With Farm-to-Table dining series sprouting up everywhere I was excited to hear that Parallel Post in Trumbull has created their own version of this popular way to experience a unique and intimate dining experience: “Farm-to-Trumbull.”
On Wednesday, June 4th at 7pm you can experience a cocktail mixed by Greg Genias (aka “Bootleg Greg”), and a food menu created by James Beard-nominated Chef, Dean James Max, Executive Chef, Chris Molyneux, and Chef de Cuisine, Ali Goss. The dinner for 30 people will consist of a sampling of small bites, a family-style dinner created with the finest local ingredients, and an “all-you-can-indulge dessert bar” for $75 per person (tax and 18% gratuity not included). However, the menu itself will not be revealed until that evening so that the series can uphold a true farm-to-table experience creating a menu inspired by the fresh ingredients available that day.
Chef Dean James Max
Some of Parallel Post’s local purveyors usually include seafood from Norm Bloom & Sons in Norwalk, Conn. and Foley Fish in Boston, Mass.; meats from Ox Hollow Farm in Roxbury, Conn.; organic cheeses, milk and ice cream from The Farmer’s Cow in Lebanon, Conn.; and greens from Gilbertie’s Herb Gardens in Westport, Conn so I’m sure you can expect to see some ingredients provided by them on the menu.
Executive Chef, Chris Molyneux
To RSVP for this unique dining experience on June 4th you can email email@example.com.
Additional scheduled dates for Parallel Post’s “Farm-to-Trumbull” include Wednesday, August 20 and Wednesday, October 8 with tickets available for advance purchase at $75++ per person.
180 Hawley Lane, Trumbull, CT
Breakfast Monday through Friday from 6:30 to 11:00 a.m.; Saturday through Sunday from 7:00 a.m. to 12:00 p.m.
Lunch Monday through Friday from 11:00 a.m. to 5:00 p.m.; Saturday through Sunday from 12:00 p.m. to 5:00 p.m.
Dinner daily from 5:00 to 10:00 p.m.
Photos courtesy of Rockaway PR and Parallel Post.