A Fall Dinner “To-Go”
Wednesday, October 21, 2020
If you’ve been craving a locally-sourced, delectable dinner that also satisfies your hunger to give back during the COVID-19 pandemic, Alex’s Table Connecticut is the dining experience for you. Benefiting Alex’s Lemonade Stand Foundation (ALSF) and the fight against childhood cancer, Alex’s Table Connecticut features mouthwatering dishes crafted by Chef Ben Freemole of Tavern at GrayBarns. All the fresh produce and meat is local too - sourced from Millstone Farm in Wilton, CT.
Chef Freemole will prepare a special 3-course meal that’s available either for pick-up or local delivery for Fairfield County. Every box brings an assortment of dishes that will please any palate. Once you're home, all you have to do is heat up the contents and dig in - meals will be pre-cooked and minimal preparation is needed. The most important part is that your purchase will help fund groundbreaking research projects that can deliver safer, more effective treatments for every child fighting cancer. See below for more details.
Featuring a stellar menu inspired by seasonal selections from Millstone Farm:
- Roasted Millstone Squash w/ maple agro dolce, hazelnuts, smoked brassicas
- Millstone Old Spot Pork Chop, Belly & Ham, braised cabbage, mustard, kohlrabi
- Millstone Carrot Cake, cream cheese frosting, orange marmalade
Wine & Beer
- Bottle of Las Alturas Pinot Noir donated by Giovana's Wine and Spirits of Stamford, CT
- Craft beer donated by Roadhouse Brewing Co. of Jackson Hole, WY
Pricing, Pickup, and Delivery
Alex’s Table To-Go Boxes (Serves Two Adults)
- Pickup Option: $250 (Pickup is at Millstone Farm from 11 AM – 3 PM on Wednesday, October 21. The farm is located at 180 Millstone Road, Wilton, CT 06897)
- Delivery Option: $280 (Delivery is available for Fairfield County only)
*Limited quantities available
Virtual Program (October 21, 6:30PM EDT)
In addition to your meal, please join us for an inspiring and exciting virtual program to round out your dinner party. Join ALSF’s co-executive directors, Liz and Jay Scott, to hear about the impact you’ll have for children everywhere fighting cancer. In addition, Drew Duckworth, a farmer at Millstone Farms, and Chef Freemole will break down how the evening's menu came to life from the fresh ingredients available. As we approach the event date, guests will be emailed a Zoom link to access to the virtual program.
Meet Chef Ben Freemole
Tavern at Graybarns
Born and raised in western Montana, Chef Ben Freemole graduated from Le Cordon Bleu in Portland, OR after studying creative writing at the University of Montana. Prior to opening the Tavern at Graybarns, Chef Ben has been fortunate enough to work in kitchens from Los Angeles to New York to London. During his time in the northeast he has been smitten by the wealth of seafood from the coast, the abundance of seasonal produce and the spirit of the farming community.
Meet Drew Duckworth of Millstone Farm
Drew Duckworth is the Farm Manager at Millstone Farm. Having arrived at Millstone in January of 2019, he has overseen the progress in the growing and grazing systems at the farm. He instituted many regenerative farming practices to increase the health of the community, the animals, and the land. Prior to Millstone, Drew worked on multiple farms in New Hampshire and Maine, gaining valuable experience with a variety of crops and livestock over a five year span. His passion for connecting people to the natural world began as a Wilderness Guide in the Western US. Since then, he has made it his mission to find ways to connect people to their environment, their community, and their food.