Join us for a night of food and drink featuring the talented Chefs and Bartenders of the Doro Restaurant Group at Sub-Edge Farm.
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 andPhillips, ownerd]s. The animals and vegetables used for each class are sourced from Sub-Edge Farm. 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.
Interactive whole animal and vegetable cooking over live FIRE and Live Shucking Station of Local Oysters and Clams with assorted chilled seafood served over ICE.
Beer
Wine and Sparkling Wine
Customized Craft Cocktails
Signature Mocktail
Ice Luge for Shots
Assorted Carbonated Beverages
Still and Sparkling Water
Whole Berkshire Hog Roast
Accompaniments to include:
Martins Rolls
BBQ Sauces (Carolina, Texas, KC & Stone fruit)
Farm Cabbage Slaw
Farm Cabbage Kimchi
Orchard Pear Gochujang
Watermelon, Feta & Jalapeno Salad
Whole Connecticut Raised Lamb Roast
Accompaniments to include:
Fresh Baked Pita
Farmstand Cucumber Tzatziki
Rotisserie Cauliflower & Eggplant
Zohara's Famous Hummus
Albanian Salad
Lemon Potatoes with Hot Peppers
Rotisserie Freebird Chickens
Accompaniments to include:
Fresh Corn- Cornbread with Whipped Honey | Corn on the Cob | Collard Greens
Salsa Verde and Salsa Roja | Red Beans & Rice with Andouille Sausage
Oysters on the Half Shell From Connecticut, Rhode Island & Massachusetts
Chilled Peel N' Eat Shrimp with Old Bay, Harissa Mustard Sauce, Cocktail Sauce
PEI Mussels on the Half Shell with Remoulade and Herb Vinaigrette
Point Judith Calamari Salad with Calabrian Chili, Celery and Sumac
Salmon Rillettes on Farm Stand Cucumber with Trout Roe & Dill
Diver Scallop Crudo with Sea Urchin, Lime & Maldon Salt
Artisanal Burger Cheese | Lettuce | Tomato
Hot Dog
French Fries
Ice Cream Sandwiches
Doro Cookies
Tiramisu Cups
Cheesecake Bites
Join us for a night of food and drink from Wethersfield's Mexican Cantina, No Mames at Sub-Edge Farm.
Join us for a night of Al Fresco dining from Treva Restaurant & Bar and Casadoro Ristorante at Sub-Edge Farm!
Mid-summer is one of our favorite seasons for cooking and eating – it’s the sweet spot in the year when farms and gardens are overabundant with just about everything. Tomatoes are their sweetest, greens sprout bigger and faster than you can pick them, and apples are so plentiful they start falling from their trees; perfect for our farm dinner at Sub-Edge Farm. Join us August 1st at 6:30pm for a cocktail hour followed by a four-course dinner with beverage pairings filled with the ripest harvest our sweet state of Connecticut has to offer.
An evening full of food, drink, music, and fun benefiting Sub-Edge Farm. This event will feature Top Chefs from area restaurants. All proceeds will go to Sub-Edge Farms 501c3 to help provide farm shares for low-income homes.
Farm-to-table meals, a farm tour, and workshops taught by local Chef Tony Phenis of the DORO Restaurant Group and Butcher Howard Shafer.
What better way to celebrate French independence than a festival surrounded by amis et famille? 🇫🇷 Join us this July 14th for la fête de l’année at Sub Edge Farm in Farmington, Connecticut. Not sure what to expect? – Think breezy summer air, local and fresh ingredients prepared on site, carefully curated wine pairings, and thoroughly French activities for Francophiles of all ages.
Dads dine decadently, sip freely, and brunch leisurely. Bright and open with a lively farm scene, savor all there is to enjoy. Father’s Day Brunch experience includes a Seafood Raw Bar, Brunch Classics, Grilled Butchers Cuts including Steaks, Made-to-order Omelets, Paella, and Desserts. Spoil your dad and the whole family. Tickets
Dine at Sub Edge Farm with chefs from the DORO Restaurant Group
Join us for a night of french delight featuring Avert Brasserie at Sub-Edge Farm!
Join us for a night of Al Fresco dining from Treva Restaurant & Bar at Sub-Edge Farm!
