Pearls of Wisdom: Oysters 101 from Serendipity Magazine

September is the unofficial start of oyster season. Here’s what you need to know about the popular shellfish, from cooking to slurping. Whether you’re a novice or aficionado, these tips will guide you on how to shop for, shuck and serve oysters.

At a Restaurant

Enjoy them whenever you want: Myths endure about eating shellfish only during certain months of the year. For instance, it is often said that warm weather (aka non-“r” months) would encourage the spread of toxins among oysters. This is no longer a concern. “Most oysters are farmed now,” says Lisa McKiernan, co-owner of Ruby’s Oyster Bar in Rye, NY, and the quality of the water where the shellfish are raised is much more reliable. Still, experts say they taste best during those colder months. So welcome to the beginning of prime time for oysters!

Do some taste-testing: Eating only one kind of oyster is like drinking only one type of wine. “There are literally thousands of varieties,” says Jim Thistle, co-owner of Fjord Fish Market (fjordfishmarket.com, locations in Greenwich, Westport and New Canaan, CT) whose shops trade mainly in Blue Point varieties from Long Island, NY, Wellfleet and Duxbury from Cape Cod in MA and Village Bay from Canada. East Coast oysters are known for their briny, salty taste and meaty flesh. West coast examples, including the popular Kumamoto, tend to be smaller and creamier with a mellow cucumber-like flavor.

Ask if they’re shucked to order: True oyster lovers slurp them down without any adornment. At most restaurants, however, raw oysters are almost always served on a bed of crushed ice, with lemon wedges, cocktail sauce or mignonette sauce (red wine vinegar, shallots and cracked pepper). However you eat them, ask if they’re shucked to order, which McKiernan says is key. “Left out in their shells too long, they dry up.”

Eat them like a pro: “Forks are dainty, but slurping is definitely allowed,” says Drew Smith, author of Oyster: A World History ($30, amazon.com). Just be sure to chew the flesh instead of swallowing it whole, to release the flavors.

Know the facts: The scientific evidence that oysters are actual aphrodisiacs is murky. Still, zinc (which oysters are rich in) has been shown to improve fertility.

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This article was reprinted with permission of Serendipity Magazine. This article originally appeared in the September 2015 issue. Cover photo by Nicholas Maggio for Serendipity magazine.

Showcasing Summer's Best at Bar Sugo in Norwalk, CT

Sometimes I get to try restaurants that I've never been to, and sometimes I get to try new dishes at existing favorites, which was the case recently at Bar Sugo. I cannot say enough good things. It's a favorite of mine in general, whether I'm trying their smaller plates, pizzas, house made pastas, or fabulous brunch dishes. I've never been disappointed. 

Most recently, I experienced some of Chef/Owner Pat Pascarella's summer menu items, and was, once again, impressed. From gnocchi with sage, zucchini blossoms, and brown butter to heirloom polenta topped with wild mushrooms and a 60 minute sous vide egg, each dish was a hit. 

Bar Sugo also serves some of the best pizza I've ever had, and often with unexpected toppings that turn out to be magic. Last summer, my favorite was robiola, corn, almonds, and bacon jam. Sounds weird, right? I'm still craving it. For something more traditional, try the sopressata pie with caramelized onions and balsamic reduction. At this most recent meal, I tried a light, simple combination of mozzarella, cherry tomatoes, and fresh basil (from Chef Pat's garden), crowned with dollops of fresh burrata. Mmm....

You also cannot go wrong with Chef Pat's Cacio e Pepe, a classic rustic pasta dish of cheese and cracked black pepper. Comfort food at its finest. 

What is late summer without tomatoes? Try the panzanella salad, full of juicy heirlooms accented with pesto. I could have eaten a giant bowl of this. Their other, leafy salads are made with hydroponic lettuces from "Green Up," and vegetables (in the salad I tried, radishes) from Sport Hill Farm.

Have I made myself clear? Bar Sugo is a must-try.

Click here for more photos.

Bar Sugo is located at 102 Wall Street, Norwalk, CT 06850. Follow them on facebook for events, news, and more. 

Table 104: Elevated Italian Cuisine Accompanied by a Welcoming Atmosphere

There has been a well deserved buzz lately about Table 104 in Stamford, CT. One of my friends told me about it, and it was on my list of new places to try, and then I received an invitation to attend a press dinner there. Perfect timing!

