Dining “al fresco” has always been one of joys of summers in Connecticut. From the National touring “Outstanding In The Field” which hosts two Sold Out dinners at The Hickories in September, to local restaurants and farms who partner for special “Farm to Table” dinners, choosing an outdoor dining experience this summer should be on everyone’s Summer dining “bucket list”.
Parallel Post in Trumbull, helmed by James Beard nominated Chef, Dean James Max, is proud to announce the third dinner of their 2nd annual, four-part culinary dining series, Farm-To-Trumbull, on Sunday, August 10 from 1:00 p.m. – 4:00 p.m.
Held at Gilbertie’s Herb Garden located in Easton, CT, this years dinner limited to just 30 attendees, will once again be inspired by the season, with locally sourced dishes created and led Chef Dean James Max; Executive Chef, Chris Molyneux; and Chef de Cuisine, Ali Goss.
Desperately seeking authentic Latin inspired cuisine with a strong Mexican flair and some cocktails that can render you “muy feliz?” TIERRA could be the place for you. Deep, down (way down, under SPRUCE on the Post Road) in the heart of Westport is the new TIERRA, love child of married chefs Sue Torres and Darren Carbone. Torres - previously chef in such notable jaunts as La Grenouille, The 21 Club and former owner of Suenos in lower Manhattan -and hubby Carbone (Rosa Mexicano and Alma De Cuba in PA) have created a cozy and inviting restaurant that has Westport diners in a chile infused tizzy. Complete with outside seating for 30 (perhaps not the greatest view but who cares, it’s summer!) and indoor seating for at least 45 - including a beautiful private dining room for 16 or so, TIERRA lures you in and treats you right.
Chef Carbone is always on duty and on our first visit, showed us around his well appointed kitchen and dining room. The cast iron, homemade tortilla press - a rarity - is in plain view and sous chef Mario was busy breaking down lobster and fresh Bronzini for the evening’s freshest picks.
This summer, Chef Brian Lewis brings the tables of elm restaurant to Millstone Farm to share the flavors of the season with a new series of farm dinners under the stars. Millstone’s beautiful landscape will set the stage for a 4-course feast of seasonally-driven cuisine. Each event will begin at 6 p.m. with small bites, lawn games, live music and farm tours for the entire family. See dates below:
Tickets are $35 per child and $135 per adult, BYOB, tax and gratuity included. Limited family-style seating. Reserve at info@elmrestaurant.com or call 203.920.4994. Reservations will be accepted one month prior to each event. For more information, please visit the event page at www.elmrestaurant.com.
Community Table, the Washington, CT restaurant that should be on every serious gourmand’s bucket list, debuted a stunning new dining room and bar this week, kicking off its high summer season with its signature rustic modern style.
The four-year old restaurant continues to set itself apart by a seasonally-driven New Nordic-inspired menu. Its talented team, led by James Beard-nominated Executive Chef Joel Viehland, has helped to establish Community Table as one of the region’s best restaurants.
The new dining room and bar, designed by architect Peter Talblot working closely with owner Peggy Anderson on the design vision,
Bailey’s Backyard opened in 1999, the brainchild of Chef Sal Bagliavio, who oversaw the kitchen for fourteen years. Wanting to spend more time with his family he hired Executive Chef Forrest Pasternack in early 2013 to develop a farm-to-table menu, focused on locally produced ingredients.
Born and raised in Western Connecticut, Chef Pasternack’s love of fresh ingredients developed at an early age. His childhood included picking vegetables, fishing the waters of Nantucket Sound, and digging clams in Chatham, Mass.: all to enjoy at family dinner. This passion was both enhanced and refined when he graduated with honors from the Culinary Institute of America. Post-graduation he sharpened his culinary skills at some of New York’s finest restaurants, including Zoe with Chef David Honeysett, the BLT Restaurant Group with Chef Laurent Tourendel, Eats on Lexington with Chef Jeremy Spector, Employee’s Only and The Brindle Room. His passion for the farm-to-table movement inspired his menus at The SOHO Grand Hotel in lower Manhattan and Terra Restaurant in Greenwich. Since joining Baily’s Backyard, he has dazzled guests with creative combinations and bold flavors.
Earlier this month, Chef Jeff Taibe led a one night kitchen takeover of the Ecco Rooftop in Bethel, located above La Zingara. The chef and his team prepared a five-course wood-fired feast in the intimate en plein air restaurant.
"We chose Ecco because I love the atmosphere. I love how casual it feels sitting on the patio. Another draw was working with the wood-fired oven," said Jeff Taibe. "Plus I wanted to bring some attention to upper Fairfield, there are a lot of hidden gems and great places to go and I feel Ecco is one of them."
About 25 people sat under the twinkling lights of the rooftop, enjoying Taibe's creations presented on vintage china from Borrowed, and paired with the evening's signature cocktail, the Paper Plane, a combination of bourbon, Aperol, Amaro Nonino, and lemon juice, concocted by mixologist Jeff Marron.
