Sugar & Olives in Norwalk has hosted Wednesday evening cooking classes for the past five years—“Prep School”—and recently added something new to the lineup —“Wednesday Nooner’s.” This three-recipe demo and three-course lunch begins at noon on Wednesdays and features a different theme each month. May focused on ramps, the short-lived wild leek that is foraged from the woods. June’s subject was “Eats, Shoots and Leaves,” a CT lettuce appreciation class. July was aptly called “Totally Tomatoes” with recipes like heirloom tomato bloody-marys and garden gazpacho being served and demonstrated.
September is dedicated to apples and fall produce. Register online here; groups welcome.
Weekly “Prep School” evening classes are held at 7pm on Wednesdays and are completely hands-on. Topics vary each week and the schedule can be found online. All classes include a meal and some booze. Prices range from $40-$80. To learn more and register, click here.
Sugar & Olives is on vacation and will reopen on September 3.
SUGAR & OLIVES seeks to educate its diners and cultivate the relationship between farms and families. The restaurant is devoted to serving wholesome, healthy and happy local food. Nearly all menu items come from The Nutmeg State or close by–including milk, cheese, eggs, fruit, vegetables, beef, pork, poultry—in addition to wine, beer and spirits.
The rustic “shop” was established in 2008 by Jennifer Balin, a Westport mom of four. JonVaast, a CT native, is the co-executive Chef at Sugar & Olives, joining the kitchen in early 2014. Jon transitioned smoothly into his new role at Sugar & Olives as he shares the same farmer friends and ideas about using local ingredients to create wholesome meals. Previously, he began his culinary career as Garde Manger at The Dressing Room Restaurant in 2006. The Dressing Room, founded by Paul Newman and Michel Nischan, was in the forefront of the farm-to-table movement and Jon quickly climbed the ranks to Sous Chef and then finally executive Chef in 2011. Jon brings his extensive knowledge of technique and spot-on seasoning to Sugar & Olives as well as his long-standing relationships with local purveyors. Jon has a commitment to celebrating and sourcing organic products, from produce to pasture-raised meats to wild-caught seafood. In his free time he enjoys brewing beer and lounging around with his dog.
This three star Certified Green Restaurant serves brunch five days a week and dinner three nights a week—plus holds cooking classes twice a week. The space is also a charming party venue and community hang-out. The restaurant can accommodate up to 250 people, but also has two quaint smaller spaces for more intimate gatherings.
Sugar & Olives
21 1/2 Lois Street
Norwalk, CT 06851