Farm-to-Table Wine Dinner in the Barn to Benefit Audubon Greenwich

Farm-To-Table Wine Dinner Party

In the Historic Ketay-Asnes Barn

at Audubon Greenwich

Saturday, October 15

6:00-9:00 pm

RSVP by Tuesday, October 11 at 5 pm

The Ketay-Asnes barn circa 1958.

Please join us for a unique, food-centric dinner event showcasing seasonal ingredients from local, organic farms and wines from sustainably managed vineyards. Guests will be treated to exquisite wines paired with farm-fresh goodness sourced from organic & biodynamic farms. The evening will include wine education from Renee B. Allen of the Wine Institute of New England (WINE),  live music by trio Jealous Dog, and an auction of small items, including a green kitchen makeover from the Fairfield Green Food Guide, to benefit Audubon’s conservation and education initiatives.


Prepared by Chef Marc Alvarez

Guests will be greeted with passes hors d’oeuvres and sparkling wine.

Hors D’Oeuvres

Crostini of Nettle Meadow Farm Kunik Cheese & Stanley Plum Compote
Seared Snow Hill Farm Beef Carpaccio, Horseradish & Crisp Russet Potato

Fall Vegetable Crudités, Rosa Bianca Eggplant Baba Ganoush

Warm Chickpea Fritters & AMBA Farms Tomato Chutney

paired with

Albet I Noya Cava NV, Spain


Ryder Farm Roast Pumpkin Soup
Wilted Sage, Black Trumpet Mushrooms & Mini Pumpkins

paired with

Bonterra Viognier, California


Snow Hill Farm Duo Of Lamb
Wild Hive Polenta & Spigarello (Wild Broccoli)

paired with

Nuova Capelletta Barbera del Monferrato, Italy


Cayuga Pure Organics Farro Risotto
Cooperstown Creamery “Toma Celena” & Fall Vegetable Medley

paired with

Bodegas Carrau Reserve Chardonnay, Uruguay


Warm Cortland Apple Tart & Blue Pig Vanilla Gelato

paired with

Domaine de Mihoudy, Bonnezeaux, France

Tickets are $120 per person. Advance tickets required and limited to only 80 guests. To reserve your tickets or a table for 10 guests, contact Audubon’s Events Manager, Jeff Cordulack, at 203-869-5272 x239 by 5 pm on Tuesday, October 11. Payment by check or credit card & your choice of meal required in advance. Audubon Greenwich, 613 Riversville Road, Greenwich, CT 06831.

This event was made possible through the generous support of:, Concierge Foods, The Wine Institute of New England, AOC Fine Wines, Mike’s Organic Delivery Service, The Metro North chapter of Slow Food USA

About Chef Marc Alvarez

Marc Alvarez began his cooking career at the tender age of 16. It was at this point that he started to develop his own unique cooking style. After graduating from the Culinary Institute of America, Mr. Alvarez began honing his skills in various New York City restaurants, where he received accolades from New York Magazine’s Gael Green.

In the fall of 1996, Mr. Alvarez moved to the exclusive island of Anguilla, where he quickly established himself as one of the most revered chefs on the island. It was there that Marc Alvarez began to fine-tune his cooking abilities. He worked at establishments such as The Straw Hat Restaurant and The Castle Cove Resort, where he developed quite a following. Mr. Alvarez was part of Anguilla’s culinary team when he won an award for the most innovative Caribbean dish. He was also highlighted and acclaimed by the travel press and featured in the Robb Report, the Conde Nast Traveler, including the “Hot List,” and the New York Post.

The cuisine styled by Alvarez, who has cooked at Aureole and Andiamo, is a fusion of eclectic dishes, including spicy, carrot glazed shrimp on a pastry seesaw. Alvarez’s main concept is all about good products and simple preparations. In the spring of 2000, Mr. Alvarez returned to New York, where he worked for Michael and Judy Steinhardt as a private chef and developed a small but intimate catering business.

In 2002, he took over the helm of Crispo Restaurant and, two years later, joined Danny Meyers Union Square Hospitality Group. It was here that Mr. Alvarez was instrumental in the opening of the Cafes at the Museum of Modern Art. While at the MoMA, he received a great amount of acclaim from The New York Times; Dinners Journal, The New York Post, Nations Restaurant News and the Italian Corriere Della Sera. It is Marc Alvarez’s genuine love of cooking that has fueled his passion for the restaurant business for the last 20 years.

About Renee B. Allen of the Wine Institute of New England (WINE):

Renée B. Allen is the Founder and Director of the Wine Institute of New England and a Certified Specialist of  Wine. She is a member  of the Society of Wine Educators, the internationally recognized non-profit educational organization (501c3) whose mission is to advance wine education through professional development and certification.

An avid wine collector for many years, Allen’s passion for wine is the perfect complement to her love of cooking and fine dining. Allen decided to parlay this passion into a career to provide others with the language and confidence necessary to feel comfortable in the world of wine. Although well versed in wines from around the world, Allen has particular expertise in the specialty areas of biodynamic, organic and sustainable wines, as well as the wines of Connecticut. Whether it is a better understanding of basic grape varietals, a more extensive knowledge of a particular region, or the pursuit of certification in the specialty of wine, Allen seeks to guide others along their journey to epicurean enlightenment.

About Jealous Dog

Jealous Dog will provide an eclectic mix of songs, sweet harmonies, and a range of beats that span from soothing to foot-tap moving. Their inspired interpretations of well-known tunes like, Knock on Wood (Sam and Dave), Heroes (David Bowie), Take Me To The River (The Commitments), After The Gold Rush (Neil Young), Take A Chance on Me (ABBA) are sure to appeal to a wide range of tastes.

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