Connecticut Chefs Invade James Beard House April 12

Christy Colasurdo March 10, 2016

Five of Connecticut’s hottest culinary talents take on Manhattan with a regional wine dinner inspired by Connecticut’s waterways, fields and cheese cave

Move over, Vermont. Food critics, gourmands and locavores are buzzing about Connecticut’s white-hot farm table food scene. The James Beard House is bringing five of the Nutmeg State’s leading culinary talents to Manhattan for a regional Farm Table Feast on April 12.

From tender spring lamb to impossibly creamy burrata, leading chefs know that fresh local ingredients are the key to memorable meals. To showcase the region’s culinary riches, the Connecticut Farm Table Cookbook hand-picked five stars of Connecticut’s culinary scene to collaborate on a killer, multicourse feast. (With wine pairings!)

Chef Lineup:

Geoff Lazlo (Mill Street Bar & Table), Dan Magill (Arethusa al Tavolo), Nick Martschenko (South End and South End Uncorked), Pat Pascarella (Bar Sugo), James Wayman (Oyster Club), Pastry Chef Caryn Stabinsky (Mill Street Bar & Table)

The evening’s inspired local menu, spotlighting regionally raised ingredients, features local treasures including briny Noank Oysters and succulent Lobster plucked from the Long Island Sound; handmade Bleu Cheese from Bantam’s Arethusa Farm, and heritage-breed duck from New Hartford’s MarWin Farm.

As a parting gift, all guests will receive a copy of The Connecticut Farm Table Cookbook, a title that celebrates the relationship between passionate Connecticut chefs and the hardworking farmers, fishermen, ranchers and food artisans who supply them.

Tickets to events held at the James Beard House cover the cost of food and a unique dining experience. Dinners are prepared by culinary masters from all regions of the United States and around the world. All alcoholic beverages are provided on a complimentary basis and are not included in the ticket price. This event includes one copy of The Connecticut Farm Table Cookbook per ticket.