[weekend kitchen menu] - april 22, 2017
Back at Weekend Kitchen in Essex, CT for a night of Contemporary Regional Italian food... meaning actual Italian dishes with a modern twist on them. Nancy was on her game making the property, kitchen, dining room look magical as we set out to open people's minds about what is "Italian". Starting off with a tasting of cheeses, moving into pig head cappelletti with sauce trapanese, then a very traditional risotto made from ramps but topped with a non traditional ramp foam, our salad made from weeds which is bitter and served last, then lastly a cannoli that would make grandma shake her head but smile from deliciousness. We'll be back in a month!
[flavors of ct 2017 menu] - march 23, 2017
Our favorite fundraiser of the year! The American Liver Foundation was kind enough to invite us back again as we attempted to hold onto our "Best Overall Table Design" accolade for another year. We decided to have the theme "Recycling" and built our entire table design out of recycled goods, unused Black Hog cans, washed water bottles, and many more items people consider trash. We ended up taking home the award, "Best Something Out Of Nothing", which was very true! We were so honored to be selected as the chefs to cook for the keynote table and to have met such inspiring human beings this night. The food was outstanding with lamb tartare and duck hearts served with spelt scallion pancakes, red kuri squash curry soup, ribollita made from Walden Hill pork, and a lime panna cotta with graham cracker shortbread and toasted swiss meringue (a play on a key lime pie). [oink] teamed up with Caseus to help raise nearly $10k this year in charitable donations.
[solar youth menu] - august 14, 2016
We were fortunate enough to get hooked up with Solar Youth, a program which focuses on helping low income New Haven children to become involved with the environment and their community, through our friends at Walden Hill. We built a menu around the fact that 3 vegans were dining with us. Showcasing our love for vegetables we dropped our silky gazpacho, cured cucumbers with radish, a roasted fairytale eggplant with eggplant romesco, a tomato jam dessert, and the favorite of the night: pepper toast with corn "mayonnaise". We will continue to support this great cause to continue to help our community.
[WEEKEND KITCHEN MENU] - APRIL 22, 2016
Our first trip out to Essex, CT where we were welcomed with warmth by Nancy Kirkles-Smith, owner of Weekend Kitchen - a boutique kitchen shop. The dinner took place at her house, an old 17th century farm house with a newly renovated kitchen, including a copper French cooking range. We decided to cook from the heart and from the soil to showcase edible weeds, wild ramps, and farmer's wintered over produce through a 9 course tasting. Still thinking about the ramp garganelle and the spaghetti tossed in bagna cauda.
[Ordinary: new haven menu] - MARCH 6TH, 2016
After a very successful late night pop up at Little River Restoratives - we thought it would be fun to visit our friends in New Haven. Ordinary is one of the best cocktail bars in the state and was one of the first places we worked at when moving back to CT. We're excited to do a Yakitori inspired menu featuring GourmAvian Farms chicken out of Voluntown, CT. But we have to give you some Walden Hill pork - so a belly lettuce wrap it is.
[ct chef takeover @ ribelle with matt wick and james wayman] - FEBRUARY 24, 2016
Shipping up to Boston... oh oh oh! Some of the most talented chefs of CT are headed to Boston's award winning Ribelle to take it over and cook with soul. We will be featuring Matt Wick of River Tavern in Chester, CT. A menu inspired by Italy, we intend on offending some Italian traditions... AND James Wayman of Oyster Club in Mystic, CT. If anyone knows what cooking with fresh seafood is like, it's James. Boston will love his 5 course seafood frenzy that showcases product from Stonington, CT and the CT shoreline.