What a fun night we had speaking with the Ladies Guild group
from the Church of the Holy Spirit in Newington.Louise presented on “The Changing Face of
American Cuisine”, a topic that highlights how America’s food has become highly
processed and full of dangerous chemicals over the past 60 years.The discussion then turned to how we as
consumers can make better choices when it comes to shopping for food and
preparing meals. Suggestions included
buying organic produce, and seasonal foods from local farms - all whenever
possible.Louise also cited two authors
that helped inform and educate the audience.
First, “Salt Sugar Fat”, by Michael Moss, who explores the
rise of the processed food industry and its link to a variety of health
problems that Americans face, mostly the obesity epidemic.
“Clean
Food” and “Clean Start”, both written by Terry Walters, a local author and spokesperson, provide
delicious and healthy recipes while guiding readers on how to eat clean and
live well.
After an engaging “Q&A” discussion, the audience was
excited to sample delicious and healthy snacks provided by Café Louise.
Curried Red Lentil Salad
with Capers, Red Onion and Raisins
Quinoa Salad with Lemon
Vinaigrette
Crisp (and highly
addictive) Kale Chips
Black Bean, Pineapple, and
Hearts of Palm Salsa with Flatbread Crackers
A
very special thank you to the Ladies Guild for hosting a fun and informative
evening!
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.”
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
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.
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 20th 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.
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 theNaked 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
Preheat oven to 400 degrees
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.
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.
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.
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.
