Many of these dining events are also used to raise money for special charities as well as local farmers.
Jonathan Rapp, chef-owner of River Tavern in Chester, was one of the first and most successful creators of Connecticut's farm-dinner scene. Rapp's events are now held at White Gate Farm in East Lyme, Scott's Farm in Essex, and Barberry Hill Farm in Madison.
Funds from these "Dinners at the Farm" events go to a number of worthy causes, including CitySeed, the Connecticut Farmland Trust, Working Lands Alliance, and the New Connecticut Farmer Alliance.
Webster says the success of those early River Tavern farm dinners caught the eyes of chefs around the state. "They did it right," she points out. "Every chef went, 'I can do this.'"
And Webster adds that the chance to use the absolutely freshest foods available also offers chefs "a creative challenge" they find hard to pass up.
Verdisco acknowledges that's part of the attraction. "The food changes," he says. "What you can get from a farm changes" with the seasons, and that means what a chef creates has to change from spring to summer to fall.
So if you'd like to try a chef-created dinner, seated at a long table under a tent in the middle of a beautiful Connecticut farm field, you might just want to give it a try before the harvest-time ends.