Farm to table dinner with Chef Jesse Powers

Chef Jesse Powers
Photo from On20

On Saturday January 27, 2018 at 6PM, Field House Farm is happy to welcome back a popular 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.

As always, special dietary requests can be accommodated if noted at time of reservation. All desserts will be provided by hen&heifer in Guilford.

Reservations have closed for this event.

Special Valentine’s Day Dinner

chef david borselleChef David Borselle will be back in our farm kitchen for a special Valentine’s Day celebration. There will be complimentary reception champagne provided with complimentary wine pairing to each course. As always, desserts exclusively provided by hen&heifer bakery in Guilford. $150 per person. Reservations and payment online in advance. Limited seating.

Valentine’s Day Menu

Course one: Cato Corner farms Black Ledge Blue, CT grown apple and kale salad, radish, walnut-maple dressing

Course two: CT grown Butternut squash soup, braised chicken, pickled chilies, sauteed pears

Course three: Braised FHF beef in cabbage, FHF sun-dried tomato sauce, roasted mushrooms

Course four: Chef selection on CT cheeses, FHF Honey, Locally baked breads, preserves

Fresh USDA beef available

We have a new supply of freshly processed USDA beef Connecticut raised without hormones or antibiotics on hay/grass. All cuts are available. Because this is so fresh, it has not been frozen yet. All meat is cryo-vac sealed and prepared for freezing and storage. Please call (203) 779-9187 or email for specific cuts or pricing.

2014 Prices for beef–  CT homestead raised on grass and hay. USDA processed, cryo-vac sealed.

Ribeye steaks bone in $15/pd
Short ribs bone in $13/pd
Stew meat $12/pd
Beef tenderloin steaks $20/pd
Strip steak bone in $20/pd
Skirt steak boneless $18/pd
Beef shank bone in $16/pd
Marrow bones $8/pd
Sirloin steak boneless $16/pd
Rump roast $10/pd
Bottom round roast $10/pd
London broil $14/pd
Hanger steak $12/pd
Chuck roast $8/pd
Suet $1/pd
Shoulder roast $10/pd
Ground Beef $8/pd
Brisket $8/pd
Ox Tail $10/pd
Porterhouse steak $18/pd
T-bone Steak $20/pd
Sirloin Tips $15/pd
Flat Iron steak $16/pd

Join us on June 4th for our next dinner

IMG_4393Our next farm to table dinner with Chef Eric will be held on June 4, 2014. This dinner will feature complimentary wine pairing by Paul Tortora and John Algieri. They will be focusing on “Farm to Wine Glass” selections of wines from working farms all over the world.

This is a very intimate gathering in our farm kitchen and has limited seating. This very special evening is priced at $120 per person and reservations can be made by email or by calling (203) 779-9187.

Raw wildflower honey now available

We went through our stock of our own honey so quickly and there is such a demand for local honey that we purchased local wildflower honey and had it packaged for our farm to sell. Field House Farm will now offer a continuous supply of honey throughout the year. We have many sizes and shapes to the jar packaging. Prices vary with size. Please ask about our “bring your own recycled glass jar discount.”

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