Farm + Vine Dinner

FARM Restaurant’s Chef Carl Rynecki prepares October’s Farm + Vine Dinner, using produce from Wishing Stone Farm to create hors d’oeuvres and a three-course dinner paired with Two Hand Wines. Chef Rynecki began his culinary career at the age of fourteen, washing dishes and peeling potatoes at an Italian restaurant. After serving in the U.S. Air Force and receiving a baccalaureate degree in economics and a master’s degree in political economics, he attended the Culinary Institute of America on scholarship that landed him a position at the famed Inn at Little Washington in Virginia, the first Relais & Chateaux property in the United States. After working in kitchens around the world, including five Relais & Chateaux properties, he opened FARM Restaurant at the Avon Old Farms Hotel in Connecticut’s Farmington Valley in 2009. The farm-to-table restaurant features a daily changing menu and its own farm, Jude Hollow Farm.