Ingredients fresh from around the state will be part of the inaugural "Farm-to-Trumbull" Dinner April 27 at Parallel Post.
According to a restaurant spokesperson, it will be "part one of a culinary series inspired by seasonality and sustainability."
The event begins at 7 p.m. and is open to 30 guests.
Parallel Post opened last year after the Trumbull Marriott completed renovations. The restaurant's theme is using locally grown food and it employs Chef Dean James Max.
"Farm-to-Trumbull’s concept includes a welcome cocktail with small bites, a family-style dinner spread with wine pairings, and a dessert bar ripe with the season’s finest local ingredients," according the spokesperson.
The menus for the series "embraces the philosophy that natural and sustainable products, and responsible farming, are the key components in ingredient selection."
Sources of ingredients include seafood from Norm Bloom & Sons in Norwalk; Foley Fish in Boston; meats from Ox Hollow Farm in Roxbury, Conn.; cheeses from Coach Farms in Pine Plains, N.Y. and Beltane Farms in Lebanon, Conn.; and greens from Gilbertie’s Herb Gardens in Westport.
Additional dates for Parallel Post’s Farm-to-Trumbull 30-person dinners include Saturday, June 22 and Saturday, September 21; and a 200-person daytime event on Sunday, August 18.
Tickets to the Farm-to-Trumbull inaugural dinners are available for advance purchase at $75 per person. To RSVP for the April 27 dinner, please e-mail firstname.lastname@example.org.
For more information, visit www.ParallelPostRestaurant.com or call 203.380.6380.