Dinners at the Farm, Max Chef-to-Farm Announce Summer Schedules

A La Carte

Leeanne Griffin

8:18 AM EDT, May 9, 2013


The 2013 schedules have been released for two of the state's premier farm-to-table summer dinner series.

Dinners at the Farm marks seven years of its open-air dinners at three shoreline farms this season, kicking off the first event at Barberry Hill Farm in Madison. The group will host four dinners there July 11-14,  then move to Scott's Farm & Greenhouses in Essex for four nights (July 25-28.) The series wraps at White Gate Farm in East Lyme with four dinners August 1-4 (the August 3 event is sold out.)

The dinner series, operated by chefs Jonathan Rapp of Chester's River Tavern and Thomas Peterlik of Regional School District Four, benefits local farms and community organizations. The multi-course meals are planned and cooked that day, using the freshest and most seasonal produce, meats, seafood and ingredients available to the chefs at the moment. Guests enjoy the feasts alfresco with accompanying beer, wine and cocktails, dining at long, candlelit communal tables underneath tents placed in the farms' fields.

Tickets are $150. For further information and a full schedule, visit dinnersatthefarm.com.

Max Restaurant Group presents the fifth year of its Max Chef-to-Farm dinners, led by Max's Oyster Bar executive chef Scott Miller. The schedule includes 10 events, held at Rosedale Farm & Vineyard in Simsbury, The Farmers Cow Greywall Farm in Lebanon and Nathan Hale Homestead in Coventry.

The events are themed by seasonality: the June 14 kickoff dinner at Rosedale will feature foods from "the first harvest," followed by "Berries and Blossoms" on June 28. Other dinners will highlight corn, tomatoes, fresh local seafood, "barbecue, bluegrass and beer" and a special vegan dinner on Sept. 27.

Like Dinners at the Farm, Max's menus are customized based on the best available ingredients, sourced daily from local farmers, ranchers and fishermen. The evenings begin with a wine tasting from the guest winemaker, followed by a tour of the farm grounds before dinner.

Tickets are $115, plus tax and gratuity. For more information, visit maxcheftofarm.com.