Note new date: Aug 29th.
Menu
Upon Arrival
CDMX Taco Cart
Farm Pressed Corn Tortillas
Salsas: Verde, Rojo, Macha
Toppings: Onion, Radish, Herbs
Meats: Lengua, Swordfish "Al Pastor", Lamb Barbacoa
Welcome Beverage:
Fresh Pressed Tomato Michelada
Passed Hors d'oeuvres
Tuna Tostada | Smoked Chili Aioli
Char Grilled Local Oyster | Morita Chili Butter
Watermelon Aguachile | Tomato | Chili Salt | Herbs
Tamarind Glazed Pork Ribs | Peanuts | Sesame
Chorizo Verde | Cinnamon
Dinner
Beverages
Spicy Mezcal Margarita
Chipotle Salt Rim
Peach Crush
Tequila | Charred Peach | Mint
Pacifico
Mexican Lager
All courses served with house salsas and Totopo
Salad Course
Sub Edge Caesar
Grilled Farm Romaine | Anchovy
Ceviche
Fluke
Leche de Tiger | Herbs | Chili
Entree: (Served Family Style)
Pescado a la talla | Herb & Adobo Rub
Farm Raised Chicken | Open Fire Grilled
Blue corn tortilla | Salsa de Cacahuate
Family Sides
Elote | Crema | Queso | Chili Salt
Chilled Farm Cucumbers | Nuts & Seeds
Calabacitas Rellenas | Squash | Peppers
Dulce
Spiced Mexican Hot Chocolate
Churros
Join us for a night of food and drink from West Hartford's beloved ZOHARA at Sub-Edge Farm.
Farm-to-table meals, cocktails, and workshops taught by local Chef Scott Miller of DORO Restaurant Group in collaboration with Sub-Edge Farm
An evening full of food, drink, music, and fun benefitting Sub-Edge Farm.
Menu TBA
What better way to celebrate French independence than a festival surrounded by amis et famille? 🇫🇷 Join us this July 14th for la fête de l’année at Sub Edge Farms in Farmington, Connecticut. Not sure what to expect? – think breezy summer air, local and fresh ingredients prepared on site, carefully curated wine pairings, and thoroughly French activities for francophiles of all ages.
Menu: To be Announced
Join us for workshops taught by local Chef Scott Miller 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 and hand with the Sub-Edge team as well as Scott to prepare dinner. This interactive event for those interested in farm-to-table includes lunch, dinner, and cocktails.
Dads dine decadently, sip freely, and brunch leisurely. Bright and open with a lively farm scene, savor all there is to enjoy. Father’s Day Brunch experience includes a Seafood Raw Bar, Brunch Classics, Grilled Butchers Cuts including Steaks, Made-to-order Omelets, Paella, and Desserts. Spoil your dad and the whole family.
Cash Bar
Domestic, Imported and Craft Beer
1 Domestic | 1 Import | 1 Craft
Hand Selected Wine and Sparkling Wine
2 white & 1 red
Bloody Mary Bar | Margarita | Manhattans
Included NA Beverages
Still and Sparkling Water
Assorted Carbonated Beverages
Coke | Diet Coke | Sprite | Ginger Ale
Freshly Squeezed Juices
Orange Juice | Cranberry Juice | Apple Juice
Coffee and Tea
Freshly Brewed Dark Roast and Decaffeinated Coffee with Herbal Tea
Brunch Menu
Doro Market Pastries and Breads
Doro Everything Bagels | Doro Plain Bagels | Sourdough Bread | Croissants | Pain Au Chocolate
Cold Buffet
Fruit | Yogurt | Berries | Granola
Cheese | Meats
Prosciutto Slicing Station
Farm Vegetable Crudité
Salads
Albanian Salad
Cucumber | Tomato | Pepper | Feta | Onion | Olives
Caesar Salad
Romaine Hearts | Ciabatta Croûtons
Farm Salad
Sub Edge Farm Seasonal Vegetables
Rotisserie Chicken Salad
Spreads
Hummus | Tzatziki | Baba Ghanoush | Herb Cream Cheese | Whipped Ricotta with Truffle Honey
Organic Farm Eggs
Chef Attended
Cooked to your preference or customize an omelet
Toppings: Swiss Cheese | Cheddar Cheese | Goat Cheese | Ham | Bacon | Sausage | Smoked Salmon | Spinach | Avocado | Tomato | Onions | Peppers
Raw Bar
Local Oysters | Smoked Salmon | Peel & Eat Shrimp | Ceviche
Hot Buffet
Roasted New York Strip Loin | Grilled Swordfish | Harissa Chicken Skewers | Lamb Kofta | Grilled Vegetables
Paella
Paella de Mariscos
Mussels | Clams | Squid | Sofrito | Bomba Rice
Paella de La Granja
Farm Vegetables | Herbs | Sofrito | Bomba Rice
Dessert
Berry Shortcake | Our Famous Cookies | Tiramisu Cups | Cheesecake Bites
Farm-to-table meals, cocktails, and workshops taught by local Chef Scott Miller of DORO Restaurant Group in collaboration with Sub-Edge Farm
Join us for a night of food and drink from West Hartford's beloved ZOHARA at Sub-Edge Farm.
