Farm to Table Sunday Supper at Waldingfield Farm

  • Waldingfield Farm 24 East Street Washington, CT, 06793 United States
Waldingfield Farm Dinner

An afternoon meal in celebration of CT NOFA’s organic mission

Sunday, October 23, 2016
2:00-6:00 pm

At The Red Barn On Waldingfield Farm
24 East Street, Washington, CT 06793

Join us for a truly sustainable farm-to-table event when this local farm and top chef celebrate CT NOFA’s mission to ensure the growth and viability of organic agriculture, organic food, and organic land care.

Hosted by farmer Patrick Horan of Waldingfield Farm and featuring Connecticut’s own Chef Jason Sobocinski. Chef Jason is the owner of Caseus Fromagerie & Bistro (New Haven), Black Hog Brewery (Oxford), and other fine food businesses which all support sustainable farming by purveying local and organic provisions.

This afternoon meal & organic celebration is not to be missed. Most of the vegetable-based ingredients for this supper were grown on Waldingfield Farm and guests will have a chance to walk the fields where they are grown with the Horan brothers and their amazing growing team.

Sparkling wine will be served at 2 pm and followed shortly after by a tour of the farm. Following the tour, guests will be will be treated to a 3-course meal accompanied by fine wines and local brews.

Waldingfield Farm is a certified organic vegetable farm hidden away in the bucolic hills of Washington Depot in Litchfield County, CT. Since 1990, they have grown healthy, vibrant produce with environmentally responsible organic farming practices. The farm's reputation is built on its legendary heirloom tomato crop but has an ever-expanding array of gourmet vegetables that will complement the meal.

$125 Per Person. Fresh Cider & Vegetarian Options Available.
Seating is limited so reserve today. Proceeds benefit CT NOFA.

Click here for more information. Tickets can be purchased here.

Farm to Table Supper Menu
by Jason Sobocinski

MEZZE
cheese | fruit | pickles | mustarda | carrot hummus | squash feta | leeks | romesco grilled Farm to Hearth breads

MAIN
Local leg of lamb or grilled marinated eggplant | Berbere | Urfa | baba ganoush
Farm to Hearth lavash | olive oil | honey

arugula | roasted + pickled delicata | seeds
mint | dill | potatoes | cured lemon

DESSERT
CT apple cake w. olive oil & Juvindale frosting