On Wednesday, guests feasted on a farm-to-table dinner prepared by Chefs Jason Sobocinski and Craig Hutchinson from Caseus Bistro. The Long Table Evening was part of the food series presented by the Arts & Ideas Festival on the New Haven Green.

The communal dining experience allowed guests to share conversations while enjoying a family style meal paired with Sauvignon Blanc from Maison Nicolas and Beer from Black Hog Brewing Co. The menu began with a Caesar salad mixed with olive oil breadcrumbs and herbs. “What’s nice about the bread crumbs is that unlike croutons, you get the flavor in every bite,” said Chef Hutchinson. Grilled homemade breads were served accompanied by whipped butter with smoked black peppercorns and an assortment of pickled vegetables. The main course featured smoked kielbasa sausage provided by Walden Hill, broccoli rabe, Cottechino and potato salad made with Dijon dressing, pickled mustard seeds, tarragon and parsley. The evening ended with a decadent Southern Coconut Cake.

Massaro Community Farm provided the greens for the meal. Caseus is one of the local restaurants that receives regular deliveries of produce from the farm. “The benefit of getting produce from the farm is that of course it’s better quality, but also the crops change seasonally, so chefs can be creative with their menus and plan offerings around the harvest,” said Farmer Steve, who lives and works on the Massaro property.

Check out what’s happening at the Arts & Ideas Festival going on now through June 23rd: https://www.artidea.org/