Chef Carlos Perez is a force to be reckoned with. Remember his face. Remember his name. Although this young chef opened up @ At The Corner Restaurant moments before COVID-19 reared it’s ugly head, he wasn’t about to let something as trivial as a pandemic slow him down!
Last week Stephanie and I took a little road trip to Litchfield to see what Chef Perez has been up to. The restaurant sits on the corner of West and South streets (about a 10 minute drive from Arethusa Farms). The handsome brick-walled eatery, originally home to a pharmacy with a soda fountain, perfectly merges the old with the new.
We sat outside in the charming little brick and stone courtyard lined with quaint little shops. I felt as though I had been transported into a small English Village. Two beautiful blackberry margaritas were presented to us as Chef began to prepare his dishes. The margarita, aka the Liquid Lunch Date, made with Silver tequila, Cointreau, fresh lime juice, agave, sweet & sour, and fresh muddled blackberries, was simply divine. This drink is normally made with jalapeño, but it was left out so as not to overpower the flavors of the local oyster, our first sampling from the menu.
CTBites and Terrain were recently invited to Arethusa Dairy Farm for a behind the scenes tour of their dairy farm and cheese making process. But before we get all cheesy, I want to share the wonderful story of a once little known dairy farm.
It all began in 1999 when the Webster family put their 150 year old family farm up for sale. Worried that their view would be obstructed, and to preserve the historic property, neighbors George Malkemus and Anthony Yurgatis stepped in to purchase the farm once named for a small pink orchid that grew in a swamp on the land. Malkemus and Yurgatis promised to restore its original name, and such were the humble beginnings of the Arethusa Dairy Farm.
Earlier, on September 8th, SAVOR Litchfield kicked off it’s third year at the beautiful South Farms in Morris. Hot Damn, did they have the most perfect weather. The sun was shining, and there’s just something about the spark of the sun when it hits the corners of a robust farm. Not to mention, as a native city chic, a little jig brews inside me when driving onto a dirt road and make-shift gravelly parking lot. I think of 4th of July with a boyfriend, county fairs as a kid, and the innocence I can never get back...Wait, sorry. That was weird. SAVOR Litchfield. Right...
From the moment in May 1990 when West Street introduced urbane fine dining to well-heeled locals in Connecticut’s hilly rural paradise found—delighting sophisticated New Yorkers with country retreats—the Grill has been a haven for the affluent, famous, successful and talented.
So it remains—but burnished by maturity and a culinary egalitarianism that has evolved naturally over the years. These days, West Street Grill draws from near and far its broadest and most diverse clientele ever.
Guests come for the stylish but comfortable setting, and for a democratized menu in which reasonably-priced upscale comfort food mingles with dishes sporting more haute flourishes—and as high summer ripens into glorious autumn in a town filled with nature preserves, antiques, shopping and other attractions, they come because word is out that the Grill is having one of those moments when everything is aligned.
Back 40 Kitchen will celebrate the release of Edible Nutmeg’s spring issue by hosting an afternoon launch event on March 24 from 11 am to 1 pm, a day before the issue’s official release date for a 'meet & greet' with Dana Jackson, Editor and Publisher, Edible Nutmeg and Bill and Lesley King, Owners, Back 40 Farm Group. Guests are invited to pick up a free copy of the new issue and enjoy organic light bites provided Back 40 Kitchen. Back 40 and Edible Nutmeg share a mission of appreciation of regional food, farming, and sustainability.
The Back 40 Farm Group is closely aligned with Edible Nutmeg’s vision, which is helping their readers engage the Connecticut food community. We have long appreciated this publication and are happy to provide the venue to launch the issue that officially ‘kicks-off’ the 2016 agricultural season. – Bill King
Back 40 Kitchen is a farm-to-table restaurant dedicated to using the highest quality organic ingredients in all of its dishes. Back 40 Kitchen is also committed to sourcing local by partnering with CT farmers and vendors including sourcing from its own organic Back 40 Farm in Litchfield County.
