By LEEANNE GRIFFIN
A La Carte
5:01 PM EDT, June 18, 2014
The eighth season of Dinners at the Farm kicks off July 9, with a schedule of 10 dinners held at East Lyme's White Gate Farm and Madison's Barberry Hill Farm.
Since 2007, a team of dedicated chefs, farmers and volunteers have organized a yearly series of multi-course gourmet meals, prepared with produce picked just hours before - and mere feet from the dinner table - at each host farm. Jonathan Rapp of River Tavern Restaurant in Chester, Drew McLachlan of Feast Gourmet Market in Deep River and Chip Dahlke of Ashlawn Farm in Lyme are the original creators of the series. The Dinners at the Farm menus, inspired by the availability and freshness of ingredients, are designed on the day of the event.
The event series also helps raise funds for local agricultural and humanitarian nonprofits, with past beneficiaries including Connecticut Farmland Trust, Slow Food Connecticut, CitySeed, Shoreline Soup Kitchen and Pantries, Working Lands Alliance, Region 4 Schools, The New Connecticut Farmers Alliance and the Stanton Davis Homestead.
Each event begins at 6 p.m. with cocktails and hors d'oeuvres, and dinner is served at 7 p.m. White Gate hosts dinners on July 9, 10, 11, 12 and 13 and Barberry Hill hosts on Aug. 6, 7, 8, 9 and 10.
Tickets are priced at $100 a person for Wednesdays, $125 for Thursdays and Sundays; $150 for Fridays and $175 for Saturdays.
Dinners at the Farm has also partnered with Madison Beach Hotel and the Bee & Thistle Inn for lodging options. For more information, visit dinnersatthefarm.com.