There are few things more craveworthy in Connecticut then dining outside on organic ingredients, prepared moments before by talented Chefs. Make this dream a reality with the best of the best this summer and join DORO Restaurant Group at their marquee farm dinners, overseen by Chef Dorjan Puka and Chef Scott Miller. Miller has successfully managed farm dinners at farms throughout the state of Connecticut for tover 10 years and has gained national accolades for his dedication to supporting local farms. Sub Edge Farm will once again be the setting for the Doro Farm Dinners, and the combination of fresh, organic, small batch, family farmed produce with the unparalleled chef expertise of the Doro team leads to a series of events like no other.
They are also partnering with Sub Edge Farm this year on a RSA: similar to a CSA but geared towards restaurants. Sub Edge will deliver a weekly load of fresh, organic seasonal ingredients to the restaurants (primarily Zohara and A’Vert) to be incorporated into that week’s menu and special. For example: the market hummus at Zohara currently features Sub Edge parsnips. Enjoy fresh, local, organic ingredients in the restaurants as well as on the farm all summer long, and stay tuned for additional pop ups coming to the Zohara patio later in the season. Find more information here.