An Italian restaurant in Fairfield County has to do something special to set itself apart, and Table 104 rises to the task. Their dishes are fresh and light, with little twists that make them memorable.

Walter Capelli, co-owner of Table 104, is one of the nicest, warmest people I've met. He was so gracious and welcoming. It's clear that he is passionate about what he does, and takes pride in offering a special dining experience.

On to the food....

My favorite appetizer was grilled shrimp with fresh mint and sliced almonds for a zippy crunch. This dish would be the perfect start to a summer meal paired with a crisp rosé wine.

One of my tests of a chef's skill is how well they can cook octopus (or shrimp, if octopus is absent from the menu.) I had already experienced perfectly cooked shrimp in the first appetizer, so I had high hopes for this one. Happily, I was not disappointed. I've had some fabulous octopus, and some absolutely terrible, and this one ranks near the top. The right amount of char, tender, with a citrus vinaigrette that made the flavors pop.  

Their shaved brussels sprouts salad, while not unique in form, was elevated in flavor. I took a greedy second helping of this dish.  

I also enjoyed crostini with roasted tomatoes, prosciutto, arugula, and house made ricotta. Nicely presented, and perfect for sharing. 

My favorite dish of the night was a twist on carbonara. House made fettuccine (fabulous) with cauliflower puree instead of endless butter and cream, with a soft cooked egg on top. Really excellent. My photo really doesn't do it justice. The cauliflower was very subtle, and the creaminess it added was impressive. The house made linguini was the best I've had. 

Another favorite was crispy branzino with clams. I love how many seafood dishes Table 104 offers (and makes well).

Their generously seafood laden spaghetti is another great choice.

Lastly, we tried the pizza, fresh from an imported Italian oven. Simple, quality ingredients and a nice toothy yet thin crust make for a delicious pie.



I'm not usually a dessert person, but I couldn't resist trying their lemony ricotta pancakes. I believe they are also available at brunch. Order them. You won't be sorry, I promise.

If you're looking for satisfying Italian food that's not heavy or predictable, try Table 104. It's a welcome addition to the Stamford dining scene. Table 104 is located at 299 Long Ridge Road, Stamford, CT. Follow them on facebook here.

Grab Your Glowsticks, Because this one's a Rave: Bistro V in Greenwich

A fixture on Greenwich Avenue in Greenwich, CT since 1980, Bistro Versailles & Patisserie has been in the capable hands of Marc and Evelyne Penvenne, who also own Méli-Mélo Crêperie & Juice Bar across the street, since 2014. The couple hails from the Bretagne region of France, and have brought a freshness to the atmosphere and cuisine at Bistro Versailles. The interior feels like an upscale yet relaxed French cafe, and the food is both delicious and beautifully presented. 

Get ready for a rave review; each course topped the last, even when it had seemed like nothing could possibly be more delicious than what was already in front of me.

My evening began with a novel 

apéritif; 

a splash of Byrhh (fortified wine flavored with herbs and cinchona bark, a natural source of quinine) added to crisp champagne. The combination was unexpected and refreshing, and paired nicely with the warm garlic parsley wafers that arrived as our group filtered in. 

We were also treated to smoked salmon on rye with dollops of tart crème fraîche, and toasts topped with Pâté and cornichons. The evening was off to a tantalizing start, but the magic was yet to begin. 

First, something i had never experienced: watermelon and ricotta salata salad with candied watermelon rind. Lighly drizzled with tart lemon vinaigrette, this was a refreshing dish and the rind was unexpected but I loved it.

The chilled poached Maine lobster, drizzled with cilantro emulsion and accented by hearts of palm, was a mix of textures. I had some tail and some claw; the claw was sweet and tender but the tail was less so. I mention this only because I fear a reviewer who only tried the tail might be unimpressed with this dish, when the claw was actually excellent. I was particularly a fan of the hearts of palm in tandem with the cilantro.

Now I'll start raving. Once the next dish, crispy skinned Branzino, arrived, I was blown away from the first bite to the last nibble of dessert (and this was the consensus at my table as a whole, it seemed). 

The fish was sweet, flavorful, tender, moist - all the words we use to describe something delectable. The skin was perfectly, completely crispy. The shaved fennel underneath was laced with lightly sweet citrus that offset the savory fish beautifully. 

