DORO Catering & Restaurant Group Hosts Sub Edge Farm Dinner

Photos: Meghan Olson

Can I just tell you how great it is to go to bed at the end of a fall night with the smell of a bonfire in my hair? Both end-of-season Hadley & Occum Farm Dinners hosted by DORO were truly sort of magical. Not in the knight in shining armor kind of magical, but in the can we hold onto to this beautiful moment of community and let these flavors and aromas linger just a little while longer kind of magical. It was community, it was the beautiful Sub Edge Farm, it was tremendous food, and it was a recognition of what Bourdain always talked about: the power of sharing a meal around a table, no matter who is dining with you.

Nominated as one of five for 2019 Caterer of the Year by the Connecticut Restaurant Association, we know DORO  Catering and Restaurant Group  is a master at their craft.  With the connection of four restaurants, Zohara Kitchen, Avert, Treva, and Artisanal Burger Company, the catering group has a culinary treasure trove of flavors and experience from which to pull for any event they cater.

And, those of us in the industry know there is wayyyyyy more to catering then decorating a table and serving a pretty plate; there are countless hours of preparation, coordination amongst many people, 27 different moving parts, all while creating a memorable experience for guests.

As the sun set on both October evenings at Sub Edge Farm in Avon, the crisp air was a quick reminder that summer was behind us. On our plates, however, would be a blend of end of summer harvest and newer fall bounty. One of the farm dinners was Moroccan themed, therefore led by Zohara Meditteranean Kitchen. The drink station offered a red Recanati cabernet, a Barkan Chardonnay, Goldstar Israeli Lager, and a signature cocktail featuring Litchfield Distillery’s bourbon with honey, amaro, and lemon. From tuna kibbeh and a Moroccan seafood stew, to duck heart kabobs, fattoush salad, and Seacoast mushroom falafel, the spices of Morocco were turned up and ever present.

The final farm dinner, also at Sub Edge Farm was even crisper. Actually, it was down right cold, but many of us knew from the previous one, extra layers and a blanket would be essential. The tables were long, decorated beautifully with rustic charm, conversation flowed, and insta-stories were snapped and uploaded. This menu was real a blend and fun twist from each of the DORO restaurants, (including Zohara, Treva, Avert, and ABC) but came together beautifully in flavor, emphasis on fresh ingredients, and presentation.

There was real bite in the chorizo kofta;  deep, layered flavors in the beef bourguignon; a light and airy squash tortellini, and a surprising crunch in the sea salted roasted radish. And most of us swooned over the sweet finish: caramel pumpkin cake with apple cider beignets. Oh Yeah!

Ya know, just some of the RIDICULOUSLY flavorful dishes coming out of the Connecticut Restaurant Association nominated DORO Catering and Restaurant Group.  They’ve got IT.

There’s no DORO success without the deeply talented Chef Dorjan Puka of the award-winning restaurants listed above. Each location brings an intensified cultural experience, creative approach to flavor and menu, and ambience befitting the adventure and style of cuisine. Chef Puka has been recognized as one of the top 10 chefs in the region and it being well deserved is an understatement.

Then there’s his incomparable wife, Mira Puka,  the CFO behind the organization. Mira was honored recently by Connecticut Rivers Council and an Influential Woman for Youth Development Champions. The recognition of her impact and community involvement was evident during each DORO event. She circulates, she smiles, asks questions, and digs in. When I watched the whole team at back-to-back farm dinners, it was like a well rehearsed orchestra; each individual player was crucial to the success of the event and together they were unstoppable and created magic.

In addition to the Puka’s, Scott Miller, as COO, is a noted force and Chef in the region. Known in CT as a sort of Farm Dinner Guru, Miller originated Max’s Chef to Farm program ten years go, and for DORO he keeps the rhythm going, knowing how to take many moving parts and create one gorgeous event.

The DORO team also includes Jenn Walker in Operations, Dave Sudol in Beverage Management, Myriam Valentin as Pastry Chef, and Mia Allen as Director of Catering and Events.

Contact them www.dororg.com or @dorocateringandevents