Dine With Design Event Unites ‘Harvest to Heat’ Chefs at Philip Johnson Glass House


A Culinary Experience to Benefit The Philip Johnson Glass House

Saturday, June 11th, 12-3 pm

NEW CANAAN, Conn. (Thursday, May 5, 2011) – The Philip Johnson Glass House, in association with Harvest to Heat: Cooking with America’s Best Chefs, Farmers, and Artisans, is pleased to announce a one-of-a-kind culinary event to benefit the Glass House, a site of the National Trust for Historic Preservation.

Chefs Bill Taibe, Brian Lewis and Derek Wagner at the Glass House by Tom McWilliam

On Saturday, June 11 from 12pm to 3pm, guests are invited to explore the buildings, grounds and art collections of the Glass House site while enjoying dishes inspired by the property, created by the chefs and artisans of Harvest to Heat. Each guest will receive an autographed copy of the critically-acclaimed book by Darryl Estrine and Kelly Kochendorfer, published by the Taunton Press. Dine with Design tickets are $300 with limited availability and may be purchased online at philipjohnsonglasshouse.org or via phone at 866.811.4111.

A Marriage of Ideas and Philosophies

The Glass House is pleased to welcome five award-winning chefs featured in Harvest to Heat to Philip Johnson’s 47-acre campus that, fittingly, was designed as a canvas for inspiration, experimentation and cultivation. These chefs are some of the most innovative culinary artists working today and are the leaders of a new generation of chefs sourcing from and supporting local farms and distributors. “Dine with Design provides a unique opportunity to open the property for picnicking and wandering at-will through Philip Johnson’s exceptional architectural creations for one very special afternoon,” says Rena Zurofsky, Glass House interim executive director.

Participating chefs include:

Chef Michel Richard

Chef Michel Richard
Chef Richard was a pioneer in French/California cuisine long before moving to Washington, DC, in 1994 where he opened Michel Richard Citronelle, today, considered one of the finest restaurants in the world. Chef Richard’s creativity can be seen in prestigious culinary publications such as Food & Wine, Food Arts, Bon Appétit, and on the cover of the late, great Gourmet. He has been featured in the Washington Post, The New York Times, and Los Angeles Times, among others and his restaurants hold top honors in the best American dining guides such as Gayot and Zagat. Chosen by the James Beard Foundation as Outstanding Chef 2007, Michel also won the James Beard Award for Outstanding Wine Service at Citronelle the same year, and his book Happy in the Kitchen, won a James Beard Nomination. To rave reviews, and the 2008 James Beard Award for Best New Restaurant, he opened Central Michel Richard, which continues to be a highlight of the Washington, DC restaurant scene. Constantly engaged in something new, Michel, a modern French restaurant, opened at The Ritz-Carlton, Tysons Corner in the fall of 2010.

Chef Brian Lewis

Chef Brian Lewis
Chef Lewis is a renowned chef best known for his collaboration with actor Richard Gere and his wife, Carey Lowell, in creating The Farmhouse and The Barn at The Bedford Post Inn in Bedford, NY. From the beginning, Brian’s cooking garnered national attention with Esquire magazine selecting The Farmhouse as one of 20 “Best New Restaurants” of 2009. Early experience in the kitchens of legendary chefs Jean Louis Palladin and Marco Pierre White strongly shaped Brian’s refined style of cooking. Brian draws inspiration for his menus from the rhythms of the season and the exceptional, locally-sourced ingredients of his close network of farmers and artisans. In the fall of 2011, Brian will open his own restaurant in New Canaan, CT.

