Simply put, Izakaya is a Japanese pub, a casual place to gather, eat, and drink. Chef Amee Hussey invites you to round up your friends and enjoy a family style menu centered around a whole goose. Think skewers, ramen, Japanese whisky, sake, and unapologetic revelry!
Jeff Gordinier, food and drink editor for Esquire Magazine, and journalist published by the New York Times, GQ, Fortune, Outside and more, joins us on the farm in celebration of his book, Hungry, a compelling account of his four years spent “risking it all with the greatest chef in the world,” Rene Redzepi of NOMA. Chef James Wayman presents a masa based menu of tacos, quesadillas, margaritas, and Jeff’s favorite: martinis.
Nose to tail…and fin. You’ve heard of whole animal butchery, now see how the concept applies to the bounty that we fish from local waters. Fisherman Vinny Deledda will educate us on how to make the most of a fish, from butchering to storing to dry aging, as we enjoy a fish-centric menu like you’ve never seen.
Feast on game and cider under a canvas tent in the winter wild. We're taking you on an exploration of the untamed, communicated through taste. This will be our most intimate supper of the series, limited to only thirty guests. Gathering around the wood fire, bundling up in blankets, and star-gazing encouraged.
Join us for our most beloved annual tradition, a holiday feast with dear friend, Connecticut resident, and national treasure, Jacques Pepin at Stone Acres Farm! We are honored to host Jacques and his family to celebrate his birthday, and Christmas in Connecticut.
Join us at Stone Acres Farm on Sunday, October 13 in support of the Yellow Farmhouse Education Center and the Jacques Pepin Legacy Fund as we celebrate Jacques Pepin and his lifelong influence in culinary arts and home cooking. All proceeds from the event will benefit the Yellow Farmhouse Education Center and the Jacques Pépin Legacy Fund.
There are three ways to enjoy this landmark day, including a daytime harvest festival and reveal of a bronze bust of Jacques Pepin that will stay at Stone Acres Farm, an early evening cocktail reception and book signing with Jacques, and a formal dinner in the Stone Acres manor house with Jacques.
Luciano Taliano and Giorgia Tontodonati of Montaribaldi Vineyards join us from Barbaresco for a four course dinner paired with their wines! Enjoy a menu inspired by northern Italian cuisine and learn about the process behind the five Montaribaldi vintages you'll be tasting. Don't miss this rare opportunity to dine and discuss!
Join us on the farm for themed bites & beverages around the fire beast featuring a different chef from our food community each week! This week, enjoy Korean BBQ curated by Chef Amee of Oyster Club, featuring all manner of things marinated, grilled & fermented!
Join us on the farm for themed bites & beverages in the garden featuring a menu of raw things by Chef Chris from Engine Room, head of our catering and events team! Enjoy the beauty of food in its most natural form, crudo, tartare, farm vegetable gazpacho and more.
Nothing says summer like a New England clambake, a frosty brew and the ultimate summer classic...JAWS! Chief Brody, Hooper and the salty Captain Quint will fill the big screen in this American movie masterpiece. Join us for a traditional family style lobster bake dinner before the show, or come by after sunset when the movie starts and grab a lobster roll and drinks!
Vegetables can be bred for yield, size, resilience, but not always for flavor. 85th Day Food Community is working with local farms and with Row 7 Seed Company to change that. Row 7 Seed Company, founded by Dan Barber of Blue Hill Farm, Micheal Mazourek, and Matthew Goldfarb, is connecting plant breeders and chefs to develop new seeds and revive old varieties, prioritizing flavorful, nutrient dense plants. Join us for a vegetable forward dinner with drink pairing featuring Row 7 plants grown at Stone Acres Farm.
Join us on the farm for themed bites & beverages around the fire beast featuring a different chef from our food community each week! This week, enjoy a taste of summer with Chef Brian of Engine Room! The menu will feature the salt pond seafood bounty that New England is famous for!
Referred to as the Julia Child of Mexican food, Diana Kennedy is a culinary legend who has devoted her life to the study and preservation of Mexican cuisine. Two-time James Beard Award winner, Kennedy has been featured by the New York Times, Saveur, Gourmet and Food & Wine magazines, and the Martha Stewart show, to name a few.
Join us for a multi-course dinner prepared by renowned chefs from all over the world, and meet the filmmaker, Elizabeth Carrol as we screen her stunning Diana Kennedy documentary under the stars at Stone Acres Farm. 100% of profits will go to Una Mano Para Oaxaca, a non-profit organization that provides relief to those affected by the 2018 earthquake in Oaxaca, Mexico.