Summer Soiree at French Farm to Benefit Greenwich Historical Society

Summer Soiree at French Farm to Benefit Greenwich Historical SocietyOn Friday, June 17, 2016, the Greenwich Historical Society will host a summer soiree at French Farm, a Local Historic Landmark and a truly magical backdrop for cocktails and dining en plein air. The creation of the late David R. A. Wierdsma, French Farm features a series of garden rooms and vignettes that interweave specimen plantings with natural and manmade objects to form a living work of art spread over the remaining four acres of a historic gentleman’s farm. Integrated throughout the property are most of the estate’s original farm buildings whose current inhabitants include heirloom poultry, geese, peacocks and sheep (in addition to a few lucky human residents).

Honoring both the setting and the season, Chef Geoff Lazlo, Managing Partner and Executive Chef of Mill Street Bar & Table, will present a menu specially created for the event, to be accompanied by French wine parings. Chef Lazlo, a graduate of the Culinary Institute of America, has done stints with “slow food” notables Alice Waters at Chez Panisse, Dan Barber at Stone Barns and Blue Hill and Michael Anthony at Gramercy Tavern. After landing back in Connecticut, Geoff served as executive chef at the highly respected LeFarm and The Whelk restaurants in Westport. Most recently, he has realized his dream restaurant–where food is locally sourced and the chef “knows his farmer”–by partnering with Bill and Lesley King, like-minded owners of the Back 40 Group.

In the spirit of community, which is at the heart of the farm-to-table philosophy, the event will benefit the Greenwich Historical Society. It is chaired by Mallory MacDonald Molenkamp, Natalie Betteridge, Scott Elwell, Alexandra Porter, Jordan Rhodes and Hal Shaw.

Friday, June 17, 2106; cocktails at 7:00 pm and dinner at 8:00 pm.
$150 per person. Space is limited and advance purchase of tickets is required by June 8. Rain or shine. To reserve, visit or call 203-869-6899, Ext. 12.