anderson explained that the dishes he prepared were not your typical barbeque dishes.

Chef Anderson explained that the dishes he prepared were not your typical barbeque dishes.

Chef Anderson explained that the dishes he prepared were not your typical barbeque dishes.

He asked us to think of barbeque in the sense of the flavors and the outdoor cooking methods.

Dinner menu

Dinner menu

Jason from Black Hog explained how the brewery’s name came from the nickname for a Berkshire pig. The name conjures up pig roasts with people coming together as a community and celebrating over some brews.

The Black Hog name conjures up pig roasts with people coming together as a community and celebrating over some brews.

The Black Hog name conjures up pig roasts with people coming together as a community and celebrating over some brews.

He mentioned that the beers we were about to have would begin with a heavier beer and end with the lighter ones.

The beers were served in jam jars.

The beers were served in jam jars.

Our first course consisted of “BBQ Carrots” that were picked fresh from Chef Anderson’s garden. The carrots were brined overnight with barbeque spices and roasted. They were served over a raw zucchini slaw with a yogurt, sesame seed and mint sauce. The BBQ Carrots were paired with Ginga Nija beer. It’s a red IPA brewed with fresh ginger.

The "BBQ Carrots" were brined overnight with barbeque spices and roasted.

The “BBQ Carrots” were brined overnight with barbeque spices and roasted.

Next we were served grilled oysters that were roasted for one minute in pork butter with pickled ramps.

Grilled oysters

Grilled oysters

While I am not an oyster eater, I admit that the flavor was amazing! The oysters were paired with THC Chinook beer. It’s from the brewery’s Hop Collection and had hints of mild pineapple.

The oysters were paired with THC Chinook beer.

The oysters were paired with THC Chinook beer.

The main entrée consisted of smoked porchetta served over baked beans and sunflower seed granola.

The main entrée was smoked porchetta served over baked beans and sunflower seed granola.

The main entrée was smoked porchetta served over baked beans and sunflower seed granola.

It was paired with the Granola Brown beer, which has a mix of oatmeal, grain, hops and roasted malts. While the beer is dark in color, it has a light bodied flavor with a clean finish that quickly drops off.

The porchetta was paired with the Granola Brown beer.

The porchetta was paired with the Granola Brown beer.

Following a European tradition, our next course consisted of a pre-dessert with cheese to cleanse the pallet prior to our sweet dessert. It involved organic strawberries that had been macerated in strawberry Gose (a German beer) with a pickled watermelon slice served in a hollowed popover. We couldn’t finish our meal at Popover Café without one of their famous popovers! A buffalo crostini cheese accompanied the popover with strawberries. FLS Gose beer was served with this course. It’s from the brewery’s farmland series that are released quarterly featuring one or more locally grown items.

The pre-dessert was organic strawberries that had been macerated in strawberry Gose with a pickled watermelon slice served in a hollowed popover.

The pre-dessert was organic strawberries that had been macerated in strawberry Gose with a pickled watermelon slice served in a hollowed popover.

The meal concluded with citrus cake that had thinly sliced grapefruit, tarragon sage meringue and white chocolate anglaise. The sweet dessert was paired with SWAG beer. It’s the brewery’s summer wheat ale with grapefruit peel.

Citrus cake had thinly sliced grapefruit, tarragon sage meringue and white chocolate anglaise.

Citrus cake had thinly sliced grapefruit, tarragon sage meringue and white chocolate anglaise.

As expected, it was another fantastic meal by Chef Tyler Anderson. His food creations are always amazing works of art that elevate the freshness factor by using local and responsibly raised ingredients.

Chef Tyler Anderson's food creations are always amazing works of art bursting with flavor!

Chef Tyler Anderson’s food creations are always amazing works of art bursting with flavor!

Popover café & bakery is a charming new place in the Farmington Valley. I look forward to eating breakfast and/or lunch there soon!

 

Have you tried Popover Café & Bakery in Simsbury?

Have you eaten at Chef Anderson’s Millwrights Restaurant in Simsbury?

Have you tried any of Black Hog Brewery’s beers?

