by Valerie Schroth
Apr 4, 2013
12:10 PM
Table Hopping

Parallel Post Creates a Stir

 

You don’t have to be an overnight guest at the Trumbull Marriott to get in on some of the exciting things going on at the Parallel Post restaurant (ParallelPostRestaurant.com) this spring. The new eatery just introduced a slew of innovative cocktails for spring, and has announced a series of “Farm to Trumbull” dinners based on natural and sustainable products and responsible farming.

The new spring cocktails, which debuted on April 1, include the Fireball Whiskey Sour (with spicy sour mix, whiskey, and housemade brandied cherries wrapped in lemon), the St. Germain Hefferveisen (elderberry liqeuer, vodka and wheat beer) and the Gin & Tonic Update (with frozen cucumber-lime spheres). Regularly $13, they go for just $7 during happy hour, from 2 to 6 Monday through Friday.

“We’re getting great feedback,” says Gregory Genias, lead mixologist at Parallel Post. “It’s especially exciting to see the look of awe on guests’ faces when the server pours beer over the St. Germain, or when they realize they're meant to sip the Gin & Tonic Update through a cucumber straw.”

The Farm to Trumbull dinners are family-style meals—with fish, chicken and meat options and a variety of sides—for 30 guests each. Chef Dean James Max will be creating dishes with ingredients from local purveyors such as Ox Hollow Farm in Roxbury, Beltane Farms in Lebanon and Gilbertie’s Herb Gardens in Westport. The inaugural dinner will be April 27, at 7 p.m. (To RSVP for the April 27 dinner, please e-mail farmtotrumbull@gmail.com.) There will be three more dinners in June, August and September. Price per person: $75.

Oh, and you don't have to be an overnight guest, but wouldn't it be nice to have dinner or a couple of cocktails and stay over? No designated driver needed!

Parallel Post is located at 180 Hawley Lane, Trumbull. For more info, please visit ParallelPostRestaurant.com or call 203/380-6380.

 

 

 

Parallel Post Creates a Stir

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Table Hopping is your guide to food, restaurants and more across Connecticut, dished up by senior editor Valerie Schroth. If it's a tidbit on a hot new chef, a tip on a cozy little dining spot or the latest on the latest on the state culinary scene, this is the place to get your fill.

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