The Fire Beast at Stone Acres Farm has become a hearth around which we share unforgettable dining experiences with friends, family, and talented chefs. It is a custom designed wood fired oven and grill, forged from stones that were dug from Stone Acres historic grounds.
Our Live Fire Cooking dinner is an outdoor dining experience centered around the Fire Beast, exploring different methods of cooking over wood fire, the centerpeice being a whole roasted Soeltl Farm pasture raised veal with an intense tomato glaze. Look forward to other rustic delights such as, coal roasted fingerling potatoes with pepperonata, whole roasted squash with fermented pepper paste and whole roasted cabbage with fermented honey gremolata, wood fired apple pie with barley koji ice cream, and more. Chef Dan Sabia joins Chef James Wayman for a three course exploration of wood fire cooking, featuring the late summer bounty fresh from the farm with drink pairings.
Stone Acres Farm, $85pp, plus tax and gratuity
Sunday, September 23rd, 5:30pm
*weather permitting, this event will be held outdoors in the Stone Acres Orchard. Read on for how to prepare for a comfortable outdoor dining experience!
ATTIRE & MOBILITY
If you've joined us in the Stone Acres Farm orchard, you know what to expect. For those who haven't, dress comfortably for outdoor dining! The charm of farm dining can include wet grass, dirt roads, uneven terrain, and mosquitos!
Please let us know if you would like to be seated with another party, otherwise you will be seated at random and enjoy the unique opportunity to dine with new friends!
ALLERGIES & DIETARY RESTRICTIONS
Please alert us to any food allergies or dietary restrictions in advance!
About Chef Dan Sabia
A Westchester native, Chef Daniel Sabia creates strong connections and memories through the food he cooks. Being raised in a Spanish and Italian home, food and family was always came first. His talent with design, and Argentine Style open fire cooking, will transform your dining experience every time. Chef Daniel started in kitchens at the young age of 14. At 18 he got the opportunity to work with Jean-Georges Vongerichten for a few years. From there he moved onto the Batali group. He spent the better part of 7 years working at the Bedford Post Inn until finally moving on to establish his craft. His most recent restaurant is Jesup Hall of Westport, CT. The world around Daniel influences his cooking. He likes to create experiences and memories through, not just his food, but also the environment folks are sitting in. In Daniel’s words, “To me food is an extension of the heart. Cooking gives me a way to embrace what people feel and a great way to show people some of the best meals in the world come from a very familiar place in their memory.
About Chef James Wayman
Born and raised on a farm just outside of Greensboro, North Carolina, eating with the seasons was a way of life in the Wayman home. From an early age, James spent afternoons cooking with his grandmother, foraging and fishing. James was introduced to New England coastal cuisine while studying at Johnson & Wales in Providence, Rhode Island. Upon graduating, he helped to open and cook at Water Street Café in the historic Connecticut fishing village of Stonington. There James cooked a menu that changed daily, with a focus on the clean, simple flavors honoring the ingredients of the New England coastline. He then took the Executive Chef position at The River Tavern in Chester, CT, working there with chef-owner Jonathan Rapp for seven years. Following his tenure in Chester, he became Executive Chef at Oyster Club in Mystic, Connecticut, a seaside town offering some of the finest bounty from farm and sea. James’ philosophy at Oyster Club is to source superior local ingredients, keeping things simple and letting the food speak for itself. He approaches the daily changing menu seasonally, utilizing everything from “tail to snout,” and developing lasting relationships with area artisans, farmers, and fishermen.
While anchored in comfort food from farm and sea, James’ cooking style is heavily influenced by other cultures. His cuisine has evolved over the years after traveling through Europe, but was more recently impacted by his time in Thailand and Oaxaca, Mexico, the inspiration for his most recent dinner at the James Beard House. He has been featured in the New York Times, Saveur Magazine, and named Best Chef by the Connecticut Restaurant Association. Oyster Club has been named one of the 101 Best Restaurants in America by The Daily Meal, and has been featured in Travel + Leisure Magazine, Town & Country Magazine, and on NPR.
James’ passion for nurturing the culinary community in Southeastern Connecticut has made a significant impact on the local food economy. His restaurants have contributed to a rise in demand for hyper-local, sustainable, seasonal products, and a more thoughtful approach to every day eating. James mission is to continue on this path and make a lasting impact on the broader food system.