Elevated, True Farm to Table at Bailey’s Backyard in Ridgefield, CT: Restaurant Review

Some of the veggies that Forrest has pickled for sale

When we talked with Forrest Pasternack (former Executive Chef of Morello Bistro in Greenwich) a few weeks ago, we couldn’t help but get excited about what he and owner Sal Bagliavio had planned for the reopening of Bailey’s Backyard.  A farm-to-table restaurant that would live up to its name, built from the ground, the farm, and garden up.  A restaurant where the chef actually visits local farms and buys food from them.  A full and complete embrace of what farm to table means.  And, after visiting Bailey’s Backyard a few days before opening and being treated to a special preview menu, we know our excitement was well warranted.

The Menu

The menu is pretty easy to handle, fitting on just one (large) page.  In terms of what to order, it’s divided up into a few sections:  snacks, sides, greens, starts, mains, and desserts.  Of special note is that this is a great restaurant if you’re looking for fresh vegetarian options.  You can order whatever you’d like, or have a 3 course meal (starter, main, and dessert) for $27 ($39 with wine pairing) or a 4 course meal (greens, seafood starter, main, and dessert) for $38 ($50 with wine pairing).  In addition, you can even have the special Chef’s Tasting which is a seven course tasting menu for a very reasonable $65 or $95 with wine pairings.  No tasting menu will ever be exactly the same because it’s built daily based on what’s fresh and from the farms.

Author of Chefs Can Save the World and Michel Nischan to Give Free Talk in Westport

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.

Getting Saucy: The Local Meatball Cart Launches Saturday, Connecticut Rejoices

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.

Get Comfy with Seasonal Comfort Food at South End – New Canaan, CT

Griddled Fresh Bacon

Heirloom tomato salad

Nonna’s Meatballs

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.

Epic “Farm-to-Trumbull” Dining Series with Chef Dean James Max at Parallel Post

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.

Bailey’s Backyard Gets Farm-to-table Remake and Gains Chef Forrest Pasternack – Ridgefield, CT

Tarragon growing at Bailey Backyard’s Own Garden (photo courtesy of Forrest Pasternack)

•••

Update:  Bailey’s Backyard is now open…read our review.

Elevating local ingredients.  That was the recurring theme to a recent talk we had with Forrest Pasternack, Executive Chef at Bailey’s Backyard in Ridgefield.  We talked about Forrest’s amazing cooking a few months ago when he was Executive Chef at Morello Bistro in Greenwich, but he’s moved onto greener pastures…literally.  He’s been working with Sal Bagliavio, owner of Bailey’s Backyard to not only refocus the menu, but also to rework the philosophy, the heart, the body, and the soul of the restaurant as it undergoes some major changes.  While the restaurant is closed right now for renovations, you can expect an opening around the middle of April.  Let’s look a bit closer into how Forrest plans to inspire diners, fully embrace the philosophy of farm-to-table, get the community involved, and spread the love of all things local across Connecticut.

Planting the Seeds:  A Fresh Start, a Local Approach

Forrest knows Ridgefield. He grew up there and for a long time he’s been looking to get involved in the local food scene of a community and elevate the ingredients found nearby. With great excitement he shared, “I want to offer a showcase for local ingredients.” And, yes, he’ll be doing that…and not in your typical way, either. He’ll literally be planting seeds with his sous chef in the restaurant’s garden courtesy of Veronica’s Garden, will help nurture the seedlings, will reap the veggies, then will feature them in the dishes. For everything else, the staff will gather the freshest veggies, herbs, meats, and supplies every week from local farms. Some of the farms they plan to visit are Veronica’s Garden of Ridgefield, The Hickories of Ridgefield, and Maple Bank Farm of Roxbury. As for meat, he’s going local too such as Greyledge Farm in Roxbury. Even the wine menu at Bailey’s Backyard will be almost entirely local, with lots of Long Island and Connecticut vineyards showing up like Lieb Cellars (we love the wine and the vineyard itself) of Mattituck, NY; Millbrook Winery in Millbrook, NY; and DiGrazia of Brookfield, CT.

