The Changing Face of American Cuisine

I had a wonderful opportunity to moderate an expert panel on "The Changing Face of American Cuisine" at the The Town and County Club in Hartford last week. It was a diverse, food-wise panel with a lively audience and a fascinating and informative discussion.

from left to right: Mike Kandefer, Terry Walters, David Brogan

The three panelists were Mike Kandefer, "Urban Oaks Organic Farm",  Terry Walters, clean food advocate and best selling cookbook author and "Signature David's" owner David Brogan, master mixologist.  Here are their Bio's:

Urban Oaks Organic Farm came from the vision of “Founding Farmer” Mike Kandefer.  Mike grew up in Goshen and considers himself as being “...born into a food family” with a 6 acre vegetable garden, and a farm-stand in front of house.  

In 1987, he and his partner Tony Norris took a pleasure trip to France, where the two discovered salad greens to which America hadn’t really been exposed to in a popular sense: endive, arugula, escarole, radicchio and other heirloom greens.  Mike bought the seeds and brought them home, convinced that people could grow to embrace the wider array of taste, texture and nutrition in heirloom greens.  

 In 1989, he and Tony established “Aux Fines Herbes”, an herb and vegetable farm and essentially helped launch what would become the farm to chef movement.  Early consumers included the area restaurants as well as Cheese & Stuff and a number of other small stores.  

In 1990 they rented the Victorian-era Barney House greenhouse in Farmington where they tended the herb and flower gardens and provided greens such as arugula and spinach for the on-site chef and kitchen at Barney House.  Aux Fines Herbes at Barney House’s greenhouse incubated the seedlings that would become the basis of Urban Oaks grandest offerings.

In 1999, the City of New Britain approached the two to offer them the opportunity to occupy and redevelop what would become Urban Oaks.  It began initially on 2.5 acres.

In 2001, Slow Food Movement asked them to produce an event promoting the value of local, highly nutritious food, showcasing Kandefer’s heirloom tomato crop – it was called “Tomato/Tomahto”.  Later in 2004, Slow Food selected Urban Oaks and Mike Kandefer to represent them at the Terra Madre conference, held that year in Turin, Italy. Nearly 5000 farmers attended the international conference to honor achievements in food and nutrition. The event has since grown in acclaim to include nearly 10,000 attendees each year.

Currently, Urban Oaks occupies a position of activism and community support. Its educational outreach and farm-to-school programs provide an interface for sustainability. Its mission is to be a food oasis in a relative “food desert”, providing access to locally grown, affordable food for the North Oaks neighborhood.  Urban Oaks provides two 12-week Community Sponsored Agriculture farm shares to consumers.

http://www.blog.urbanoaks.org/

Terry Walters is at the forefront of the clean eating and cooking lifestyle.  She is an educator, consultant, chef, teachers cooking workshops at her home and is dedicated to sharing her knowledge and passion for eating clean and living well.

Her work empowers us to make positive changes for our health and the health of our environment. 

Author of two bestselling cookbooks, Clean Food and Clean Start with a third on the way. She has been featured on national TV (Today, Good Morning), radio, print, internet.  She has a popular blog “Eat Clean Live Well”.  And is an advisor to the Board of UOOFarm and a part of the founding committee of the “Institute of Sustainable Nutrition” in West Granby.

Chef Mario Batali, was quoted on her first book, “Clean Food is the most exciting book based on fresh produce and simple recipes I have used in years.”

She is a Mom, avid runner, skier and gardener.

 http://terrywalters.net/

David Brogan of “Signature David”, Mixologist extraordinaire.

In 2002 David traded in his suits, briefcase and life as an investment banker and jumped behind a bar with a cocktail shaker in hand and he’s never looked back.

Having worked at the Norwich Inn and Spa and others. He was discovered in 2006 by Pink Spirits Co, maker’s of Pink Vodka. For the past 11 years he has created a portfolio of more than 250 signature cocktails for Pink as well as celebrity clients like Donna Karan, Calvin Klein, Disney and many more.

In 2008 he launched his own mixology consulting firm “Signature David” and has worked with many prominent brands from Tanduay Asian Rum, CT’s own Onyx Moonshine, Maker’s Mark and many others.

