Tag Archives: Michel Nischan

Michel Nischan on Making Changes, Cruising the Mediterranean, Meals with Pepin and Andres, Favorite CT Restaurants + More

15 Sep
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We recently were able to interview one of our favorite chefs who is also a Nutmegger: Michel Nischan. We’ve loved his food, but even more than that we love what he stands for and how hard he works as CEO of Wholesome Wave to make change in the world. He’s the kind of person that inspires us to be better people and to help make change in our own worlds, too. So, here it is: a look into some of the changes that he’s most proud of making, what he’d still love to fix, sailing the Mediterranean, spontaneous dinners with Jose Andres, his favorite restaurants in CT, and what he first wanted to do with his life. After reading this insightful interview, make sure to set plans to see Michel at this year’s Greenwich Food + Wine Festival! 

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Nischan, Richman, Samuelsson, Ziggy Marley + More @ Greenwich Wine + Food Festival 2016

5 May

Is it September yet? Oh, man, we just want to fast forward, skip all the heatwaves and skip all the storms until we get to the 2016 Greenwich Wine & Food Festival. This year it’s going down on September 23-24 and we have some details to share with ya like the musical acts, celebrity chefs, and some of the nomworthy features of this awesome annual event. We are also very happy to share that Serendipity is donating profits to Paul Newman’s The Hole in the Wall Gang Camp, Wholesome Wave and The Greenwich Department of Parks and Recreation!  Well, here are some of the preliminary details:  Continue reading

Michel Nischan Named 2015 Humanitarian of the Year by James Beard Foundation

28 Jan
Michel Nischan in his element; photo from WholesomeWave.org

Michel Nischan in his element; photo from WholesomeWave.org

Chef Michel Nischan makes us happy and is someone that we look up to in so many ways. He worked with Paul Newman to create the legendary Dressing Room in Westport that was one of Connecticut’s first farm-to-table restaurants. His cooking and approach to food helped to show that local was not only better for the community, but could also taste better. Along with his love of all things local came a movement that would soon become the major focus of his life: sustainability.

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Michel Nischan Hits National TV with Cook Your Ass Off!

27 Nov

Michel Nischan is someone that we look up to.  We first met him at a Wholesome Wave fundraiser where he inspired us through his words about the mission to bring good, quality, healthy, local food to everyone.  And, we also got to talk at last year’s Chowdafest.

What it comes down to is this:  Michel Nischan is a revolutionary.   He has transformed the way we look at food, starting with being the Executive Chef at Dressing Room, owned with friend Paul Newman.  At his restaurant he became one of the pioneers of the farm-to-table movement.  And, at the helm of Wholesome Wave as CEO, he and fellow Wavers have affected major change in how we look at food and finding ways to provide healthy food to Americans.  One of his major accomplishments was getting Whole Foods Markets to redo their seafood department so it would be better for the environment and would highlight health and sustainability.

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

29 Apr

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.

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Major Noms: Dressing Room and Lieb Cellars of LI Wine Dinner

10 Apr

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When we went to The Dressing Room last year, we were impressed with the hands on approach to the food, the attention to detail, the focus on all things local, and the do it yourself approach.  They had some killer mac & cheese and we still longingly dream about the Naughty Angel dessert.  Yes, grilled poundcake…ahhhhhh.

SAM_2453As you might be aware, Paul Newman and Michel Nischan (only one of the coolest, most groundbreaking, and nicest chefs in the ENTIRE world) started The Dressing Room.  The same attention to detail and reverence for ingredients that we mentioned comes together in the Lieb Cellars wine dinner on 4/11 at 7 pm for $75 per person (tax and tip extra).  This time around The Dressing Room is pairing four courses with Lieb Cellars wines.

We’ve been to Lieb Cellars on the North Shore of Long Island and it’s just a breathtaking experience.  Plus, the wine’s pretty good, too. ;)  If you’ve never been out to the North Shore, it’s a must summer trip.  We can usually hit up six vineyards in a day.  Any more than that is just pure suicidal!

