ANNOUNCING OUR 2013 CHEF DEMONSTRATIONS & TASTINGS
Come enjoy a 4-course, “small plate” meal for $15.00 presented by a local chef.
On the second Thursday in every month beginning in May and going through October, Chef Jordan Stein of the Pond House Grille will be cooking from our fields, entertaining and sharing preparation tips with our guests.
FARM FRESH COOKING DEMONSTRATION AND TASTING
2013 Schedule
Be sure to mark your calendars for the following dates:
THURSDAY, MAY 9th~
Appetizer: Scallops & Asparagus with shallots, rosemary, maldon salt & jalapeno mixing bowl
Second Course: Fiddleheads & Mushroom, toasted anchovies & garlic, saba, maldon salt
Main Course: Hanger Steak with Ramps, Apricot Sugar and Lavender
THURSDAY, JUNE 13TH~
1st Course: Pea Tendril Salad with morels, goat cheese, crispy prosciutto and strawberry with white balsamic vinaigrette
2nd Course: Shrimp and Cello lettuce wrap~Vietnamese style
3rd Course: Strawberry and Thyme Risotto
THURSDAY, AUGUST 8TH~
1st Course: Green Bean and Feta Salad with dill, lemon, and toasted garlic
2nd Course: Sicilian Style Eggplant Caponata
3rd Course: Seared Berkshire Pork Loin with a peach and cherry salsa
THURSDAY, SEPTEMBER 12TH~
1st Course: Grilled Zucchini Salad with garden vegetables and local greens
2nd Course: Shrimp and Garden Herb Polenta
3rd Course: Stone Fruit Flambe with Pound Cake
THURSDAY, OCTOBER 10TH SEASON FINALE & CELEBRATION
ALL DINNERS BEGIN AT 6 pm, RAIN OR SHINE, $15.00 Bring your Own Beverage
PLEASE RSVP to reserve your spot. Email us at: windhillfarmcom@gmail.com.
On the fourth Thursday in every month, we will have different visiting chefs from local restaurants. Our line-up is still being finalized but currently includes: Chefs Caelum Massicotte and Bryce Yachaina from Whole Foods Market, Adam Driggs from Birch Hill Tavern, and a Beltane Farm four courses of cheese event! Sign up for all six for a total price of $75.00.
Bring your own bottle of wine and enjoy a beautiful summer evening on our magnificent hilltop. Registration forms and more information to follow.
Cost is $15.00.
ANNOUNCING OUR VISITING CHEFS:
Saturday June 29th, 4 pm
Chef Caelum Massicotte, from Glastonbury’s Whole Foods Market returns to Wind Hill Farm for a Summer Cookout serving his famous cashew mayo, gazpacho, homemade BBQ sauce, homemade veggie burger and Vegan mint ice cream.
Saturday July 20th, 6 pm
Cookbook author Jackie Callahan Parente, along with accomplished food enthusiast Mandee Morris will prepare and describe four small plates using wonderful, seasonal, local ingredients. Included will be Lebanon’s renowned Beltane Farm’s cheeses, serving a variety of their artisan farmstead goat milk cheese including their most popular, award-winning fresh chevre. Also featured will be grass-fed, pasture-raised beef (hormone and antibiotic free, of course!) from Briar Ridge farm in Hebron (Amston) Connecticut.
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Appetizer – Beltane Farm’s Danse de la Lune, French-style ripened goat cheese with Brie rind, garnished with fresh, local blueberries, local honey, and chopped walnuts; served with slices of freshly made sourdough boule.
Salad – Fresh, seasonal greens, accented with baby beet greens and baby kale, topped with julienned local beets and crumbled Beltane Farm goat feta cheese, dressed with freshly made white balsamic vinaigrette.
Main – Garlic accented sliders from Briaridge Farm’s lean, grass-fed ground beef, topped with Beltane Farm’s Bleu Moon, served on sliced baguette with fresh seasonal vegetables, freshly made half-sour pickle, and dollop of Grandma Hausfeld’s old-fashioned, German-style potato salad.
Dessert – Baked, buttered won-ton shells filled with whipped goat cheese mixture (ricotta fresca, chevre, and yogurt), sweetened with homemade chocolate red raspberry sauce, topped with fresh raspberry.
Thursday Aug. 29th, 5:30 pm
Our most “local” restaurant, Birch Hill Tavern will send their chef to join us for an evening meal using farm fresh herbs and vegetables from our fields.
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Bomster family Stonington sea scallop ceviche served on grilled toast point |
Thursday, August 29th, 5:30 pm
At Wind Hill Farm, 3006 Hebron Avenue, Glastonbury
$15.00 donation requested
Rain or Shine. Bring a bottle of wine if you’d like
PLEASE NOTE NEW DATE AND TIME: AUG. 29TH 5:30 PM
Thursday Sept. 26, 5 pm
Giovanni’s Pizza comes to Wind Hill to roast our heirloom tomatoes and serve pizza cooked on site in a wood-fired pizza oven.
Date: TBD Octoberfest
Wind Hill will celebrate its third season with a harvest day of events and activities. Whole Foods Market will join us to help with the celebration. Details to follow!
PLEASE RSVP to reserve your spot. Email us at: windhillfarmcom@gmail.com.
two for oct 20