


Fulgurances x Adam Lawrence Dinner Pop up
Tickets available below:
August 17th
August 18th
After refining his skills in fine dining at several renowned Bay Area restaurants, including as a gatherer at Saison*** in San Francisco, Adam Lawrence spent a season at a remote lodge in South Central Alaska. Over the course of his two-decade long career, he has cultivated a deep passion for foraging, which has since become a cornerstone of his culinary philosophy. Over the years, Adam has expanded his culinary reach, hosting pop-up events in Ukraine, Japan, and New York City, while also consulting in Northern California. Last summer, he served as the chef in residence at Fulgurances, Laundromat, all while working on his book dedicated to foraged foods.
The Fulgurances team met Tommy Eucalitto of Coltsfoot Valley Farm last year while getting to know the Litchfield Hills area and featured his cheeses at our Holiday Market, where they quickly sold out.
We are delighted to bring together Adam and Tommy for this two night pop-up on the farm. Dinner will be served in the open air barn, where guests can expect to experience local ingredients, both wild and domesticated, in a whole new way.
Seats are limited and will go quickly — we’d love to have you at the table.
Tasting Menu · 6 Courses · $150
Beverage pairings available for purchase on site.
Tickets available below:
August 17th
August 18th
Tickets available below:
August 17th
August 18th
After refining his skills in fine dining at several renowned Bay Area restaurants, including as a gatherer at Saison*** in San Francisco, Adam Lawrence spent a season at a remote lodge in South Central Alaska. Over the course of his two-decade long career, he has cultivated a deep passion for foraging, which has since become a cornerstone of his culinary philosophy. Over the years, Adam has expanded his culinary reach, hosting pop-up events in Ukraine, Japan, and New York City, while also consulting in Northern California. Last summer, he served as the chef in residence at Fulgurances, Laundromat, all while working on his book dedicated to foraged foods.
The Fulgurances team met Tommy Eucalitto of Coltsfoot Valley Farm last year while getting to know the Litchfield Hills area and featured his cheeses at our Holiday Market, where they quickly sold out.
We are delighted to bring together Adam and Tommy for this two night pop-up on the farm. Dinner will be served in the open air barn, where guests can expect to experience local ingredients, both wild and domesticated, in a whole new way.
Seats are limited and will go quickly — we’d love to have you at the table.
Tasting Menu · 6 Courses · $150
Beverage pairings available for purchase on site.
Tickets available below:
August 17th
August 18th