When sourcing local ingredients you never know what’s going to be available, you have to be ready for anything. And, that’s part of the fun for guests at the Farm-To-Trumbull dinner series presented by Parallel Post.
Get for some locally sourced goodness because the second dinner of their 2nd annual four-part culinary dining series, Farm-To-Trumbull is on Wednesday, June 4 at 7pm.
Led by James Beard-nominated Chef Dean James Max, Parallel Post Executive Chef Chris Molyneux and Parallel Post Chef de Cuisine Ali Goss these intimate 30-guest dinners truly are inspired by the season.
Guests first warm the palate with a welcome cocktail and sampling of small bites, followed by a family-style dinner ripe with the season’s finest local ingredients, wine pairings presented by Parallel Post’s resident mixologist Greg Genias aka “Bootleg Greg,” and an all-you-can-indulge dessert bar. The cost is $75 per person, not including tax or gratuity.
The menus for the series, just like Parallel Post’s weekly-changing restaurant menu, follows the philosophy that natural and sustainable products and responsible farming are the key components in ingredient selection. Since the menu is inspired by the farms’ fresh offerings of the day, the menu can’t be revealed until that evening. Embrace their adventurous side.
Parallel Post is a supporter of the local farming community and engages local purveyors for a majority of its ingredients – seafood from Norm Bloom + Sons (Norwalk, CT) and Foley Fish (Boston, MA); meats from Ox Hollow Farm (Roxbury, CT); organic cheeses, milk and ice cream from The Farmer’s Cow (Lebanon, CT); and greens from Gilbertie’s Herb Gardens (Westport, CT).
To RSVP for the June 4 dinner, e-mail farmtotrumbull@gmail.com.
Additional scheduled dates for Parallel Post’s Farm-to-Trumbull 30-person dinner series include Wednesday, August 20 and Wednesday, October 8. Tickets to the Farm-to-Trumbull dinners are available for advance purchase at $75 per person.