Meet Chef James Wayman Collaborator at "Millwright's at the Farm" Dinner June 11

Chef/Owner Tyler Anderson of Millwright’s Restaurant will be collaborating on the first of a series of “Millwrights at the Farm” dinners with Chef/Owner James Wayman of The Oyster Club and The Engine Room in Mystic, CT.

Born and raised on a farm just outside of Greensboro, North Carolina, Executive Chef James Wayman has spent a lifetime of sourcing and eating with the seasons. From an early age, James spent afternoons cooking with his grandmother and exploring the woods of rural North Carolina in search of berries, wild mushrooms, and native trout. This philosophy of eating and sourcing with the seasons was not a trend it was a way of life in the Wayman home.

Chef Wayman’s cooking is anchored in farm inspired coastal food, but is influenced heavily by his passion for different cultures, particularly the “comfort food” of these regions. Wayman has eaten his way through Europe, but is most impressed and impacted by his time in Thailand and Oaxaca, Mexico. He also has gift and love for charcuterie, the art of preserving meats through curing, smoking, drying and sausage making.

The menu for the June 11 dinner will be using chickens and pork from Copper Hill Farm in Somers, CT as well as rhubarb, radishes, greens, peas and garlic scapes from the Community Farm of Simsbury.

What a great opportunity to try a farm fresh dinner created by two well-known and popular Connecticut chefs.

The cost of the dinner is $95 and includes food, adult beverage pairings and tax.

To purchase tickets or for more info please visit:

http://www.millwrightsrestaurant.com/product-category/events/

email info@millwrightsrestaurant.com or call 860-651-5500