...the new england farm 2 fork project...

The New England Farm 2 Fork Project is an eco-gastronomic organization that supports a biodiverse, sustainable food supply, local producers, heritage food-ways and the pleasures that surround the American kitchen and table. Chef Sebastian Carosi and his band of 'roving rural culinary visionaries' present a series of 'on farm' dinners, luncheons, brunches and culinary educational events that are planned throughout the different New England seasons. These events will be held in the barns, fields and pastures of several small organic farms, micro-creamery's, cattle ranches, heirloom apple orchards and dairies that dot our bountiful landscape... The New England Farm 2 Fork Project is working closely with these farmers and producers to raise local food supply awareness and to support sustainable agriculture and economic development throughout our little corner of America.....

Our destiny and mission is to serve the best local, sustainably produced artisan ingredients and to treat them with respect and simplicity in our cuisine... This means using as much of a products resources as possible, be it the greens from garden grown organic heirloom beets, or the livers and gizzards of pastured barnyard heritage chickens... Our deep-rooted regional influences have shaped and continue to shape New England Farm Cuisine and inspire our cooking and food on a daily basis.

The project is the brainchild of Chef Sebastian Carosi an admitted '...local foods junkie...', turophile and SlowFood practitioner. When younger and more cavalier- he tried to free Miles Cahn (the former owner of Coach handbags) from being held hostage on his upstate NY farm by over 1000 very domineering alpine dairy goats.....The mission was a failure and Miles is still a hostage turning out some damn fine goat cheeses. Sebastian has continued connecting New Englanders with their local farmers in an effort to eliminate the harmful elements of a food system gone awry. Chef Carosi whole-heartedly supports responsible agricultural methods, exposes diners to local food resources and is cultivating a more conscientious food culture throughout New England.