Vegetarian Fall Harvest Dinner at Sugar & Olives

Benefiting CT NOFA  

Fall Vegetarian Harvest Dinner

Saturday, December 3

7 pm - 10 pm

Sugar & Olives in Norwalk

Chef/restaurateur Jennifer Balin
$100 per person ($700 for a table of 8) 

Includes event sourcebook with menu, recipes, and farm and food sources

Join us for an elevated farm to table dining experience in a charming industrial space to celebrate fall, support CT NOFA, and dine on cutting edge vegetarian cuisine showcasing the season's bounty. 

This elegant vegetarian feast features fall vegetables proudly grown by CT NOFA farmers and cocktails crafted with small batch local spirits and seasonal ingredients.  

3 Star Certified Green Restaurant Sugar & Olives has been a lunch sponsor at our Annual Winter Conference for the past five years and is a celebrated destination for enjoying and learning how to prepare local food. 

Tickets to this CT NOFA fundraiser dinner are $100 per person or $700 for a table of 8 and must be purchased online before the event. Click here to book your seat or table today! 

Enjoy live music and an opportunity to dine with the growers and producers whose food and drink is being served at the event.

Master Grilling Class & Lunch with Chef Geoff Lazlo at Mill Street

Mill Street Bar & Table and CT NOFA Invite You to a

Grilling Class & Lunch

Saturday, Oct 1, 2016

11am-2pm

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 & Table

Geoff’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."

Getting a Chef's Perspective on Local Agriculture with Executive Chef Chris Eddy

Residents of CT are continuing to embrace buying locally from their farmers and now we are really seeing a demand for more local, organic foods to be used in restaurants. CT NOFA farmers and supporters are well versed in the cycle of food from planting to harvesting, but what about after your customers in the restaurant industry walk away with your fresh products? Chris Eddy, the Executive Chef of Winvian, will be sharing his unique perspective at the 2014 Winter Conference during his workshop titled "The Relationship Between the Garden, Kitchen, Restaurant and Everything in Between"