Experience Connecticut’s Favorite Barn Supper
Enjoy the bounty and sense of community with the best Barn Supper of this fall through an unforgettable evening at Dirt Road Farm
Just about a year ago, we photographed this farm-to-table barn supper at Dirt Road Farm, a small farm on an unpaved road in Weston, Connecticut. It is owned and operated by farmer-chef Phoebe Cole-Smith and her husband, former NHL executive Mike Smith. These days, we’re all feeling nostalgic for get-togethers where distancing and masks are not de rigueur. We take this time to travel back to before COVID-19 for a tastefully unforgettable evening.
Cole-Smith, who was trained at the French Culinary Institute in NYC, is a big believer in “eating in season.” She sources directly from nearby farms, farmers’ markets, and purveyors for locally grown, raised and artisanal goods. Jaci Slattery, farm manager at the Hickories, supplies the radishes and greens while Dirt Farm Road harvests the squash, vegetables, herbs and flowers. Traditionally, Cole-Smith along with her team begin the suppers with a handcrafted specialty cocktail and mouth-watering hors d’oeuvres.
After spending time in the gardens or by the fire pit, guests are welcomed to the rustic acute barn. Three plated courses reveal just-picked produce, local pasture-raised meats and wild-harvested regional seafood paired with wines from area vineyards. The evening is topped off with a house-made dessert, such as meringues with Dirt Road Farm’s special honey-roasted stone fruit and whipped cream.
Although the barn suppers and workshops are currently on hold, Cole-Smith looks at this hiatus as an opportunity to take stock and plan ahead: “I look forward to 2021 when, hopefully, we’ll be able to again sit at communal tables—meeting new people and sharing the very best in local foods.” She continues to stay busy working in her gardens while selling honey, jams, jellies, maple syrup, pickles, preserves and more at the Westport Farmers’ Market. You can check out Dirt Farm Road’s online shop for all of their delicious goodies here.
The print version of this article appeared with the headline: Barn Supper