Tuesday, November 19, 2013

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.



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.


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.






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


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