CT Chefs Anderson, Taibe and Viehland Named James Beard Semi-Finalists

CTbites Team

Three of Connecticut’s best chefs were recognized this week by the James Beard Organization as 2015 Restaurant & Chef Award Semifinalists. The three outstanding chefs include Tyler Anderson of Millwright’s in Simsbury, Bill Taibe of Le Farm, The Whelk and Kawa Ni, in Westport, and Joel Viehland of Community Table in Washington.

Each was announced as a semi-finalists in the 2015 “Best Chef – Northeast” category. For those of us who have enjoyed the outstanding cuisine of these three culinary masters their inclusion comes as no surprise.

Each clearly expresses their visions and philosophies on their respective websites.

Chef Anderson’s believes the chef “draws on a foundation of age-old French cooking techniques. That foundation supports culinary methods specific to historic New England, such as the practice of roasting vegetables in salt over a wood fire. Pickling, preserving and canning summer’s fresh bounty ensures locally-grown foods for winter’s use and again honors the region’s food practices.”

With three Westport restaurants, Chef Taibe is a pillar in the local farms and organic movement. “One thing we can promise is that your dinner with us will be meticulously sourced and simply prepared. Our wine selection will be affordable, educational and chosen with the evening’s menu in mind. We welcome you to bring wines from your own collection, however… (a) small taste for the chef is required.”

Chef Viehland is also proud of his ties with local farmers and purveyors and “to prepare the highest quality locally grown and procured ingredients to serve our community in a casual atmosphere...with a philosophy rooted in a profound respect for nature and its seasons. Our restaurant is sustainably conceived, designed and operated. The cuisine is light and healthy, but bold and natural in feel and flavor. Our restaurant is for the community of Connecticut and we strive to make it available to all.”

CTbites is proud of these three outstanding chefs and we wish them the best.