Class Description

The team at Stone Row Kitchen in Willimantic will lead this afternoon teaching, tasting and delighting within the backdrop of the farm.

Chef Tyler will demonstrate how to create vibrant and flavorful salsas with ingredients sourced directly from the farm fields.

Discover the secrets to highlighting the peak flavors of produce and learn how to craft sauces and cook meats that are perfect for tacos, salads, and impressive spreads.

Bar Director Grace will take you on a journey of summer mixology.

Learn the art of crafting unique and refreshing cocktails (and mocktails) using seasonal herbs and fruits from your garden. Grace will guide you through creating delicious mixers and coolers, perfect for any summer gathering.

Lunch in the Barn: After honing your skills join your fellow classmates for a festive lunch in the barn. Savor the delicious creations prepared throughout the class.

Field and Feast Masterclass Series: Class and meal takes place on the Little Dipper Farm grounds in and inside the historic carriage barn and farmhouse room. Both spaces are accessible. 

Our classes are instructive but informal, designed to make casual cooks and non-cooks alike feel at home.

We’ll nibble and sip, get hands on, and expand our cooking repertoire!

Planning your visit:

Address: Little Dipper Farm, 499 Wolf Den Road Brooklyn, Connecticut
Questions? Contact: 860-576-9474 or email events@fieldandfeast.farm

About Field & Feast

Andy Gütt - Culinary Catalyst to Community Table.

Neighborhood Game-Changer Andy Gütt, whose impressive career has earned fans near and far, including rave reviews from the New York Times, and top honors from the Connecticut Restaurant Association. He's known for his neighborhood engergizing Willimantic restaurants, Cafemantic, later Stone Row, and his years as an award-winning caterer to weddings and the university community of eastern Connecticut.

Through Field and Feast, his immersive farm-to-table project at Little Dipper Farm, we celebrate what makes us human despite our differences, curating experiences that bring together his network of chef collaborators and farmer partners to celebrate the connection between land, food, and community.

Chef Tyler May brings a unique blend of experience and creativity to the kitchen. After honing his skills at renowned establishments like wd~50 in New York City and 22 Bowens in Newport, Rhode Island, he arrived at Stone Row with a passion for playful experimentation. May's time at wd~50, a pioneer in molecular gastronomy, instilled in him a scientific approach to flavor.

May's culinary philosophy embraces bold flavors. He isn't afraid to use bright elements like pickling and vinegar to create a dynamic interplay on the palate. This fondness for vibrancy shines through Stone Row's menu, which changes seasonally to reflect the freshest local ingredients.

From playfully incorporating pickled peanuts with Stonington scallops to transforming brussel sprouts with a sweet fish vinaigrette, May constantly pushes boundaries while respecting traditional dishes.

Grace Spruance, Beverge Instructor

Grace's passion for fresh, seasonal ingredients shines through in every drink she creates. Grace prioritizes local sourcing whenever possible, crafting cocktails that capture the essence of each season. Whether it's a vibrant and citrusy summer sipper or a cozy and comforting winter cocktail.

One standout from her mixology repertoire is the non-alcoholic "Ginger Paloma," featuring fresh ginger, blood orange, grapefruit, and Seedlip Grove non-alcoholic spice liqueur—a delightful blend reminiscent of New England seasons with a touch of Southern sunshine.

Explore the Farm at Your Leisure:

The farm embraces the rhythm of the seasons. Feel free to wander the property during your visit, taking in the waterfront and our flourishing vegetable gardens.