Parallel Post announces that the first of the four-part culinary dinner series, Farm-To-Trumbull, will launch on Saturday, April 27 at 7 p.m.

Inspired by the season, the event has been designed to provide an intimate evening for 30 guests lead by James Beard-nominated chef Dean James Max.

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 our mixologist and an all-you-can-indulge dessert bar.

The menus for the series — much like Parallel Post’s weekly-changing restaurant menu — focuses on localism, following 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’ fresh 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.

Parallel Post believes in strengthening the farming community and engages local purveyors for a majority of its ingredients, including seafood from Norm Bloom & Sons in Norwalk, Conn. and Foley Fish in Boston, Mass.; 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, Conn.

Additional dates for Parallel Post’s Farm-to-Trumbull 30-person dinner series 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 farmtotrumbull@gmail.com. www.parallelpostrestaurant.com