The Greenhouse at Maple Bank Farm in Roxbury, CT (photo courtesy of Forrest Pasternack)

Watering the Seedlings: Nurturing the Restaurant, Nurturing the Community

Forrest told us that he wants to be a real driving force in the community in regards to food.  By keeping the menu at Bailey’s Backyard local, he’ll be helping to reach that goal.  In addition, he was sad to see that the farmers’ market in Ridgefield went away so he’s going to do whatever he can to try to bring one back.  But, it’s not just Forrest who is nurturing Bailey’s Backyard.  Chef Pasternack shared, “Sal, the owner, really understands food and he knows farms.  He knows local wineries.  And, whether people know it or not, he’s been a proponent of farm-to-table philosophy for a long time.”

Reap Our First Tastes of Harvest: New American Farm to Table in Greenwich, CT

Executive Chef Eben Leonard talks with Ralph Kantrowitz

The interior as you enter Harvest of Greenwich

Chefs prepare the food at Harvest of Greenwich

Mac and cheese can be pretty traditional everywhere you go. Sure, sometimes you might get a fun, surprise ingredient like truffle oil, lobster, bacon, or jalapeno, but usually it’s fairly safe. But, if you’re Harvest Wine Bar & Restaurant in Greenwich, safe and traditional aren’t even in their vocabulary. Instead, their EPIC baked mac and cheese is made from fresh, housemade cavatelli mixed with Cabot white cheddar, fontina cheese, and the pièce de résistance, a hearty amount of short ribs that have been braising in red wine all day, all topped with crispy, crunchy bread crumbs. This awesomeness set the tone for the night of the special pre-opening party!

—

Short rib mac + cheese

During the night we met Vicente Siguenza, owner and manager of the amazing Cava, Scena, and 55 Wine Bar & Restaurant. And, we were geeked out to meet the man behind the food, Chef Eben Leonard. He came out with both our dishes and talked about how he prepared them and how they had evolved over time. Just the day before Eben and his sous chefs cooked every single dish on the menu and all the staff at the restaurant had to taste them. Our server that night said she was throwing the food down like a rock star at first, but then she soon realized the Herculean task set before her and took it a bit easier. The tasting is part of what sets Harvest aside from many other restaurants. They want the staff to know what they are bringing to the table and they want the staff to be able to help people order.

Talking a bit more about the menu, it’s divided up into a few parts that will have you coming back for more. Raw specials (like tartare), snacks and shares, starters, seconds, wood fire grilled steakhouse choices, sides, and desserts. If you’re a wine lover, you’ll be happy to know that they are staring with 120 bottles and will also have 30 different glasses of wine for your drinking pleasure. There are also some beer options, with Half Full taking up 2/3 drafts with their Bright Ale and IPA. Now, back to the food…

Shaved Brussels Sprouts Salad

Kristien sank down into the short rib mac & cheese, and Dan ordered the shaved Brussels sprout salad, atop a parmesan risotto cake, sprinkled with truffle vinaigrette. When Chef Leonard spoke to us about the dish, we were surprised (and a bit scared) when he told us that the dish before us consisted of raw shredded Brussels sprouts. Raw? Regardless, Dan dug in and really loved the strong cheese flavor that was packed into the sprouts. There was really a great contrast going on there: the richness of the cheese paired with the earthy, slightly bitter taste of the sprouts. The risotto cake beneath had a crispy crust and added a nice solid crunch from the crispy crust. The inside probably could have used just a bit more cooking, but that didn’t stop Dan from devouring every last bite.

Warm Your Soul at South End with a Paired Wine Dinner – New Canaan, CT

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

Harvest Wine Bar + Restaurant Brings Modern American Farm-to-Table to Greenwich

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.

Farm to Pizza Tastings with Fat Cat Pie Co. and Fountainhead Wines @ Fodor Farm in Norwalk

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.