 

Disclaimer:  While I was invited to the Popover Café & Bakery Farm to Table Dinner by the restaurant’s owner, the opinions and views expressed above are my own and describe my personal experience at the event. 

Parallel Post Farm-to-Trumbull Dinner

Parallel Post Farm-to-Trumbull Dinner

Parallel Post restaurant hosted its second in the four-part Farm-to-Trumbull culinary dinner series on June 4. Parallel Post is a farm-to-table restaurant located in the Trumbull, CT Marriott, but it is more than you expect from typical hotel dining.  It is one of six restaurants owned by award winning and James Beard nominated, Chef Dean James Max.

Chef Dean James Max

Chef Dean James Max

The restaurant follows a farm-to-table style focusing on all fresh, natural and sustainable products.

Upon arriving at the restaurant, the hostess guided us outside to an intimate outdoor area.  “Bootleg Greg,” resident mixologist – because the title of bartender definitely won’t do – greeted us with the choice of two very original cocktails.

“Bootleg Greg,” resident mixologist greeted us with the choice of two very original cocktails.

“Bootleg Greg,” resident mixologist greeted us with the choice of two very original cocktails.

Greg had mixed up a cucumber fresco, which you could either have in its original non-alcoholic form or with the addition of cilantro-infused gin for the adult version.  It was very refreshing for the warm day.

Cucumber fresco

Cucumber fresco

The second cocktail was a carrot juice with wheat and soy extracts and could be infused with brandy for a spiced up version.

Carrot juice with wheat and soy extracts

Carrot juice with wheat and soy extracts

As guests continued mingling on the cocktail patio, the wait staff was passing two appetizers to whet our palates.

The wait staff was passing two appetizers to whet our palates

The wait staff was passing two appetizers to whet our palates

The bison tartar with farm fresh egg had a hint of spice to it.  The chefs commented that the bison was sourced from Creamery Brook Bison farm in Brooklyn, CT.  I had no idea there was a bison farm in Connecticut.  We also learned that bison has fewer calories and less cholesterol than beef, chicken and turkey, making it a very healthy red meat.

The bison tartar with farm fresh egg had a hint of spice

The bison tartar with farm fresh egg had a hint of spice

The coffee-cured salmon, the second appetizer, was served on flaxseed bread with Connecticut farm cheese with chives.  The nutty bread paired with the rich cheese and salmon was a wonderful combination of flavors.  Shearwater coffee roasters supplied the coffee for this appetizer.  Shearwater is the first and only USDA-certified organic coffee roaster in Fairfield, CT.

Coffee-cured salmon

Coffee-cured salmon

The chefs joined us on the patio to mingle and discuss some of the food we were sampling.

Chef Ali Goss joined us on the patio to mingle and discuss some of the food we were sampling

Chef Ali Goss joined us on the patio to mingle and discuss some of the food we were sampling

After the cocktail hour, guests made their way into the private dining room.  Two large tables were set up in community-style dining format, making it a friendly atmosphere.

Large tables were set up in community-style dining format, making it a friendly atmosphere

Large tables were set up in community-style dining format, making it a friendly atmosphere

Chef Dean James Max introduced himself and the other team members.

Chef Dean James Max introduced himself and the other team members

Chef Dean James Max introduced himself and the other team members

Chef Ali Goss, Chef de Cuisine, has been at Parallel Post for almost two years.  Previously she was the lead cook at Chef Max’s restaurant in Ft. Lauderdale, FL.

Chef Ali Goss

Chef Ali Goss

Chef Chris Molyneux, is executive chef for the restaurant and all the hotel’s dining.

Chef Chris Molyneux

Chef Chris Molyneux

Chef Max described each item on the menu, highlighting the local sources for the ingredients.  Since the menu was inspired by the farms’ fresh offerings of the day, it wasn’t revealed until the evening of the event.  He also mentioned that all the dishes would be served family style – and the food was plentiful!

The menu was inspired by the farms’ fresh offerings of the day

The menu was inspired by the farms’ fresh offerings of the day

Our first course began with parsnip soup poured over Norm Bloom clams salad.

Norm Bloom Clams Salad

Norm Bloom Clams Salad

The soup was served in glass bottled and each guest poured the soup over the salad that was already in the serving cups.

