Way back in the depths of winter, our friends Judy and John announced they would be hosting a summer picnic at their home in Weston. After some competitive bidding, they had won a Southern-style tailgate during a live auction at the January Fork It Over fundraiser benefiting the Westport Farmers’ Market. With its featured ingredients from Connecticut farms and dishes prepared by local chefs Michel Nischan and Bill Taibe, we felt very lucky to be included in this small gathering of friends and food-lovers.

Chicken Liver Pate – Bill Taibe, Lefarm /Whelk

Deviled Eggs – Beaver Brook Farm

The Thursday Westport Farmer’s Market continues to elude me. My office is just a little too far away to head over out at lunchtime, but at this picnic I was able to meet Lori Cochran-Dougall, market director, organizer of this fine event and proud owner of Uncle Jessie, the Ford pick-up providing the advertised ‘tailgate’ component of the picnic.

Farm fresh salad with parsley chive dressing -Two Guys from Woodbridge & Sport Hill Farm

Peekytoe crab slider – Bill Taibe, Lefarm/Whelk

Southern Coleslaw  – Sport Hill Farm

Mac & Cheese with house-cured pork belly – Michel Nischan, Dressing Room

Missouri Dry-Style Ribs- Michel Nichan, Dressing Room

Fennel & peach slaw – Michel Nischan, Dressing Room

Chocolate chunk toasted hazelnut & oatmeal almond apricot cookies

From left to right: chef Bill Taibe of Lefarm/Whelk, hosts Judy & John, market director Westport Farmers’ Market Lori Cochran-Dougall, chef Michel Nischan of Dressing Room/Wholesome Wave