Tag Archives: Tim LaBant

Required Coursework: Pig Carving 101 and Lunch w/ Tim LaBant of Schoolhouse at Cannondale

28 Feb

Pig Carving 101 Schoolhouse at Cannondale

Contrary to popular belief, bacon is not the only pork product.  There are chops, loins, pork belly, spare ribs, and even some more popular cuts.  Also, there are the uncommonly used parts at restaurants and home like the crackling, cheeks, ears, feet, tail, and lardo.  Oh lardo, how we love you.

Converts vegetables to bacon meme

How exactly do we get these cuts and parts of the pig….what do we call them and what do we do with them?  Well, wonder no more!  Chef Tim LaBant (recently featured on PBS) of The Schoolhouse at Cannondale will take you on a tour from snout to tail on March 15 from 11 to 2 pm at Millstone Farm in Wilton.  Tickets to attend are $70 per person and that includes tax and tip.

Here’s everything you’ll get for attending:

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Jacques Pépin, Bill Taibe, and Tim LaBant Star in Episode of PBS’ Moveable Feast with Fine Cooking

5 Sep
Moveable Feast with Fine Cooking Screen Shot

Jacques Pépin, Bill Taibe, Pete Evans and Tim LaBant toast to a job well done

Connecticut is getting some local love and national attention with an upcoming episode of Moveable Feast with Fine Cooking. This PBS show, hosted by Pete Evans, features chefs who are the best of the best.  Pete Evans is not only one of Australia’s most popular chefs, he’s also a cookbook author, a host of many popular Australian shows, a surfer, a fisherman, and a successful restaurateur.  The first episode of Moveable Feast (there will be 13 total) will be on 9/7 with Thomas Douglas and Thierry Rautureau, the second will air on 9/15 and features Jeffrey Saad and Cortney Burns, and the third episode will feature three chefs whom you just might know. Yeah, no big deal at all, really. Just the living legend Jacques Pépin, and local and much loved celebrity chefs Bill Taibe of LeFarm and The Whelk as well as Tim LaBant of The Schoolhouse at Cannondale.

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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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