Parallel Post @ Marriott Launches Farm-to-Trumbull Dinner Series

JAMES BEARD-NOMINATED CHEF DEAN JAMES MAX

PRESENTS “FARM-TO-TRUMBULL” CONCEPT

 at Parallel Post @ the Trumbull Marriott

Lettuces from Gilbertie's Herb Gardens arrive in flats, not packaging, for use in the Parallel Post kitchen. Photo taken at Parallel Post grand opening in November, 2012.

Parallel Post  announced that the first of their four-part culinary dinner series, Farm-To-Trumbull, will launch on Saturday, April 27 at 7:00 p.m.  Inspired by the season, the event has been designed to provide an intimate evening for 30 guests lead by James Beard-nominated chef Dean James Max.

For $75 per person (tax and 18 percent gratuity not included), guests can warm the palate with a welcome cocktail and sampling of small bites, followed by a family-style dinner ripe with the season’s finest local ingredients, wine pairings presented by our mixologist and an all-you-can-indulge dessert bar.

Cardamom rice pudding with pistachio cream and pear and dried cherry jam was one of the many wonderful desserts served at the dessert bar at the Parallel Post grand opening event in November, 2012.
Mini sliders made from beef from CT's Ox Hollow Farm we among the most popular items served at the grand opening party in November, 2012..

The menus for the series changes weekly, much like Parallel Post’s regular restaurant menu, and focuses on localism, following the philosophy that natural and sustainable products, and responsible farming, are the key components in ingredient selection.  The menu will be inspired by supplier farms’ fresh offerings of the day and as such, patrons will be invited to embrace their adventurous side with the Farm-to-Trumbull menu being revealed that evening.

Parallel Post believes in strengthening the farming community and engages local purveyors for a majority of its ingredients – seafood from Norm Bloom & Sons in Norwalk, Conn. and Foley Fish in Boston, Mass.; meats from Ox Hollow Farm in Roxbury, Conn.; cheeses from Coach Farms in Pine Plains, N.Y. and Beltane Farms in Lebanon, Conn.; and greens from Gilbertie’s Herb Gardens in Westport, Conn.

Additional dates for Parallel Post’s Farm-to-Trumbull 30-person dinner series include Saturday, June 22 and Saturday, September 21; and a 200-person daytime event on Sunday, August 18.  Tickets to the Farm-to-Trumbull inaugural dinners are available for advance purchase at $75 per person. To RSVP for the April 27 dinner, please e-mail farmtotrumbull@gmail.com.

 

Local shellfish from Norm Bloom & Sons served raw on the half-shell. Photo taken at Parallel Post grand opening in November, 2012.

ABOUT PARALLEL POST

Chef Dean James Max returns to his farm-raised roots in his latest venture, Parallel Post at the Trumbull Marriott Merritt Parkway. Offering a bold and flavorful menu featuring modern American cuisine with Northeastern regional flair, Parallel Post brings an unseen level of quality and creativity to the culinary landscape of Trumbull, Connecticut. The intimate, yet casual eatery uses seasonal, local ingredients prepared with contemporary, healthy techniques. The menu is comprised of a wide array of options from snacks to small plates, large entree, and a multi-course tasting menu. Parallel Post serves breakfast Monday through Friday from 6:30 to 11:00 a.m. and Saturday through Sunday from 7:00 a.m. to 12:00 p.m.; lunch and dinner Monday through Friday from 11:00 a.m. to 11:00 p.m. and Saturday through Sunday from 12:00 p.m. to 11:00 p.m. Parallel Post is located at 180 Hawley Lane, Trumbull, Conn. For more information please visit www.ParallelPostRestaurant.com or call 203.380.6380.

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