By Analiese Paik
the Fairfield Green Food Guide
and Strawberry and Sage
Sustainable Food & Farm Expo 2015
Sunday, May 31, 2015
10 am – 5 pm
At Audubon Greenwich
613 Riversville Road, Greenwich, CT
Lunch catered by Fleisher’s Craft Butchery and GrassRxoots
$15 general admission per person, $20 per couple, $25 per family (does not include lunch)
Talks, Demonstrations, and Tastings Every 30 Minutes
Tasting event fees: $10 per session per person
Contact Jeff Cordulack, Events & Communications Manager at firstname.lastname@example.org or 203-869-5272 x349
Our mission is to inform the public about our rich and diverse sustainable food community; engage our guests with organic farmers, gardeners, and homesteading experts; introduce them to chefs and restaurateurs, artisan food producers and specialty food retailers; and educate them through sustainable food talks, demonstrations and tastings.
- Fairfield Green Food Guide – Analiese Paik
- Strawberry and Sage – Chef Silvia Baldini, Fairfield County’s first female Chopped Champion (watch her Chopped episode here)
- Slow Food Metro North – Ruby
- Slow Food USA – Mimi Edelman
- Fleisher’s Craft Butchery – Fleisher’s will be serving sandwiches made with their delicious pasture-raised meats during the entire day. Stop by their table for samples of their grass-fed beef jerky and stay for lunch. Don’t miss their 12:30 butchery demo (see below). (Read our article about Sagatuck Craft Butchery’s merger with Fleisher’s here.)
- GrassRxoots – Rhoby Schempp. GrassRxoots will be providing tasting of and selling their organic vegetable and fruit-based juices. Visit them to learn about their full menu of 100% organic foods at their location at Halo Studios in New Canaan. (Read our article about Grass Rxoots’ new location in New Canaan here.)
- Greenwich/Fairfield Cheese Company
- CT Master Composters, also know as “The Compost Gals” – Patty Sechi, Jane Kochersperger, Yoko Fujikoro Burke, Deanna Novak, Aleks Moch and Cynthia Sherwin – will explain the how, what and whys of composting through fun and educational compost and soil activities, including a vermiculture station (worms!) and small compost bins for hands-on compost-building experience.
- Shearwater Organic Coffee Roasters – Ed Freedman (read our feature article here)
- The American Honey Tasting Society – Marina Marchese
- Pound Ridge Organics – Donna Simons
- Olivette – Alina Lawrence (read our feature articles about the Darien and Westport stores here)
- Alan Gorkin of Sleeping Cat Farm
- Growing with Nature – Eric Frisk
- Farmer Doug DeCandia
- Paul’s Custom Pet Food (read our feature article here)
- Bedford Bee Honeybee Service
- The CT Farm Table Cookbook – Christy Colasurdo. With 150 home-grown recipes from the Nutmeg State, “The Connecticut Farm Table Cookbook,” by Tracey Medeiros and Christy Colasurdo, is filled with beautiful photographs and a bumper crop of recipes that showcase the best of Connecticut’s farm-inspired fare. Colasurdo will be at Audubon Greenwich to meet and greet guests and sign copies of the cookbook.
- Turtle Moon Health
- Natural Awakenings – Nicole Miale
Special Event Schedule: Talks, Demonstrations, and Tastings
These events are limited to 50 people. To purchase a ticket to the paid events listed below, please click here.
10:30 Coffee Talk & Tasting with Ed Freedman of Shearwater Organic Coffee Roasters – single origin coffees of the world presentation, demonstration on mastering French press brewing, and a coffee tasting including micro-lot Guatemala Organic RFA Fancy Santa Isabel RFA (Rainforest Alliance) certified, certified organic, fully shade-grown, and bird-friendly. Free
11:00 Culinary Demonstration and Tasting with Chef Silvia Baldini of Strawberry and Sage – Local chicken and duck eggs steal the show at this culinary demonstration and tasting. Learn from Fairfield County’s first female Chopped Champion how to prepare chic comfort food centered around fresh eggs and spring herbs and vegetables that’s perfect for sharing with family and friends. $10
Silvia Baldini always dreamed of being a chef, even during her successful career as an art director. After seventeen years in advertising, she realized her dream by returning to school, graduating from the Cornell and French Culinary Institute and ultimately receiving a Grand Cuisine Diploma from Le Cordon Bleu, London. After working as a chef at prestigious Michelin star restaurants throughout Europe, Silvia returned to the East Coast and established her creative food group, Strawberry and Sage. Silvia has been featured in Saveur, the James Beard Blog, and has appeared on local TV, national TV and food shows. She is the first professional woman chef in Connecticut to win Chopped, the award winning show on Food Network. She is currently writing her first cookbook. Among her many clients are Bank of America, Royal Scottish Society, and Vista Caballo, JMcLaughlin, and Ralph Lauren as well as private individuals, celebrities, food photographers and cookbook authors. Strawberryandsage.com.
