On Friday March 24, 2017 at 6PM, Field House Farm is happy to welcome another guest chef to our farm kitchen for a spectacular farm fresh winter feast.

Chef Jesse Powers will be joining us from the acclaimed On20 Restaurant in downtown Hartford. As a Connecticut native, Jesse is inspired by our local harvest and strives to utilize all that Connecticut farms have to offer. His past culinary adventures include cooking at The Copper Beech Inn in Ivoryton and Millwright’s in Simsbury.

The food menu will be expertly paired with wines chosen by Madison Wine Shop and presented by Tony Lombardozzi. As always, special dietary requests can be accommodated if noted at time of reservation. All desserts will be provided by hen&heifer in Guilford.

Please call or make your reservations online using this form.
There is limited seating for these events.

We are thrilled to welcome another NEW GUEST CHEF to our farm kitchen. On February 2, Chef John Ginnetti,owner and executive chef of 116 Crown in New Haven will be preparing his menu of our farm fresh dinner here at Field House Farm. There will be a complimentary wine pairing presented by 116 Crown and desserts by Hen and Heifer in Guilford.

The price is $120 per person. There is limited seating for these events, so please make your reservation online to secure your seating. Dietary restrictions accommodated if noted at time of reservation.

We are thrilled to announce that Chef John Brescio will be joining us from Liv’s Oyster Bar in Old Saybrook. Chef John is both the owner and executive chef at Liv’s Oyster Bar.

We are so excited to have him at our kitchen for 4 to 5 course farm dinner featuring a variety of Field House Farm and other local farm selections. As always, wine will be paired specifically for the event for a complementary tasting from Madison Wine Shop.

Please join us on Friday, January 20 at 6 PM. The price is $120 per person. All reservations can be made online here. We are happy to accommodate any allergies or dietary sensitivities given proper notice. If you have any further questions or inquiries, Please do not hesitate to call Stephanie at the farm. 203-779-9187.

JOHN BRESCIO
Owner & Executive Chef

John Brescio serves as both owner and Executive Chef of Liv’s Oyster Bar. He draws upon his training at the French Culinary Institute and experience garnered at such renowned restaurants as Tavern on the Green and Judson Grill in New York City, and Aux Delices in Greenwich, CT.

Please join us on Friday, October 28, 2016 for a four to five course Field House Farm dinner with Chef David Borselle. As always, there will be complimentary wine pairing to each course as well as exclusive and delicious desserts by hen&heifer bakery in Guilford.

Get a group of friends or just come as a couple…either way, we would love to have you.

All dietary restrictions can be accommodated, including vegetarians, if notice given at time of reservation. Reservations can be made online, or by calling Stephanie at the farm at (203) 779-9187.

In celebration of four years of farm dinners year round here at Field House Farm… and to celebrate Chef David Borselle’s newest restaurant adventure… we will be hosting our second Beast Feast Wild Game Dinner on the farm. This event features a four to five course locally hunted game dinner. We will have complementary wine paired to each course. Desserts provided by hen&heifer of Guilford.

This special dinner will be held on Saturday, October 8th at 6 pm at 623 Green Hill Road, our main farm property. Reservations can be made online, or by email or by calling (203) 779-9187.