Join us on the farm for themed bites & beverages around the fire beast featuring a different chef from our food community each week! This week, enjoy a taste of summer with Chef Brian of Engine Room! The menu will feature the salt pond seafood bounty that New England is famous for!
Nothing says summer like a New England clambake, a frosty brew and the ultimate summer classic...JAWS! Chief Brody, Hooper and the salty Captain Quint will fill the big screen in this American movie masterpiece. Join us for a traditional family style lobster bake dinner before the show, or come by after sunset when the movie starts and grab a lobster roll and drinks!
Join us on the farm for themed bites & beverages in the garden featuring a menu of raw things by Chef Chris from Engine Room, head of our catering and events team! Enjoy the beauty of food in its most natural form, crudo, tartare, farm vegetable gazpacho and more.
Join us on the farm for themed bites & beverages around the fire beast featuring a different chef from our food community each week! This week, enjoy Korean BBQ curated by Chef Amee of Oyster Club, featuring all manner of things marinated, grilled & fermented!
Referred to as the Julia Child of Mexican food, Diana Kennedy is a culinary legend who has devoted her life to the study and preservation of Mexican cuisine. Two-time James Beard Award winner, Kennedy has been featured by the New York Times, Saveur, Gourmet and Food & Wine magazines, and the Martha Stewart show, to name a few.
Join us for a multi-course dinner prepared by renowned chefs from all over the world, and meet the filmmaker, Elizabeth Carrol as we screen her stunning Diana Kennedy documentary under the stars at Stone Acres Farm. 100% of profits will go to Una Mano Para Oaxaca, a non-profit organization that provides relief to those affected by the 2018 earthquake in Oaxaca, Mexico.
Celebrate Mom at the historic Stone Acres Farm for brunch and bubbly! Enjoy a pre fixed three course menu, with specialty cocktails and drinks available a la carte. Reservations are available between 10am and 1:30pm.
Create your own custom floral arrangement at our Bouquet Bar furnished with Stone Acres blooms, a kids craft to keep the little ones busy, and complimentary family portraits by professional photographer Idlewild Photo Co!
Katzie Guy-Hamilton, author of Clean Enough, is a pastry chef, writer, and Director of the food and beverage program at Equinox Fitness. Her culinary philosophy is to keep food simple and clean and always "leave room for dessert". Having competed on Top Chef: Just Desserts, and certified health coach, Katzie is dedicated to inspiring others to embrace food as a means to thrive. In collaboration with the talented chefs at 85th Day Restaurant Group and inspired by Katzie's recent cookbook 'Clean Enough: Get Back to Basics and Leave Room for Dessert,' you will enjoy multiple small bite delicacies, a masterful dessert and a selection of drink pairings.
Join us for a feast celebrating the wild! Marie Viljoen is a writer, cook, kitchen gardener and New York City forager who is coming to Stone Acres Farm to co-host a dinner inspired by her book "Forage, Harvest, Feast." Cooking alongside Marie will be our chef James Wayman, avid forager who passionately studies wild plants and edibles. Enjoy multiple dishes and cocktail pairing around the Fire Beast, our outdoor hearth and grill, and go home with a copy of Marie's book, "Forage, Harvest, Feast."
Our bar team has been working on their new spring cocktails and you can experience the first taste! Join us at the Chef's Counter in our open kitchen for a four course tasting menu paired with four of our new spring cocktails, complete with special cocktail demonstrations.
Join us as we celebrate and learn from remarkable women who are growing and producing food in our region. Enjoy a farm-inspired cocktail and sample tastes from the land and the sea from women growers and chefs. Rachel Black, Professor of Anthropology at Connecticut College, will moderate a conversation with chefs and farmers as they talk about their inspiration and the future of women in the field.
Let’s take a moment, step back and honor the integral and remarkable role women play in what we do and how we do it. Please join us in celebrating the talented women in our restaurant family and the farmers, fisherwomen and artisans in our food community. We’re offering five courses with drink pairings furnished by our dynamic team of women chefs, mixologists, and service team.
Our most popular dinner celebrating all things oyster and pork returns for an eighth year! Join us for a five course dinner with carefully curated libations, featuring Oyster Club's namesake bivalve, and valued and versatile pork.
East Coast meets West Coast at Stone Acres Farm this winter for a collaboration dinner with two incredible chefs, James Wayman and Maria Sinskey! We're thrilled to collaborate with Chef Maria Sinskey of Robert Sinskey Vineyards at the farm for a second time, featuring a five course menu paired with Robert Sinskey Vineyard wines.
Engine Room sous chef Julian El Fedayni leads us in exploring his native Moroccan cuisine. Expect a menu of spice heavy, hearty, earthy dishes with Moorish and European influences. Enjoy five courses with drink pairing featuring comfort food of a different kind!
Koji is the magic behind some of our favorite flavors, the friendly fungus that makes miso, soy sauce, and sake so bewitching. Rich Shih, mechanical engineer and koji enthusiast joins chef James Wayman for a weekend celebrating koji, with a dinner and a workshop at the Yellow Farmhouse Education Center at Stone Acres Farm.
Koji is the magic behind some of our favorite flavors, the friendly fungus that makes miso, soy sauce, and sake so delicious. Mechanical engineer and koji enthusiast Rich Shih joins chef James Wayman for a dinner exploring the incredible fermentation agent responsible for some of the most intense flavors we have come to know and love.
OYSTERS OF ALL KINDS, LIVE BLUEGRASS, AND OPEN BAR! Chilly days and chilly coastal waters = perfect plump New England oysters, and this is a farm party to celebrate them in all their briny glory. We'll roast them, stew them, and eat them raw. Join us for an unfussy afternoon of food, open bar, live bluegrass music and the aggressive consumption of our favorite bivalve in its many forms, prepared by chefs James Wayman, Diego Moya, and Matt Wick!
Continuing our month long Oktoberfest celebration with a tap takeover straight from Leipzig! If you like Leipziger gose but want something more...be here at 5pm to taste this stellar list.
- Leipziger Rauch-Gose Pineus
- Leipziger Gewürz-Gose
- Leipziger Goseator
- Collab Artista Zynergia: Gosetequin