This course was paired with a Lebanese white wine, Ixsir Altitudes, that was excellent and unlike any wines I've had in the past. Every course, in fact, was expertly paired with a wine that enhanced the experience. Wine is always good with food, but sometimes wine can take excellent food and make it transcendent. This was the case at Bistro Versailles. In addition, I had the pleasure of sitting across from Anatoli Levine, who is not only a food writer but a wine connoisseur, and his insights made for an educational evening (you can check out his website here.)

Steak tartare is a favorite of mine and I was excited to try it at a restaurant that was proving to be quite a special place. No surprise, it was wonderful. Executive Chef Erik Erlichson, a classically trained French chef and graduate of New York Restaurant School, blends the traditional tartare accoutrements, mixes them into the meat, and then adds them in chopped form for texture. This method made for a richly flavored tartare.

My favorite dish of the night, difficult as it is to choose just one, was the crispy Hudson Valley duck breast with a salad of confit, snap peas, and carrot ginger dressing. The table fell silent (except for a few delighted sighs) while we cleaned our plates, and then erupted into excited commentary about how excellent this dish was. Two people at my table said they don't even like duck, but loved this dish. 

Dinner ended with a giant platter of steamed mussels, bathed in white wine, lemon, garlic, parsley, and thyme. I would have drank the sauce straight if only I had no sense of social graces. So good. We were also presented with hot, perfectly oily, house made pommes frites, which disappeared at lighting speed. 

Dessert was a chilled fruit soup and tart frozen yogurt which was light yet satisfying, and very refreshing.

If it isn't abundantly apparent already, I'll reiterate: this was one of the best meals I've had in a long time.

Bistro Versailles is a must visit restaurant. Follow them on Facebook, Twitter, and Instagram to stay informed of specials and events. They are located at 339 Greenwich Avenue, Greenwich, CT.

All photos are copyright me, Adeline Crites-Moore.

Paloma: Highs and Lows at a Waterfront Hotspot

When I saw Aarón Sánchez at last year's Greenwich Wine + Food Festival, someone said, "Oh look! It's Aarón Sánchez," and I said, "Who?" 

I've never really followed the Food Network; the chefs I follow and admire are ones whose restaurants I've dined in and loved (Nick Martschenko of South End in New Canaan, for example), or whose food I dream of trying (Dan Barber of Blue Hill at Stone Barns comes to mind.) I try to be a little more aware of pop-culture's revered chefs these days, but I greatly prefer to eat food than watch its preparation on a screen. 

Now I can say that I have both seen a TV personality in the flesh and eaten "his" food (of course, Aaron did not personally cook the dishes I tried, but they are his creations nonetheless). It was a mixed experience, but there were some definite standouts despite a couple serious misses. First of all, Paloma in Stamford, CT gets major points for ambiance. The large glass building sits directly above the water, and unlike its predecessor the Beer Garden at Harbor Point, it's in a neighborhood that feels trendy and buzzing with activity. Just a couple years ago, Harbor Point felt deserted and industrial; now it boasts, in addition to Paloma, The Sign of The Whale with its packed rooftop, World Of Beer with its impressive lineup of suds, and soon, Fortina (which I've been dying to try) and Bareburger will join the list. At a recent dinner, I had the pleasure of dining waterside and sampling a parade of beautifully plated dishes. 

For appetizers, two seafood tostadas: crab salad and fried glazed shrimp. The crab was sweet, tender, and the delicate dressing did not interfere. I didn't even eat the chip, it wasn't necessary. The shrimp was tangy and offset nicely by mango salsa. It reminded me of the Bahm Bahm shrimp appetizer at B.J. Ryan's in Norwalk. Sometimes I go to B.J. Ryan's just to have a beer and that appetizer (I can't recommend a visit for any other reason.)

Two big hits were the sweet and tangy Mexican street corn with chipotle crema and cojita cheese, and a skillet of queso fundito with wild mushrooms. I also greatly enjoyed the albondigas, meatballs with chipotle broth, mint, and cojita cheese. Mint was a very interesting addition that really made these pop.

Next, another round of seafood: snapper crudo and lobster ceviche. The crudo was on top of a delicious sauce that I couldn't identify, but it was excellent. I have to say though, this dish was reminiscent of a hamachi crudo I had last year at The Spread in South Norwalk, and it made this one pale in comparison. 

The lobster ceviche was the only dish of the night that I would call terrible. It was tough, half shredded chunks of lobster drowning in what tasted like mango orange juice. However, another blogger commented that he'd had it on a previous visit and it had been totally different and totally delicious.