With British chef Annie Wayte at the helm, fellow Englishman Paul Pearson cooking alongside her, and pastry chef Gabby Rios sculpting gorgeous desserts, The Dining Room at The White Hart in Salisbury is as brilliant as it is new, and instantly one of the best restaurants in Connecticut. Wayte, who opened fashion designer Nicole Farhi’s namesake restaurant and 202 Café in London and New York City, also worked with Sally Clarke — the Alice Waters of England — and she’s passionate about cooking with the best local and seasonal ingredients produced sustainably. Pearson “has a very high style of cooking,” Wayte says, and the results of their collaboration are dishes with lush, painterly artistry that embody purity and integrity and taste amazing.
[updated] This summer 109 Cheese will expand to Litchfield County with a pop-up shop on Kent's beautiful Main Street with an expected opening date of June 6, bringing their cheese, charcuterie, sandwiches, Farm Country Soups, and gourmet products to to the former Farm Country Soup location at 14 North Main Street.
We will bring lots of our gourmet goodies, some local artisan favorites and best of all, our sandwiches and grilled cheese, plus we will have indoor and outdoor seating too! We are so excited to be expanding to Kent, an amazing town and destination. - Monica & Todd Brown
109 Cheese and Wine's homebase in "Ridgefield" will be operating as usual throughout the summer.
The former Bantam Coffee Shop along Route 202 or Bantam Road will become the latest Arethusa Farm dining destination, focusing on breakfast and lunch and utilizing Arethusa Farm & Dairy products. This will be the second dining destination for George Malkemus and Anthony Yurgaitis, who also run Manolo Blahnik.
Ever since a friend mentioned to me his unforgettable experience visiting Winvian in Litchfield Hills, Connecticut, I have always kept it on my “to do” list. In fact, when my daughter and I perused the website, she prematurely decided that it was to be her future wedding venue. So, when I received an email announcing a farm dinner event, my daughter and I jumped at the opportunity. Arriving at Winvian on June 11, 2014 was reminiscent of the approach to a French chateau, along with the service, culture, and class that such an experience entails.
In 1775, Dr. Seth Bird, an eccentric but respected physician known for bringing a coffin along on his house calls, built a home for himself and his family in the Litchfield Hills of Connecticut. It was a white clapboard beauty, aproned with meadows and woods, and a comfort and sustenance for the generations.
In 1948, the Smith family bought the historic Bird estate and named it Win-Vian, a combination of the first names of Winthrop Smith and his wife Vivian. They raised a son, bounteous fruit and vegetables, and livestock on the property (today the luxury Spa stands where the pigpens once did but offers a rather nicer kind of mud treatment).
“At the Mayflower Inn, reality does not intrude,” our restaurant critic, Elise Maclay, once wrote in Connecticut Magazine.“The doors are firmly shut against it and the staff is skilled at maintaining the illusion that the elegant dining room, the spacious entry hall, the cozy library, comprise your ancestral domain, a country estate that has been in your family for generations."
That was many years ago, but memories of how sybaritically satisfying the Mayflower was in its early days, when chef Thomas Moran oversaw the kitchen, pushed to the forefront last Wednesday evening when fortunate members of the media were invited to join some of Litchfield County’s notable residents in celebrating the debut of The Mayflower Grace, the country retreat as restyled by new owner Grace Hotels.
The Mayflower Grace a 30-room hotel on 58 acres of gardens and woodlands nestled on a rise in lovely Washington, Conn., retains its “Downton Abbey” appeal as the type of luxury hideaway that has drawn the likes of Bill and Hillary Clinton.
Where the recent extensive refurbishment of the Mayflower is most obvious—and the reason folks such as authors Dani Shapiro and Candace Bushnell braved the wintry weather Wednesday—is the creation of Muse by Jonathan Cartwright, the new restaurant that brings with it a much different, sleeker and modern feel, complemented by the cuisine of Cartwright, the native of Sheffield, England, and world-class chef with a Grand Chef Relais & Châteaux distinction who offers refined modern European cuisine that incorporates the best of local and seasonal produce.
