Come in from the cold for an evening of gourmet, CT Grown comfort food! Discover the bounty of The Fourth Season, when delicious, fresh and healthful farm foods are plentiful and ready to be transformed into a savory feast through the culinary artistry of Max’s Oyster Bar Executive Chef Scott Miller. Seasonal foods will be harvested from Hill-Stead’s Farmers Market farmers and other CT farms and food artisans, paired with wines and brews (brews donated by Thomas Hooker Brewing Company). Festivities begin with hors d'oeuvres and drinks in the Pope Board Room, with an opportunity to stroll through the museum and enjoy the winter installation, “The Art of Collecting: Alfred Atmore Pope & Randolph Linsly Simpson.” A multi-course, plated dinner follows in the museum’s Makeshift Theatre, where guests will feast among friends old and new at three long communal farm tables, to the accompaniment of traditional fiddle band “Live Music.” Last year’s celebration was sold out, so reserve your spot early! Proceeds support Hill-Stead's Farmers Market.