Chef Lee Chizmar

Chef Lee Chizmar
Shortly after graduating from the Culinary Institute of America in 2000, Chef Chizmar traveled to Northern California to work with Bradley Ogden at the Lark Creek Inn. It was there, under the tutelage of Ogden, and the mentoring of Chef de Cuisine Jeremy Sewell that Chef Chizmar developed his love, appreciation and dedication to serving local, seasonal ingredients. After four years at the Lark Creek Inn, Chef Chizmar took the call to travel back east and be part of the opening team for acclaimed restaurateur Christopher Myers’ and James Beard awarded Chef Michael Schlow’s Great Bay restaurant. In 2007, Lee and his wife and business partner, Erin Shea, left Great Bay to open Bolete in Bethlehem, PA. His talent lies in his ability to elevate dishes by pairing homespun ingredients with elegant flavors. Bolete has since garnered national recognition in Gourmet magazine as one of the country’s best “farm to table” endeavors.

Chef Bill Taibe

Chef Bill Taibe

At age 33, Chef Taibe has received three “Excellent” ratings from the New York Times. In 2001, Chef Taibe became Executive Chef at G/R/A/N/D in Stamford, CT., and three years later opened Relish in South Norwalk, CT. After much success with “Relish,” Chef Taibe left to help develop and design Napa & Co., in downtown Stamford, CT. In the summer of 2009, Chef Taibe left Napa & Co. to open his most recent concept, LeFarm. This small, cozy restaurant located in Westport, CT, opened in October 2009 with much success. It is now home to Chef Taibe’s ever-changing menu that reflects the season’s freshest produce, fish and meats. He is also currently involved with The Wakeman Farm Project in Westport, CT. He will be leading a team to help recreate the land that Wakeman lies on into a cooperative farm that will not only serve the community by providing them with fresh produce and education, but also serve the greater state by serving as a liaison between local chefs and farmers.

Chef Derek Wagner

Chef Derek Wagner

Chef Wagner opened Nicks on Broadway at the age of 24. Nine years later, he has opened a newly expanded version of the ever-evolving restaurant. From its modest beginnings, to its current, acclaimed version, Nicks has always focused on seasonally inspired, locally sourced, integrity driven food and service. Chef Wagner has been nominated for the James Beard Rising Star Award twice, featured on TV’s Food Network several times, and written about in Food & Wine, Esquire, Travel & Leisure, The New York Times, The Boston Globe, and The London Independent, among others. Recently, Nicks has been named “One of the World’s Best Restaurants” by Fodor’s International Travel Guide for the second year in a row.

Tuthilltown Spirits

The artisans joining the chefs on June 11th come from far and wide providing a sampling of the incredible bounty our country has to offer. Guests will experience Rappahannock River Oysters from Topping, Virginia; nibble on Freddy Guys Hazelnuts from Monmouth, Oregon; savor a variety of cheeses from Jasper Hill Farm in Greensboro, Vermont; indulge on Theo Chocolates from Seattle, Washington; enjoy a “custom” cocktail from Tuthilltown Spirits in Gardiner, New York; and finish off the day with a smooth espresso from Peet’s Coffee & Tea of California.

To reflect the National Trust for Historic Preservation’s commitment to sustainable practices, the Glass House proudly features environmentally-friendly products for Dine with Design. These include reusable and recyclable glassware by GoVino; WASARA plates designed from renewable materials which are biodegradable and compostable; and bamboo cutlery by Bambu. Following the event, all products will be composted at Three Feathers Farm in South Salem, New York.

BMW is proud to support the Philip Johnson Glass House, a premier architectural landmark in the United States.

About The Glass House: The Philip Johnson Glass House, a site of the National Trust for Historic Preservation, offers its 47-acre campus as a catalyst for the interpretation of modern architecture, landscape, and art; and as a canvas for inspiration, experimentation and cultivation honoring the legacy of Philip Johnson and David Whitney.

About Harvest to Heat: Hailed as the “the fall’s most beautiful cookbook” by Newsweek and named best “overall cookbook” for 2010 by epicurious.com, Harvest to Heat has struck a chord nationwide.  As Alice Waters raves, “Harvest to Heat represents a new generation of cookbook, one that celebrates the crucial relationship between chefs, farmers, and artisans, documenting this connection with rich, candid photography and stories from the field and kitchen alike.”

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