Parallel Post is proud to announce the second dinner of their Second annual four-part culinary dining series, Farm-To-Trumbull, on Wednesday, June 4 at 7:00 p.m. Inspired by the season, last year’s inaugural event was designed to provide an intimate experience for 30 guests led by James Beard-nominated Chef, Dean James Max; Executive Chef, Chris Molyneux; and Chef de Cuisine, Ali Goss of ParallelPost.
For $75 per person (tax and 18 percent gratuity not included), guests can warm the palate with a welcome cocktail and sampling of small bites, followed by a family-style dinner ripe with the season’s finest local ingredients, wine pairings presented by Parallel Post’s resident mixologist, Greg Genias aka “Bootleg Greg,” and an all-you-can-indulge dessert bar.
The menus for the series – much like Parallel Post’s weekly-changing restaurant menu – focuses on localism and follows the philosophy that natural and sustainable products, and responsible farming, are the key components in ingredient selection. The menu will be inspired by the farms’ fresh offerings of the day and as such, patrons will be invited to embrace their adventurous side with the Farm-to-Trumbull menu being revealed that evening.
Parallel Post believes in strengthening the farming community and engages local purveyors for a majority of its ingredients – seafood from Norm Bloom & Sons in Norwalk, Conn. and Foley Fish in Boston, Mass.; meats from Ox Hollow Farm in Roxbury, Conn.; organic cheeses, milk and ice cream from The Farmer’s Cow in Lebanon, Conn.; and greens from Gilbertie’s Herb Gardens in Westport, Conn.
Additional scheduled dates for Parallel Post’s Farm-to-Trumbull 30-person dinner series include Wednesday, August 20 and Wednesday, October 8. Tickets to the Farm-to-Trumbull dinners are available for advance purchase at $75 per person. To RSVP for the June 4 dinner, please e-mail email@example.com.