February 2010

The Connecticut Table
Ferme, Avon The menu is a playbill of coming attractions with whimsical titles: “Table Snacks,” “Shares,” “Supper,” “Flights of Fancy.” Any questions? “What about dinner?” Our cheerful young server explains that this is the dinner menu. It is also the lunch menu. Understandably, it’s long but it’s an interesting read. “Pickled martini vegetables,” “calamari with andouille, spinach and white beans,” “warm nut & spice crusted dukkah.” by Elise Maclay
	LeFarm, Westport When chef Bill Taibe opened his new restaurant, LeFarm in Westport last fall, he and some friends also acquired 12 acres of land in northern Fairfield County, an acre of which was quickly turned and sowed. Not that chef Taibe lacked small-farm sources—he’s been establishing unique relationships with local growers and artisans for years and building menus around what they produced, even when he was top toque at Napa in the Marriott Courtyard Hotel in Stamford. by Elise Maclay
Being There
	Local Showcase The Connecticut Store promotes the wares—and history—of our state. by Ray Bendici