Alina Lawrence of Olivette and Joel Viehland of Community Table will present an 'Extra Virgin Tasting Menu,' a night of eating, drinking and learning about authentic extra virgin olive oil, how to properly taste it, and the myriad of ways to enjoy it with food. This tasting menu will take place June 3 inside Community Table in Washington, CT.
Alina Lawrence is an olive oil educator and owner of Olivette, a boutique olive oil tasting room in Darien, CT. Alina received her training and certification in olive oil sensory analysis from the National Organization of Olive Oil Tasters (ONAOO) in Imperia, Italy.
Chef Joel will work with Alina to share her extensive knowledge of olive oil. As Alina guides you through the complexities of each oil, Chef Joel will present a matching five-course tasting menu, accompanied by wine, that will make for a memorable evening.
Join the Yale Sustainable Food Project for A Taste of Innovation: From Farm to Table, a conversation on innovation in the agricultural value chain. Moderated by Mark Bomford of the Yale Sustainable Food Project, this panel of entrepreneurs and authors will explore some of the ways that we can redesign our current food systems and how to develop the regenerative food systems of tomorrow.
The event is free and open to the public, held at Yale School of Management at 165 Whitney Avenue, Room 220, in New Haven, CT. Watch the event live on February 25 at 11:45 am.
Speakers include: Joe Dobrow, Author of Natural Prophets: From Health Foods to Whole Foods; Patrick Horan, Waldingfield Farms; Dan Horan, President and CEO of Five Acre Farms; Moderated by Mark Bomford, Director of the Yale Sustainable Food Project.
Asher is an 9th grader at Fairfield Country Day School. He has a true passion for food and started his blog, AsherZeats, in September of 2012.
“A little chocolate a day keeps the doctor at bay”
I recently had the absolute pleasure of being a part of a unique experience called Lil’ Foodies. During this special event, Brian Lewis, the chef/owner of well regarded restaurant, Elm, and his wife Dana, guided a group of children from the age of 8 to the age of 16 through a culinary extravaganza. All for the fantastic price of… nothing!
Our first stop on the journey was the New Canaan Farmers Market. During this time, Chef Lewis generously bought for us the freshest ingredients the market had to offer. We obtained fresh, crisp, juicy apples (of all varieties), a heap of straight from the ground fingerling potatoes, brightly vivid purple cauliflower, and much more.
Chef Lewis taught the group about the importance of supporting local organizations and also about picking the freshest foods from the stands.
Ridgefield's farm-to-table restaurant Bailey’s Backyard will be hosting a seven-course farm-to-table dinner on Tuesday, Nov. 5. The dinner will celebrate Connecticut ingredients and the farmers who cultivate them. The cost for the upcoming dinner is $95 per person with wine pairings and $75 per person without. Seating is limited. For reservations call 203-431-0796. For reservations call 203-431-0796.
Sunday night harkened the first of four highly anticipated “Fork it Over” fundraising dinners to benefit the Westport Farmers’ Market. Market Director, Lori Cochran, added a dash of mystery this year as guests submitted their RSVP’s (quickly I may add as the events sell out in a matter of minutes), without any knowledge of the location or the chefs participating in any of the four culinary evenings.
Alas, diners waited for weeks, running through possible guest chef scenarios in their heads, and waiting for the morning of the event when news would arrive.
The inaugural event was held at The Grange in Fairfield, and the first Chef in the Fork it Over lineup was none other than Matt Storch of Match Restaurant assisted by Jeff Spence of The Chelsea.
On the lawn guests were greeted with the smell of grilled sausages in 3 varieties from Saugatuck Craft Butchery, a peek into Chef Storch’s La Caja China smoke box filled with Norm Bloom’s oysters, clams, and lobsters, and a bar with expertly crafted Cocktails and wine pairings from Saugatuck Grain and Grape. What we had here was an old fashioned end of the summer Clam Bake. The evening was looking good. If you missed it, no worries, we've got lots of photos. VIEW PHOTO GALLERY
Usher in autumn with an elegant farm-to-table dinner featuring beautiful wines, craft brews, and delicious cuisine. On September 18 at 6pm, the Friends of Boulder Knoll will hold a multi-course meal prepared by Jason Sobocinski, host of The Cooking Channel’s “The Big Cheese.” The event will also feature wine pairings created by Southend Wine and Spirits of Cheshire, CT. They will pour “boutique” vino from the Halter Ranch line.Mikro Brew Bar will offer craft beers andPi Pies Bakery will provide a sweet ending to the evening with artisanal, freshly made baked-goods.
Guests will be entertained with music by On Call, “Connecticut’s premier musical duo.” They can also participate in a silent auction featuring items from local businesses
The event supports Friends of Boulder Knoll, a Connecticut-based organization dedicated to educating the community about sustainable agriculture and sustainable communities.
