The matter-of-factly named "Dinners at the Farm" series began four years ago when Jonathan Rapp, chef and owner of the acclaimed River Tavern in Chester, Connecticut, and co-founders Chip Dahlke and Drew McLachlan envisioned bringing fine dining right to the fields. "We wanted to cook directly at the source," Rapp explains. "We didn't have lofty intentions." Though Dahlke and McLachlan have both moved on to other projects, Rapp has continued to expand on the original idea. He now produces 16 dinners throughout the growing season at two Connecticut farms: here at White Gate in East Lyme and at Barberry Hill in Madison. As always, the menu changes to highlight whatever fare is fresh that day. And Rapp now shares the proceeds with three like-minded organizations: CitySeed, the Connecticut Farmland Trust, and the Working Lands Alliance.
–Yankee Magazine, July/August 2011