Heirloom Dinner - August 10, 2024 | 6:00 pm little dipper farm, Brooklyn, CT.
Close your eyes.
Imagine enjoying the company of your closest friends and family as you gaze upon a lush, pastoral field, cocktail in hand.
Listen.
Hear the breeze whisper wisp through the fields.
Embark on an immersive culinary experience
WITH THE PROMISE OF UNEXPECTED DELIGHTS and the BEST FOOD YOU'LL EVER EAT as the DAY TURNS TO TWILIGHT.
We'll be celebrating the season's harvest from the fields and pastures of Windham and New London County under the direction of Chef Tyler May of Stone Row in Willimantic. Chef May and his team will cook a special menu that highlights the bounty of the region, featuring pasture-raised meats, local produce, and artisan dairy grown and crafted by our partnering farms.
The menu will be a collection of dishes and featuring the bounty from our farm partners. Yes, there'll be lots of tomatoes!
Welcome Cocktails
Local Cheese and Charcuterie
Passed Appetizers
Dinner of Pasture raised meats with lots of farm veggie sides
Housemade Ice Cream, Sweet Treats and local fruits
Dinner is cooked from scratch from the day’s best produce. The ingredients are sourced from the farms making our menu tailored to the location. Welcome cocktails, beer and wine are included. The menu is subject to change based on nature.
Farmers and Makers:
Rare Breed Cheese Co. Lebanon
Cato Corner, Colchester
Kindred Crossings, Franklin
Little Dipper Farm, Brooklyn
Sweet Sage Bakery, Farmington
Stone Row Kitchen, Willimantic
The Fish Market, Willimantic
The Good Farm, Columbia
..more being added
Adding to the ambiance, the music of Chris Beaudry (and his band will blend funk's vibrant beats with jazz's sophisticated improvisations.
The dinner takes place outdoors on the farm grounds and inside under the roof of the historic carriage barn, once home to the famed Golden Lamb Buttery.
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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.
Planning your visit:
Address: Little Dipper Farm, 499 Wolf Den Road Brooklyn, Connecticut
Questions? Contact: 860-576-9474 or email events@fieldandfeast.farm
Working with the abundance of the season, our menu is subject to change.
This menu is served family style and all guests receive the same food. There are gluten-sensitive and vegetarian options throughout the meal.
If you do have an allergy or dietary preference, please let us know for planning purposes.
Local Lodging:
10 Minutes form farm:
The Stoneledge Inn
Gwyn Careg Inn
Quiet Corner Inn
15 minutes from farm:
The Inn At Woodstock Hil
About Field & Feast
Neighborhood Game-Changer Andy Gütt, whose hospitality starts close to home. He's a CT. native andgrad of Eastern CT. State University. Andy has 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 dining project at Little Dipper Farm, his mission is celebrate what makes us human despite our differences, curating experiences that bring together chef collaborators and farmer partners to celebrate the connection between land, food, and community.
Andy lives in Willimantic where he's talking on his latest project- restoring an 1890 Victorian home to share with friends and family.
Chef Tyler May took the reins as chef of Cafemantic in 2019 and later Stone Row in 2020. May brings a unique blend of experience and creativity to the kitchen. After honing his skills at Johnson and Wales and renowned establishments like wd~50 in New York City and 22 Bowens in Newport, Rhode Island, he arrived in eastern CT. with a passion for playful experimentation.
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.
May lives in Rhode Island with his young family of 4 kids and his wife and schoolteacher, Asheligh.
