Bill Taibe has taken to the sea. Known for trekking to local farms to get sustainable, seasonal produce, the chef-owner of the heralded restaurant Le Farm features sustainable seafood from local and regional sources at his new restaurant, The Whelk.
Taibe and The Whelk’s chef de cuisine Dan Kardos recently boarded Norm Bloom’s oyster boat and sailed out into Long Island Sound. Bloom is a third-generation oysterman in Norwalk who has branded local blue point oysters as “Copps Island oysters” after one of the Norwalk Islands near where he seeds, farms and harvests oysters.
DINE WITH DESIGN A Culinary Experience to Benefit The Philip Johnson Glass House Saturday, June 11, 12-3 pm On Saturday, June 11, Dine with Design guests are invited to explore the famous Mid-Century modern buildings, grounds and art collections of … Read more
A beautiful new magazine called Sustainable Connecticut has launched. This special preview in the April issue of Connecticut Cottages & Gardens magazine (CTC&G) profiles local leaders of the sustainable food movement who are inspiring all of us to change. They are … Read more
By Elizabeth Keyser Tweet It’s a triumvirate. Farmers, artisans and chefs. A holy trinity, like onions, celery and carrots. They, and those who worship them, came together at Laurel Ridge Farm Sunday, Sept. 12, for the 10th Annual Celebration of … Read more
What’s in name? Apparently a lot. At first blush you might look at LeFarm as an interesting combination of French and English words and leave it at that. But, being a marketing professional, I couldn’t help but dissected it. “Le” … Read more