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From tender spring lamb to impossibly creamy burrata, leading chefs know that fresh local ingredients are the key to memorable meals.
To showcase the region’s culinary riches, the Connecticut Farm Table Cookbook hand-picked top stars of Connecticut’s culinary scene to collaborate on a killer, multicourse feast with wine pairings. The evening’s inspired local menu, spotlighting regionally raised ingredients, features local treasures including briny Noank Oysters and succulent Lobster plucked from the Long Island Sound; handmade Bleu Cheese from Bantam’s Arethusa Farm, and heritage-breed duck from New Hartford’s MarWin Farm.
As a parting gift, all guests will receive a copy of "The Connecticut Farm Table Cookbook," a title that celebrates the relationship between passionate Connecticut chefs and the hardworking farmers, fishermen, ranchers and food artisans who supply them.
To whet your appetite, you can find the menu here. The chefs’ lineup is:
- Geoff Lazlo, Mill Street Bar & Table, Greenwich,
- Dan Magill Arethusa al Tavolo, Bantam,
- Nick Martschenko South End and South End Uncorked, New Canaan,
- Pat Pascarella Bar Sugo, Norwalk,
- James Wayman Oyster Club, Mystic,
- Pastry Chef Caryn Stabinsky Mill Street Bar & Table, Greenwich
The event takes place at The James Beard House on April 12, at 7 p.m. Admission is $130 for members and $170 for the general public.
Tickets to events held at the James Beard House cover the cost of food and a unique dining experience. All alcoholic beverages are provided on a complimentary basis and are not included in the ticket price. This event includes one copy of The Connecticut Farm Table Cookbook per ticket.
The James Beard House is located at 167 W 12th St, New York, NY.
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