With Thanksgiving one week away, there is still plenty of time to deliberate over the menu. One thing is for sure, though, and that is that I’ll be serving soup as a warming and tantalizing opener at our Autumnal Feast.
When eating sushi, NEVER pass food to someone using your chopsticks. That act parallels passing cremated bones of a deceased relative at a Japanese funeral. Instead, pass the plate, allowing the sushi to be plucked from it.
Good to know.
I learned so much in the “Roll Your Own” vegetarian sushi making class at the Natural Gourmet Institute in NYC, that I will never again eat sushi without deep appreciation and a (hopefully) more discerning and knowledgeable palate. Continue reading
Labor Day’s signal is loud and clear.
Like Pavlov’s dogs, we respond to the first Monday in September with a wave of sadness as the date proclaims that summer is over. Not so fast!
I’ll take this Labor Day to give thanks to those who advocate for fair wages, better working conditions, and fair trade. Now is a good time to re-state our commitment to honoring those who grow our food with concern for our environment and better nutrition for our families.
I’ve come closer to my food sources this year, through an all organic, GMO free, guaranteed local farmers’ market in my hometown, in Westport, CT. As a result of the persistent efforts and support of town leaders, a visionary and super smart (and strict) market manager and tireless volunteers, I can now turn to my local (within 120 miles) market for farm fresh deliciousness each and every week. Continue reading
contributed by Ronnie Fein
Until recently I hadn’t eaten Indian food for several years, all because my husband Ed and I actually travelled in India and the food was so good I didn’t want to ruin the memory. The food over there was an extraordinary revelation of just how elegant, refined and profoundly tasty Indian cuisine can be. Nothing we had eaten in the States before that trip could compare favorably.
So, when my friend and colleague, Liz Rueven, asked if I would sub here on her blog – she was crazy busy with plans for her son’s wedding – and suggested I review Navaratna, a new-ish, Indian restaurant in Stamford, CT, I was reluctant.
Well, Indian food is back in our lives, thanks to Navaratna. Continue reading
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).
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
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.
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
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