The standout entree of the night was short rib with ancho-cacoa rub and seasonal vegetables. It was fall apart tender, and richly meaty. The general consensus was that it was slightly dry, but would have been just perfect with a little more gravy. I was a fan, despite the sauce issue.

I liked the garganelli pasta with ground chorizo, but it was odd. Very strongly flavored and oily. Like late night drunk food, which isn't to say it wasn't tasty! 

I also tried the Cuban style roasted chicken, and enjoyed the unique tamarind fried rice that came with it; I'd order it as an appetizer all by itself. 

The failure of the entrees was the Camarones Mojo de Ajo. Like the lobster, they were tough and the sauce was strange. Oh well, not everything can be a hit, and anyone who thinks everything is wonderful is usually either lying or just convinced that a pretty plate means something must be good. 

The evening certainly ended on a high note with dulce de leche topped churros worth killing for. I would make a deal with the devil if it meant I could consume these endlessly and never gain weight. Andrew Dominick of Food Dudes managed to eat an entire fried, cinnamon sugary ball in one heroic bite. These churros make you lose all sense of reason, what can I say? 

Conclusion, go to Paloma, sit at the bar, soak up the waterside ambiance, order the crab tostadas, short rib, and churros. You'll have a great time, I promise. Just pass on the lobster ceviche. ;-)

Paloma is located at 15 Harbor Point Road, Stamford, CT 06902.
Click here to follow them on facebook, instagram, and twitter.

Beer on the Lawn at Lyndhurst Mansion: Big Brew NY is Back!

Use discount code ADELINE for $10 off your ticket!

Big Brew NY is always a beer-fueled blast, but I'm extra excited for this summer's festival. The fun is moving outside and festival goers will imbibe in the shadow of historic Lyndhurst Mansion in Tarrytown, NY. 

Presenting Sponsor WFAS AM in Westchester will broadcast live from the Festival, and there will be over 200 Craft Beer styles (unlimited tastings) available. Gourmet food trucks (including local favorite Handsome Devil BBQ) will be on the scene to soak up the suds. 

Take advantage of my discount code and early bird pricing! Click here to purchase tickets.

Partners for the event include DeCicco’s, intoxiKate and DrinkHV. 

Full beer and food list will be made available soon.

Food for All Fundraiser for Community Plates a Huge Success!

I had an absolutely wonderful time at this year's Food for All fundraiser at The Landing Dock in Stamford, and am thrilled to announce that it was their best year to date!

Here are all the details:

Community Plates, the technology-fueled, direct-transfer food rescue organization dedicated to ending food insecurity in America, presented their signature fundraiser, “Food for All” on May 7 to a hungry and supportive crowd at Abigail Kirsch at The Loading Dock in Stamford.

“Food For All 2015 was not only the most fun and delicious night of the year but it was also our most successful fundraiser to date, “beams Kevin Mullins, executive director and co-founder of Community Plates, “The generous businesses and people who sponsored and attended Food For All helped us end hunger right here in Fairfield County as we raised the money necessary to rescue and deliver 1.5 million meals.”

The event highlights Community Plates Fairfield County’s goals for the coming year, celebrates its accomplishments, and pays gratitude to the many volunteers and supporters who share in the desire to put an end to food insecurity in our community. In addition to the event’s signature format which features the newest restaurants to enter into the Fairfield County food scene each year, and its popular Craft Cocktail Bars, attendees had the opportunity to learn more about Community Plates and their GoRescue application, the organization’s award-winning web and smartphone enabled interactive food rescue scheduling tool.

Additional new and exciting elements to the event this year was an eclectic array of photography from some of the area’s most talented food-centric photographers which was auctioned off with 100% of the profits going to Community Plates. The nightclub’esque vibe also featured wall-to-wall videos playing throughout the high octane space which featured commentary from Kevin and his team and shout-outs to the many vendors and supporters who made the event possible.

