Jazz Dinner At Waldingfield Farm in Litchfield w/ CT NOFA

Stephanie Webster
Photo: Liz Dorney

Photo: Liz Dorney

On Saturday, September 16th, Enjoy an organic farm to table feast alongside the sounds of acclaimed jazz musicians from The Mike Casey Trio at Waldingfield Farm in Washington CT.

Visit a beautiful organic farm hidden in the Litchfield Hills for a fine seasonal dinner all sourced locally. Guests will enjoy an Autumn sunset and a fine dinner in celebration organic farming in Connecticut! 

4 PM  Refreshments & Farm Tour
5 PM Cocktails & 1st Course
6 PM The Mike Casey Trio Followed by Dinner & Dessert

ABOUT THE MUSIC: Fresh off his recently released, critically acclaimed 2017 debut, “The Sound of Surprise: Live at The Side Door”Mike Casey has been taking the jazz world by storm, with mentions from icons Sonny Rollins & Quincy Jones, features from Spotify's 'State of Jazz'JAY Z's TIDALNPR, Jazz in Europe, Canada's Jazz da Gama, as well as digital & print features in nearly every major CT publication including The Hartford CourantThe DayNew Haven Register, and Connecticut Magazine. The Trio will perform an hourlong concert of exciting, upbeat original music & jazz classics as guests celebrate organic food from around Connecticut. Each member is an alumni of The Hartt School as well as the Litchfield Jazz Camp, presented by the Litchfield Jazz Festival.

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$125 per person for early birds (Aug 30) & CT NOFA members. Otherwise, $150 per person or $750 for table of 6 people. To reserve your seats, buy tickets online here. Or to register by phone, call Executive Director, Jeff Cordulack, at 203-613-8813 (b/w 8 am-8pm, please).

The Northeast Organic Farming Association of Connecticut's mission is to ensure the growth and viability of organic agriculture, organic food, and organic land care in Connecticut. We envision a healthy, organic Connecticut founded on ecologically, socially and economically just principles. As a growing community of farmers, gardeners, land care professionals, and consumers that encourages a healthy relationship to the natural world. CT NOFA:

"Imagine music as a recipe,” says Casey. “Would you be able tell whether it had been made with processed, cheap ingredients or fresh food straight from your local farm? Processed tomatoes are one thing—but you wouldn’t know what you had been missing until you tried the same dish with heirlooms, each beautifully imperfect by nature and full of raw flavor. Since it is nearly entirely improvised, Jazz is created organically, in the moment and delivered to the audience in split second timing. This unique show will marry the two concepts and show that organic music and organic food are more similar than they are different.”