Without further ado, here’s the menu: 

1st Course

Smoked Sunburst Trout:  frisee, micro amaranth, champagne vinaigrette, trout caviar, and buttered croutons

Paired with Lieb Cellars Merlot Blanc

2nd Course

Pork and Cabbage Stew:  savoy cabbage, preserved tomatoes, asparagus, hen of the woods mushrooms, and garlic toast

Paired with Lieb Cellars Pinot Blanc

3rd Course

Grilled Sankow Beaver Brook Lamb Chops: caramelized fennel, carola potatoes, pearl onions, lamb jub, and micro herbs.

Paired with Lieb Cellars Cab Franc

Dessert

Lemon Custard Pie:  fresh whipped cream and candied lemon peel

Paired with Lieb Cellars Blanc De Blancs

Dressing Room

Lieb Cellars Paired Wine Dinner

4/11 at 7 pm, $75 per person, plus tax and tip

Address:  27 Powers Court

Westport, CT

Reservations:  (203) 226-1114

Dressing Room on Urbanspoon

Wholesome Wave and a Fundraiser to Go Hog Wild Over!

17 May


Kristien and I were sitting by the fireplace of The Inn at Sweet Water Farms in the Berskshires last year, enjoying the warmth, sipping on some wine and spirits, and reading.  We had picked The Inn at Sweet Water Farms because it was named a top bed & breakfast for foodies to stay.  Why, you ask?   Lynda Fisher (co-owner) cooks an amazing breakfast for you from local food…and even rabbit from her own farm if you’re daring.  We sat there, soaking in the flames and came upon a magazine with Michel Nischan on the cover.  Hey, that’s the chef from The Dressing Room (Naughty Angel=BEST DESSERT EVER) where we just ate last weekend!  Well, turns out that Michel Nischan is so much more than a celebrated chef.

We discovered the amazing change that he and Wholesome Wave are bringing about in the world.  Michel, CEO and Co-Founder, has made the mission of Wholesome Wave to provide easy and affordable access to healthy and locally grown produce in communities that need it the most.  They realize that when communities begin to produce more of their own food, they will become more sustainable and the local economy will grow too.  In addition, Wholesome Wave has recently made big changes happen at Whole Foods Market.  As we reported to you, starting this past Earth Day, Whole Foods Market will only sell sustainable and environmentally friendly fish at their stores.  That’s a whole lot of change that will help keep our environment safe, but will also keep our food fresh, clean, and healthy.

Here piggy piggy

Because Wholesome Wave is a nonprofit organization, they need funds to help make food available to communities and support small/mid-size farms.  They have created a foodie/locavore/celebritychefophile’s heaven called The Whole Hog to bring in much needed funding.  Four of the best chefs in Connecticut will literally be using all of a free-range pig in an oinky plethora of small dishes.  These dishes will highlight cuts of the pig that you might not be used to.  They will also be offering some special previews of their seasonal dishes.  Ooooh!  Wait, don’t worry, there will also be wine to wash it down. ;)

First piggy: Tim LaBant of Schoolhouse at Cannondale in Wilton.

Next piggy: John Barricelli of SoNo Baking Company in South Norwalk.

Third little piggy:  Bun Lai of Miya’s Sushi in New Haven.

Last little piggy:  Joe Wolfson of the newly opened Terrain Garden Cafe in Westport.

Host piggy:  Michel Nischan of The Dressing Room in Westport.

So, jot down this info:

Thursday, May 24

6: 30 PM

Clarke Showroom

64 South Main Street
South Norwalk, Connecticut 06854
866-838-9385

$145 per person (think of where the money is going…you’re making great change in the world)

There will also be a live auction!

Buy tickets here or call (203) 226-1112.

Have you ever attended a dinner like this with a whole-animal experience?  Also, how do you “go local” in your lives?  We’d love to hear your experiences and your thoughts.

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