Julia Deane: Timing Your Thanksgiving Meal

Julia Deane

Chef Julia Deane offers popular cooking classes through her Culinary Works School, held at the Deane, Inc. studios in New Canaan and Stamford as well as at private cooking parties. She often gives advice on how to host Thanksgiving, but her biggest tip is to properly defrost your turkey. “Purchase it in enough time to defrost in the fridge,” says Deane. Then, follow these tips on getting everything to your table on time—and hot.

Prepare Your Sides Last
“Once your bird is cooked, you can prepare your sides in the oven, while your turkey rests.”

Take Special Care With Gravy
“Preheat your gravy bowls with very hot water before adding the fresh gravy. The gravy will heat all else on your plate.”

Don’t Forget the Pies
“You can put your pies in the oven when you sit down for dinner. The residual heat will gently warm them.”

Alex Guarnschelli’s Bourbon Pecan Pie

Pecan Pie

Bourbon Pecan Pie
SERVES 8 TO 10

For the Filling
2 tablespoons unsalted butter, cold
¼ cup packed, plus 1 tablespoon, dark brown sugar
3 tablespoons granulated sugar
2 teaspoons kosher salt
Scant ¼ cup bourbon
2 tablespoons blackstrap molasses
½ cup light corn syrup
1 vanilla bean, split lengthwise, seeds scraped out
3 large egg yolks, lightly beaten
½ cup heavy cream
2½ cups pecans, toasted

For the Pie Crust
13 tablespoons (1½ sticks plus 1 tablespoon) unsalted butter, cubed and chilled
3 cups all-purpose flour, plus more for rolling the dough
1½ teaspoons kosher salt
1 tablespoon sugar
⅓ cup solid vegetable shortening, cold

Make the Pie Crust:
1. Preheat the oven to 350°F. Grease a 9-inch pie pan with 1 tablespoon of butter.
2. In the bowl of a food processor, pulse the flour, salt and sugar.
3. Sprinkle the remaining 12 tablespoons cubed butter and small spoonfuls of the shortening over the dry ingredients.
4. Pulse 10 to 12 times to blend. Pour in a scant ½ cup cold water and pulse just until the ingredients come together to form a dough. Do not over mix.
5. Roll the dough on a lightly floured flat surface. Use a rolling pin to roll it into a flat round about 10½ inches in diameter and ¼ inch thick. Roll the dough gently around the pin and unroll it over the prepared pie pan. Press the dough against the bottom and sides so it adheres to the pan.
6. Put a piece of parchment or foil on top of the pie dough and fill it with pie weights or dried beans. Bake until the crust is light golden brown, 12 to 15 minutes. Remove the weights and parchment, and bake until it is golden brown, another 5 to 8 minutes. Let the pie crust cool completely.
(Tip: To make a lemony pie crust, add the grated zest of one lemon with the sugar.)

Make the Filling:
1. Preheat the oven to 325°F.
2. Heat a small skillet over medium heat
and add the butter. Cook the butter until it melts and turns golden brown, 3 to 5 minutes,
and then immediately pour it into a large bowl to stop the cooking.
3. Whisk in the brown sugar, granulated sugar, salt, bourbon, molasses, corn syrup, vanilla seeds, egg yolks, heavy cream and pecans. Pour the filling into the pie crust.

Bake the Pie:
1. Put the pie pan in the oven and bake until the
top browns lightly, 40 to 45 minutes. To test for doneness, gently shake the edge of the pie
pan—the filling should be fairly solid.
2. Let the pie cool, at least slightly, before serving so the filling can finish setting.

Read Alex Guarnaschelli’s interview on Dessert, Wine and More!

Pecan photo by Johnny Miller (The Home Cook)

A Historic Farmhouse Renovation

Horton
Horton Farmhouse
An antique spelling alphabet that’s about the same age as the house sits on a side table in the living room.

