Now at the Farm

Open daily! See Winery Plan Your Visit for offerings and hours.
Open daily 9-5:30. Closed Thanksgiving. See below for tips and links.

203.929.8425

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Harvest Kitchen

Lawrence of Arabia

A Culinary Journey through Film

Menu featuring Middle Eastern cuisine:

Turkish Lamb flatbread; Sumac Roasted Chicken over spice rice with toasted almonds; Persian Cardamom, Saffron and Pistachio Cake

$75.00

Out of Africa

A Culinary Journey through Film

Menu featuring cuisine from East Africa:

Tostones with mango mojo; Grilled beef skewers (Nyama Choma) over rice pilau; Passion fruit cake

$75.00

Don Quixote

A Culinary Journey through Film

Menu featuring cuisine from La Mancha, Spain:

Manchego, Quince and Chorizo skewers; Spanish-style Roasted Spring Lamb with potatoes and spring vegetables; Cinnamon and Vanilla Scented Cake

$75.00

Supper at Home with a menu inspired by Jacques Pepin

Supper at Home with a menu inspired by Jacques Pepin – a Connecticut superstar cooking teacher:

Featuring Parisian Potage, Poulet a la Crème, Artichoke Hearts and Peas, Carrots with Chives, Rhubarb-Honey Parfait

 

Classes are held on Saturday afternoon, from 12pm to 3pm. We limit each class to 12 students and the cost is $95 per person.  Also, at all our classes, students take home their Harvest Kitchen apron and receive a copy of recipes and related educational material. 

$95.00

Mark Twain and Mrs. Clemens Entertain, 1887 – Victorian Era, Hartford-style

Mark Twain & Mrs. Clemens Entertain, 1887 – Victorian Era, Hartford-style menu will feature:

Tomato Soup, Roast Lamb with Curry Sauce, Parisian Potatoes, Spring Peas, White Almond Cake with Strawberry Sauce

 

Classes are held on Saturday afternoon, from 12pm to 3pm. We limit each class to 12 students and the cost is $95 per person.  Also, at all our classes, students take home their Harvest Kitchen apron and receive a copy of recipes and related educational material. 

$95.00

Nutmeg Connections – Eating during the Seafaring Era

The Nutmeg Connections – Eating during the Seafaring Era menu will feature:

Seafood Chowder, Country Pork with Green Sauce, Wethersfield Onion Shortcake, Cranberry Chutney, Soft Molasses Cakes

 

Classes are held on Saturday afternoon, from 12pm to 3pm. We limit each class to 12 students and the cost is $95 per person.  Also, at all our classes, students take home their Harvest Kitchen apron and receive a copy of recipes and related educational material. 

$95.00

Native Harvests – Gifts of the Native Americans

The Native Harvests – Gifts of the Native Americans menu will feature:

Clam Chowder, Baked Spring River Fish, Blueberry Corn Cakes, Salad with Wild Greens, Maple Syrup Popcorn and Nuts

 

Classes are held on Saturday afternoon, from 12pm to 3pm. We limit each class to 12 students and the cost is $95 per person.  Also, at all our classes, students take home their Harvest Kitchen apron and receive a copy of recipes and related educational material. 

$95.00

The New Irish Kitchen

The New Irish Kitchen menu will feature:

Watercress and Sorrel Soup, Smoked Salmon with Horseradish Cream and Cucumbers, Goat Cheese and Thyme Soufflé, Spiced Pear, Pecan & Ginger Crumble

 

Classes are held on Saturday afternoon, from 12pm to 3pm. We limit each class to 12 students and the cost is $95 per person.  Also, at all our classes, students take home their Harvest Kitchen apron and receive a copy of recipes and related educational material. 

$95.00

The New Peruvian Kitchen

The New Peruvian Kitchen menu will feature:

Mushroom & Sweet Potato Ceviche, Seco de Cabrito (Lamb), Asparagus a la Parilla, Ensalada Miraflores, Frejol Colando Pudding

 

Classes are held on Saturday afternoon, from 12pm to 3pm. We limit each class to 12 students and the cost is $95 per person.  Also, at all our classes, students take home their Harvest Kitchen apron and receive a copy of recipes and related educational material. 

$95.00

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Be good to the land and the land will be good to you.

Philip James JONES, FARM FOUNDER, 1821-1912