Whenever possible, I jump at the opportunity to attend farm to table events. Not only is the setting guaranteed to be magnificent but the menu is always designed around items picked from the field on the same day. The flavors burst with freshness and there is plenty to eat for those who are vegetarian or lean in that direction.
John Holzwarth, Chef and Owner of the Boathouse Restaurant in Westport, moved his operation to Millstone Farm, Wilton, on October 11, illustrating his deep connection and commitment to CT. farms. He designed the menu around available crops providing lucky diners with a feast of the seasons. The menu was posted in advance, making this a great opportunity for vegetarians to check out the scene. In my experience, chefs are willing to switch out a dish for those with dietary restrictions, so be sure to ask, in advance, if something doesn’t suit your preferences. Continue reading