NEW YORK TIMES



The pride and enjoyment of residents is best exemplified by the chef Jonathan Rapp of River Tavern, another celebrated Chester restaurant that champions local products. It’s where he gets his inspiration and ingredients for Dinners at the Farm, a Sunday night series that runs for 10 weeks each summer and might include dishes like cool sweet pepper and heirloom tomato soup with panzanella and pesto, and a peach-and-blueberry cake with ice cream from neighboring Honeycone Craft Ice Cream.