We’re excited to head back to Holbrook Farm in Bethel for another amazing farm-to-table dinner courtesy of Chef Bick and Some Things Fishy Catering. And, this isn’t simply a farm-to-table style dinner, it’s literally (LITERALLY, don’t abuse the word unless it’s literally…literally!) on the farm with lots of goodies coming from Holbrook Farm itself. And, this dinner on July 28, starting at 4 will be one you won’t want to miss. The price per person is $75 and that gets you an incredible BYOB feast that features our favorite summer foods.
We’re so excited about this menu, it’s ridiculous. We don’t even know where to begin! The Watermelon-Mint Agua Fresca? So need and want that now! The goat cheese salad? Yes sir! And just take a look at the family style dinner (lots of giant platters will be set out to feed the masses): Grilled Orange Habanero Skirt Steak, Nerone Italian Black Rice with Burst Blueberries and Mint, a DIY sweet corn station? We are freaking out. And, those desserts…we’re in trouble. The exercise program starts tomorrow so that we can devour every single bite from this awesome meal.
Nice work on the menu Chef Bick and Some Things Fishy Catering! To get your reservation either call up Chef Michael Bick at (203) 722-2444 or e-mail him at michael@somethingsfishycatering.com.
Beverages
- Young Fennel Cucumber Agua Fresca
- Watermelon-Mint Agua Fresca
Passed Hors D’ouevres
- Wild Mushroom Ragout with Parmesan Phyllo Nest
- Fried Okra Poppers with Garlic Buttermilk Dipping Sauce
- Memphis Style Pulled Pork Sandwiches with Red Onion Marmalade, Housemade Brioche Buns
Plated First Course
- Holbrook Farm Sweet Corn Souffle
- Arethusa Farm Goat Cheese, Watercress Salad with Summer Melon Drizzle
Family Style Dinner
- Grilled Orange Habanero Skirt Steak with Roasted Corn-Tomato Salsa
- Nerone Italian Black Rice with Burst Blueberries, Julienned Fresh Mint, Caramelized Onions, Roasted Garlic Vinaigrette
- Do-It-Yourself Fresh Sweet Corn Station with Fresh Butter, Herbed Butter, Chipotle Butter
- Roasted Romanesque Cauliflower, Beets, Carrots, Eight-ball squash with Cucumber Sambal Glaze
- Baby Kale Salad with Pan Flashed Gooseberries, Toasted Almonds, Arethusa Farm Camembert Cheese, Nicaraguan Sea Salt, Caramelized Fennel Vinaigrette
Passed Sweets
- Banana-Oatmeal Cupcake with Acai Buttercream
- Pistachio Cupcake with Yuzu Buttercream
- Peach Cupcake with Blueberry Buttercream
OmNomCT 
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