Lunch From the Garden at Farmer’s Table, New Canaan, CT

This post was contributed by guest blogger, Margie Treisman.

Chef Robert Ubaldo’s small, rustic and cozy restaurant is already known for it’s delicious farm-to-table food. But it deserves special recognition as a haven for Kosher Keepers (who eat veg) and vegetarian foodies in Fairfield County.

Yes, Farmer’s Table, in New Canaan, CT,  offers a full vegetarian menu at lunch and dinner.  This alone merits a shout out.

 What’s more, the choices are both plentiful and delicious. With vegetables sourced from Ubaldo’s own Pound Ridge garden or his brother’s upstate New York farm, John Boy, the vegetarian offerings are fresh, vibrant and bursting with flavor.  On top of that, this chef bakes his own bread in house daily, as well as three homemade dessert offerings (but more on that later).

Continue reading

Radical Roots and Chef Cassandra Purdy

Some days I’m pressed for time and speed shop through my farmers’ market, stopping only long enough to grab the goods and move on.  On more leisurely days, I meander from farmer to chef, getting the juice on what’s growing and cooking. Continue reading

Taking a Lunch Break in Aspen

What’s for lunch after a morning of trying to remain upright in the Roaring Fork River while searching for trout?  or after a  strenuous bike ride or uphill hike in high altitude? 

Aspen offers a wide range of healthy eats for those great lunches you are hankering for.  I suggest you check out the following places.  Each has lots of tasty choices for anyone who seeks mostly veg options.

Continue reading

Dining After Sunset in Aspen

Cool mountain breezes waft across snow capped mountains reaching towards implausibly blue skies. I have returned to one of my favorite vacation spots.

Summer in Aspen has it all: awe inspiring hiking, invigorating biking, unique shopping, the eight week long classical Aspen Music Festival and to top it all off,  a vibrant and highly creative dining scene. Continue reading

‘Tis the Season: Gifts from the Desert

Neot Smadar

For young lovers and their parents, ‘tis the season of gift giving as summer weddings approach and engagements are announced.

How about considering unique, edible gifts?

I ran across information about Negev Nectars and was taken by their mission “to support small- scale, sustainable agriculture in Israel, and to provide a market for these farmers.” All products sold through this American company come from Israeli farms located in the Negev desert. Continue reading

Dining at Balaboosta with an Expert

Last week, I received an invitation from Naama Shefi, Israeli food specialist and past Director of Public Programs and Events at the Consulate General of Israel in NYC. She asked me to join her at Balaboosta in Nolita, NYC, for lunch with a dozen strangers who had signed up to eat with her and learn more about Israeli cuisine.

Through a program called I Want More Food, founded by Jeff Orlick,  these food adventure seekers were scheduled to meet and eat with Shefi as their insider guide. Continue reading

Print Restaurant Tells All

Do you check online restaurant menus before you call for a reservation?

Take a look at the online menu for Print Restaurant, 11th Ave. at 48th St. in NYC, and you can learn a lot.  Ride your cursor over the ingredients and you will find a whole lot more than overblown descriptions of flavors.

You will discover that the impossibly magenta oranges in the Blood Orange Salad come from Isabelle’s Orange Orchard in New Orleans.  The butternut squash that serves as a tasty whipped landing for the Pan-roasted Snapper comes from Paisley Farm, which coordinates a co-op of upstate NY farms consisting of 25 like minded farmers seeking to distribute their crops. Continue reading

Cooking Heart Healthy Foods with Jennifer Abadi at the JCC in Manhattan

Invite me to a cooking class?  I am in!
 I love them all: demos, hands on, famous chefs, home-style cooks … I am eager to be inspired by some unfamiliar flavor or technique.
But with the steep cost of these classes,  I need to choose carefully.
For me that means honing in on classes that focus on using health conscious, vegetarian or kosher ingredients. While perusing the online schedule for the JCC in Manhattan, I ran into a class being taught by Jennifer Abadi called Delicious Heart-Healthy Foods.
When I saw the menu, I knew I needed to attend.

Kutsher’s Twist on Borscht Belt Favorites

 

Finally, someone has reinterpreted our favorites and created Jewish food with a twist.

I heard Alan Wilzig and Zach Kutsher in conversation at the 92STY/Tribeca in January. They were chatting about the legendary Kutsher’s Country Club in the  Catskills, the namesake and inspiration for the recently opened restaurant, Kutsher’s Tribeca.

These business partners summoned up images from a different era, one where vacationers ate heaping piles of whatever tasted great, without any concerns about fat, chemicals or origin of ingredients. And it was unlimited.

Ah, the good old days! Continue reading