Arts & Entertainment

Hey Jonathan! What's For Dinner?

Jonathan Rapp of River Tavern Restaurant in Chester Is At Barberry Hill Farm In Madison Thursday, Preparing For An Elaborate, Locally Sourced Feast That Will Benefit Connecticut Farms And Communities

Jonathan Rapp and his team of chefs, prep chefs, and helpers were busy at work at Barberry Hill Farm Thursday morning, preparing for an elaborate and locally sourced feast that will benefit Connecticut farms and communities.

The dinner Thursday night is one of several over the summer, the proceeds of which go in part to a variety of great causes. Past and current beneficiaries include the Connecticut Farmland Trust, Slow Food Connecticut, CitySeed, Shoreline Soup Kitchen and Pantries, Working Lands Alliance and the Stanton Davis Homestead among others.

The ingredients to be used Thursday night include seafood from Stonington, and Madison-grown produce such as squash blossoms, zucchini, and tomatoes.

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On the menu Thursday night?

As of noon, it included shrimp and squid salad with roasted corn, scallions, cilantro, and chili sauce; pork tacos with tomato and onion, and salsas; zucchini, lemon, squash blossoms, and basil risotto; grilled, marinated swordfish puttanesca with arugula; roast porchetta with mint and green bean, cabbage, roasted corn, and herb coleslaw; and spongecake roulade with lemon sauce and blueberries. That could change, of course, as the day goes along.

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Upcoming dinners will be at Barberry Hill Farm and at White Gate Farm in East Lyme. To find out more about future dinners, go to the Dinners at the Farm website. 


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