“The reason we are able to host Fairfield County’s premier strolling culinary event, keep administrative costs so low, and raise a good amount of financial support at the same time is because of the restaurants who donate 100% of their time and product, “says Kevin, “It was great to see so many people enjoying food and drinks from some of Fairfield County’s best restaurants and mixologists, all while learning about how they can make a difference in American hunger. And the event could also not have happened without the generous support from the Besty and Jesse Fink Foundation, Northern Trust and Pepsi. ”

About Community Plates

Founded in January 2011, Community Plates is committed to ending American food-insecurity through direct-transfer food rescue. Established as a 501(c)3 non-profit food-rescue platform, Community Plates is focused on transferring healthy, usable foods to where it can help feed those in need. This volunteer-driven, technology fueled process coordinates with restaurants, grocers, bakeries, caterers and other food-service organizations who have foods destined to be thrown away, and delivers the food to soup-kitchens, food-pantries and other hunger relief organizations who serve food-insecure individuals and families. Since launching in Fairfield County, Community Plates food runners have rescued over 5.3 million meals, saving over 8 million pounds of food from going into landfill. Community Plates currently operates in Columbus, OH; Albuquerque, NM; New Haven, CT; New Orleans, LA; and Fairfield County, CT with plans to open six to eight additional sites in 2015.

For more information, contact Linda Kavanagh, MaxEx LLC, linda@maxexposure.net, 203-323-4185
Photos courtesy MaxEx PR

Strada 18 in SoNo: a Return to Italian Classics and a Beverage Program to be Reckoned With!

There are plenty of restaurants billing themselves as “Italian,” but so many of them offer generic dishes that are more like “pseudo (read: totally Americanized) Italian” than anything else. If you’re craving authentic Italian food like your grandmother (or perhaps an Italian friend’s grandmother, in my case) used to make, Strada 18 in South Norwalk, Connecticut really delivers. 

At a recent dinner, Executive Chef/co-owner David Raymer and co-owner Steven Semaya explained how Strada 18 has evolved over the years, always producing quality dishes but perhaps straying from their original concept upon opening over 20 years ago. Now, they’re returning to their roots with a focus on Italian “comfort food,” and the results are delicious. 

In the ever changing landscape of downtown South Norwalk, a 20+ year legacy is a testament to the quality of a restaurant. Since childhood I have seen so many places come and go that I can barely keep track, yet Strada 18 has been on Washington Street as long as I can remember. 

In addition to delicious food, Strada 18’s beverage program, led by Henry Rosenbaum, offers an impressive wine list that far outstrips my knowledge, though he was a patient and helpful tasting guide. While many people think of Strada 18 as a wine bar (including me, until recent revelations), they have quite the beer list, too! I tried my first Lawson’s Sip of Sunshine while swapping favorite beer rankings with Henry, and then sipped another new favorite; Ama Bionda, a collaboration between Brooklyn Brewery and Amacord Brewery in Apeccio, Italy. It’s crisp, light yet flavorful, and the bottle is absolutely beautiful. 

There are several standouts on the menu. First, house made fresh mozzarella with a drizzle of EVOO and aged balsamic. I am ashamed to admit that I don't particularly like cheeses (unless they're melted on pizza), but this was an exception. It was light, creamy but not overpowering, and slightly sweet. Other appetizers I sampled included standards like arancini, and fried calamari, which were heartily satisfying and quickly gobbled up.

Next, my favorite dish, the spaghetti carbonara. It's not cloyingly creamy or cheesy, but bright and clean tasting with just a snap of smokiness from the bacon. I unabashedly slurped every last strand from the bowl.

An important note for those on gluten free diets: Chef Raymer’s wife abstains from gluten, and he has made it his mission to create great gluten free pastas and pizzas. The gluten free pizza crust that I tried was not a pre-made, cracker like disappointment, but rather a doughy, delicious experience that I would not have guessed was sans gluten had I not been told. His pastas, too, are excellent, and even his hearty bolognese sauce was not too much for them to handle.

I also tried the chicken parmesan, which was good but paled in comparison to some of the other dishes. Chef Raymer’s “Sunday Sauce,” a meat laden adventure in hearty eating, was so good that I was sad it came at the end of the meal when I was too full to properly gorge on the sausages, meatballs, and spare ribs that it contained. 

Desserts did not disappoint. You must, without exception, try their mascarpone gelato. It’s heavenly. Order it “affogato” (a shot of hot espresso poured on top) and you just might lose your mind. If you have room, order the homemade oreos, too.

Strada 18 is located at 122 Washington St.  (between Main & Water Sts.) in South Norwalk, CT 06854. Call 203-853-4546 for reservations. Follow them on facebook, twitter, and instagram.

Ticket Sales for my Favorite Food Event of the Year are Open!

I was so excited to receive this year's Greenwich Wine + Food Festival info! 
Check out my coverage of last year's festival, and 2013's festivities. 

