At this year’s Party in Plaid, Chef Kristiann is curating a multi-course feast that celebrates the very best of Connecticut’s farms—including our own fields at Auerfarm. The evening was specifically designed around the five courses for a night of community connection and perfectly paired flavors.
Cocktail Hour
Begin the evening with hors d’oeuvres and the Auer Honey Bourbon Smash while you peruse the silent auction for unique Auerfarm experiences and local Connecticut baskets. Mingle with guests as you snack on vegan braised mushroom toast, pork spring rolls, mini beef tacos, and vegan garden skewers served by Chef Kristiann and the Distinctive Ideas Team. Beer, wine, and Auer Honey Smash mocktail will also be available.
Plated Courses
Sit amongst friends, both old and new, and enjoy a farm-fresh salad and pasta mafaldine with peas, asparagus, nut-free pesto basil, and fried duck prosciutto.
Save room for the night’s main course, a sweet corn polenta with a red wine & garlic braised lamb chops and roasted garden veggies. Cauliflower steak will be available as a vegetarian option.
Dessert
Don’t miss the self-serve Bombas at the garden table. Layers of cake, cream, and ganache are coated in a hard chocolate shell, promising a burst of flavor to end the night.
Each dish is thoughtfully sourced and expertly prepared, highlighting the flavors of our region. Vegetarian options are available—just let us know when you RSVP!
Why Farm-to-Table Matters:
When you dine at Party in Plaid, you’re not just enjoying a delicious meal—you’re supporting local farmers, sustainable agriculture, and food education for all ages.
Hungry yet?
Reserve your seat and get ready for a true taste of Auerfarm!