11:30 Preserving the Harvest (While Preserving your Time and Money) with Donna Simons of Pound Ridge Organics –Donna Simons, founder and CEO of Pound Ridge Organics, will share her expertise as a ‘Garde Manger’ (French for “Keeper of The Food”). This spirited hands on demo will touch on the basic principles of preservation including: fermentation; dehydration; freezing and canning using the weekly harvest fresh from local organic farms.
12:00 Local Honey Talk and Tasting with Marina Marchese of The American Honey Tasting Society – a talk and guided tasting of five local honeys. $10 Marina Marchese is the designer and beekeeper behind Red Bee Honey and the author of The Honey Connoisseur: Selecting, Tasting, and Pairing Honey and her best-selling memoir, Honeybee: Lessons from an Accidental Beekeeper. She is a leading expert on single-origin honey and the founder of The American Honey Tasting Society. Marchese is a graduate of The School of Visual Arts and received her honey training from the National Registry of Experts of Sensory Analysis of Honey in Italy and the Welsh Method of Honey Judging at the University of Georgia. She has taught honey tasting courses at Eataly, Slow Food Metro North, Murray’s Cheese Shop, and Artisanal Premium Cheese Center. Marina’s Red Bee Apiary has been featured on ABC-TV’s The Chew, and she is the past president of the Back Yard Beekeepers Association of Connecticut. Most recently, Marina was invited to lead the inaugural honey tasting panel for The Good Food Awards in San Francisco. Redbee.com. AmericanHoneyTastingSociety.com.
12:30 Butchery Demo by Fleisher’s Craft Butchery –Join Ryan Fibiger and Paul Nessel of Fleisher’s Craft Butchery for a whole animal butchery demonstration and talk. From the anatomy of the pig to cooking techniques, sustainable sourcing to issues affecting our local food system, these pioneering butchers will take you on the journey of sustainable meat in the northeast and our immediate community. Free. Founded in 2004, Fleisher’s is your neighborhood craft butcher, proudly serving locally sourced, pasture-raised meats that are not just better tasting but better for our customers, our farmers and the land we share. Visit Fleisher’s Craft Butchery in Park Slope, Brooklyn, Kingston, NY, Westport, CT, and coming soon, Greenwich, CT.
After apprenticing with Fleisher’s Pasture-Raised Meats, Ryan left a consulting career in 2011 to launch Craft Butchery in Westport, CT with his co-founder Paul Nessel. As passionate butchers they quickly grew the old-fashioned butcher shop into a profitable and responsible business that is an integral part of the Connecticut food system. Recognizing that the business needed scale and logistics in order to effectively connect small producers with rapidly expanding demand, Ryan and Paul brokered several strategic partnerships and a merger with Fleisher’s Pasture-Raised Meats in 2014. Ryan is currently CEO of the newly recapitalized, recommitted, and re-named “Fleisher’s Craft Butchery”, which is one of the largest producers and retailers of ethically-raised beef, pork, lamb and poultry on the east coast. Paul is now Head Butcher of Fleisher’s, influencing technique, training and education across all their locations. (Read our feature article to learn more.
1:00 Culinary Demonstration and Tasting with Chef Silvia Baldini of Strawberry and Sage – Lesser known cuts of meat are just as delicious as prime cuts, yet cost much less. In this culinary demonstration and tasting with Fairfield County’s first female Chopped Champion, you will learn to prepare chic comfort food to share with family and friends using a lesser known cut of meat from Fleisher’s Craft Butchery and local, seasonal ingredients. $10 Update: Chef Silvia has revealed the cut of meat she’ll be using in this blog post, along with some recipes for preparing it for a casual dinner. This is a taste of what’s to come!