On Wednesday, those qualities, along with Cartwright’s versatility and flair for subtle drama, were evident in the wide range of small-bites offered to guests, most notably in a smoked lobster dish served in a plastic egg-shaped vessel. When you unscrewed the top and lifted it off, a wonderful smoky aroma wafted upwards. The lobster itself was rich, smoky, perfectly cooked and delicious.
In addition to new flavors, Muse by Jonathan Cartwright brings a distinctive new look and feel to dining at The Mayflower Grace.
Arethusa Al Tavolo is the new gem of Litchfield County. Only a one hour's drive from Westport, past lush pastures and glistening lakes, Arethusa Al Tavolo takes you on a culinary journey. The restaurant is located right next door to the Arethusa Dairy Shop, founded by Manolo Blanik owners George Malkemus and Anthony Yurgaitis, whose taste and style manifests itself in all of their ventures: The Arethusa Bar, The Dairy Farm, and Arethusa Al Tavolo, which opened in June 2013. The dairy produces milk, house made ice cream, and Arethusa cheese to take home. The restaurant highlights fresh local ingredients, and Chef Daniel Magill, who has worked with the likes of Daniel Boulud, works his magic in a dining space that is bright and airy, but with no airs. The food is the centerpiece.
The Farmer’s Cow announces its full schedule of farm tours for 2013 beginning April through October. During these tours, visitors will be able to walk the farms, meet the farmers and the cows that make the milk, learn about farming, and sample a variety of The Farmer’s Cow fresh local products. All walking tours and events are free and no reservation is required.
Information about the events and directions to the farms is available on The Farmer’s Cow website. For more information call 866‐355‐COWS or email farmers@TheFarmersCow.com.
Farm Schedule 2013
April 20th, 1 – 3pm: Springtime on the Farm at Graywall Farms 49 Chappell Road, Lebanon, CT Experience springtime on the farm with tours guided by members of the next generation of The Farmer’s Cow farmers. Enjoy a wagon ride to see the fields being prepared to plant the crops that will feed the cows and learn about agriculture in Connecticut.
June 8th, 1– 3pm: Connecticut Open House Day Farm Tour at Fairview Farm 199 Route 177, Woodstock, CT Celebrate Connecticut Day with the Miller Family at Fairvue Farm, located next to the historic Woodstock Fairgrounds. Take a wagon ride to tour the dairy barn, learn all about what a cow eats in a day, visit the “milking parlor” where 40 cows at a time are milked, and see the big tractors that work the land.
In the Litchfield County town of Washington, the two-year old Community Table and its team led by Executive Chef Joel Viehland, stands at the center of a tight network of farmers, foragers and discerning diners. Born from agrarian collaboration rather than co-opting it, Community Table was built around the notion that a restaurant serving its community must not only serves its diners, but act with respectful stewardship of the land. This translates to sourcing seasonally, locally and sustainably, as well as pickling, drying, fermenting and composting.
As reported by the Litchfield County Times, the owners of Arethusa Dairy in Litchfield County received town approval to open a wine bar in a location adjacent to their retail operation at 822 Bantam Road in Bantam, CT.
The dairy was founded by Manolo Blanik owners George Malkemus and Anthony Yurgaitis who own and operate the dairy which produces milk and other dairy products such as yogurt and ice cream. According to the County Times:
"Approval was given to a proposal for a wine bar in a building adjacent to Arethusa’s creamery in the former Bantam Firehouse, where its farm-fresh milk, ice cream, cheeses, yogurts and more are sold. The wine bar is envisioned as a bistro-style operation that will serve the creamery’s signature cheeses and other light fare."
Tis the season for farm-to-table dining as the CT farms are reaching peak harvesting. We've promised to keep you in the loop on these exciting events, so here is one dinner you might want to check out.
On Sunday, August 8. starting @ 3:00PM, The Litchfield Saltwater Grille’s Farm to Table Inspired Wine Dinner Series will host “A Neighborhood Affair” at March Farms in Bethlehem Featuring Certified Biodynamic Benziger Wines.
This dinner will feature local produce from March Farms, Windswept Farm, Beltane Farm Artisan Cheese, Urban Oaks, Gazy Brothers Farm, Mountaintop Mushrooms, Bantam Bread, local grass fed beef and more.
