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01/25/2017 11:01 PMOn Thursday, Feb. 2, Chef John Ginnetti, owner and executive chef of the 116 Crown restaurant in New Haven, will prepare a menu of farm fresh food at Field House Farm at 623 Green Hill Road, Madison. There will be a complimentary wine pairing presented by 116 Crown and desserts by Hen and Heifer from Guilford.
Stephanie Lesnik of Field House Farm says the Ginnetti dinner is just one example of the talented and creative chefs that have and will be visiting the farm for dinners.
“We love the opportunity to work with our local chefs who have an appreciation for fresh, local, and responsibly sourced ingredients,” she says. “By bringing them into our farm kitchen, we are able to spotlight these chefs and create an amazing dinner focusing on the seasonal product from field house farm throughout the year.”
She says the farm is hosting the events year-round because “farming is a year-round adventure.”
“We make every effort to practice canning, freezing, cold storage, drying, and pickling strategies so that we can enjoy our harvests throughout the winter months,” she says. “It takes a lot of planning and collaboration for these dinners to take place, but there is certainly never one like another.”
The farm also is hosting a Clean Plate Club for children in grades 1 through 5, through March 12. Children, working with Maya Bradstreet, make and get to try three to four seasonal recipes from scratch. And, for adults, on Saturday, Feb. 13 from 1 to 3 p.m., Chef David Borselle will teach a class on how to make perfect Italian pasta.
The farm also has introduced a new feature to their online presence, offering recipes for home use, from the chefs who are visiting the farm. A recent recipe is for slow-cooked pulled pork shoulder from Chef Borselle, the owner and chef at Park and Oak in West Hartford. He made the recipe with Field House farm pork shoulder, and chicken stock, and Matteson’s Maple Syrup.
For more information about the classes, or the farm, visit www.fieldhousefarm.net/—Pem McNerney
Chef David Borselle’s Slow Cooked Pulled Pork Shoulder
Ingredients:
5 lbs pork shoulder
2 quarts chicken stock
5 cloves garlic, smashed
3 tablespoons maple syrup
3 sprigs rosemary, chopped
1 tablespoon salt
Instructions:
Preheat oven to 300 degree Fahrenheit
Combine all ingredients in large oven safe dish
Cover and bake for 2 ½ hours
Remove from oven, cool, and pick meat.
Reserve the liquid.
Once meat is picked, return the meat to the cooking liquid, and added some more maple syrup.
Optional: Toast French brioche rolls and add your favorite cheese selection on the side. Serve with mayo-free coleslaw on the side for a delicious and complete easy weeknight dinner.
For more information about Chef David and his new restaurant, visit parkandoakrestaurant.com.