Celebrating the vibrant local food culture of Connecticut's culinary
capital
--with more than 50 recipes from over 30 top restaurants New Haven is
arguably the restaurant capital of Connecticut, with food lovers
regularly making the trek to taste the latest and greatest the city has
to offer. From the legendary pizzerias of Wooster Street to the hip
Ibiza, New Haven's restaurants, some of which are nationally renowned,
reflect the best of the city--international yet down to earth,
sophisticated yet unpretentious. "New Haven Chef's Table "is the first
cookbook to gather the depth and breadth of New Haven's food offerings
in one place, with the net proceeds to benefit The Connecticut Mental
Health Center Foundation (cmhcfoundation.org). Profiling more than
thirty-five of the city's top chefs, who each offer two favorite recipes
reworked for the home cook, the book is also a celebration of the
growing sustainable food movement, with a focus on food connections with
local growers, farmers, and organizations.
The recipes range from Plum Frost (116 Crown), Guiness Stew (The
Playwright), and Chorizo with Sweet and Sour Figs (Barcelona) to
Cranberry Curry Scone (Cafe Romeo), "Doro Wat" (Ethiopian Chicken in Red
Pepper Paste; Lalibela), and "Capesante Grigliate "(Grilled Scallops;
L'Orcio). The contributors include: Barcelona, Basta Trattoria, Bespoke,
Carmen Anthony Steakhouse, Caseus, Claire's Corner Copia, Consiglio's,
Ibiza, Pepe's Pizza, Scoozzi, Soul de Cuba, Temple Grill, Thali, Union
League Cafe, Zinc, and more. The book also features profiles of the Yale
Sustainable Food Project, CitySeed Farmers' Markets, and Common Ground
High School.