When Serendipity’s home editor, Stephanie Horton, and her husband, John, came across a circa-1865 farmhouse in back country Greenwich after an extensive search, she knew it was the one. “It had a big covered porch and a relaxed feel that I connected with. It reminded me of the homes I grew up with in the South,” Horton says, ticking off the other features that drew them in: Good exposures, lots of sun, mature trees on the property and a sense of history that comes with details like original pine floorboards and a staircase
that creaks when you walk on it. “To us, it was charming,” says Horton.

The freestanding Victoria + Albert volcanic limestone bathtub is the focal point of the master bath.

Her background gave her the vision to see the character the home held, despite the updates that were needed, including a kitchen and master bathroom that had last been redone in the ’80s. Since 2007, she has partnered with her mother-in-law Mimi as one half of Horton Design Associates, based in Greenwich, CT. Prior to that, she worked for renowned antiques dealer John Rosselli in New York City, where she was influenced by Rosselli’s signature mix of antiques with exotic accents.

Horton Dining Room
Dining room highlights include Soane’s Palampore Blossom wallpaper, a rock crystal and iron chandelier by Dennis & Leen, and Peony Ticking curtain fabric by Ian Mankin.

With an expert eye, Horton saw that the bones were good and she knew it was possible to modernize the house and make it everything they wanted. While it wasn’t exactly in “move-in” condition, she, John and their twin boys lived there for about nine months before starting the renovation. “I think it’s always a good idea to live in a house for a few months to get an idea of what things bother you the most, what you want to change and how you need the house to function,” Horton says.

Hotron Blue Bedroom
Complementary color schemes make Horton’s twin boys’ rooms unique. Special touches include Katie Ridder wallpapers, a Lillian August club chair (above) and artwork by Robert Indiana (below).

Horton Yellow Bedroom

With a list of those things in mind, she turned to Curt Cullin of Blue Line Construction, whom Horton knew from partnering on previous projects. “He’s amazing and has very good vision,” she says. Horton worked with Cullin on spatial layouts, finding ways to expand the square footage without touching the footprint of the house—namely by adding a dormer for an expanded master bath. They also gutted the kitchen and several bathrooms, added new windows and French doors to the back of the house, and put in a new HVAC system and gas line. Throughout the process, Horton remained focused on striking a balance between updating the home and staying true to the classic farmhouse feel. “I tried to use materials that seemed traditional to what you might find in the original house, like reclaimed brick, slate tiles and beadboard,” she says.

Horton Kitchen
After gutting the kitchen, Horton incorporated reclaimed brick for the wood-burning fireplace and brushed Absolute Black Granite for the countertops. She chose a farmhouse sink by Rohl, Thermador appliances and a Claremont fabric to finish the space.

Even with an ace contractor, there were challenges along the way. The narrow staircases meant materials couldn’t come in the front door the normal way—they had to use a crane to lift them through an opening on the second floor. Plus, Horton was set on adding a wood-burning fireplace in the kitchen, and that meant demoing through three floors of closets to reach the chimney. Not to mention, the family lived there for the six months it took to complete the remodel. “I don’t think we knew what we were getting ourselves into,” Horton says. They set up a temporary kitchen but ultimately ate out a lot, and lived for a period with just a tarp on the back of the house. “I couldn’t do that again,” she laughs.

Horton Living Room
An Indian mirror from John Rosselli reflects the Connecticut fieldstone walls that were original to the house. The ottoman is by Bunny Williams Home and the Suzani pillows are from Antique & Artisan Gallery.

With the renovation complete, it was finally time for Horton to start decorating, going for an “India Meets English Country” vibe. “In a brand new house with perfect architecture, things can stay quiet, beige and spare,” she says. But this house, with its uneven floorboards and walls, called for something different. “Here, it’s more about what you put into it; layering in things with character that tell the story.” While Horton kept the kitchen and bathrooms bright and white, she used antiques and beautifully patterned wallpapers and textiles to weave color and personality throughout the rest of the rooms.

