In case you missed the other three dinners in the Parallel Post Farm-To-Trumbull series, you’re not totally out of luck.
|Photo courtesy of Parallel Post|
There’s still time to catch one more.
|Chef Dean James Max
Photo courtesy of Parallel Post
Inspired by the season, the dinner provides 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 be welcomed with a cocktail and sampling of small bites; followed by a family-style dinner filled with the season’s best local ingredients; wine pairings presented by Parallel Post’s resident mixologist, Greg Genias aka “Bootleg Greg”; and an all-you-can-indulge dessert bar.
Like all the dinner in this series, you never know what will be on the menu. The menus are inspired by fresh offerings of the day so the menu isn’t revealed until the day of the dinner.
As you know Parallel Post uses many local farmers and artisans, including: seafood from Norm Bloom & Sons in Norwalk, CT and Foley Fish in Boston, MA; meats from Ox Hollow Farm in Roxbury, CT; milk and ice cream from The Farmer’s Cow in Lebanon, CT.
Tickets to the Farm-to-Trumbull dinners are available for advance purchase. RSVP for the October 8th dinner via e-mail: firstname.lastname@example.org.