Grilling with Chef Geoff Lazlo of Mill Street Bar & Table
Sunday, July 24
11:00 a.m – 1:00 p.m.
Mill Street Bar and Table Executive Chef and Managing Partner Geoff Lazlo will demonstrate techniques for using your grill in a more versatile manner so you can prepare an entire meal on the grill. The demonstration includes cooking meat, fish, vegetables and pizza on the grill while enjoying samples and drinks.
$75 per person
RSVP online here
This event benefits the Garden Education Center of Greenwich and is being held at Mill Street Bar & Table, 230 Mill Street, Greenwich, CT
Managing Partner and Executive Chef, Mill Street Bar & Table
Excerpted from the Mill Street Bar & Table website.
Geoff’s approach as a chef is heavily influenced by his close relationships with farmers, a community-minded spirit and a decade spent working alongside a celebrated group of seasonal fine dining restaurants and chefs – Alice Waters at Chez Panisse, Dan Barber at Stone Barns and Blue Hill, and Michael Anthony at Gramercy Tavern.
A third generation backyard farmer, Geoff began cultivating a garden in his own sandbox as a child, then as a student at the Culinary Institute of America – establishing its first organic garden – and currently at Mill Street, as Chef caring for his multiple plots of herbs and vegetables in the nearby Greenwich Community Gardens.
Moving back to Connecticut allowed Geoff to pursue the second half of his culinary career – building his own community and establishing his own restaurant. As Executive Chef of LeFarm and The Whelk in Westport, he began laying the groundwork to open his own restaurant in Connecticut. Geoff met Bill King, owner of Back 40 Farm Group, at the perfect time; Bill was searching for a great chef and Geoff was looking for a partner. Their shared values of seasonality and community quickly led to the vision that became Mill Street. Geoff calls the opening of Mill Street with an organic farmer “a dream come true.”