You just did it all this holiday season. And by that, I mean...cookies became a food group. Mixing, stirring and shopping had you working your “muscles” (how to polish something, right?). Real exercise resided in the back seat, crammed in between boxes and bags and wrapping paper. Your sanity was also wedged in there, too, now that you think about it. Thank goodness that a new year is upon us because you weren’t quite sure you could take another week, chaotic and fun as it may have been. And yes, there was much good in the holiday season...but it’s all....tiring. So now, after the decadence and gluttony, let’s reset. Recharge. And for the love of Pete, put down that cookie.
Here we offer, as your first gift of the New Year, some great resources, including juice cleanses, yoga joints and healthy eats, to get your body and mind back on track and ready for action in 2014!
Parallel Post in Trumbull is launching a dining series inspired by the season, Farm-to-Trumbull. Farm-to-Trumbull has been designed by Parallel Post to provide an intimate experience for 40 guests led by James Beard-nominated chef Dean James Max.
For $75 per person (tax and 18 percent gratuity not included), guests can warm the palate with a welcome cocktail and sampling of small bites, followed by a family-style meal ripe with the season’s finest local ingredients, wine pairings presented by our mixologist and an all-you-can-indulge dessert bar. The dinner will take place at the beautiful, Gilbertie’s Herb Gardens in Easton.
The menu for the event - much like Parallel Post’s weekly-changing restaurant menu – focuses on localism, following the philosophy that natural and sustainable products, and responsible farming, are the key components in ingredient selection.
The abundance of ramps across Connecticut menus this past week not only signals spring, but also the imminent seasonal collaborations between local farms and the chefs who love them. For Connecticut's farm-loving dining scene, this can only mean one thing—farm dinners are just around the corner.
Why do we at CTbites look forward to these farm dinners so much? It allows us to celebrate and support both the chef as well as the farmer while appreciating the bounty of the Connecticut landscape that we call home (many, but not all of these dinners are fundraisers). With the promise of a new destination and communal seating, diners can enjoy the company of like-minded food lovers. And of course there is the simple and pleasurable act of dining en plein air with grass beneath your feet.
As it is still early in the season, this list of a dozen or so events is in formation, so if you'd like to recommend a dinner or an event we may have missed, please include it in the comments and we will update our list. Whether you look forward to farm dinners as much as we do, or have yet to embrace this seasonal ritual, we encourage you to give one or many a try this year!
Save the Date! Wakeman Town Farm is thrilled to announce our first Farm-to-Table dinner with chefs serving their finest fare on Saturday, September 15. "Grassroots" will be a decadent extravaganza, using the fresh seasonal vegetables, made possible by the generous contributions of local farmers.
Presenting the star chefs for this special evening:
Jason Sobocinski of Caseus, New Haven John Naughright of LeFarm, Westport Frederic Kieffer of Artisan, Southport John Barricelli, Sono Bakery, Norwalk & Westport
Holbrook Farm and Chef Michael Bick of Some Things Fishy Catering are hosting their second BYOB farm-to-table dinner of the season on Sunday, July 22, 2012, 4 p.m. at Holbrook Farm in Bethel, CT. The event is $55 per person. To make reservations, email or call 914.572.5648 to make reservations.
Their first event of the season was captured by Alicia Ghio of Local Food Rocks. Check out her recap and photos, here.
The 3rd annual "Farm 2 Fork" dinner series will officially begin on Wenesday, June 20th at Millstone Farm, 180 Millstone Rd., Wilton, CT. Those of you who have enjoyed these wonderful communal dining experiences in the past, are likely already drafting that email for reservations. For newbies, here's what to expect. A tour of the beautiful 75 acre Millstone Farm will begin at 6:00PM followed by a pristinely farm fresh, family style dinner beginning at 7:00PM. The cost is $100. per person with a featured wine. BYOB is welcome. Tax & gratuity is excluded.
Holbrook Farm and Chef Michael Bick of Some Things Fishy Catering are hosting a BYOB farm-to-table dinner on Sunday, May 20, 2012 at Holbrook Farm in Bethel, CT. The event is $55 per person. To make reservations, email or call 914.572.5648 to make reservations.
"John, Lynn, and I have been good friends for over 5 years coming to my events and often speaking about the importance of local and sustainable food sources. It just seemed like a natural thing to have dinner right on the farm where I get my produce," said Michael Bick.
Holbrook Farm is a family farm run by John and Lynn Holbrook. They have lived on the 13-acre property for 34 years. "Holbrook Farm has been clean of pesticides and herbicides for at least the last 30 years that we have owned the land. We don't spray with pesticides, we try to use beneficial insects and companion plants," John Holbrook says, "and we don't use herbicides. Weeds have a place in the ecological mix as long as they are controlled."
For those of you new to the "farm dinner" concept, Dinners at the Farm is a series of benefit dinners that recreate a sense of connection to farming, cooking and eating. Plus you get to reconnect under the stars in a beautiful candlelit tent while eating a spectacular multi course meal.
Special Offer: Diners at the Farm is again offering $100 Thursdays and Sundays beginning now through mid-night March 30, 2012. Hurry the clock is ticking.
Liz Rueven is a CTbites contributor and the founder of a new blog, Kosher Like Me.
The Stand Juice Company opened a second location in Fairfield , CT five weeks ago and they are rockin’ already. Carissa Dellicicchi and Mike Hrizdo, the dynamic husband and wife duo behind the Stand in Norwalk (opened in 2006), complement each other perfectly.
Carissa is the cook and creative force and Mike is the organizer and funny man. They first met in Miami at a raw foods market and bonded over their love for organic vegetarian eats and their passion for exploring the connection between better eating and healing the body.
Chef John Holzwarth of The Boathouse at Saugatuckis coming to Millstone Farm in Wilton CT on October 4th and October 11th.
These “Farm to Fork” on-site events feature Chef Holzwarth’s seasonal creations showcasing Millstone Farm’s well-recognized sustainable produce. Both dinner events will feature two sumptuous five course dinners including wine pairings with each course. Arrive at 6:30 for a tour of this pristinely beautiful farm, with Annie Farrell as your guide.
It’s a great opportunity to meet chef Holzwarth and farmer Annie Farrell in action! Tickets are $85 per person and must be purchased at the Boathouse in advance by calling 203-227-3399.
Dauntingly overcast skies would not deter the guest list of 50 or so people who only 24 hours before the recent Souterrain event were summoned to Sport Hill Farm in Easton CT for a Sunday brunch. Bill Taibe's latest culinary adventure would be unique in both the mid day time slot (leFarm does not serve brunch, and according to Chef Taibe...never will), as well as the presence of a film crew shooting a TV pilot during the meal. But the stars of the show were the menu, the shared experience, and the magnificent backdrop of Patti Popp's sustainable Sport Hill Farm. Check out the photo gallery here.
Yoga devotees and newcomers alike celebrated when KaiaYoga, a complete wellness center, opened in Westport in June of this year. An offer to explore the new center with a deal called “30 days for $30”, enticed 2500 new students of all ages to take classes and explore this new studio. With 10,000 square feet and two thoughtfully designed levels, this location offers a large selection of yoga classes and wellness services for all members of the community. Now members and non-members alike can rejoice again. Husband and wife duo Stan Woodman and Gina Norman have finally opened KaiaCafe, an organic juice bar that offers a carefully edited selection of salads and wraps, in addition to freshly squeezed juices, boosts, smoothies and remedies. Over 20 organic teas are offered by the cup or pot, as are coffee, espresso and capuccino with any kind of milk you can imagine.
