Chef Tyler Anderson & Millwright’s have just announced a special series of 4 collaboration dinners with Chef Tyler and his friends. Guest Chefs are Chef Prasad (Indian Kitchen), Chef Billy Grant (Bricco), Chef Renee Touponce (Oyster Club/Port of Call), and Chef David Standridge (Shipwright’s Daughter). All dinners are 5 courses with wine pairings for $150 per person (not including tax and gratuity). These dinners will begin promptly at 6pm.
Anderson says, “Chefs work a lot. Sometimes the only way we get to hang out is doing a dinner together. It's a great way for us to reconnect and to learn from each other. I'm excited to be cooking alongside some of the best in the state and we will have more to come!”
This tangy yet sweet maple mustard roast pork tenderloin recipe brings together seasonal flavors in an easy-to-make-meal, perfect for a Sunday family dinner (or holiday entrée).
This Sunday pork roast idea came about thanks to Avon Prime Meats in Avon, CT. This local market packs a lot into it's 4,500 square feet. Front and center is their meat counter. They sell only Prime (highest grade of beef) or Premium Choice meats.
Many of the meats they carry are traceable to the farm of origin. They also work with local farms offering local, grass fed and all natural meats as well. Sepe Farms, Blue Slope Farms, and Cream Hill Farm are among their local farm partners.
Nicholas Roberts Gourmet Bistro in Norwalk served as the Fairfield County back-drop for a gathering of over twenty food writers, several courses of food and wine and an abundance of foodie conversation on a recent Thursday evening.
More akin to a restaurant's family meal than sybartic ritual, these blogger gatherings mimic our restaurant muses shared meals before the evening's storm, than mere navel-gazing. Our gatherings offer an outlet to talk shop and let it all hang out within the comfort of our own kind, fellow food writers who can be a notoriously solitary (and at times) picky bunch. And naturally we'll choose to do so in some of our favorite Connecticut establishments. It's a tough job but somebody’s gotta do it.
