We just saw this posted and knew that we had to share it even though it’s going on tomorrow. The event is ”Chefs in Conversation, Catalysts for Change” and it’s part of the Greens Farms Academy Coyle Visiting Scholar Program. Featured will be a dialogue between two chefs who both believe that restaurants hold great power in changing our country. First off, we have Jeremy Barlow who started Nashville’s first “green” restaurant, Tayst. Now he has started up another restaurant, but in a totally different vein: Sloco sandwich shop! At Sloco, Jeremy’s serving up local and sustainable food, keeping it affordable, and is giving back to the community. His restaurant and sales support the local schools and local food organizations, helping to keep Nashville thriving and active.
Presenting with him will be Michel Nischan, no stranger to Nutmuggers. Not only did Michel begin The Dressing Room in Westport which has had a do-it-yourself and farm-to-table mentality far before others caught on, he’s also an amazing change maker in the world. He worked together with Whole Foods to ensure their seafood would be sustainable, renewable, and wouldn’t harm the ocean. He’s the CEO of Wholesome Wave, which fights every day to bring balance and equity to cities and towns across the country that are in need of healthier and closer-to-the-farm food options. And, he and other Wholesome Wavers have gone to bat for us, helping bring about some major changes through passing of bills.
From The Local Meatball’s FB Page
We broke the news about the saucy balls of Michael DiStassio back on March 9 and here we are telling you where you can get your first tastes. Yes, we told you 4/20, but now we’ve got the location and time, too. They’ll be plopping down on Unquowa Road from 12:30-2:30 just up the hill right by where the northbound train lets out. He’ll be there rain or shine, but it looks it will be reaching around 60 with just a few clouds in the sky.
By the way, make sure you’ll following Michael and The Local Meatball on Facebook and Twitter. He’s giving special insight into the meatballs such as this factoid (which Dan guessed correctly, earning him a sandwich): he has eaten 350 meatballs in preparation for the opening. That’s a whole lotta devotion!
For more info, make sure to check out our original post about The Local Meatball, how it’s a farm-to-table kind of experience, and what you can order.
Griddled Fresh Bacon
Heirloom tomato salad
Prosciutto wrapped figs at South End
House Made Orecchiette
Citrus Laced Canoli
Raspberry and Nectarine Cobbler
We’ve been bad bloggers. See, we’ve been sitting on this review of South End for a while. A looooong while. And we have no good reason for it because South End was good. Very good. It just seemed that whenever we would sit down to write it, something else came up…until now. In a moment of non-urgency we bring you South End…
Before we get into our meal, we’d like to talk a bit about what South End is all about: Seasonal comfort food. This brilliant idea was born from the passion of two guys who are no strangers to good food. Let’s start with Chef Nick Martschenko. Back in 1998 he graduated from the Culinary Institute of America and worked at Tom Colicchio’s Gramercy Tavern. He has also worked at Solaia in Greenwich and the old Market in Stamford. And, most recently, Chef Martschenko did an amazing job at Winged Food Golf Club in Mamaroneck, being honored with an excellent rating from the McMahon Group. Working with Chef Martschenko as a partner and General Manager is Keith Siskind, who we had the pleasure of meeting. He built up some major street cred by working on Long Island (represent Strong Island!), and Tarry Lodge in Port Chester.
So, onto the reason you’re all here…the food. Oh wait, no, one last thing before the food. The service – the service here was really good. Quick (but not rushing us out at all), friendly, attentive, and thorough. Overall just a very pleasant experience.
Parallel Post (you first heard about them through us back in October) has done an excellent job of breaking the typical expectations of hotel restaurants. Not only are they offering more than sandwiches, burgers, and fries, they are also breaking the mold with farm to table dining that has been receiving excellent reviews and feedback. We’re very excited to share with you that Chef Dean James Max, the man behind 3030 Ocean in Fort Lauderdale, Amp 150 in Cleveland, Asador in Dallas, Brassiere in the Grand Caymans, Latitude 41 in Columbus, and Parallel Post will be hosting a series of interactive dining experiences. Appropriately enough, these meals will be put together by Chef Max (a James Beard Nominee) using seasonal, local, and sustainable ingredients. Seafood will come from Norm Bloom & Sons of Norwalk and Foley Fish in Boston, meat will be provided by Ox Hollow Farm in Roxbury, cheese will come from Coach Farms in Pine Plains and Beltane Farms in Lebanon, and the greens will come from Gilbertie’s Herb Gardens in Westport.
