Chef Jeff Borofsky is introducing his new, wood-fired brick oven catering company to Fairfield this weekend at the Garden Expo. Specializing in gourmet meals featuring local, seasonal ingredient, Chef Jeff’s driven to make his business, Skinny Pines Catering, as green as possible.
His commitment to sustainability starts with sourcing as much locally grown produce, fruit, dairy and meat products as possible for his pizzas, calzones, frittatas, salads, cookies and seasonal specialties liked baked apples. The food is cooked in his portable, wood-fired brick oven, so this is true slow food!
A very special pizza will be making its debut this weekend. “The JT” is named for John Turenne, Founder of Sustainable Food Systems, and an Alice Waters disciple who implemented the Yale sustainable food service program as its Executive Chef. The JT pays tribute to Chef John as a local, sustainable food hero and was born after he told a story about it to his workshop attendees at the last CT NOFA Conference. The recipe was passed on to Chef Jeff and the JT was born. The JT is whole wheat or spelt pizza crust topped with roasted squash, sage, ricotta and maple syrup. I tasted it the other day and knowing that winter squash is just about finished, it’s a great pizza to bid farewell to winter food and welcome in the spring.
Chef Jeff is currently sourcing from the following CT farms:
- Eagle Wood Farms
- Gilbertie’s Herb Farm (sage for the JT!)
- Holbrook Farm
- Newgate Farm (squash for the JT!)
- Sport Hill Farm
You won’t be eating your pizza on paper and plastic this weekend, only fully biodegradable tableware, cutlery and cups made from plants. Their menus and other company materials are printed on recycled paper using soy and vegetable-based inks. Even their pizza boxes are made from 100% recycled content.
Chef Jeff’s mission is to “care for your catering needs while caring for the health of our community and planet.” Chef Jeff will also be making pizza at the Food for Thought Expo on March 27.