Thank You to everyone who joined us for this year’s Harvest Dinner!
A Festive Farm-To-Table Evening
With Abundant Food, Flowers, Friends
…and Fundraising For Our Educational Programs!
September 7, 2019
Hors d’oeuvres at 5 p.m.
Dinner at 6 p.m.
Spend a festive evening with friends & neighbors as you enjoy our gardens and pastures, share a delicious New-Pond-Farm-to-table meal creatively prepared by celebrated chef Scott Drozd, and help us raise funds to support our educational programs.
$150 per Member ($75 is tax deductible)
$175 per Non-member ($100 is tax deductible)
——PLEASE CONSIDER BEING A SPECIAL SPONSOR ——
$600 Includes dinner for two people, a gift bag with farm treats, recognition in our program, and reserved parking.
Includes wines from Frescobaldi and beer from The Redding Beer Company
Seating is limited, please reserve your seats early.
The proceeds from this special event will directly benefit our educational programs, including our outreach to Title I schools and our residential summer camp, which brings together children from the inner cities of Connecticut with children from the surrounding area. The evening will include a brief presentation about these worthy programs and opportunities to help them flourish.
Scott Drozd lives in Redding. He has worked in many renowned kitchens in California and New York, including BLT in New York’s Ritz Carlton Central Park, Plein Sud, and the fabled Oak Room. He is a permanent member of the Iron Chef Team.
Our Special Guests:
Master story-teller Fred Newman will share tales of his connection to nature and his love of New Pond Farm. Fred is a prodigious talent: actor, author, composer, comedian, Foley artist, and master listener. Fred is renowned for his humorous and wide-ranging sound effects for A Prairie
Home Companion and Live From Here.
Redding’s own David Morgan will perform. David is a piano player, songwriter, producer, and educator. He has performed with Wynton Marsalis, Wes Anderson, Peter Himmelman, and Jane Lynch. David founded “The Music Shed” in Redding where he shares his love of music with musicians of all ages.
Passed Hors d’oeuvres
Beef Bacon BLT with Horseradish Aioli
Cherry Tomato Skewers with Garden Basil, Olive Oil, and Sea Salt
House Made Sausage in a Blanket with Beer Mustard and Pickles
Kale/Yogurt Dip with Summer Beans
Shaved Garden Vegetables / Raspberry Vinaigrette
Pork Shoulder Confit
Tomato Marmalade / Herbes de Provence
Blueberry Vinegar / Feta / Almonds / Parsley
Duo of New Pond Farm Beef
Smoked Ribeye / Onion Soubise / Thyme
Brisket Pot Roast / Horseradish Gravy
Grilled Summer Squash
Garden Pesto / Lemon Crumbs
New Pond Farm Carrots / Yogurt-Lime Icing