He has received numerous awards and he appears regularly on Fox 61’s “Morning Extra Program”.

David’s passion for detail, artistry and creativity has redefined the cocktail experience.  His cocktails are not only a delight for the palate but a visual work of art too.

I’ve had the pleasure of working with David on occasions and its always a joyful and enlightening experience.   And we’ve had the opportunity to sample his wonderful cocktail this evening.

http://www.signaturedavid.com/

The discussions were enlivening, thought provoking and made us look at the huge disservice companies like Monsanto are doing to  farming, our food supply, farming etc. 

Here is a short clip on YouTube from the discussion:

After the discussion we shared a wonderful dinner in Town and County Club Dining Room.

Tonight Featuring Terry Walters Recipes & Urban Oaks Products, as well as a Signature Drink by "Signature David"

Appetizers

Apple Squash Soup

Carrot Cashew Miso Spread with Sesame Crisps

Edamame Vegetable Dumpling with Yuzu Washabi Sauce

Vegetarian Entrees

Ginger Lime Glazed Tofu

Mixed Braising Greens with Caramelized Shallots, Heritage Whole Grain Blend Pilaf &Red Turnips

Urban Oaks Salad Greens

Scarlet & Sweet Runner Beans, Red Turnips & Radishes

Entrées

Pan-Seared Wild Sockeye Salmon

Ginger Buerre Blanc, Heritage Whole Grain Blend Pilaf, Braising Greens with Caramelized Shallots

Sliced Tenderloin of Beef

Roasted Shallot Port Sauce, Parmesan Mashed Potatoes

Pan-Seared Stonington Sea Scallops

Carrot Broth, Heritage Whole Grain Pilaf, Peas & Pea Tendrils

Lyman Dinner

Sauteed Chicken Breast with Sherry Artichoke Sauce, Parmesan Mashed Potatoes

Dessert

Baked Apples with Raisins & Almonds, Vanilla Ice Cream

Bon Appétit!

Louise

"2013 Brass Button Award" Dinner at Mattatuck Museum

In mid-September we catered the biggest event in our 20 year history at the Mattatuck Museum in Waterbury. It was a seated dinner for 250, no 264, wait 270, one last time 275!

Taking on such a large event was challenging and complicated at this gorgeous museum and former Masonic Temple. It was stunning, beautiful, delicious, exhausting and stressful. However it came together with great finesse and a lot of humor by incredible staff. 

This museum is gorgeous and has exquisite paintings, historical artifacts and an extensive button display, since Waterbury used to have an incredible  button factory.  It's definitely worth the trip to Waterbury to see this gem of a museum. Visit their website at www.mattatuckmuseum.org. The museum spans 3 floors with unique artwork to be hailed on all levels.

For us, all three floors presented "interesting" challenges. There is only one elevator in the building which is used by all guests, museum staff and us!

We had 4 Chefs, 2 Sous Chefs/Dishwashers and 19 Servers.  And my husband Bill, who poured wine during dinner, non stop!  Total of 26 staff and me!

Stationary and Butlered hors d'Oeuvres were served on the 3rd floor in their event room. 

Dinner was served on the 2nd floor in three beautiful galleries. The kitchen, however, was on the 1st floor. We worked out of closets, hallways and utility rooms on the 2nd and 3rd floors.  I've always called it 'adventures in catering' and it truely was. We had walkie talkies to keep in touch with the kitchen and key staff on timing, pace and flow of the evening.

Everyone worked extremely hard and a wonderful time was had by all.

Have you seen Pascual!?  

                           Inside Joke!                                     

Our Fearless Leader Chef David Tolly

                                               Sous Chef Arthur...waiting in anticipation.

                                   

                                                               
                                                                 Holding Pattern!
                                               Waiting for the dinner assembly line to begin.

                                               

          My favorite and prettiest Gallery.  I just love the colors. "Brass Buttons Awards" recipients, 

Cathy and Jim Smith, President of Webster Bank, dined in this Gallery.

Stationary Hors d'Oeuvres on the third floor. 

