If you have to say goodbye to summer there was no better way to do it then heading up to Hill-Stead Museum in Farmington Sunday for its annual “Dinner on the Hill.”
The annual al fresco fundraiser not only marked the near-end of summer, but also the start of the annual Farm-to-Chef statewide celebration of Connecticut grown ingredients.
“We could not have ordered a better day,” said Debra Pasquale, the museum’s interim director. “This is an occasion where we raise money for our Farmers market and its companion programs and we are thrilled to celebrate the fifth anniversary of our dinner.”
Long communal tables swathed in eggplant and gold colored linens, fresh flowers and cutting boards full of artisan breads welcomed the 125 guests who sipped on wine and sampled appetizers on the museum grounds overlooking the Farmington Valley.
Doing the heavy lifting, cooking wise, was Russell Pryzbek of Russell’s Creative Global Cuisine. His goal? A meal that would live up to the week, the location and a foodie’s passion.
“We have a great dinner tonight,” he said as he gave Java the “cooks tour” of what was going on in the cook tent. And impressive it was as he showed off pork dumplings, carpaccio of sword fish, curried roasted cauliflower bisque, beef stew with meat from Ox Hollow Farm, grilled eggplant steak and warm blueberry buckle.
“I am totally impressed,” said volunteer president Linda Ericson-Ebel as the crowd began to arrive. “I knew it was going to be great.”