Arethusa Al Tavolo is the new gem of Litchfield County. Only a one hour's drive from Westport, past lush pastures and glistening lakes, Arethusa Al Tavolo takes you on a culinary journey. The restaurant is located right next door to the Arethusa Dairy Shop, founded by Manolo Blanik owners George Malkemus and Anthony Yurgaitis, whose taste and style manifests itself in all of their ventures: The Arethusa Bar, The Dairy Farm, and Arethusa Al Tavolo, which opened in June 2013. The dairy produces milk, house made ice cream, and Arethusa cheese to take home. The restaurant highlights fresh local ingredients, and Chef Daniel Magill, who has worked with the likes of Daniel Boulud, works his magic in a dining space that is bright and airy, but with no airs. The food is the centerpiece.
Parallel Post in Trumbull is launching a dining series inspired by the season, Farm-to-Trumbull. Farm-to-Trumbull has been designed by Parallel Post to provide an intimate experience for 40 guests led by James Beard-nominated chef Dean James Max.
For $75 per person (tax and 18 percent gratuity not included), guests can warm the palate with a welcome cocktail and sampling of small bites, followed by a family-style meal ripe with the season’s finest local ingredients, wine pairings presented by our mixologist and an all-you-can-indulge dessert bar. The dinner will take place at the beautiful, Gilbertie’s Herb Gardens in Easton.
The menu for the event - much like Parallel Post’s weekly-changing restaurant menu – focuses on localism, following the philosophy that natural and sustainable products, and responsible farming, are the key components in ingredient selection.
Chef Arik Bensimon of le Farm embraces the summer growing season with this simple recipe inspired by a recent trip to the local farmers' market. Thinly shaved vegetables with varying weights and texture are drizzled with a light take on a classic Caesar dressing. (You'll want to save this recipe for use year round.) Chef Bensimon has left off the quantities on the main ingredients as there are no wrong answers here, and he recommends any raw vegetable that is to your liking as the summer harvest rotates through. Enjoy this wonderful Summer Market Salad Recipe from le Farm.
Tired of always being in the "front of the house" when you really want to be back in the kitchen watching your favorite chef work? Well here is your chance to see some talented local chefs in action, and you even get fed at the end of the show. The Westport Farmers' Market has a great lineup of Guest Chefs this Summer and all you need to do is drive up with an empty stomach (and a shopping bag if you want to go home with some gorgeous local ingredients).
Bailey’s Backyard Cuisine: New American, Farm-to-table Price: Snacks & Sides $4 to $6 | Greens $10 to $17 | Mains $15 - $29 Our Highlights: Bibb Salad, Pan seared halibut with shitake mushroom arancini, micro basil and black truffle; egg papardelle with roasted lamb ragout Online: Official Website | Facebook
A thirteen year veteran of the Ridgefield dining scene, Bailey's Backyardowner Sal Bagliavio recently re-opened the beloved restaurant with a farm-to-table mission, a completely renovated space and a new and talented team in the kitchen led by Executive Chef Forrest Pasternack. Why the shift? "It was time for a change," said Sal Bagliavio. "Anyone can go out to eat, anywhere these days, I want to offer our guest a true dining experience based on organic, local ingredients."
The spring menu at the soft opening gave a promising peek at the seasonal creativity to come. Snacks and sides top the menu, offering a variety of small plates such as mable bacon pecans, local grits and roasted brussel sprouts. “Greens” and “Starts” are the showcase for local produce, such as the Connecticut Kale salad and a Bibb Salad. The latter was the highlight of my meal, a medley of textures, temperatures and flavors. Bibb lettuce, local blue cheese, bacon lardon, and parsley are the foundation for a crispy poached egg, an elegant take of a Scotch egg that is poached to perfection.
A recent event at Terrainbrought together farmers, foodies and local food purveyors to kick off the spring season and to introduce the Garden Café’s new Executive Chef, Jared Frazer, to the Westport dining scene.
The introduction of the new chef is good news to fans of Terrain who previously gave mixed reviews to Garden Café’s food. After a few lunches and the recent spring dinner party, it’s clear that Chef Frazer has a firm grip on the farm-to-table concept, recently completing a stint as Sous Chef at Terrain’s Glen Mills flagship café. He brings over 13 years of culinary experience including Executive Chef and Chef de Cuisine at Supper in Philadelphia and Perry’s in Washington, DC. He also worked with world renowned Chefs Jose Andres and Michel Richard in several top restaurants throughout Washington, DC, New Jersey and Pennsylvania.
At times the story behind a restaurant can be as delicious as what’s on their menu. For instance, consider the improbable tale of how Wilton’s Bistro 7 came to be….
Breno Donatti began his restaurant career seven years ago as a dishwasher at Pizza Post in Greenwich. A young kid from Brazil, he had just come to America, spoke no English, and was without home, money, or many friends. Today, he is the popular co-owner and host of Bistro 7, a trendy restaurant in Wilton; his English is impeccable; and he lives in a lovely apartment in Stamford which he shares with his even lovelier wife, one of America’s most esteemed coloratura sopranos. (Her bio is just as amazing, but we’ll get to that shortly.)
After graduating high school, Breno had enrolled at a Nutrition College in South Brazil.. “Although my family was in the car business. I always had this passion for food,” he explains. “At school, I loved dealing with farmers and the business side of the industry. ”
