CT restaurant to hold four-course farm-to-table dinner with views to a ‘scenic river’
One of Connecticut’s premier restaurants, Present Company in Simsbury, will hold a farm to table dinner Monday, July 24, with a portion of the funds going to Friends of Holcomb Farm.
The four course dinner, paired with wine, is billed as being “on the scenic Farmington River,” and featuring “an exquisite symphony of sounds, tastes, and presentation under the stars.”
One of those sounds will be live jazz music – another, the sound of the Farmington River.
“It should be lovely. We’re very excited about it,” said R. Shane Kennedy, publisher and editor-in-chief of Edible CT East magazine. “Present Company’s food is stellar.”
Kennedy said he and chef/owner Jeff Lizotte, who is French trained, came up with the idea of doing a dinner by the river.
The Feast on the Farmington River with Present Company begins at 6 p.m. with live music under the trees with sparkling wine aperitifs and signature seaweed popcorn.
Most of the food being served is by local producers, farmers artisans, including Holcomb Farms produce, from which Lizzote buys most of his produce.
A portion of each ticket sold will help enable Friends of Holcomb Farm to continue promoting sustainable agriculture, preserving open spaces and providing fresh, locally grown food to those in need.
Holcomb Farm, a non-profit, “is a 312-acre working historic farm located in the heart of West Granby,” at 113 Simsbury Road, according to the organization. It is a “working farm that is a symbol of Granby’s agricultural history” and works to “promote the health and economic benefits of local food,” the organization says.
The menu is as follows:
First course:
- Domaine de Pellehaut “L’ete Gascgon” 2020 Salade Gourmande
- Farm lettuces and bitter greens, shaved radish cucumber and French beans, foie gras mi-cuit,
and summer truffle vinaigrette.
Second course:
- Wine – Agricola Brandini “Filari Lunghi” Dolcetto d’Alba 2021
- Seacoast mushroom pasta
- Sunchoke-citrus dashi sauce, shaved bottarga.
Third course: (Choice of 2 Wines)
- Maxime Graillott “Equinoxe” Crozes-Hermitage 2021 or
- Domaine Cristophe Mittnacht “Gyotaku” 2021
- Confit of suckling Berkshire pork
- Roasted corn polenta, Hilltop Apiaries honey and herb sauce, chive blossom tempura
Branzino en Papillote - Summer squash piperade, coconut creamed
- Holcomb Farm spinach
Fourth course:
- Wine – Chateau Fontaine Sauternes 2020
- Blueberry coffee cake
- Marianne’s lemon verbena ice cream, tonka bean crumbs
Wine pairings curated by General Manager/Sommelier Scott Reynolds. For information about tickets, visit: https://www.presentcompanyct.com/.