The four part dining series will be small and intimate and will provide you with a chance to talk with and get to know Chef Max and his inspiration behind each meal. The series (30 seats available) kicks off on 4/27 at 7 pm, and continues on 6/22, 9/21, then finishes off with a 200 person day time event on 8/18. For $75 (tax and tip aren’t included) you’ll get a cocktail and some small bites to start things off and to stretch your stomach out. Then, you’ll have a bountiful farm-to-table family style dinner with wine pairings, too. Finish up your meal with an “all-you-can-indulge” dessert bar. Ummmm, yes please.
A fun play on cannolis
Tomato and mozzarella salad
Pork belly with spätzle
After the closing of Pine Social in New Canaan, we were skeptical if another restaurant coming into that spot would also be successful. When we saw the menu and got information from South End, though, we began to change our minds. What finally made us change our minds is actually eating there. The food was fresh, locally sourced, and the menu was very fun and playful. For example, the tomato and mozzarella salad was one of the most unique interpretations that we’ve ever tasted with basil gelato and a tomato gelee. While some people have complained about the menu being confusing, that’s actually one of the things that we liked most about it…it’s like an adventure.
If you haven’t had the chance to check out this New Canaan newcomer (or if you’re a well-seasoned vet), then we’ve got a great chance for you to try out the food. On February 5, they’ll be hosting a four course wine dinner that will warm up your spirit in the bitter cold of February. You could even think of this as an early Valentine’s Day present, if you’d like…
“Warm Your Soul” Wine Dinner
February 5, 6:30 pm
$75 pp (includes wine, plus tax and gratuity)
Course 1: Chilled Lobster Salad
Artichokes bariguole, roasted tomato, soft herb salad
Paired with Chardonnay, Stuthlmuller from Alexander Valley, California
Update: Harvest is open and here’s our review!
The rows of plants seem to stretch on endlessly on harvest day. Within a few hours, months worth of hard work and devotion will come to fruition as all the veggies and fruits are gathered. Hundreds of fresh tomatoes, corn, apples, and more will soon hit up the farmers’ markets, the stores, that cute little stand set up in front of the farm, local restaurants, and will eventually end up right on your plate.
This is the kind of imagery that owner Vicente Siguenza and Chef Eben Leonard of Harvest Wine Bar & Restaurant want to convey. If you’ve been following our blog, you might remember those names. Yes, Vicente is one of the owners of the classic go-to spots that we know as Cava in New Canaan, Scena Wine Bar & Restaurant in Darien, and 55 Wine Bar & Restaurant in Fairfield (we wrote an article for CBS about all of them, too). As for Eben, you might remember his work as chef at Scena. While we have love for their takes on Italian dishes (two years of OmNomy wins) and can’t get enough of their gnocchi, we’re really interested in what Harvest has to offer.
The new spot at 372 Greenwich Ave. (former home of La Brasserie and Le Figaro Bistro de Paris) in Greenwich will focus on Modern American food, put together with love and attention, and will be held together with deep roots to the earth with a farm to table experience. In fact, they refer to the experience of eating at their restaurant as “farm to fork” dining. According to Eric Gendron’s article for Greenwich Daily Voice, they will have an extensive wine menu of over 300 bottles, a beautiful wood-fired grill, will have small and large plates, and will also offer charcuterie options. Sounds like our kind of place.
We’ve been to farm to table restaurants, we’ve eaten at farm to table events at farms, we’ve been to farmers’ markets, and we’ve eaten directly from the farm. The thing that we haven’t done, though, is have a farm to pizza dinner on a farm. Well, we’ll have our shot and so will you with the upcoming “Celebrate the Harvest” at the Fodor Farm Barn in Norwalk. Just get your tickets (you can only purchase in advance) then stop by 10/21 from 3 – 6 pm for a wine and food tasting. Your donation of $45 per person will not only help preserve the stunningly beautiful Fodor Farm homestead, but it will also help you to fill up on some awesome food.