If you haven’t seen it already (but seriously, how couldn’t you?), FC Beat Magazine is a bright, fun, modern, and attractive magazine that highlights the “Food, Arts, Culture + Color of Fairfield County.” Paper copies are everywhere and we snag them when we see them, but they also release digital versions so it’s easy to keep up with each issue.
In the current Winter 2015 issue, some of our favorite Fairfield County chefs take over the pages in a delicious spread called “Love & Braises.” It’s fun, it’s playful, and it’s a good read when you see what these chefs are up to and how they interact. Featured are Chef Pat Pascarella of Bar Sugo who cooks up a killer Oxtail Crostino (recipe here), Chef Shelby Gopinath of The Fez takes us through his quintessential Moroccan-style Braised Lamb Shank, Chef Jared Falco of Washington Prime gives us a little Weezer inspired dish a la Pork and Beans, and Chef Franco Camacho of Geronimo digs down deep into his Bison Osso Bucco. And, as an added bonus, FC Beat writer Mike Mackey takes you through a braise of his own: braised rabbit.
We caught up with Chef Pascarella and asked him about the shoot and the day of cooking when all four chefs met up and, of course, he had something to say. “We cooked, drank, fed each other . . . it was definitely a fun experience.” Following up, we asked if he had any Lady and The Tramp moments with Chef Falco, Shelby, or Camacho. He just laughed.
If you’d like to read the full article, just go here and navigate the pages by clicking Go to Next Page at the top of the screen. You can also download the issue for easy, PDF viewing.