SUNDAY, OCTOBER 13, 2019

MENU

Harvest Festival 

1:00 pm – 5:00 pm

Each adult ticket for the Harvest Festival will include a lunch voucher. Additional food and beverages may be purchased onsite.

 

  • Stone Acres Farm Roasted Squash Bisque with Crème Fraiche andToasted Seeds

  • Stone Acres Farm Green Salad with Roasted Fall Vegetables and Creamy Blue Cheese Dressing

 

  • Grilled Seacoast Mushroom Sandwich with Pub Cheese, Arugula
    and Balsamic Onions

  • Grass & Bone Half Rotisserie Chicken with Roasted Garlic Mayo

  • Low Smoked BBQ Pork Sandwich with Creamy Cabbage Slaw and Pickles

  • Grilled Saugy Dog with Spicy Relish and Mustard

 

  • Davis Farm Cornbread with Maple Butter

  • Creamy Cabbage Slaw

  • Engine Room Potato Salad

  • Macaroni Salad with Old Bay

 

  • Apple Hand Pies

  • Beef Fat Chocolate Chip Cookies

 

A selection of local beer, wine, and non-alcoholic beverages will be available for sale.

Jacques Pépin Statue Reveal & Tribute
5:00 pm – 5:30 pm

Complimentary Champagne Collet and non-alcoholic cider will be served for the celebratory unveiling toast.

Farm Cocktails & Hors d’oeuvres 

5:30 pm – 7:00 pm

After the statue unveiling, guests will gather in the formal garden to raise a glass to Jacques’ extraordinary career and enjoy a variety of farm-inspired cocktails, wines, local brews, and light seasonal fare.

Setting Our Table Dinner

7:00 pm – 10:30 pm

Chef James Wayman of the Oyster Club restaurant in Mystic will prepare a delicious and seasonally-inspired meal celebrating product from Connecticut’s finest farmers and food artisans.  The five-course dinner will be paired with exceptional wines from Champagne Collet, Silver Trident Winery, and Robert Sinskey Vineyards.

85th-Day-Logo-Trio.png

85th Day is a Mystic, Connecticut based restaurant group and catering company dedicated to supporting our regional food community. Our mission is to share the story of our food, from seed to harvest, introducing the people, places, and practices involved along the way.

CHEF JAMES WAYMAN

James Wayman was raised on his grandparent's berry farm just outside of Greensboro, North Carolina, where he was introduced to farm to table living. Upon graduating from Johnson & Wales University in 1996, he worked in Providence and outside of Boston before transitioning to Stonington, CT to work as head chef at Water Street Cafe. He then took the Executive Chef position at The River Tavern in Chester, CT, where he developed an affinity for whole animal butchery and a philosophy of sourcing food locally. James carried the farm to table philosophy with him to Oyster Club Restaurant in Mystic, CT where he is now Executive Chef. His daily-changing, seasonal menu is built on a foundation of superior local ingredients and lasting relationships with area purveyors, artisans, farmers, and fisherman.
 
James cooks and consults at more recent projects like Engine Room, known for American comfort food and dry aged burgers, and Grass & Bone, a casual restaurant and neighborhood butcher shop, specializing in whole animal butchery and dry aged meats. You can find James harvesting produce for his restaurant family at Stone Acres Farm, where he serves as President of the Yellow House Education Center. 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.

All proceeds raised at the event go directly towards the Yellow Farmhouse Education Center and the Jacques Pépin Legacy Fund, both of which are 501(c) 3 non-profit organizations.

For more details, please email
Jennifer Quigley-Harris at jennifer@jp.foundation.

RIGHT TO USE YOUR NAME, VOICE, IMAGE AND LIKENESS:
By attending this event, Guest grants Organizer and its affiliates and contractors the irrevocable, transferable, perpetual right and license to publish, print, display, record and use (by photograph, film, tape, aural devices and any other method or device) the Guest’s name, voice, image and likeness while at the Event (the “Recordings”), and use such Recordings for any and all purposes, in any and all media now known or hereafter devised.