Back 40 Kitchen Celebrates Edible Nutmeg with Foodies and Tasty Nibbles

Geoff Lazlo, Chef at Mill Street Bar & Table, Dana Jackson, Editor and Publisher of Edible Nutmeg and Lauren Feinman. Credit: Karen Sheer

Geoff Lazlo, Chef at Mill Street Bar & Table, Dana Jackson, Editor and Publisher of Edible Nutmeg and Lauren Feinman. Credit: Karen Sheer

The local culinary community joined together Thursday morning to welcome Dana Jackson, the new publisher of Edible Nutmeg at Back 40 Kitchen.

The farm-to-table New American café was the perfect natural backdrop to entertain foodies from around Connecticut. Tasty plates of organic light bites were served as guests mingled in conversation about the the local, sustainable food scene.

Lesley King with Jeff Bischoff. Credit: Karen Sheer

Lesley King and Jeff Bischoff at Back 40 Kitchen. Credit: Karen Sheer

Since 2006, Edible Nutmeg has been Connecticut’s source for information about regional food, farming, sustainability, and the local communities that support it.

The spring issue of Edible Nutmeg celebrates the season of agricultural bounty with articles such as, Gone to Seed, exploring Connecticut’s seed library, and Become a Seed-To-Table Farm, a chef’s exploration of his dream job. Farmers and fishermen, bakers and chefs, gardeners and beekeepers, cooks and connoisseurs all have a place within its pages. Many recipes are included to entice their readers to cook healthfully for themselves.

Enya Cunningham and Alexis Barbalinardo of 40 Back Farm, Jeff Bischoff and Katrina Bischoff of 40 Back Mercantile and Marina Marchese of Red Bee Honey. Credit: Karen Sheer

Enya Cunningham and Alexis Barbalinardo of 40 Back Farm, Jeff Bischoff and Katrina Bischoff of 40 Back Mercantile and Marina Marchese of Red Bee Honey. Credit: Karen Sheer

“Connecticut’s small but growing sustainable food scene – chefs, farmers and entrepreneurs, believe so deeply in work they do, and the prosperity will ultimately impart many communities,” said Dana Jackson.

Guests were offered organic tastes from local farm suppliers including black eyed pea falafel, havarti grilled cheese on nubby, whole grain bread, lentil chick pea soup and creative cobb salad filled deviled eggs.

Cobb Salad filled Deviled Eggs were irresistible and creatively prepared. Credit: Karen Sheer

Cobb Salad filled Deviled Eggs were irresistible and creatively prepared. Credit: Karen Sheer

Grilled Havarti Cheese on whole grain, nubby bread. Local cheese from Sprout Creek Farm. Credit: Karen Sheer

Grilled havarti cheese on whole grain, nubby bread. Local cheese from Sprout Creek Farm. Credit: Karen Sheer

Lentil and Chickpea Soup with a lovely coconut milk essence. Credit: Karen Sheer

Lentil and chick pea soup with a lovely coconut milk essence. Credit: Karen Sheer

Black Eyed Pea Falafel with a decided crispy crunch. Credit: Karen Sheer

Black eyed pea falafel with a decided crispy crunch. Credit: Karen Sheer

Conversations were as rich as our local soil as the guests spoke about their personal experiences advocating for organic growing techniques, farming and gardening.

Bill King of 40 Back Kitchen with guests. Credit: Karen Sheer

Bill King with guests at Back 40 Kitchen. Credit: Karen Sheer

Lindsay Cain, director of marketing and events 40 Back Group with Lindsay King. Credit: Karen Sheer

Lindsay Cain, director of marketing and events 40 Back Group with Lesley King. Credit: Karen Sheer

John Turrene, founder and President of Sustainable Food Systems with Geoff Lazlo. Credit: Karen Sheer

John Turrene, founder and president of Sustainable Food Systems with Chef Geoff Lazlo. Credit: Karen Sheer

Enya Cunningham, Anne Farrell of Millstone Farm, Alexis Barbalinardo and Liz Miller of Glynwood. Credit: Karen Sheer

Enya Cunningham, Anne Farrell of Millstone Farm, Alexis Barbalinardo and Liz Miller of Glynwood. Credit: Karen Sheer

Dana Jackson passionately talks of the efforts of the Connecticut sustainable food scene. Credit: Karen Sheer

Dana Jackson spoke passionately about efforts in Connecticut sustainable food scene. Credit: Karen Sheer

The Spring Cover of Edible Nutmeg. Credit: Karen Sheer

The spring cover of Edible Nutmeg. Credit: Karen Sheer

“Their work benefits all of us,” Dana said, referring to local growers. “I hope you will lend your support to them as advocates and patrons to these dedicated businesses.”

Connecting people in the local sustainable food and land care movements with organic resources and education unites this important culinary community.

Back 40 Kitchen is located at 107 Greenwich Ave.


Image

Email news tips to Greenwich Free Press editor Leslie.Yager@GreenwichFreePress.com
Like us on Facebook

Twitter 

Comments are closed.