A day full of food, drink, music, and fun benefitting Sub-Edge Farm and CT NOFA’S low income Farm Share Program.
Celebrate Bastille Day with a delicious event hosted by DORO Restaurant Group.
Farm-to-table meals, cocktails, and workshops taught by local Chef Scott Miller of DORO Restaurant Group in collaboration w/ Sub-Edge Farm
Sub Edge pops up on the patio at Zephyr’s in West Hartford with a special Sub-Edge-based menu featuring grass-fed burgers plus vinyl records spun by farmer Rodger. join us for a fun night out in West Hartford.
What better way to spend a cool, autumn Sunday than a day full of food, drink, music and fun at your favorite local farm?🍂🌾
Join us this October 23rd at 2pm, where we will be accompanied by the chefs and teams from Doro Restaurant Group, Millwrights, Max Downtown, Zephyr’s Pizza, New Park Brewing and more to celebrate the farm, local restaurants and the important role Sub Edge plays in connecting the two.
Sub Edge Farm is a Certified Organic farm in Farmington and Avon, Connecticut. They work closely with area restaurants, providing them the finest, freshest organic produce available. They also connect with members of the community through farmers markets and regular on-farm tours, presentations and workshops.
Surrounded by high quality food & drink in a scenic and lively environment, it is surely a day you cannot miss. Did we mention there will also be a live auction?
Tickets are $75 pp $25 for kids. 100% of profits are going to Sub Edge Farm.
Join us for a night of Al Fresco dining from Treva Restaurant & Bar at Sub-Edge Farm!
Your dreams of dining in the Italian countryside have finally come true - This Sept. 30th we’re delighted to invite you and your loved ones to Treva’s Farm Dinner. You can plan on consuming the freshest and most authentic dishes made to transport you straight to Tuscany with each bite of salumi, arancini, bruschetta, and each sip of Torrebruna Sangiovese. Put on your most charming, European-inspired fall outfit and come with your famiglia or amore for a perfect way to bring an end to the summer.
Bar Menu
Beer
Peroni Lager
Cocktail
Hey Cugine
Rye / Byrrh / Ginger / Lemon
Wine
Sangiovese, Torrebruna
Pinot Grigio, Ca'Donini
Upon Arrival (6:00-7:00 pm)
Station 1:
Assortment of Salumi & Formaggi
Station 2:
Sautéed Calamari, Shishito Peppers
Capers / Garlic, Shallot / Cherry Tomato
Passed Hors D'oeuvres
Arancini
Three Cheese / Arrabiata Sauce
Bruschetta
Local Tomato / Basil / Olive Oil Baguette
Three Meats Flat Bread
Tuna Crudo
Endive / Avocado / Cilantro / Spicy Aioli
Dinner (7:00-9:00 pm)
Course One
Kale Salad
Red Onion / Parmesan Chips / Roasted Pepitas / Lemon Garlic Dressing
Course Two
Beet Gnocchi
Sub Edge Duck Confit / Chioggia Beets / Maitake Mushroom
Course Three
Roasted North Atlantic Halibut
Corn & Lobster Ragout / Lobster Cream
Course Four
Cannoli Tart
Mascarpone Cream / Dark Chocolate / Orange
