Sub-Edge Cooking Experience

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

By Sub Edge Farm

Date and time

Location

Sub Edge Farm

199 Town Farm Rd Farmington, CT 06032

Refund Policy

Refunds up to 7 days before event.

About this event

Event lasts 6 hours

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.

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.

Organized by

Sub Edge Farm

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.

$86.14

Oct 5 · 12:00 PM EDT