At Mill Street Bar & Table, Chef Geoff Lazlo Treats Guests to a Tasting

Carrot and Kale 'Falafel' served with a Lemon Yogurt Sauce and Pea Shoots. Credit: Karen Sheer

Carrot and Kale Falafel served with a Lemon Yogurt Sauce and Pea Shoots. Credit: Karen Sheer

A sold out afternoon tasting with Chef Lazlo of Mill Street Bar & Table showcased his dedication to seasonal ingredients at his restaurant – a stunning space with a sophisticated, polished feel.

Presented by the Greenwich Garden Education Center, the tasting focused on the effortless style of the chef, and his connection with the ingredients he incorporates into his signature dishes.

Chef Geoff Lazlo talks to a crowd about his seasonal driven menu with much passion. Credit: Karen Sheer

Chef Geoff Lazlo talks to a crowd about his seasonal driven menu with much passion. Credit: Karen Sheer

Volunteers at the greenhouse at the Garden Education Center grow edible greens for Chef Lazlo, and he explained the nuances of pea shoots and sunflower sprouts to his guests.

Their flavor and texture compliment his dishes.They are not mere garnishes, but rather a mellow, yet lush accompaniment. Lisa Beebe, the director of horticulture at GEC introduced Chef Lazlo to the attendees, and personally delivered trays of sprouts to the restaurant.

Roasted Cauliflower with Pine Nut Butter, Lemon Caper Vinaigrette and Sprouts. Credit: Karen Sheer

Roasted Cauliflower with Pine Nut Butter, Lemon Caper Vinaigrette and Sprouts. Credit: Karen Sheer

These sprouted edibles graced the plates of the three courses that were served on large slate slabs to a hungry audience. Local, organic chamomile and lemon balm tea were sipped as the first course arrived – golden carrot and kale ‘falafel’ balls over a lemon yogurt sauce and a generous sprinkling of pea shoots.

“Carrot juice is used in the sauce, and the leftover sweet, fresh pulp is used inside the ‘falafels,’ in place of chickpeas,” Chef Lazlo said. “There is no waste… we have just deconstructed the carrot to create a new texture and flavor.”

Crisp and curly Carrot Fries served with a creamy Curry Dip. Credit: Karen Sheer

Crisp and curly Carrot Fries served with a creamy Curry Dip. Credit: Karen Sheer

Next, roasted cauliflower, in uniform chunks was presented with a luscious pine nut butter topping and a lemon caper vinaigrette. Sunflower sprouts were laid down here and there, for some crunch and a notable nutty flavor.

The third course was a deep bowl of crisp and gently curled carrot fries and a dip. The chef likes the juxtaposition of flavors, and chose to grace the creamy dip with a shot of earthy and bright curry.

A Citrus Galette with Blood Orange Segments. Credit: Karen Sheer

A Citrus Galette with Blood Orange Segments. Credit: Karen Sheer

White Chocolate and Cherry Bark was a sweet ending to a fabulous tasting. Credit: Karen Sheer

White Chocolate and Cherry Bark was a sweet ending to a fabulous tasting. Credit: Karen Sheer

The desserts, which showcased the talents of pastry chef, Caryn Stabinsky, featured a layered citrus galette and squares of white chocolate cherry bark. The galette was a vision to behold with its sugar-speckled round pastry topped with a light cream dollop and cut blood orange segments over a streak of berry sauce. Purple microgreens felt at home garnishing the pastry and added a crisp note and complimentary color.

Chef Lazlo best explained what he is passionate about. “ We are serving food that is full of favor in its most nutritious stage,” he said adding that he is influenced by the flavors of the world. “Different flavor profiles from a collection of cultures.”

Chef Lazlo, who grew up in Greenwich, chats with his guests and serves some dessert. Credit: Karen Sheer

Chef Lazlo, who grew up in Greenwich, chats with his guests and serves some dessert. Credit: Karen Sheer

Lazlo spoke with much enthusiasm as he defined the principles of his menu. “We are serving what’s growing in our backyard,” he said.

