Farm-to-table offerings coming to historic CT inn as part of new ‘Chef’s Supper Club Series’

Foodies, get your appetites ready.

Two chefs known as among the most talented in New England have partnered with The Litchfield Inn, a 32-room family-owned and operated boutique hotel, to showcase their culinary expertise in a new Chef’s Supper Club Series.

“The series is an added amenity for our hotel guests, but it’s also a great opportunity for folks who may not be staying at the hotel to see what we’ve done with the property. We’ll definitely get some foodies, so I’m looking forward to seeing how the attendees like the food,” said Syed Bokhari, who owns the inn with his wife, Pari Shah.

The first dinners will take place March 16 and March 23. Attendees will be served with a multi-course tasting menu with beverage pairings and more. “Afterward, we’ll get the fire going in the lounge and folks can sit around it to meet and wind down,” said Bokhari. Vegetarian substitutions and non-alcoholic beverage pairings will be available, he said. Menus for all dinners are subject to change.

Chef Brian Paszko is kicking off the series March 16 with a farm-to-table dining experience. He is executive chef and owner of Chef’s Table at Little Dipper in Brooklyn, Connecticut. The Courant has been told the food at the Brooklyn restaurant is “ridiculously good.”

“When you’re coming to Litchfield, you’re looking forward to farm-to-table food. I saw the passion of Chef Brian. We’re like-minded,” said Bakhari.

The menu includes scallop crudo and Prosecco Soubise, sunchoke hummus and honey; crab fettuccine with uni and caviar; Wagyu beef with braised cabbage and saki jus; and concludes with a buttermilk panna cotta with winter citrus.

Paszko, a Massachusetts native, is a graduate of Johnson & Wales, who also has been a chef at many West Coast and New England, restaurants, according to his biography.

Then, on April 5 and 6, James Beard semifinalist and three-time Chopped Champion Evan Hennessey, executive chef and owner of Stages at One Washington and The Living Room in Dover, New Hampshire, will showcase his menu. According to Bokhari, the menu will include  traditional Scandinavian and Japanese techniques. “I love that he brings in all those flavors. A lot of his food utilizes spices or certain techniques from that side of the world and incorporating them into food in a way you wouldn’t expect,” said Bokhari.

Hennessey and his brother own Stages at One Washington. He graduated from Le Cordon Blue at the Atlantic Culinary Academy, according to plateonline.com.

Bokhari  said the Inn, which opened in 1975, has been in the family for more than 10 years.

“One of the major themes of the space and our dining experience is laidback luxury. We offer a luxurious experience, but at the same time I want people to be comfortable and feel like they’re at home,” said Bokhari.

Recently renovated, the inn is within minutes of “downtown” Litchfield. “These two chefs align with the laidback luxury vision. They understand what we are all about and you can see it in their food,” said Bokhari who noted he hopes the chef series becomes an ongoing seasonal event with pop-ups throughout the summer.

Tickets for a Chef’s Supper Club Series seating are $110 per person, excluding tax and gratuity. For tickets and menus, visit: https://litchfieldinnct.com/Experience