         

 For the Display we used beautiful Wheat Grass, Champagne Grapes, Baby Vegetables and Flowering Kale.

Beautiful Lighting by "Power Station" created a wonderful feel to this Gallery.

Bill & Me

My sommelier husband

Salad Course

                                                                       
                                                          Stuffed Chicken Duxelles Entrée

Cannoli Cheesecake

Menu

Stationary Hors d’Oeuvres:

Mediterranean Board with Cheeses (including our signature cheeses), Dips, Humus, Olives, stuffed Grape Leaves, Carrot & Celery sticks, Crackers, Pitas & Flatbreads

Butlered Hors d’Oeuvres: (3^rd floor)

Brie And Chardonnay Raisin Crostini

 Seared Beef Tenderloin, Herb Crostini, Horseradish Crème

Crab Cakes, French Quarter Remoulade

Salad:

Cucumber wrapped artisan greens, wedged tomato, gorgonzola crumbles, carrots, honey white balsamic vinaigrette, foccacia bread, piped butter

Entrée:

 Duxelles stuffed Chicken, Sherried Fond de Poulet

Served with creamy Aligot Potatoes (cheesy mashed potatoes) and Sautéed Haricot Verts

Vegetarian Option:

 Grilled Vegetable Tower, Egg Pasta, Tomato Coulis, Fresh Basil

Dessert:

Cannoli Cheesecake, Shaved Chocolate, Crispy Cookie Garnish

Bon Appétit!

Louise

I Had a Dream

From my early 20’s, actually just out of college, I always wanted to own and run my own business.  I recently found old journals from that time with affirmations on wanting to run my own business.  I’ve always loved great food, cooking, eating, sharing good meals with friends and family. I was also always fascinated with the restaurant industry.  I worked in many but always “front of the house”, meaning every position from hostess, wait staff, bartender and manager, I did them all.

In the mid 80’s I moved to the West Coast, Eugene, Oregon, where I worked in a large Prime Rib/Seafood Restaurant, “The Oregon Electric Station”owned by the famous Alberto Salaazar who broke the world record in 1980 at the New York City Marathon.  I also started the original Café Louise, which was a home delivery service of specialty dinners.  I delivered Soups, Chili’s, Stews, Pasta Dishes etc. weekly and one day, one of my clients asked me if I would cater a cocktail party for her.  When I catered her party it was like an epiphany for me where I remember saying to myself ‘OMG I finally figured out what I want to do when I grow up’ because despite the hard work, it was way too much fun.  I sold that Café Louise before moving back to the Hartford area and also sold a house I owned so I had some working capital to create and open Café Louise in West Hartford.  My parents were instrumental as well as family and friends who helped to create my original kitchen.  Here are Mom & Dad.  

My carpenter Dad made the tables and counters and was our first dishwasher and Mom would help wash lettuce, clean and did whatever it took to support me and my vision. 

When we first opened we were a little Café, with seating for 12, serving lunch and dinner and doing “take out” too.  I also taught cooking workshops and did catering.  When I was pregnant with Isabelle, our 17-year-old daughter, I did away with retail and the cooking classes and just focused on the catering. 

We are now celebrating our 20^th year! It still seems unbelievable to me.

In honor of the Martin Luther King's  famous speech, I too had a dream and the dream came true.

Bon Appétit!

Garden Delights

It’s that time of year for the most amazing tomatoes, corn, cucumbers and local produce.  We have a wonderful garden at our house, which yields some beautiful goodies that we incorporate into every dinner.  Unfortunately we only got a handful of green/wax beans because it must be candy for the deer, we live in the woods, need I say more?  I thought the bunnies would be the ones eating our lettuce etc. but it was the deer!  Luckily we still got some delicious romaine and curly leaf lettuces earlier in the season.

 Garden cucumbers are such a different experience from store bought. Their texture, feel, color, crunch, are just wonderful and unique. 