Here are all the details for this year:

The fifth annual GREENWICH WINE+FOOD FESTIVAL, presented by Serendipity magazine (www.greenwichwineandfood.com) and benefiting Paul Newman's Hole in the Wall Gang Camp and The Greenwich Department of Parks and Recreation, will be taking place September 24 through 26 at the Roger Sherman Baldwin Park in Greenwich, Connecticut. The festival will feature a Dinner Under the Stars on Thursday, the Most Innovative Chefs Gala on Friday and the Culinary Village, featuring Little Big Town’s performance, on Saturday.

The official weekend kickoff on Thursday evening brings the first Dinner Under the Stars to the festival. This intimate event will accommodate 60 guests to enjoy a five-course dinner, accompanied by awarded select wines. More details on this event will be announced in the coming weeks.

The Most Innovative Chefs Gala on Friday evening will feature the 2015 Most Innovative Chef winners from restaurants across Fairfield and Westchester Counties serving an incredible tasting menu (honorees to be announced). The evening will also include elite wines, premium liquor, an exclusive auction and a live musical performance (TBA).

On Saturday, the Culinary Village, the center of the entire GREENWICH 2015 WINE+FOOD FESTIVAL, will offer tastings and demonstrations from more than two hundred food, wine, spirits and product vendors. Culinary demonstration tents and stages will house cooking presentations by celebrity chefs and local talent. Guests will also enjoy sommelier presentations, celebrity chef book signings, the fourth annual Burger Battle, the second annual Top Bartender’s Showdown, Barbecue & Bluegrass, and a live musical performance by Little Big Town. A special ticketed event, Saturday on Stage Dinner, will give 100 guests the chance to enjoy the headliner performance on an elevated stage while enjoying a special dinner (chef TBA), premium liquor, wine and beer. In addition, VIP ticket holders will enjoy a VIP Big Easy Dinner, celebrating the culinary, musical and festive atmosphere of New Orleans. This tented event will feature a traditional Louisiana jazz marching band, the Festival’s Ambassador Chefs serving up signature small plates with a New Orleans Twist, premium liquor, wines and beer, and a private, early-evening concert with the world-renowned band Funky Meters, comprised of Art Neville, Ian Neville, George Porter Jr. and Russell Batiste Jr. VIP ticket holders will also enjoy a premium viewing area for Little Big Town’s performance.

Visit www.greenwichwineandfood.com for more information and updates about the event schedule, participating celebrity and local chefs, musical talent and more. Ticket sales are now open (with the exception of Thursday's evening event) and are available through www.greenwichwineandfood.com or by calling 203.588.1363. The event’s Facebook page, https://www.facebook.com/GreenwichwinefoodFestival, will be announcing restaurant participants and schedule updates, as available. 

GREENWICH 2015 WINE+FOOD FESTIVAL

The GREENWICH 2015 WINE+FOOD FESTIVAL is a three-day event that benefits The Hole in the Wall Gang Camp, a nationwide organization dedicated to providing healing to children and their families coping with cancer, sickle cell anemia and other serious illnesses, as well as The Greenwich Department of Parks and Recreation. The festival is hosted by Serendipity magazine in conjunction with other event sponsors.

Photos by me, Adeline Crites-Moore :-)

Spring Wellness: Six Healthy "Foodstagrammers" to Follow

Spring is here, and the promise of warmer days is a reminder that I'll be showing more skin in the coming months. While I could never give up pizza, it's certainly a goal of mine to eat healthier. However, an instagram feed full of tempting fried foods, beautiful #pizzaporn, and and carb laden cupcakes, it can be difficult to go eat a salad. Luckily, there are plenty of inspiring instagrammers who share beautifully tempting photographs of foods that are far from fried. 

Here are six foodies whose shots are just as satisfying as all those tempting pizza photos: 

@pheebsfoods

From salads to smoothies and desserts, Phoebe Conway shares great recipes on her website, and lovely photos on her instagram feed. 

                       

@clean_eating_journal

If you're interested in paleo or whole 30 diets, Deanna is your girl. 

@meresnuttykitchen

Mere shares meals and products that aren't intimidatingly complicated, which is perfect for someone like me who doesn't really have the time for elaborate meals (and I'm sure I'm not alone in that situation).

@plantstrong_mom

This one's a serious feast for the eyes, as every photo is within the same color range of rich purples and blues. Christy's diet is also nut-free. 

@jordanbourke

Jordan Bourke is a chef, food stylist, and author of 2 cookbooks, so you know there's going to be some great content on his feed. Check out his website for his recipes and events. 

