Parallel Post is hosting the third dinner of their 2nd annual, four-part culinary dining series, Farm-To-Trumbull, on Sunday, August 10 from 1– 4pm at Gilbertie’s Herb Garden in Easton, CT.
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| Photo by: Roger Ho-Yen of PTR Photography |
Inspired by the season, the event is designed to provide an intimate experience for 30 guests led by James Beard-nominated Chef, Dean James Max; Executive Chef, Chris Molyneux; and Chef de Cuisine, Ali Goss of Parallel Post.
For $75 per person (plus tax and tip), you’ll start the evening with a welcome cocktail and sampling of small bites, followed by a family-style dinner 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 menu, well, you’ll have to attend to find out. That’s part of the fun and surprise of seasonal, local eating. The menu will be inspired by the farms’ fresh offerings of the day.
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| Photo by: Roger Ho-Yen of PTR Photography |
Parallel Post believes in strengthening the farming community and engages local purveyors for a majority of its ingredients with seafood from Norm Bloom + Sons (Norwalk) and Foley Fish (Boston, MA); meats from Ox Hollow Farm (Roxbury); milk and ice cream from The Farmer’s Cow (Lebanon, CT); and greens from Gilbertie’s Herb Gardens (of course).
If you can’t make it to this dinner, there’s one more in the Farm-To-Trumbull series on Wednesday, October 8.
Tickets to the Farm-to-Trumbull dinners are available for advance purchase at $75 plus tax and tip per person. To RSVP for the August 10 dinner, e-mail: farmtotrumbull@gmail.com.