Sep 10, 2012
12:20 PM
Café Connecticut

The Celebration of Connecticut Farms


If the Celebration of Connecticut Farms lost its star power this year (Jacques Pépin was unable to attend, and honorary chair Christine Baranski had to pull out at the last minute because of a conflict with a publicity tour for the television drama The Good Wife), it made up for it with good food and drink from the farms and restaurants of Connecticut.

The 11th annual Celebration of Connecticut Farms, a fundraiser for the Connecticut Farmland Trust, is considered “the foodie event of the year.” It took place Sunday, September 9 at Ashlawn Farms, a 100-acre farm in East Lyme, owned by Chip and Carol Dahlke. They lease pastures to Four Mile River Farm, which raises grass-fed beef cattle. Carol Dahkle runs Ashlawn Farm Coffee Roastery out of one of the barns and a small, popular coffee house.

The land has been a family farm for 100 years. It was protected in the 1970s by Chip Dahlke’s uncle through the state Farmland Protection Program.

On Sunday Faith Middleton of WNPR returned as honorary chairperson. Some of the state’s best restaurants, wineries, and breweries offered tastes and pours. Among some of the stand-outs we tasted were oyster stew from Max’s Oyster Bar, beets from New Morning Market, succulent pulled pork from Zinc, Four Mile Farm beef brisket on Bantam Bread’s sourdough, beer from Farmington River Brewing Co. and Pear Williams clear brandy from Wexford Hills Distillers.


Ami Beach Shadle and Mark Shadle of GMonkey food truck and GZen, the vegan restaurant in Branford.


Arturo Franco-Camacho of Tacuba and Water House in Branford offered a zesty coconut tuna ceviche.


From left, Lori Nischan, Michel Nischan, Joan Brigg, executive director of the Betsy and Jesse Fink Foundation, and farmer Annie Farrell of Millstone Farm in Wilton.


The band Bone Dry entertained the crowd.


Chef Chris Prosperi of Metro Bis in Simsbury and Honorary chair Faith Middleton of WNPR.


The Celebration of Connecticut Farms

Reader Comments

comments powered by Disqus