Aug 18, 2013
Parallel Post’s Farm-to-Trumbull Dining Series Inspired by the season, 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 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 menu will be inspired by the farms’ fresh offerings of the day and as such, patrons will be invited to embrace their adventurous side with the Farm-to-Trumbull menu being revealed that evening.
Parallel Post believes in strengthening the farming community and engages local purveyors for a majority of its ingredients – seafood from Norm Bloom & Sons in Norwalk, Conn. and Foley Fish in Boston, Mass.; meats from Ox Hollow Farm in Roxbury, Conn.; cheeses from Coach Farms in Pine Plains, N.Y. and Beltane Farms in Lebanon, Conn.; and greens from Gilbertie’s Herb Gardens in Easton, Conn.
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|Cost||$75 per person|
Gilbertie's Herb Gardens
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