Nutty Bunny’s texture is smooth but dense, a little like marrying pudding and natural peanut butter. In fact, it’s the combination of finely ground cashews and coconut oil, her “ice cream” base, that creates the firm texture that signals you’re eating something more closely approximating a meal than a dessert.
Mill Street Bar & Table exemplified seasonal American fine dining and warm hospitality in an elegantly appointed tavern-like setting in the Byram neighborhood of Greenwich. Executive Chef and Managing Partner Geoff Lazlo’s sophisticated yet rustic dishes embrace the bounty of our local land, farm, and sea.
Carissa Hvizdo of The Stand is generously sharing her wisdom with the public at a Zero Waste Cooking Demo on Wednesday, October 28, from 7:00-8:30 pm at their Fairfield location on Mill Plain Road in the Sportsplex. Carissa is both a farmer and restaurateur/chef, making her uniquely qualified to attack food waste from multiple angles.
CT Farm to Chef Week 2015, The CT Dept. of Agriculture’s annual celebration of CT Grown, is scheduled for September 13-19. Restaurants, cafes, caterers, cafeterias, food trucks, bakeries, and other dining establishments are invited to register to participate in this event and partner with Connecticut farms to showcase Connecticut Grown foods on their menus.
Drive too quickly down Danbury Road and you’ll miss Bistro 7, a casual and unassuming eatery serving seasonal fare and craft cocktails. Local, organic sourcing is a priority for owner Breno Donatti, so much so that the staff uniform is a black t-shirt emblazoned with “Your Local Farmers Present: Locally Sourced Comfort Food”.