Connecticut Farm-to-Table Dining
Chef-driven, hyper-seasonal dining rooted in Connecticut's local farms — from intimate private tastings to garden pop-ups and full-service catering, wherever your table is.
The Team
Culinary rigor paired with rustic warmth — two Connecticut natives building a table around what the season actually gives them.
A graduate of the French Culinary Institute, Jason has cooked in some of the industry's most demanding kitchens — Gotham Bar & Grill in New York City, the Mill at 2T in Tariffville, CT, Oran Mor in Nantucket, Turpin Meadow Ranch in Jackson Hole, WY, and Barcelona in CT — and was co-owner of Fork and Fire in Farmington, CT, before a formative stretch working the fields at Sub Edge Farm reshaped how he thinks about a plate.
That experience is still the throughline of his cooking today: hyper-seasonal and ingredient-first, built around what local farms — and what he forages himself — are yielding that week, rather than a menu written months in advance.
Alex grew up in the restaurant industry — her parents owned a diner for as long as she can remember — and she's been in it ever since, bartending for the last 13 years. She designs the craft sangrias, seasonal cocktails, and wine pairings that are built course-by-course alongside Jason's menus, rather than bolted on afterward.
She leads event coordination and hospitality end-to-end, because she knows firsthand what it means to take hosting off a guest's plate — so at your own dinner, you get to relax and actually enjoy your own company instead of running the night.
Our Mission
Every menu starts with a phone call to a farm, not a spreadsheet. Ingredients are sourced hyper-locally and in season — from Sub Edge Farm, where Jason's philosophy took root, to the small growers and purveyors across Connecticut who supply what's actually ready to harvest.
That same local-first thinking extends to who we work with. The venues that host us — Sub Edge Farm, Rebel Dog Coffee Co., and the restaurants that open their kitchens for our pop-ups — are partners we return to season after season, because supporting local farms means supporting the local businesses built around them too.
Events
From the farm where it all started to the pop-ups that bring our table to you.
Upcoming — Sub Edge Farm
We're heading back to where Jason's journey started. Join us at Sub Edge Farm for an evening of Spanish tapas, paella cooked over open fire, and the same hyper-local ingredients that built our name — in the garden that started it all.
Get Tickets on Eventbrite
Pop-Up Dining
Beyond the farm, we host recurring pop-up dinners at local restaurants and coffee shops around Connecticut — a full tasting menu, our style, in someone else's dining room for the night.
Below is a sample of a recent four-course pop-up menu — every pop-up is built fresh around what's in season and the space we're cooking in.
Private Dining
A private, chef-hosted tasting menu built around your event — in your home, backyard, or venue of choice.
Pricing does not include gratuity. Minimum of 8 guests — smaller parties are welcome to inquire, with pricing adjusted to your specific wants and needs.
Inquire About Private Dining
Pan Seared Stonington Scallops
Duck Fat Local Butternut Squash, Sugar Kelp Soy Ponzu Sauce, Radish, Crispy Shallot
Sub Edge Farm Fried Green Tomato
Nodine's Smoked Bacon, Field Lettuce, Hot House Tomato Jam, Basil Mayo, Pickled Marketmore Cucumber
New York Strip with Pesto and Caviar
Cured, Smoked and Sliced Grass Fed NY Strip, Sunflower Seed Pesto, End of Summer Local Tomatoes, Liuzzi Cheese Company Burrata, Aged Balsamic "caviar"
Homemade Choco Taco
Waffle Cone Filled with Vanilla Chocolate Swirl Gelato, Dipped in Dark Chocolate, Covered in Toffee Crunch
Catering
Two ways to bring Dining on the Edge to your next event, built around what's in season.
Get In Touch
Tell us what you're picturing — we'll follow up to talk through details, availability, and pricing.
Private dining, pop-up events, and catering across Connecticut. The more detail you give us up front, the faster we can put together the right plan for your event.
Prefer email? Reach us directly at
diningontheedgect@gmail.com
More pop-up dates are added throughout the season — check back or reach out directly to ask what's next.