 And, I can’t seem to eat enough Tomatoes this time of year either. In a salad, with fresh mozz and basil, plain with S&P and my husband Bill, made a raw tomato sauce last evening from “Jaime Oliver’s” Happy Days with the Naked Chef cookbook. The color is what first struck me as well as the incredible taste. It had raw garlic in it and fresh chives. He served it over fresh pasta with fresh grilled eggplant and a delicious marinated veal chop.  I only wish fresh tomatoes were available all year round.   The red is so vibrant and beautiful and the taste is like no other.

We also grow herbs and nasturtiums for Café Louise. This year we have rosemary, chives galore, thyme, basil and parsley.  Love being able to just walk out the door, clip fresh herbs and use them right away.   

A delicious recipe from Executive Chef David Tolly featuring fresh corn:

Pan Seared Scallops With Roasted Sweet Corn Ragout (Serves 4)

16 fresh sea scallops (large 10 count per lb.)

2 ears fresh sweet corn

1/2 teaspoon ground cumin

1 tablespoons sugar

1/4 cup white onion, finely diced

1/4 cup red bell pepper, diced

1 tablesppon roasted garlic, chopped

2 tablespoons fresh chives, chopped

2 ounces white wine

8 ounces heavy cream

      kosher salt & fresh pepper, to taste

1. Preheat oven to 400 degrees
2. Shuck the ears of corn, removing all corn hairs. Rub each ear with olive oil and season with salt & black pepper. Place ears on a baking tray and roast until corn kernels are tender and slightly caramelized (approx 8-10 minutes). Remove corn from tray and allow to cool.
3. Over medium flame, heat a saucepan with 2 Tbl of olive oil. When oil is hot add onion, red pepper, and garlic. Sauté until tender and onions are clear. Add cumin and  and stir well. Add white wine and stir well to deglaze the pan and reduce by half. Add heavy cream and simmer about 12 minutes, should be reduced by almost half. Remove corn kernels from cooled ears with knife and add to saucepan. Turn down heat to low and simmer for 5 minutes.
4. Place scallops onto a clean dry work surface and season with salt and black pepper. Over medium-high flame, heat a sauté pan with 1/2 ounce of olive oil. When oil is hot add scallops to pan. Cook until golden in color (approx 4 min) turn and cook other side until golden (approx 4 min)  Remove scallops from pan and set aside.
5. To serve, divide ragout equally onto 4 plates. Place 3 cooked scallops around the ragout  place fourth scallop on top of ragout. Sprinkle scallops with fresh chopped chives and serve.

Bon Appétit!

 

 

www.cafelouise.com

The Dog Days of Summer

Summer afternoon - "Summer afternoon to me, those have always been the two most beautiful words in the English language.”

Henry James

Without a doubt, Summertime is wonderful. It is filled with friends, family, outdoor activities and delicious food and drink! In catering, helping to create summertime memories for clients can be hot, sometimes nerve wracking and stressful but always extremely rewarding. It can be hard work but it is always fun. 

 The Café Louise staff has sweated out many successful summertime parties over the years. The Dog Days of Summer never stop us from creating lasting memories and great food for our clients.

Louise's "American Gothic"

The Kitchen at The Hill-Stead Museum in Farmington

One of the most gratifying and motivating factors about event planning and catering is the satisfaction of creating beautiful and scrumptious meals for our clients enjoyment... suffering through the summer heat or not! 

Café Louise Staff

Our Café Louise staff share a warm camaraderie and we enjoy both having and hearing about one another’s “down time”. Whether it is a shared story about a lovely restaurant meal with the family or a fun day at the lake or beach…Here are a few photos of our key staff with family enjoying 
the Dog Days Off!

My Husband Bill and Daughter Isabelle on my birthday!

Pastry Chef Lesley's Boys

Executive Chef David's Children

The Dog Days of Summer are the hottest stretch of the season. Make a cool drink, sit back and relax by the water. And, it's never too hot to eat and share great food!

Our signature Summer Cocktail is:

Ice Tea Punch

1 Part Fresh Brewed Tea

1 Part Orange Juice

1 Part Apple Juice

1 Part Cranberry Juice

1 Part Absolut Vodka (Flavored or Not!)
And a Sprig of Fresh Mint from the garden!

 Here’s to the Dog Days!

Bon Appétit!