The Boathouse Moves Inland to Millstone Farm for the Evening

Whenever possible, I jump at the opportunity to attend farm to table events.  Not only is the setting guaranteed to be magnificent but the menu is always designed around items picked from the field on the same day. The flavors burst with freshness and there is plenty to eat for those who are vegetarian or lean in that direction.

John Holzwarth, Chef and Owner of the Boathouse Restaurant in Westport, moved his operation to Millstone Farm, Wilton, on October 11, illustrating  his deep connection and commitment  to CT. farms.    He designed the menu around available crops providing lucky diners with a feast of the seasons.  The menu was posted in advance, making this a great opportunity for vegetarians to check out the scene.  In my experience, chefs are willing to switch out a dish for those with dietary restrictions,  so be sure to ask, in advance,  if something doesn’t suit your preferences. Continue reading

Sukkot and the Seasonal Shift

It happens like clockwork.  Here in Connecticut, Rosh Hashanah is generally warm and sunny and by Yom Kippur the nights are downright chilly.

Sukkot comes just five days after and the foliage is suddenly tinged with vibrant oranges and happy yellows of Autumn.  The festival of Sukkot requires us to shift our moods suddenly also, from the days of contemplation and solemnity to a spirit of joyful thanksgiving and celebration. Our menus quickly transition to warming foods and for many of us,  that means soup.

In order to not overwhelm the cook with complicated recipes as we head into yet, another holiday, I share this super easy recipe by one of my blogging gal pals, Hannah Kaminsky. Continue reading