Meet Jeffrey Lizotte, Chef Collaborator at "Millwright's at the Farm" Dinner August 27th

Chef/Owner Tyler Anderson of Millwright’s Restaurant will be collaborating on the third in a series of “Millwrights at the Farm” dinners with Hartford’s ON20 Executive Chef Jeffrey Lizotte.

Simsbury’s own Chef Lizotte began his culinary journey when he was 15 washing dishes at a small family restaurant in Simsbury.

With his French-Canadian roots, Jeffrey spent his childhood around big family tables where food was paramount and where he developed a passion for cooking.

After graduation from Cornell University famed chef David Bouley offered him the opportunity to join the team at Danube in New York City which ultimately led to two years at esteemed restaurants in France.

Jeffrey returned to his native Connecticut and in 2009 was appointed Chef de Cuisine at ON20 in Hartford, CT.

The “Millwright’s on the Farm” dinner series are a benefit to support Gifts of Love and the Community Farm of Simsbury. With a fundraising target of $15K, the series six dinners are well on their way to reaching their goal.

Tickets sales are brisk for the remaining collaborative dinners on August 27th, September 10th (Chef Bill Taibe), September 24th (Chef Bill Grant) and October 8th (Chef Scott Miller).

The menu for the August 27th dinner will be Fluke (brown butter, corn, piment

d’Simsbury, benne, anise), Tomato “toad in the hole” (radish cheese curds, farm to hearth brioche, herbs, poached egg), Lobster (grilled tail, knuckle and vegetable succotash, uni parmesan), Beef (smoked wagyu tri-tip, smothered charred zucchini and summer squash , preparations of onion) and Floating Island (tonka bean anglaise, composition of berry, lemon verbena)

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