The soup was served in glass bottled and each guest poured the soup over the salad

The soup was served in glass bottled and each guest poured the soup over the salad

The soup had rich flavor and the salad added a crispy element to the soup.

Parsnip soup

Parsnip soup

The first course continued with a beautiful salad filled with Gilbertie’s farm greens, early summer watermelon radishes, soy-ginger mushrooms with wasabi green vinaigrette.

A beautiful salad filled with Gilbertie’s farm greens

A beautiful salad filled with Gilbertie’s farm greens

Finally the first course was capped off with crispy soft-shell crabs, pea shoots drizzled with cayenne ramp aioli.  The crabs were sweet and succulent.

The first course was capped off with crispy soft-shell crabs, pea shoots drizzled with cayenne ramp aioli

The first course was capped off with crispy soft-shell crabs, pea shoots drizzled with cayenne ramp aioli

Jam Jar brand Moscato sweet wine was served with the first course.

Jam jar wine

Jam jar wine

For the entrée portion of the meal, we began with four side dishes.

Grilled asparagus and frissee was topped with Manchego cheese and sherry vinaigrette.

Grilled asparagus and frissee

Grilled asparagus and frissee

Purple potato salad.

Purple potato salad.

Purple potato salad.

Baby kale salad with roasted walnuts, feta cheese and pickled apricots.

Baby kale salad

Baby kale salad

Fiddle head ferns, which are only available for a few weeks in May/ June.

Fiddle head ferns

Fiddle head ferns

The main entrée featured two protein items:

Grilled pork chop with lima beans, mustard greens and bacon jam.

Grilled pork chop

Grilled pork chop

Montauk roasted tuna with English pea puree, roasted fava beans, pearl onions and wheatgrass vinaigrette.

Montauk roasted tuna

Montauk roasted tuna

We filled our plate with some of each item because we wanted to taste everything.  I was amazed at the pairings one key ingredient with several others to create amazing flavors.

We filled our plate with some of each item because we wanted to taste everything

We filled our plate with some of each item because we wanted to taste everything

Route Stock cabernet wine was served with the main dinner entrees.

Route Stock cabernet

Route Stock cabernet

For dessert we were treated to several indulgences:

Warm strawberry crostata with goat cheese crumble.

Warm strawberry crostata

Warm strawberry crostata

SoCo vanilla bean ice cream served in a mason jar.

SoCo vanilla bean ice cream

SoCo vanilla bean ice cream

Gilbertie’s farm lavender flavored crème brulee.

Gilbertie’s farm lavender flavored crème brulee

Gilbertie’s farm lavender flavored crème brulee

Additionally, we were forewarned of a frozen cocktail treat.  It consisted of a strawberry and yogurt popsicle house made by “Bootleg Greg.”  He made the rounds spraying the popsicles with Campari liqueur.  It was like nothing we’d ever seen or had before.  What a fun treat!

Strawberry and yogurt popsicle house made by “Bootleg Greg.”

Strawberry and yogurt popsicle house made by “Bootleg Greg.”

As the meal drew to a close, the diners joined in a round of applause for the chefs and wait staff.

Me and Chef Dean James Max

Me and Chef Dean James Max

As I reflect back on all the dishes, my favorites included the salmon appetizer, the parsnip soup and salad from our first course, and the purple potato salad and grilled pork chop from our entrées.  Dessert was a three-way tie.  I loved all the items – crostata, which brings back fond memories of my Italian grandma, homemade ice cream and lavender crème brulee.

The entire farm-to-Trumbull dinner, from appetizers through dessert, was first-class – both food and service.  Chef Dean James Max and his team masterfully turn fresh ingredients into culinary art highlighting flavors, textures, colors and local sourcing.

I encourage you to check out one of Parallel Post’s upcoming farm-to-Trumbull dinners.  You can find details about the remaining two dinners on the Parallel Post website.

Have you ever been to a farm-to-table community dinner event?

 

Disclaimer:  While I was invited to the June farm-to-Trumbull event by the Parallel Post’s marketing and public relations team, the opinions and views expressed above are my own and describe my personal experience at the dinner.