Dining in Connecticut — from Farm to Fork

Can’t wait for your fresh, local-grown specialties to come to you? Several restaurants offer special dining events that take place at local farms. Here are a few of the other places you can capture the truly magical experience of dining right on the farm.

• Dinners at the Farm events at Hunt Brook Farm in Quaker Hill offer memorable seasonal menus and mouthwatering dining experiences that also benefit good causes.
• Max Hospitality's Max Chef to Farm events, celebrating Connecticut farms, produce, and artisans, feature themed al fresco dinners at locations like Simsbury's Rosedale Farms.
• DORO Restaurant Group's Farm Dinner Series features special events at Farmington's Sub Edge Farm, using seasonal ingredients and live-fire cooking. Themed chef-driven menus reflect its restaurant concepts, including French, Mexican, and Mediterranean fare.
• Little Dipper Farm in Brooklyn hosts monthly farm-to-table dinners throughout the year, with menus reflecting the best of the seasons. Themes in 2026 include "first harvest," in June, with early summer produce; a "feast by fire" open cooking dinner in July, and "shellfish and champagne" in August. 
• Auerfarm in Bloomfield has several farm-to-table dinner events scheduled through September, with Americana, clambake, vegetarian, Mediterranean, and tomato-themed menus.

With the abundance of farms and fresh ingredients available in Connecticut, you'll often find excellent farm-to-table fare from food trucks, especially at the height of growing season. Keep your eyes open for these eateries on wheels:

• GMonkey Mobile, a fully plant-based food truck with specialties like burgers, loaded sweet potato fries, black bean burritos, a "veganlicious" grilled cheese and a "lobsta roll" prepared with jackfruit. 
• Craftbird, promising "farm to truck deliciousness," offers fried chicken sandwiches and tenders with sides and specials reflecting the season's fresh produce. 
• Ember, a mobile restaurant designed to operate on farms, at breweries and in vineyards, is built around live-fire cooking and menus featuring local ingredients. The concept has residencies planned across the state through August, at farms in Bethlehem, Glastonbury, Farmington, Bristol, and Windsor.

With so many farms working to produce high-quality, sustainable products right here in Connecticut, it’s no wonder that so many chefs are inspired to craft innovative and creative cuisine around them. Here are a few more places worth exploring:

• Bailey’s Backyard, Ridgefield
• The North House, Avon
• Parallel Post, Trumbull
• Rooster Company, Newington