Michel Nischan on Making Changes, Cruising the Mediterranean, Meals with Pepin and Andres, Favorite CT Restaurants + More15 Sep
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
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.
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.
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.
As 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!
Smoked Sunburst Trout: frisee, micro amaranth, champagne vinaigrette, trout caviar, and buttered croutons
Paired with Lieb Cellars Merlot Blanc
Pork and Cabbage Stew: savoy cabbage, preserved tomatoes, asparagus, hen of the woods mushrooms, and garlic toast
Paired with Lieb Cellars Pinot Blanc
Grilled Sankow Beaver Brook Lamb Chops: caramelized fennel, carola potatoes, pearl onions, lamb jub, and micro herbs.
Paired with Lieb Cellars Cab Franc
Lemon Custard Pie: fresh whipped cream and candied lemon peel
Paired with Lieb Cellars Blanc De Blancs