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Appetite Travel + Leisure: Destination NorwaY

Photographs by: Oliver Parini

An Out- of- Earth Experience Connecticut Grown and Nationally Embraced Consumers Connect with the Hands that Feed Them Written by Linda Kavanagh “Retro dining,” is what my dinner companion and cynical chef labeled the farm-to-table restaurant we were dining at, “Really, we’re right back where we started. This was all we knew when we were spry culinary grads sweating it out behind a hot and steamy kitchen line, “he continues to reminisce and vent. “Of course the produce came from local farms. Heck, Chef would butcher livestock alongside the farm handler and bring the meats to the restaurant each week. And now there’s a name for this?” So, does today’s local food phenomenon mean we are we back to the sustainable food practices that so many chefs unknowingly applied back in the day? In dining, is what’s old new again? Call it what you will; farm-to-table and the like, because in the end, food is grown,

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CONTEMPORARY CULTURE//MAGAZINE

raised and consumed – how we obtain it, now that’s a different story. Enter The Connecticut Farm Table Cookbook, a stunning homegrown work of art and education wrapped up in a vibrant cookbook, beautifully constructed by Tracey Medeiros and Christy Colasurdo. Its release coincides with the nurturing of the soil as fresh crops are being planted and plotted. The duo, passionate and practical, took their cues from Tracey’s successful Vermont Farm Table Cookbook, which she had published in 2013. “When I saw the Vermont book, my first thought was that there needs to be a book just like this to shine a spotlight on the farmers and food producers in Connecticut, “beams Christy, a Fairfield County based journalist and former

Special Sections Editor at New York Magazine, “ I had been involved in the local green foods movement for the past few years in Connecticut, watching the local scene explode as more and more people were waking up to the concepts of eating locally and forging personal connections with their farmers.” The Connecticut Farm Table Cookbook is more than just a recipe handbook. It digs deep

Profile for VENÜ MAGAZINE

VENU #27 SPRING/SUMMER 2015  

Howard Schatz, Guatemala, Seakeepers, The Floating Hospital, Formula 1, Celine McDonald, Burning Man, Daryl Roth, Lambert & Stamp

VENU #27 SPRING/SUMMER 2015  

Howard Schatz, Guatemala, Seakeepers, The Floating Hospital, Formula 1, Celine McDonald, Burning Man, Daryl Roth, Lambert & Stamp