Farm-to-Trumbull series begins April 2

Parallel Post is hosting a four-part culinary dining series, Farm-To-Trumbull, that starts Wednesday, April 2 at 7 p.m.

Inspired by the season, last year's inaugural event was designed to provide an intimate experience for 30 guests led by James Beard-nominated Chef, Dean James Max; Executive Chef, Chris Molyneux; and Chef de Cuisine, Ali Goss of Parallel Post.

For $75 per person (tax and 18 percent gratuity not included), guests can warm the palate with a welcome cocktail and sampling of small bites, followed by a family-style dinner ripe with the season's finest local ingredients, wine pairings presented by Parallel Post’s resident mixologist, Greg Genias aka “Bootleg Greg,” and an all-you-can-indulge dessert bar.

The menus for the series — much like Parallel Post's weekly-changing restaurant menu — focuses on local food and follows the philosophy that natural and sustainable products, and responsible farming, are the key components in ingredient selection. The menu will be inspired by the farms' offerings of the day and as such, patrons will be invited to embrace their adventurous side with the Farm-to-Trumbull menu being revealed that evening.

Ingredients include seafood from Norm Bloom & Sons in Norwalk, Conn. and Foley Fish in Boston, Mass.; meats from Ox Hollow Farm in Roxbury, Conn.; organic cheeses, milk and ice cream from The Farmer's Cow in Lebanon, Conn.; and greens from Gilbertie's Herb Gardens in Westport, Conn.

Representatives from The Farmer’s Cow will be in attendance to provide commentary regarding their brand and local farm fresh products. In celebration of Earth Month (throughout April), Farm-To-Trumbull guests will also be gifted with seeds, and encouraged to plant them in support of creating a greener lifestyle.

Additional tentatively scheduled dates for Parallel Post's Farm-to-Trumbull 30-person dinner series include Wednesday, June 4; Wednesday, August 20; and Wednesday, October 8. Tickets to the Farm-to-Trumbull inaugural dinners are available for advance purchase at $75++ per person. To RSVP for the April 2 dinner, please e-mail