Chef Keith Sarasin began his culinary career at the age of 15 working at a local subshop washing dishes and making subs. As the years went on he worked with avariety of restaurants working his way up from Sous Chef to Executive Chef.After working as a private chef he founded The Farmers Dinner, a farm-to-tableevent-planning company working with local farms in New England. He presentedthe first Farmers’ Dinner, which quickly sold out, in Nashua NH in 2012. Since then,The Farmers Dinner has hosted more than four dozen farm-to-table events acrossNew England and fed more than 6,000 customers, raising over $54,000 for localfarms.
First CourseLobster & Parsnip, Seaweed Spatzle with finger lime and brown butter
Second CoursePan-roasted Georges Bank diver scallops with Hudson Valley foie gras, localmushroom and cauliflower ragout and fresh truffles
Third CourseBourbon Glazed Pork Belly with sweet potato tortellini, braised kale, pickledpearl onions, cranberry mostarda and hazelnut crumble
Fourth CourseLocal slow-braised short rib with Parisian potatoes, celery root, carrots, babyturnips
Fifth CourseGrilled carrot cake with coffee sabayon, cream cheese ice cream and walnutcrumble