Parallel Post (you first heard about them through us back in October) has done an excellent job of breaking the typical expectations of hotel restaurants. Not only are they offering more than sandwiches, burgers, and fries, they are also breaking the mold with farm to table dining that has been receiving excellent reviews and feedback. We’re very excited to share with you that Chef Dean James Max, the man behind 3030 Ocean in Fort Lauderdale, Amp 150 in Cleveland, Asador in Dallas, Brassiere in the Grand Caymans, Latitude 41 in Columbus, and Parallel Post will be hosting a series of interactive dining experiences. Appropriately enough, these meals will be put together by Chef Max (a James Beard Nominee) using seasonal, local, and sustainable ingredients. Seafood will come from Norm Bloom & Sons of Norwalk and Foley Fish in Boston, meat will be provided by Ox Hollow Farm in Roxbury, cheese will come from Coach Farms in Pine Plains and Beltane Farms in Lebanon, and the greens will come from Gilbertie’s Herb Gardens in Westport.
The four part dining series will be small and intimate and will provide you with a chance to talk with and get to know Chef Max and his inspiration behind each meal. The series (30 seats available) kicks off on 4/27 at 7 pm, and continues on 6/22, 9/21, then finishes off with a 200 person day time event on 8/18. For $75 (tax and tip aren’t included) you’ll get a cocktail and some small bites to start things off and to stretch your stomach out. Then, you’ll have a bountiful farm-to-table family style dinner with wine pairings, too. Finish up your meal with an “all-you-can-indulge” dessert bar. Ummmm, yes please.
Want to know what’s on the menu? Pshhhh. Chef Max is keeping it a surprise, keeping you waiting, and making things a true adventure.
Make sure that you RSVP as soon as possible because these meals will sell out fast. To make your reservation, please e-mail Parallel Post at farmtotrumbull@gmail.com.
Parallel Post
Address: 180 Hawley Lane
Trumbull, Connecticut
Phone: (203) 380-6380
Monday to Friday: 11 am to 11 pm
Saturday and Sunday: 12 pm to 11 pm
Dan and Kristien Del Ferraro
OmNomCT 
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