Farming
October 13th, 2019 3pm to 7pm
Come raise a glass and celebrate with us in our newly restored 100 year old barn. The barn overlooks the whole farm and is the perfect setting for a beautiful evening dinner.
Welcome drinks and Hors d'oeuvre will accompany a tour of the farm with Conor who will be discussing his no till growing methods and winter vegetable production in the greenhouses.
A multi-course dinner will be served family style at long tables made from the old barn doors, where new friends can be found. The sounds of the chickens and pigs will add to the true farm to table experience where you will watch as we harvest, wash, and then prepare the food.
All the while the chef will be answering questions and speaking about how he cooks based on the harvest.
Chef
Patrick will talk about low he lets the harvest dictate the meal by utilizing what is available. .
"The farmer produces vegetables out of respect for the land and the chef produces a dish out of respect for the farmer."
Patrick Connolly is a James Beard Award winning American chef based in NYC who has championed local farms for the past 12 years both in his kitchens and through cooking on the farms themselves. His career has taken him through Boston, New York, and his hometown of St. Louis. Until this April 2019, he was Chef/Owner of Rider-a 3x Michelin 'Bib Gourmand' rated restaurant in Brooklyn and currently he is the Executive Chef of Union Square Events overseeing the culinary direction of Danny Meyer's events' business.
Talk on No Till and Winter Growing
Conor will give a tour of his farm while speaking about how he is able to produce an enormous amount of produce without a tractor or heavy machinery.
Conor has developed his own no till methods that use permanent vegetable beds and avoids soil disturbance.
We will then visit each greenhouse and Conor will discuss growing through the winter.