@ygjenjen

Vegan food doesn't have to be boring, as made clear on Jen's feed. Maybe one day. I'm far from ready to make that commitment! 

Support Community Plates' Food Rescue Mission at "Food for All" Next Month!

I had an absolute blast helping out at last year's "Food for All," and can't wait to do it again in May! Here are all the details:

                                                                    

 Community Plates, the technology-fueled, direct-transfer food rescue organization dedicated to ending food insecurity in America, is thrilled to present their signature fundraiser, “Food for All”. The event highlights Community Plates Fairfield County’s goals for the coming year, celebrates its accomplishments, and pays gratitude to the many volunteers and supporters who share in the desire to put an end to food insecurity in our community.

Hey! It's me, taking a drink and photo-op break. :-)

Food for All, in keeping with Community Plates’ forward thinking and innovative methodology, is an event like none other in the area. The high octane evening features Fairfield County’s newest restaurants and artisans, in addition to Food for All’s popular craft cocktail bars spearheaded by creative mixologists. An added highlight this year is the Dessert Café, which will feature sweet treats and libations. Attendees will be treated to a special surprise upon their arrival by one of Community Plates’ legacy restaurants, setting the tone for a delicious and celebratory evening. 

Another fundraising element to be featured at Food for All is a photography exhibit where attendees have the opportunity to purchase works from some of the food industry’s most provocative food photographers. An eclectic array of photography which infuses various food elements and takes them into a more artistic direction will be on display for all to enjoy and purchase with 100% of the profits going to Community Plates. 

“Community Plates has already picked up and delivered well over 5 million meals at a value of almost $9 million to food insecure people in Fairfield County. This means over 8 million pounds of food has been kept out of landfill and gone to where it’s needed most. Every bit of this food rescued has been completed by volunteers from all over our area, caught up in this food rescue revolution, powered by our GoRescue technology and our innovative hunger relief model. We’re focused on meeting the need of 110,000 people right here who struggle to know where their next meal is coming from, “ says Kevin Mullins, executive director and co-founder of Community Plates, “The Food for All 2015 fundraiser helps sustain and propel us toward our mission of bringing hunger to an end here in Fairfield County. Our current impact is twenty meals rescued and delivered for every one dollar donated! This type of impact would have been unheard of before and offers real hope for ending this senseless problem. Food for All is a lot of fun. The food and the energy in the room is amazing - and we do a lot of good in the process.”

Attendees will have the opportunity to learn more about Community Plates and their GoRescue application, the organization’s award-winning web and smartphone enabled interactive food rescue scheduling tool. GoRescue connects food-service organizations that gather and donate food that would otherwise be wasted; to food runners, who give of their time to pick-up and deliver food donations; to the receiving agencies that ensure donated food gets to those in need throughout the community.  

About Community Plates

Founded in January 2011, Community Plates is committed to ending American food-insecurity through direct-transfer food rescue. Established as a 501(c)3 non-profit food-rescue platform, Community Plates is focused on transferring healthy, usable foods to where it can help feed those in need. This volunteer-driven, technology fueled process coordinates with restaurants, grocers, bakeries, caterers and other food-service organizations who have foods destined to be thrown away, and delivers the food to soup-kitchens, food-pantries and other hunger relief organizations who serve food-insecure individuals and families. Since launching in Fairfield County, Community Plates food runners have rescued over 5.3 million meals, saving over 8 million pounds of food from going into landfill. Community Plates currently operates in Columbus, OH; Albuquerque, NM; New Haven, CT; New Orleans, LA; and Fairfield County, CT with plans to open six to eight additional sites in 2015.

Event Details:

Thursday, May 7, 6-9 PM at The Loading Dock, 375 Fairfield Avenue, Stamford, CT

Tickets: $75 ($60 each for groups of 6 or more)

Featured Restaurants (as of 4/1/15):

Abigail Kirsch, Aji 10 Latin Cuisine & Pisco Bar, Amore Cucina & Bar, Cafe Madrid & Tapas Bar, Dante's Restaurant & Bar, Fortina, Golden View Firenze, Greenwich Cheese Co., Jax & Co., K is for Cookies, LeRouge Chocolates, NEAT, Palmwich, Paloma, SOOSH, Strada 18, Table 104 Osteria & Bar, Vespa

Featured Craft Cocktail Bars:

bartaco, The Fez, The Spread, Walrus & Carpenter