Madison, CT
Please join us on Saturday, July 17th, 2021 for a delicious farm to table dinner. We will host a four to five course Field House Farm dinner with Chef David Borselle. As always, there will be complimentary wine pairing to each course as well as exclusive and delicious desserts by hen&heifer bakery in Guilford. All dietary restrictions can be accommodated, including vegetarians, if notice given at time of reservation. This dinner will be held outside.
Reservations for this event are closed.
Registration is now open for our 2021 April Vacation program.
Please join us for our interactive and educational program for school age children (5-12 Years old) during April Vacation Week. This program will run on Tuesday to Friday. (Dates/time are listed below) Each day we will discover new topics. We have baby goats and sheep, as well as baby chicks that all need love and attention. The daily fee per child is $60.
COVID-19 Protocols
We will strictly observe all recommended COVID-19 protocols, including:
You may register online here.
Please join us for our interactive and educational program for school age children (5-12 years old) starting in September. This program will run one Saturday each month from 9-11AM. (Dates are listed below) Discover what happens on the farm when the harvest of summer is over. We will learn about animal care through the seasons, Apple Cider pressing, putting the garden to bed for the winter, winter produce greenhouse growing, tapping maple trees and boiling maple sap, beekeeping, lambing and kidding (baby goats) season, sheep shearing, care and process of making wool into yarn, and starting seedlings for spring…just to name a few.
The program is limited to 12 children per session. Please specify the dates your child(ren) would like to attend. Registration is ongoing for all sessions, so reserve your child’s spot now for any session.
Dates:
Saturday, September 14, 2019
Saturday, October 6, 2019
Saturday, November 16, 2019
Saturday, December 14, 2019
2020 Dates TBD
All programs run from 9:00 AM- 11:00 AM. No snack or meal will be provided. Children who are responsible and respectful may be dropped off by their parents. If you feel that your child may need further supervision while around the farm, I ask that one parent/adult plan to attend with that child. The program is available to all school age children from kindergarten to eighth grade. The program, as with all farm activities, happens rain/snow or shine. If there are unsafe conditions, please expect an email 24 hours prior to event. Please fill out our online registration form. The fee for each program is $25 per child per session date.
Please join us on Saturday, July 20, 2019 for a four to five course Field House Farm dinner with Chef David Borselle. As always, there will be complimentary wine pairing to each course as well as exclusive and delicious desserts by hen&heifer bakery in Guilford.
Get a group of friends or just come as a couple…either way, we would love to have you. This dinner will be held outside, under the tent. All dietary restrictions can be accommodated, including vegetarians, if notice given at time of reservation.
Please join us. $120 per person. Inquiries and questions can be directly made to Stephanie on the farm 203-779-9187, or make reservations online here.
On Thursday, February 28th, Field House Farm will host a field to table dinner unlike any it has had to date. As part of our mission, all of our farm dinners focus on the seasonally available products from Field House Farm and other local Connecticut farms. This always includes a variety of farm ingredients picked fresh or preserved fresh at their peak harvest for year round use, whether it be produce, fruits, beef, pork, poultry, or dairy. In keeping with this theme, we are offering an entire meal dedicated to honoring the amazing Dairy Products of Connecticut Farms.
Chef David Borselle, Executive Chef and owner of Park and Oak Restaurant and Bar in West Hartford, who is also a long time collaborator with our field to table dining series, will create and prepare for our guests a four course savory menu which will showcase cheeses, milk, creams, and butter from the following Connecticut farms: Arethusa Farm, Cato Corner, Deerfield Farm, Beaver Brook Farm, and Mystic Cheese.
Chef David Borselle
Each savory course of the dinner will be accompanied by a complementary wine pairing. Following in the same footsteps as the dinner, we focus on small production, family owned wineries. The wines we serve with dinner will be expertly paired and presented by Tony Lombardozzi of Ye Old Wine Shoppe in Wallingford.
Our evening would not be complete without the dessert creations from Hen & Heifer in Guilford. For each of our dinners, Chef Whang Suh provides our guests with an artistic and decadent dessert of seasonal inspiration. This dessert course will be no different and will also include a Connecticut Dairy showcase. Field House Farm exclusively uses Ashlawn Coffee for our family and guests.
Please join us. Seating is limited. $120 per person. Inquiries and questions can be directly made to Stephanie on the farm 203-779-9187. Unfortunately, for a menu of this nature, specific dietary preferences can not be substituted, but can be omitted. Please call Stephanie at the farm to discuss any dietary issues or restrictions prior to the event. No refunds will be issued for cancellations less than four days prior to the event. If cancellation is necessary less than four days prior, payment will be held as credit for future events or products from the farm.
This event has sold out.