Mill Street Bar & Table and CT NOFA Invite You to a
Grilling Class & Lunch
Saturday, Oct 1, 2016
Guests will enjoy a morning grilling class led by Chef Geoff Lazlo followed by lunch. Early fall produce from Back 40 Farm* and other local farms will be featured on the menu.
Geoff will demonstrate grilling techniques and teach guests how to cook an entire meal on the grill -- including meat, fish, vegetables and pizza.
$150/pp ~ reservations required. Register online at millstreetct.com or call Mill Street Bar & Table at (203) 813-3323 , 230 Mill Street, Greenwich CT 06830.
Proceeds from this event will benefit the Northeast Organic Farming Association of CT (CT NOFA), a 501c3 organization dedicated to ensuring the growth and viability of organic agriculture, organic food, and organic land care in CT.
*The Back 40 Farm is a member of CT NOFA and is committed to the Farmer's Pledge and uses only organic products and sustainable methods when growing produce.
About Geoff Lazlo, Managing Partner and Executive Chef, Mill Street Bar & TableGeoff’s approach as a chef is heavily influenced by his close relationships with farmers, a community-minded spirit and a decade spent working alongside a celebrated group of seasonal fine dining restaurants and chefs – Alice Waters at Chez Panisse, Dan Barber at Stone Barns and Blue Hill, and Michael Anthony at Gramercy Tavern.
A third generation backyard farmer, Geoff began cultivating a garden in his own sandbox as a child, then as a student at the Culinary Institute of America - establishing its first organic garden - and currently at Mill Street, as Chef caring for his multiple plots of herbs and vegetables in the nearby Greenwich Community Gardens.
Moving back to Connecticut allowed Geoff to pursue the second half of his culinary career – building his own community and establishing his own restaurant. As Executive Chef of LeFarm and The Whelk in Westport, he began laying the groundwork to open his own restaurant in Connecticut. Geoff met Bill King, owner of Back 40 Farm Group, at the perfect time; Bill was searching for a great chef and Geoff was looking for a partner. Their shared values of seasonality and community quickly led to the vision that became Mill Street. Geoff calls the opening of Mill Street with an organic farmer "a dream come true."