Imagine a golden ball of crusty brioche sitting pretty on a stainless steel spoon. It looks dense and chewy. But when you take a bite, it almost disappears in your mouth leaving only a hint of caviar and fresh red beets.
That’s how Chef Brian Lewis kicked off his press preview party on Friday, March 2 for his new restaurant elm in New Canaan. From there, it was even more enticing. He served a foie gras mousse on grilled bread topped with leeks from Wilton’s Millstone Farm. After a quick overview of the open kitchen, we were surprised with blue corn popped on the cob. It was like a Girl Scout camp trick.