1) Bill Taibe (Le Farm)
If a forager pulls up to Le Farm with a trunk full of locally picked black trumpet mushrooms, cress or scapes in the afternoon, there is a good chance they could end up on your dinner plate that night. Le Farm has created quite a stir in the three years it's been open and it's Bill Taibe's “nose to tail” philosophy of using anything and everything he has — as well as taking a DIY approach to sourcing ingredients — that has made his a name-to-know in the Connecticut food scene. He calls his clients, “adventurous diners,” and they'd have to be to dig into the flamed raw tongue that recently appeared on the always-changing, reprinted-each-day paper menus at the restaurant. Taibe is also committed to working with what's available. “I don't force it. If I can't get an ingredient [locally], I make something else,” he said. In addition to cooking, Taibe fields calls and e-mails all day from small farms, local food producers and even backyard gardeners. “They tell me what I'm making that day,” he said. There is little he won't consider, “We have fun with it. It's never necessarily too strange,” he said.lefarmwestport.com
256 Post Rd. E.
2) Bobby Flay
3) Kristen Guldbrandsen (The Pantry)
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