Contributed by Katy Morris
One (and we really mean just one) of the many reasons we flock to the The Granola Bar is that there really is something for all Westporters there.
Early morning, frothy cappuccino after dropping the kids off at school? Check. Fresh, simple, locally sourced seasonal ingredients? Check. Breakfast at lunchtime? Refreshing, healthy smoothie pick-me-up? Creative sandwiches (like one of our faves, the House Bubby) and plenty of other kosher-friendly, vegetarian, and even gluten-free choices? Check, check, check.
So maybe we are just telling you stuff you already knew…
In that case, you’re in luck, because there are some more things cooking in their kitchen that you might not have heard about yet!
Co-founders Julie Levitt and Dana Noorily, along with talented Head Chef Jes Bengston, have recently joined forces with professional nutritionist Esther Blum (author of “Cavewomen Don’t Get Fat”) to launch the first series of their TGB [The Granola Bar] University. This fall, they are offering you a chance to attend one of Esther’s six informative lectures to learn all about paleo and vegan eating at the restaurant/cafe.
As a spin off, they will also be introducing a well-defined and creative paleo-only section of their menu. Be sure to check back on their website for specific dates and sign up information to take part in the series, as well as learn about the new menu.
TGB Farm-to-table Pop-up Dinners
Earlier this summer, Chef Jes headed to our beloved Westport Farmers’ Market for some local fixings from which she crafted an elegant six-course dinner menu for eighteen local attendees. The feedback was so great they are already planning their fall and winter series, so be sure to keep up with their Facebook page posts for how to reserve your seat! And yes, kosher-friendly options will, of course, be on offer.
TGB on the Go: From Soccer Fields to Classy Wedding Brunches
When we first wrote about them in March, their idea for launching a Food Truck was still taking off; but by now, it’s hit the open road, Jack. “The Granola Bar’s Food Truck has been out and about serving breakfasts, lunches, and snacks for local corporations, staff, birthday and graduation parties all summer long!” says Dana.
And there’s no stopping them now. Although as of now there is no plan to have a permanent Food Truck location, they will be at Coleytown Middle School’s soccer field every Saturday (hungry, young athletes and soccer moms alike will love this!) and will also be attending food festivals as they arise (they were even asked to be a part of the first Annual CT Food Truck Festival in North Haven this July). In addition, they are more then willing to travel outside of CT for private parties or events! You can always track their tire marks by checking their Facebook or Instagram feeds.
And if you are looking for a fantastic caterer for your Bubby’s 80th or your daughter’s Bat Mitzvah, definitely consider TGB. Their catering services have taken local celebrations by storm, like the recent garden birthday party they catered where they served up plenty of seasonal-inspired options including pistachio-crusted salmon over spinach, strawberries, sunflower seeds and goat cheese (a take on this dish is provided for you below!), dried fruit and avocado quinoa salad, and strawberry shortcake trifles. Contact Dana directly at firstname.lastname@example.org for more information.
“We are always looking for new ways to offer light and delicious seasonal food. It is so awesome to serve fresh kale that was picked the morning it is delivered!” exclaims Dana.
Thank you to Dana and Jes for these fabulous late summer-inspired recipes…and we also want to wish a special Mazel Tov to Julie on her recent summer wedding!
The Granola Bar, Westport, CT, is open Monday-Friday, 7am-5pm and Sundays, 8am-4pm. Eat-in, take-out, delivery and catering always available.
Just as school begins and busy Moms get even busier, The Granola Bar shared this super easy salad that you can throw together no matter how short on time you are.
Apples and dates point to Autumn while the light and easy ingredients keep us on track to enjoy the last weeks of summer.
This recipe is pareve (non-dairy).
- 2 c spinach
- 3 oz baked salmon (salt and pepper to taste)
- ½ c julienned apples
- 1 tablespoon toasted sunflower seeds
- ¼ cup chopped dates
- 2 tablespoons lemon dressing
- 1 fresh lemon (juiced)
- salt & pepper to taste
- 1 teaspoon pure olive oil
- Bake salmon at 350 degrees for 15 minutes
- Toss remaining salad ingredients
- Whisk dressing ingredients together and drizzle over salad
With just a few ingredients the freshest greens from your farmers' market will really shine here. And how 'bout these early season green apples? Grab 'em while you can!