Cos Cob, CT - Well into the twentieth century, Greenwich was known for growing everything from oysters to onions. And although, over recent years we’ve largely substituted hedge funds for hedge rows, local farming is making a comeback. Join Jill Isenbarger, Executive Director of Stone Barns Center for Food and Agriculture and Jack Algiere, Stone Barns’ “Four-Season” Farm manager, as they explain why growing food close to home is more important than ever. Then top off the evening with Dinner in the Barn featuring a seasonally inspired, three-course repast by our own homegrown chef Jeff Pandolfino.
Stone Barns educates the public about farm-to-table connections by simultaneously serving as a farm, kitchen, education center and agricultural “laboratory.” It also sources the famous on-premises Blue Hill Restaurant, which “showcases the farmers' year-round activities by bringing the field to the plate.”
Before joining Stone Barns, Ms. Isenberger served as Chief of staff for the Nature Conservancy and has been a long-time advocate for eco-system services and eco-regional planning. Mr. Algiere, raised on a family farm in Rhode Island, and now maintains a half-acre, in-soil greenhouse and four acres of garden at Stone Barns all year long using efficient and naturally sustainable practices. Both bring a very personal and up-to-the minute perspective to a subject that should be near and dear to everyone’s heart – healthy and delicious food.
Tickets may be purchased for a “Meet the Speakers” cocktail reception for $25, or for the cocktail reception and full dinner (including main and cheese courses, dessert and wine) for $85. For reservations, call 203-869-6899, Ext. 10. Group tables are available.
