Toast the French chef as part of tribute dinner



STONINGTON — On Friday, Sept. 14, raise a glass to the great French chef Paul Bocuse as part of a five-course tribute dinner starting at 6 p.m. at Rabbit Hill Farm,

Hosts chef Cheryl Wixson and Flip McFarland dined at Restaurant Paul Bocuse, and met its famed namesake in the French Collonges-au-Mont-d’Or in France’s Rhône-Alpes region in 1999.

“Cooking that respects the sensibilities of the freshest ingredients was the mantra of Paul Bocuse,” says Cheryl.

At Rabbit Hill, Cheryl and Flip farm, fish and forage for their meals’ ingredients. Their days revolve around food. Fish, clams and lobsters come from the waters and shores of Penobscot Bay. The couple hunt fowl and game in nearby meadows and woods. They raise certified organic rabbits at their farm and harvest fruit around the Blue Hill Peninsula.

Cheryl and Flip will prepare and serve the dinner in their Rabbit Hill home, an original Emily Muir cottage, high up amid spruce trees and overlooking Crockett Cove and Eastern Penobscot Bay.

Diners are asked to bring their own beverages. For more info, call 367-5003 and visit www.cherylwixsonskitchen.com

On Open Winery Day, Sept. 15, Rabbit Hill Farm will open for the public to watch early varieties of Deer Isle apples being pressed and learn how to build a homestead fruit press.

Cider maker Flip McFarland will operate the press and explain how he built his own press from 10 a.m. to noon. From 1:30 to 3 p.m., McFarland will switch his focus to the art of sparking wine. He will explain his methodology of making still and sparkling ciders and apple cider vinegar, including harvesting and sweating the apples, grinding and pressing, testing, fermentation and bottling. Enjoy sparkling cider and apple juice samples.

Rabbit Hill Farm is located at 148 Barbour Farm Road in Stonington. For more info, call 367-5003.