Photographing The Farm And The Table Slideshow

Workers unload the day's haul from the boat, collecting oysters from their own oyster beds in Connecticut.

The restaurant orders some 150 to 200 oysters a day, as well as 200 clams a day from Norm Bloom. On good days, the restaurant will also get their hands on some lobsters, all caught the day of and never put in a tank.  "Just because you have a fresh lobster doesn't mean it's good," Max said. "They turn bitter if you put them in a tank for too long."

The workers sort and clean the oysters, packaging them for wholesale orders. Most of the oysters are shipped out the day of.

"The beauty of the oyster is actually the liquid in the oyster. That's why you slurp them," Max says, "So after two or three days it starts to dry out, and it's not going to be as good." Ed note: do not shuck sans gloves at home.

Next, the chefs visit the largest greenhouse farm in the Northeast, where they source all their herbs.

Renee Giroux, head grower at Gilbertie's, poses with her 3-year-old son Tahleb in the greenhouse, with 4 acres of greenhouse space. "By far this is one of the best finds," Molyneux says, noting that if it weren't for Gilbertie's, they'd be getting all their herbs in the winter from California.

In addition to the greenhouse, the farm currently grows 27 plots of produce, all planted to order from customers. By the end of the summer, there will be 45.

For Parallel Posts' plot, the farm is planting heirloom tomatoes, eggplants, lettuce, and Caribbean red peppers. When the season ends, they'll swap out their plots for Brussels sprouts in the winter and more.

At Sherwood Farms, where the chefs pick up strawberries, spring onions, sugar snap peas, and chorizo.

The dinner table set up at the Parallel Post Farm-to-Trumbull dinner.

Max tops off fresh raw oysters with a cucumber and tarragon mignonette made with champagne vinegar and cracked pepper. The cucumber "gives a little brightness," he says.

A gin and crème de violette cocktail from mixologist Gregory Genias, also known as  "Bootleg Greg," who creates these purple cocktails for the reception.

A brandy and whiskey cocktail, barrel-aged for 30 to 40 days.

The strawberries are topped with olive oil and a strawberry vinaigrette, with microgreens from Gilbertie's Herbs, finished off with an aged goat cheese from Coach Farms. "It's almost like a Parmesan of goat cheese," Max says.

Served in a mason jar, the potato purée on the bottom is topped off with a blue cheese crème fraîche, bacon bits, and fresh chives, with twice-baked potato skin chips on the side.

The onions, picked up that day at Sherwood Farms, will accompany a steak dish.

Max tops of pork with peaches on top of some baby mustard greens from Gilbertie's.

The steaks, roasted with the bone on, are topped with black garlic butter over a bed of mustard greens, to be finished with the aforementioned spring onions. "The blood? Right there is where the flavor's at," Max says.

The cheesecake is decadent as always, but the strawberry sauce (with strawberries purchased at Sherwood earlier that day) was spiced up with an extra kick of cayenne. "It really cuts the [rich white chocolate] and makes you want to eat it again," Max says.

The second dessert, using Valrhona milk chocolate, is topped with salted caramel, ice cream, and hazelnuts.

Meet Ginger, the resident dog at Gilbertie's.