He has partnered with farms throughout New York and Connecticut, and along with GEC, the St. Paul Church in Byram has a 1,600 square foot lot dedicated to his fruits and vegetables.

The beautiful space is dotted with greenery. Credit: Karen Sheer

The beautiful space is dotted with greenery. Credit: Karen Sheer

The décor of the multi-level restaurant is casually elegant with modern lines and warm reclaimed wood gracing the lower walls. Hand-drawn chalk images of colorful vegetables add a whimsical touch.

Celebrate Valentine’s Day with a 3-course, prix fixe dinner for two that features the bounty of our local land, farm, and sea at Mill Street Bar & Table. Avoid the Valentine’s Day rush by booking your meal anytime between Feb. 11-Feb. 14. The special Valentine’s Day menu is being offered in addition to their regular menu.

A beautiful bar on the lower level. Credit: Karen Sheer

A beautiful bar on the lower level. Credit: Karen Sheer

Lisa Beebe, Director of Horticulture at GEC introduces Chef Lazlo. Credit: Karen Sheer

Lisa Beebe, Director of Horticulture at the Garden Education Center introduces Chef Lazlo, Feb. 4, 2016. Credit: Karen Sheer

Niall McMorrow, Executive Director of the GEC expressed the importance of the restaurant's home-grown ingredients. Credit: Karen Sheer

Niall McMorrow, Executive Director of the Garden Education Center expressed the importance of the restaurant’s home-grown ingredients. Credit: Karen Sheer

Chef Geoff Lazlo with Karen Sheer, from the Greenwich Free Press.

Chef Geoff Lazlo with Karen Sheer, Food/Restaurant/Lifestyle editor at Greenwich Free Press.

Lisa Beebe cuts some sprouts which the Garden Education Center grows for the chef. Credit: Karen Sheer

Lisa Beebe cuts some sprouts grown at the Garden Education Center for the chef. Credit: Karen Sheer

See also:  Mill Street Bar & Table’s Chef Geoff Lazlo: Sourcing “Sunnies” & Pea-Shoots from Garden Education Center

Mill Street Bar & Table is located at 230 Mill Street in Byram.

Reservations: (203) 813-3323.

Dinner Hours: Thursday to Saturday 5:00 pm-11:00pm. Tuesday and Wednesday 5-10.

The Garden Education Center is located at 130 Bible Street in Cos Cob.


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Email news tips to Greenwich Free Press editor Leslie.Yager@GreenwichFreePress.com
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  • Jodi Weisz

    Geoff has put Greenwich on the map for being a foodie mecca now.
    South Norwalk, Westport, Upper East Side, Chicag0 start looking for real estate in Byram and Chickahominy, because soon it will be impossible to get space here for your restaurant. Geoff will win the James Beard award in the next few years; investors, get in touch with Paul Pugliese and Joseph Porricelli NOW, because you are going to be scrambling to get a piece of property here in two years.

    Geoff you and Jody, you are geniuses. I love you guys.

  • Jodi Weisz

    Often, just one person, affects the fate of many. Geoff and Jody have elevated the lives of every family in Byram in a selfless and remarkable way. Geoff and Jodi–the owners of Mill Street Bar and Grill have started a renaissance of this neighborhood which will make it a go-to desirable and hip place for young families. And, guess what, will also happen? It’s called gentrification. New Lebanon will be the first Title 1 school to pull ahead and will no longer be racially segregated nor under performing. I predict New Lebanon will soon be a very hip and desirable neighborhood, thanks to the Byram Library that has stepped up to serve children and families and thanks to people like Geoff and Jodi Lazlo.

    Greenwich Citizens of the Year Award should go to the Lazlos.

    United Way, please reach out and bestow this award on Geoff and Jody.