Sunday Harvest Dinner with Paul Pearson
September 18th, 3pm - 7pm
With British chef Paul Pearson at the helm, The Dining Room at The White Hart Inn in Salisbury is known as one of the best restaurants in Connecticut. Paul refers to The White Hart as “the pillar of the community” and describes cooking for his guests there as “exciting, challenging and rewarding. It’s great to be part of a team who encourage each other and work together day in and day out to produce such a high level of hospitality”. He is also thrilled to be working in the northwest corner of Connecticut and close to the Hudson Valley. He knows, and we agree, that the area offers some of the best growers, farmers and artisans in the country, and he feels blessed to work alongside them and be able to support them.
Early in his career, Paul worked for renowned Chef Raymond Blanc at Le Petit Blanc in Oxford, England, followed by a restaurant in London for another famous chef, Marco Pierre White. About his time working with Blanc, Paul says “My education soared in such a busy kitchen. I learned recipes for dressings and soups that I still use today. I also learned the regimen of cooking from Raymond Blanc. His French influence and techniques were vital.” In 2004, his international experience took him to Blantyre, a Relais Chateaux in Lenox, Massachusetts, followed by a stint in the Scottish Highlands, and then another Relais Chateaux property in Puerto Rico where he met his wife. During these years, his food evolved as he experimented with flavors from the different locales in which he found himself.
More recently, Paul moved with his wife to Chicago to work at the wildly successful North Pond for Chef Bruce Sherman who insisted on serving only seasonal, local food. It was here that Paul gained extensive experience cooking with ingredients from the surrounding area, picking up most of the produce from the Green City Market. Reflecting on this period, he says “I felt my time working at North Pond set the path for how I cook today . . . unfussy, solid techniques, and using seasonal products from as close to home as possible.” Paul brought his signature culinary style back to the northeast, with two Head Chef positions at farm to table venues including Community Table in New Preston, Connecticut, before landing at The White Hart. With his philosophy of using only exceptional ingredients at the height of their season, how could we not ask him to prepare a Sunday Harvest Dinner from our Market Garden here at Stonewood Farm? And lucky for us, he said yes!
To donate for the September 18th dinner, please select the number of tickets you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout.
We will attempt to accommodate special dietary requests related to the eight common allergens - gluten/wheat, milk/dairy, egg, soy, peanut, tree nuts, fish and shellfish - provided that you email us at chef@stonewoodny.com at least two weeks in advance of the event. Please include your phone number in the email so that we may call you to discuss the options we can offer.
September 18th, 3pm - 7pm
With British chef Paul Pearson at the helm, The Dining Room at The White Hart Inn in Salisbury is known as one of the best restaurants in Connecticut. Paul refers to The White Hart as “the pillar of the community” and describes cooking for his guests there as “exciting, challenging and rewarding. It’s great to be part of a team who encourage each other and work together day in and day out to produce such a high level of hospitality”. He is also thrilled to be working in the northwest corner of Connecticut and close to the Hudson Valley. He knows, and we agree, that the area offers some of the best growers, farmers and artisans in the country, and he feels blessed to work alongside them and be able to support them.
Early in his career, Paul worked for renowned Chef Raymond Blanc at Le Petit Blanc in Oxford, England, followed by a restaurant in London for another famous chef, Marco Pierre White. About his time working with Blanc, Paul says “My education soared in such a busy kitchen. I learned recipes for dressings and soups that I still use today. I also learned the regimen of cooking from Raymond Blanc. His French influence and techniques were vital.” In 2004, his international experience took him to Blantyre, a Relais Chateaux in Lenox, Massachusetts, followed by a stint in the Scottish Highlands, and then another Relais Chateaux property in Puerto Rico where he met his wife. During these years, his food evolved as he experimented with flavors from the different locales in which he found himself.
More recently, Paul moved with his wife to Chicago to work at the wildly successful North Pond for Chef Bruce Sherman who insisted on serving only seasonal, local food. It was here that Paul gained extensive experience cooking with ingredients from the surrounding area, picking up most of the produce from the Green City Market. Reflecting on this period, he says “I felt my time working at North Pond set the path for how I cook today . . . unfussy, solid techniques, and using seasonal products from as close to home as possible.” Paul brought his signature culinary style back to the northeast, with two Head Chef positions at farm to table venues including Community Table in New Preston, Connecticut, before landing at The White Hart. With his philosophy of using only exceptional ingredients at the height of their season, how could we not ask him to prepare a Sunday Harvest Dinner from our Market Garden here at Stonewood Farm? And lucky for us, he said yes!
To donate for the September 18th dinner, please select the number of tickets you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout.
We will attempt to accommodate special dietary requests related to the eight common allergens - gluten/wheat, milk/dairy, egg, soy, peanut, tree nuts, fish and shellfish - provided that you email us at chef@stonewoodny.com at least two weeks in advance of the event. Please include your phone number in the email so that we may call you to discuss the options we can offer.
September 18th, 3pm - 7pm
With British chef Paul Pearson at the helm, The Dining Room at The White Hart Inn in Salisbury is known as one of the best restaurants in Connecticut. Paul refers to The White Hart as “the pillar of the community” and describes cooking for his guests there as “exciting, challenging and rewarding. It’s great to be part of a team who encourage each other and work together day in and day out to produce such a high level of hospitality”. He is also thrilled to be working in the northwest corner of Connecticut and close to the Hudson Valley. He knows, and we agree, that the area offers some of the best growers, farmers and artisans in the country, and he feels blessed to work alongside them and be able to support them.
Early in his career, Paul worked for renowned Chef Raymond Blanc at Le Petit Blanc in Oxford, England, followed by a restaurant in London for another famous chef, Marco Pierre White. About his time working with Blanc, Paul says “My education soared in such a busy kitchen. I learned recipes for dressings and soups that I still use today. I also learned the regimen of cooking from Raymond Blanc. His French influence and techniques were vital.” In 2004, his international experience took him to Blantyre, a Relais Chateaux in Lenox, Massachusetts, followed by a stint in the Scottish Highlands, and then another Relais Chateaux property in Puerto Rico where he met his wife. During these years, his food evolved as he experimented with flavors from the different locales in which he found himself.
More recently, Paul moved with his wife to Chicago to work at the wildly successful North Pond for Chef Bruce Sherman who insisted on serving only seasonal, local food. It was here that Paul gained extensive experience cooking with ingredients from the surrounding area, picking up most of the produce from the Green City Market. Reflecting on this period, he says “I felt my time working at North Pond set the path for how I cook today . . . unfussy, solid techniques, and using seasonal products from as close to home as possible.” Paul brought his signature culinary style back to the northeast, with two Head Chef positions at farm to table venues including Community Table in New Preston, Connecticut, before landing at The White Hart. With his philosophy of using only exceptional ingredients at the height of their season, how could we not ask him to prepare a Sunday Harvest Dinner from our Market Garden here at Stonewood Farm? And lucky for us, he said yes!
To donate for the September 18th dinner, please select the number of tickets you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout.
We will attempt to accommodate special dietary requests related to the eight common allergens - gluten/wheat, milk/dairy, egg, soy, peanut, tree nuts, fish and shellfish - provided that you email us at chef@stonewoodny.com at least two weeks in advance of the event. Please include your phone number in the email so that we may call you to discuss the options we can offer.