1:30 Ark of Taste Foods Talk by Mimi Edelman of Slow Food USA’s Northeast Ark of Taste Committee – Conservation that you can taste! Learn about the global Slow Food Ark of Taste initiative and how a consumer can become engaged in the preservation of food culture and tradition. The Ark of Taste is a living catalog of delicious and distinctive foods facing extinction. By identifying and championing these foods, we keep them in production and on our plates. The Northeast/New England Ark of Taste Committee is championing the rich heritage of our region inspired by biodiversity and pleasure. Learn how to support with positive action a vibrant food system that values the environment, agriculture, nourishing food and the living soil that brings forth the harvest. Free. Mimi Edelman is the farmer/owner of I&Me Farm, Chair of the Northeast/New England Slow Food Ark of Taste Committee, and an agriculture advocacy organizer. Learn more by watching the video below and at slowfoodusa.org.
2:00 Extra Virgin Olive Oil Talk and Tasting by Alina Lawrence of Olivette – An educational tasting of five Extra Virgin Olive Oils of the Northern Hemisphere with guidance on selecting high quality EVOO. $10 Alina Lawrence is an olive oil educator, speaker, consultant and owner of Olivette who received her training and certification in olive oil sensory analysis from the National Organization of Olive Oil Tasters (ONAOO) in Imperia, Italy and UC Davis in California. Olivette is a distinctive tasting room showcasing the freshest Ultra-Premium Extra Virgin Olive Oils and authentic traditional style aged Balsamic Vinegar of Modena with locations in Darien and Westport. Learn more at www.olivettect.com.
2:30 Suburban Homesteading: Creating an Edible Ecosystem in Your Yard with Alan Gorkin. Suburban Homesteading is the illustrated story of horticulturalist Alan Gorkin’s wish to have a small, diversified farm that could provide extra income and food. After buying a house in Wilton with sun, lots of lawn, and little water, Gorkin decided to reduce his carbon footprint and experiment with different sustainable gardening techniques that reduced the lawn and fuel use while bringing diversity and additional income to the property. Alan Gorkin is the Horticulturist on a private 14 acre estate in Greenwich, CT where he oversees the maintenance of two orchards, poultry flock , vegetable, greenhouse and flower gardens and honeybee hives. Clapboard Ridge Garden is generally open once yearly for the Garden Conservancy open day program. A graduate of Michigan State University, Alan has worked at several public gardens over the last 33 years, including Old Westbury Gardens (LI) , Brooklyn Botanic Garden and Wave Hill in NYC. He is currently an instructor in the New York Botanical Garden adult education program, Greenwich Garden Education Center and Greenwich Community Gardens.
3:00 Culinary Demonstration and Tasting with Chef Silvia Baldini of Strawberry and Sage – It’s tea time! In this culinary demonstration and tasting with Fairfield County’s first female Chopped Champion, you will learn to prepare chic comfort food made with local, seasonal ingredients that’s perfect for tea time and sharing with family and friends. $10
3:30 Heirloom Vegetable Gardening and Seed Saving with Eric Frisk of Growing with Nature – Learn about growing heirloom vegetables and how to save seeds from these open pollinated varieties to grow true-to-type plants next year from master gardener Eric Frisk. The age old practice of seed saving is fundamental to ensuring a future supply of seed for unique and rare vegetable varieties. Welcome backyard gardeners and homesteaders. Free. Growing with Nature provides classes and consulting on sustainable food production and the whole food web, from the bacteria in the soil to the bugs in the air.
4:00 Greenwich/Fairfield Cheese Company – Award winning Cato Corner (CT) farmstead cheese educational tasting and presentation, includes three raw, cow’s milk, Cato Corner cheeses. $10
4:30 Nutrient Dense Vegetable Gardening with Doug DeCandia Growing a productive vegetable garden begins with nutrient-rich soil. With the assistance of soil organisms, plants pull and utilize 17 different nutrients from the air, water and soil to use for growing; to fight off pests and diseases; and to produce seeds, flowers and edibles. Learn how to ensure your soil is biologically and nutrient-rich from Doug DeCandia, a talented farmer and the Food Growing Project Coordinator at the Food Bank for Westchester. Free.