Sub-Edge Cooking Experience

Rodger and Isabelle Phillips and their five children run Sub Edge Farm on 300 acres in the beautiful Farmington River Valley towns of Farmington and Avon, Connecticut. A diversified farming operation they raise vegetables, flowers, herbs, poultry and beef and they manage a  CSA program and farm shop. Sub Edge follows sustainable, traditional practices and is certified organic by NOFANY.

Sub Edge Farm

Farm-to-table meals, a farm tour, and workshops taught by local Chef Tony Phenis of the DORO Restaurant Group and Butcher Howard Shafer.

Sub Edge Farm Dinner Series 2026

Sub Edge Farm presents the 2026 Dinner Series with Doro Catering and Events, a season of immersive farm-to-table dining experiences featuring seasonal ingredients, live-fire cooking, and chef-driven menus set in an unforgettable countryside setting.

<p>Join us for workshops taught by local Chef Tony Phenis of the DORO Restaurant Group and Butcher Howard Shafer as well as an interactive tour of the farm with Rodger Phillips, owner. The animals and vegetables used for each class are sourced from Sub-Edge Farms. These workshops are stepping stones for anyone on a mission to reconnect to their sources of nourishment.</p><p>Guests will enjoy two farm-to-table meals while attending three separate workshops during the event. They will be introduced to the farm, its practices, and how it is run. Guests will be working hand in hand with the Sub-Edge team as well as Scott Miller to prepare dinner. This interactive event for those interested in farm-to-table includes lunch, dinner, and cocktails.</p>

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Sub-Edge Cooking Experience

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Sub-Edge Cooking Experience

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