FALL FARM TOUR DATE: TUESDAY, OCTOBER 4, 2011 PLACE: STAMFORD MARIOTT TIME: 9:00 AM CARPOOL RSVP TO:  wayne@brownsoncc.com COST: $75.00 Per Person

 

Snow Hill Farm
Organic farm raised Black Angus beef, lamb and Berkshire pigs. They are a small but growing farm in northern Westchester. They process off premise but sell locally. Heather Gunshor ,farm owner, will give us a tour of their farm and speak to us about the narrowing gap between farmer and user that we are beginning to experience http://www.snowhillorganicfarm.com

		Concierge Foods Starting up his own business, Mark Alverez of Concierge Foods has opened a new warehouse space in Bedford, NY. Mark is the private chef for Donna Karen and has a passion for bringing farmers and chefs closer together. He is gathering up sourced out products to be delivered to both private homes as well as wholesale business. He should hopefully have a new meat cutting room finished soon. Mark will give us a brief tour of his facility and show us the products that he has brought in and discuss the vision of his company.
		Harvest Style Lunch on the Farm  Liz Taggart of Amba Farms in Bedford Hills, NY. Is excited to have the Club Chefs for lunch on the farm. Liz grew up in the midwest on a farm that her family still owns and operates as she brings to farming her passion, years of experience in sustainable farming as well as her deep knowledge and experience in meditation and hindu scriptures. Her belief is that if the plants are happy as they grow they will be better tasting, healthier, and have less problems in reaching maturity http://ambafarm.com/
		Lunch will be cooked By our own Quint Smith of Stamford Yacht Club and others out of two wood burning portable ovens provided by Fired Up Kitchens and Peter de Jong,Peter’s company provides and builds both portable and permanent wood burning ovens.  Peter is literally Amba Farms next door neighbor.

 

Harvest Menu

Crostini of Semolina Toast, fresh picked herb salad, vanilla cured Arctic Char tartare with caviar and soft poached quail egg Served with Mulled Apple cider
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Seared Tuna or wild salmon over a fresh warm salad of baby carrots, beans, radishes and herb flowers tossed in a citrus vinaigrette
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Roast Organic Grass Fed Beef or Berkshire Pig depending on the stock available with a maple spice rub. Served over oven roast sunchokes, fresh potatoes and squash with a roast garlic rosemary jus
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Fig, Pear and Roquefort Flatbread with Truffled Honey and baby arugula

Special Thanks

Brooklawn Country Clubs General Manager Brian Dwyer, Chef Craig Johannaesen and Food and Beverage Manager Marco Rojas for hosting our September Meeting. Chef Craig prepared a delicious menu of Crab & Corn Chowder, Diver Scallops; Root Beer Braised Short Ribs and Peanut Butter- Banana Mousse Cake. We appreciate all of your efforts.

Chef Michel Nischan of the Dressing Room Restaurant for your passionate discussion and enthusiastic speech of bringing home grown foods closer to not only chefs, but to Food Stamp recipients as well.. Chef Michel Nischan wears many hats, from dynamic restaurant owner, award-winning cookbook author, and media personality to food policy advocate and non-profit foundation CEO. www.michel nischan.com

Peter DiBonaventura of T.Edwards donated some delicious wines for our luncheon. www.tedwardwines.com

David Ross of The Farmers Web, who spoke during lunch about his growing web site that is bringing farmers closer to chefs. www.farmerswb.com

To attend any Club Chefs’ of Connecticut trips or events your dues of $350.00 must be current. If you have any questions on how to pay dues please feel free to e-mail our Treasurer Carey Favreau at cfavreau@glenarborclub.com

Thank you for your support of this great organization.
Jeff Perez
President
Club Chefs of Connecticut