Chef Bick's Keeler Tavern Farm-to-Table Dinner

Amy Kundrat

In the heart of Ridgefield, a Farm to Table-inspired dinner has sprouted at the historic Keeler Tavern in Ridgefield on Saturday, March 5 with Chef Michael Bick orchestrating a “sophisticated rustic menu.” The six course meal (see full menu below) will be paired with wine and studded with local and organic ingredients. This dinner is $95 per person, RSVP by February 28 at 914.572.5648 or email

This dinner originated from an Earth Day dinner benefitting the Chefs Collaborative, an organization that works with chefs and the food community to celebrate local and sustainable foods. Chef Bick’s clients know first-hand his approach closely parallels the Collaborative's mission and the success of that first evening three years ago encouraged him to make this meal an annual gathering.

A man who knows his fish, Chef Bick’s first job out of culinary school was at the River Cafe in Brooklyn where he ran the fish station. The flexibility of a career in catering coupled with his passion for layering flavors and embracing organic, local ingredients led Chef Bick into the catering business where he has been thriving ever since. Beginning in Manhattan, Chef Bick and his events stretch up and across Connecticut where he moved in 2001. Up here in the suburbs he is known best for catering events both large and small, such as the Connecticut Film Festival as well as private dinner parties where his boutique approach and appreciation for local and sustainable ingredients thrives.

Keeler Tavern is a fitting backdrop for Chef Bick’s local and rustic touch. The historic Museum that dates back to the Revolutionary War with a cannonball embedded in a corner post to prove it and was also the summer home to American architect Cass Gilbert who built the Garden House housing the Tavern's public events. As both an opportunity to sample Chef Bick's layered and local cuisine and experience one of Ridgefield's historically significant locations, this Farm to Table dinner promises to be a memorable evening.

The Menu - March 5, 2011

Creamed Chestnut Soup
Caramelized Fennel, Prosciutto Frizz, Marsala Drizzle

Farm Fresh Chicory and Purslane Salad
Grilled Jerusalem Artichokes, NY Artisanal Chevre, Rosemary Crusted Hazelnuts, Tangerine Vinaigrette

Pink Grapefruit Crusted Diver Scallops
Green Raisin-Kiwi Compote, Szechuan Style Black Kale, Kabocha Squash Puree

Vandouvan Curry Rubbed Duck Breast
Sweet Pear-Merguez Sausage Hash, Roasted Broccoli Rabe, Charred Persimmon

Annatto Rubbed Beef Tenderloin
Pumpkin Polenta, Swiss Chard with Toasted Pine Nuts, Tawny Port Mousse, Fried Granny Smith Apple

Trio of Tara’s Petite Treats
  • “Tropical Fever” Black Sesame Buttercream on Banana Cupcake

  • “Yucatan” Orange Buttercream on Chocolate-Chipotle Cupcake

  • “Sunday Tea” Kaffir Lime Buttercream on Lavender White Chocolate Cupcake


To RSVP for this dinner, call 914.572.5648 or email by February 28. For more information visit