Parallel Post will again host the first of four Farm-To-Trumbull dining experiences on Wednesday, April 2, at 7:00 p.m. Following on the success of last year’s event, Farm-To-Trumbull will be an annual culinary series 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.
Guests will first warm their palates with a welcome cocktail and a sampling of small bites, followed by a family-style dinner ripe with the season’s finest local ingredients, wine pairings selected by Parallel Post’s resident mixologist, Greg Genias aka “Bootleg Greg,” and an all-you-can-indulge dessert bar.
Each of the specially designed menus (much like Parallel Post’s weekly-changing restaurant menu) will adhere to the Chefs’ philosophy that natural and sustainable products, and responsible farming, are the key components in ingredient selection. The menu will be inspired by the farms’ fresh offerings, and guests will embrace their adventurous side with the evening’s specially designed Farm-to-Trumbull menu. Connecticut purveyors will include seafood from Norm Bloom & Sons in Norwalk; meats from Ox Hollow Farm in Roxbury; organic cheeses, milk and ice cream from The Farmer’s Cow in Lebanon; and greens from Gilbertie’s Herb Gardens in Westport.
In addition, representatives from The Farmer’s Cow will attend and provide insight into their brand and local farm fresh products. In celebration of April’s Earth Month, Farm-To-Trumbull guests will also be gifted with seeds, and encouraged to plant them in support of creating a greener lifestyle.
The evening is priced at $75 per person (tax and 18 percent gratuity not included) with a limit of 30 guests. The dates for subsequent Parallel Post’s Farm-to-Trumbull dinner series are tentatively scheduled for Wednesday, June 4; Wednesday, August 20; and Wednesday, October 8.
Tickets to all of these Farm-to-Trumbull dinners are available for advance purchase by sending an e-mail to email@example.com.