Farm to table dinner with Chef Jesse Powers

On Friday March 24, 2017 at 6PM, Field House Farm is happy to welcome another guest chef to our farm kitchen for a spectacular farm fresh winter feast.

Chef Jesse Powers will be joining us from the acclaimed On20 Restaurant in downtown Hartford. As a Connecticut native, Jesse is inspired by our local harvest and strives to utilize all that Connecticut farms have to offer. His past culinary adventures include cooking at The Copper Beech Inn in Ivoryton and Millwright’s in Simsbury.

The food menu will be expertly paired with wines chosen by Madison Wine Shop and presented by Tony Lombardozzi. As always, special dietary requests can be accommodated if noted at time of reservation. All desserts will be provided by hen&heifer in Guilford.

Please call or make your reservations online using this form.
There is limited seating for these events.

Chef David Borselle’s Slow Cooked Pulled Pork Shoulder

We are so excited to introduce a new component to our website, Instagram, and Facebook pages to help our community eat off the farm!!! Each week, we will have a Guest Chef Spotlight on the Farm. We have asked the many talented chefs who have come through our farm kitchen to provide a recipe for the week which features an item that is available on the farm that week. Our readers will have access to weekly new recipes for their home use. I will create the recipe in our home kitchen and document it here each week. I will list all ingredients available on the farm. And…the best part…all farm items needed for the recipe will be 20% off that week!!!

So, let’s get started!!!!

This week, our Chef Guest is Chef David Borselle (owner/chef Park and Oak in West Hartford)

This week’s recipe is

Chef David Borselle’s Slow Cooked Pulled Pork Shoulder

Ingredients: 

5# Field House Farm Pork Shoulder
2 Quarts FHF chicken stock
5 cloves garlic, smashed
3 Tablespoons Matteson’s Maple Syrup
3 Sprigs Rosemary, chopped
1 Tablespoon Salt

Instructions:

Preheat oven to 300 degree Fahrenheit
Combine all ingredients in large oven safe dish
Cover and bake for 2.5 hours

Remove from oven, cool, and pick meat.
Reserve the liquid.

I made this today and took some pictures to demonstrate how we made it in our kitchen. Once it was picked, I returned the meat to the cooking liquid and added some more maple syrup. We then toasted french Brioche rolls and added our favorite cheese selection. Served it with mayo-free coleslaw on the side for a delicious and complete easy Monday dinner.


If you want more information on Chef David and his new restaurant, please visit his website . If you have catering questions for Chef David, please contact him directly .
Park and Oak Restaurant | | West Hartford CT
The Park & Oak Mission. Park & Oak Restaurant is the collaboration between renowned Chef David Borselle and restaurateurs Robert and David Savin.

New Guest Chef on February 2

We are thrilled to welcome another NEW GUEST CHEF to our farm kitchen. On February 2, Chef John Ginnetti,owner and executive chef of 116 Crown in New Haven will be preparing his menu of our farm fresh dinner here at Field House Farm. There will be a complimentary wine pairing presented by 116 Crown and desserts by Hen and Heifer in Guilford.

The price is $120 per person. There is limited seating for these events, so please make your reservation online to secure your seating. Dietary restrictions accommodated if noted at time of reservation.

2017 Kids Clean Plate Club

Back by popular demand, Field House Farm is happy to announce the winter schedule for the cooking class series for children, as an extension of its existing Agricultural Program.

recipe_for_wellness_logoThe series will be led by Maya Bradstreet of A Recipe for Wellness, LLC, www.arecipe4wellness.com. She’s a health professional & nutrition coach who has led multiple cooking courses in St. Louis, Missouri and now on the Shoreline where she has lived for nearly 3 years. A mom of two farm & food-loving children, her goal is to change the nation’s current food & health predicament through prevention! There’s no better place to begin than with our kids!

In the Kids Clean Plate Club, children, will be introduced to our food system, focusing on foods grown and raised seasonally on the farm, learning how they might impact their bodies. They will also be taught cooking basics. Recipes and handouts will be shared so that families will have the ability to incorporate the lessons into their own homes. Kids will leave with a love of cooking and the ability to relate food to how they feel in terms of health and mood and overall wellbeing.

DETAILS – Monthly Kids Clean Plate Club Programming:
Two-hour sessions where children will make (and taste!) 3-4 recipes from scratch. Recipes will be seasonal, and dependent on what is available on the farm. When appropriate, we will go to the gardens and hen house to harvest the food products. Tools will be provided.

When: Sundays 1:00-3:00PM on the following dates
January 22, 2017
February 12, 2017 This class will have  Valentine’s Day theme (sold out)
March 12, 2017

Ages: Grades 1-5
Pricing: $30/child

Please register online by completing the form below.

New and exciting dinner

field_to_table2015We are thrilled to announce that Chef John Brescio will be joining us from Liv’s Oyster Bar in Old Saybrook. Chef John is both the owner and executive chef at Liv’s Oyster Bar.

We are so excited to have him at our kitchen for 4 to 5 coarse farm dinner featuring a variety of Field House Farm and other local farm selections. As always, wine will be paired specifically for the event for a complementary tasting from Madison Wine Shop.

Please join us on Friday, January 20 at 6 PM. The price is $120 per person. All reservations can be made online here. We are happy to accommodate any allergies or dietary sensitivities given proper notice. If you have any further questions or inquiries, Please do not hesitate to call Stephanie at the farm. 203-779-9187.

JOHN BRESCIO
Owner & Executive Chef

John Brescio serves as both owner and Executive Chef of Liv’s Oyster Bar. He draws upon his training at the French Culinary Institute and experience garnered at such renowned restaurants as Tavern on the Green and Judson Grill in New York City, and Aux Delices in Greenwich, CT.