Parallel Post Hosts 3rd Annual Farm-To-Trumbull dinner

Farm to Table is a word we in CT try not to take too lightly.  The current food movement encourages both chefs and diners to choose fresh produce, seasonal vegetables and fruits and locally sourced meat and fish.  Parallel Post, in the Trumbull Marriott, and helmed by James Beard nominated chef James Dean Max, believes in strengthening the farming community and engages local purveyors for a majority of it’s ingredients- seafood from Norm Bloom & Sons in Norwalk, CT, Foley Fish in Boston, meats from Ox Hollow Farm in Roxbury, CT, dairy from Farmer’s Cow in Lebanon, CT and greens from Gilberties Herb Gardens in Easton and Westport, CT.

Last month, Parallel Post kicked off their 3rd Annual Farm-To-Trumbull dinner with a multi course “family style” meal showcasing this local bounty.  Billed also as a book launch and book signing for The Connecticut Farm Table Cookbook, by Christy Colasurdo and Tracey Medeiros, both authors were on hand to sign copies and talk about the over 150 home grown recipes from the Nutmeg State. 

Chef Max, along with his Executive Chef Chris Molyneux and newly appointed Chef de Cuisine, Erik Waybright created a menu that included; Norm Bloom clam fritters over a lemon verbena aioli, a cool and colorful heirloom beet soup with gravlax style artic char, roasted pumpernickel croutons and crème fraise. 

The next course, was a thinly sliced, Peruvian style fluke ceviche crudo, with a bit of heat provided by the slice jalapenos and topped with tortilla slivers.

Entrees include a whole striped bass caught off the shores in Long Island Sound, poached in a mild fish broth and served over bed of fresh spinach and topped with fresh dill, and Ox Hollow leg of lamb with rosemary roasted potatoes and a mint chimichurri sauce.  Sides included a bibb salad with tarragon vinaigrette, roasted mini broccoli florets and a kale and zucchini tarte.  Dessert included a fresh lemon tarte with dollop of meringue, a black raspberry gelato and fresh strawberry shortcake with mascarpone and strawberry sauce.

Wines were paired with each course and included a Washington State Riesling from Covey Run and Baby Super Tuscan from Brancaia Tre, Tuscany, Italy.

If you missed this kick off Farm-to-Trumbull, Parallel Post has two more dates planned including the Sunday August 9th 3:00 pm to 7:00 pm casual Farm dinner in the fields of Gilberties Herb Gardens in Easton, CT. For $110 per person (including tax and gratuity) or $200 per couple, this large-scale reception-style backdrop will feature various bars offering cocktails sponsored by locally-renowned Fishers Island Lemonade; brews by DuVig Brewing Company; and wine pairings and signature craft cocktails presented by resident mixologist Greg Genias aka “BootlegGreg.”  Attendees can sample from numerous chef stations serving various small bites and dinner entrees ripe with the region’s finest local seasonal ingredients; enjoy an all-you-can-indulge dessert bar; and take home a personally autographed copy of The Connecticut Farm Table Cookbook.

And mark your calendars for the final Fall date on Thursday October 29th.  

To RSVP for the August 9 reception-style dinner (occupancy 150), please e-mail our partner Fairfield U Bookstore at FairfieldUBookstoreEvents@gmail.com or call Nancy Quinn at Fairfield U Bookstore at 203.255.7756 ext. 501

Parallel Post in the Trumbull Marriott

180 Hawley Lane

Trumbull, CT  

203 380 6380