Celebrated Farm-to-Table Chef Turns to the Sea

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.

Fairfield Green Food Guide
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