Horton Firepit
The terrace sitting wall and fire pit area is a popular family gathering spot. Outdoor fabrics are by Perennials.

This past spring, she worked with Cullin again, on an expanded terrace and fire pit area just in time for the outdoor entertaining season. “It’s important to think about the special features that will make you happy,” advises Horton. For her family, those included outdoor speakers for her music-loving husband, a kitchen fireplace that she uses almost year-round, and, of course, that gorgeous freestanding tub. Says Horton: “We’ve finally made the house our own.”

Text by Beth Roehrig
Photos by Jane Beiles

The Case for Hiding Your Range Hood

Range Hood

Large stainless steel range hoods have been all the rage in kitchens in recent years, but we are now seeing a move toward concealed hoods. This goes hand in hand with our increasing desire for streamlined kitchens of any style.

Range hoods, which extract grease and cooking odors from the air, are useful and sometimes required by building codes. But just because you want or need one doesn’t mean that it has to be on display. Here we explain why and how you might choose to hide the hood.

Why Hide It?
A concealed or built-in range hood is integrated into the kitchen and out of sight. Hiding a hood, or any appliance for that matter, helps focus the attention on the kitchen cabinetry and other design elements, rather than on the appliance itself. Concealed hoods are especially beneficial in a small kitchen, which can get visually cluttered when lots of appliances are out in the open.

A concealed range hood can work in any style of kitchen and is especially appropriate when planning a contemporary streamlined kitchen. Concealing the hood helps maintain clean lines and avoids disrupting the continuous flow of upper cabinets, creating a sleek look.

Range Hood
Provincial Kitchens
, original photo on Houzz

Integrating range hoods into traditional-style kitchens has been a popular choice for many years. In these kitchens, hoods are often built into ornately designed custom cabinets, such as the mantelpiece-style unit pictured here. This creates a feature in a cooking area that often has a large freestanding stove as its visual centerpiece.

Range Hood
Calautti Homes
, original photo on Houzz

The current trend for open shelves in the kitchen (as opposed to upper cabinets) is another design style that benefits from an integrated range hood. In this photo, the shelves are the main feature of the back wall. The hood is integrated into the upper cabinets to the right of the shelves, completely concealing it from sight. This ensures that nothing detracts from the display area.

What Are the Choices?
There are many ways in which to integrate a range hood into kitchen cabinetry and otherwise conceal it. The first step is to ensure that the hood you choose is designed to be integrated (not all are). Check with your appliance supplier and kitchen designer before buying to make sure that it will work.

Range Hood
NProjects, original photo on Houzz

Inside a wall-mounted cabinet. The range hood in this kitchen is referred to as concealed, integrated or undermount. This style is tucked in an upper cabinet, and the only visible part is the bottom of the hood on the underside of the cabinet.

Range Hood
Bios Design Build Sustain, original photo on Houzz

Slide-out. Another option is a slide-out range hood, seen here built into the cabinetry above the cooktop, with just the front edge of the slide-out section showing close to the bottom of the cabinet. This section is usually finished in stainless steel; however, some models have the option to swap this out for a custom panel in the same color as the kitchen cabinets.

Slide-out hoods can be a more cost-effective alternative to completely concealed models, and they’re often available with a recirculating option for situations where ducting to the outside of the house isn’t possible (such as in an apartment or where the hood is positioned on an interior wall).

Range Hood
Complete Kitchens
, original photo on Houzz

Above an island. The island is a popular location for cooktops since it allows the cook to converse with family and friends who are gathered around. The disadvantage of having the cooktop on an island is that positioning a range hood above it often creates an eyesore. One workaround is to build the hood into custom cabinetry that matches or complements the rest of the kitchen, as shown here.

In the ceiling. Another option for above an island is to select a range hood or exhaust system that can be built in flush with the ceiling. These hoods are generally more expensive, as they need to be extremely powerful to suck up greasy air and odors from such a distance. The advantage is that the area above the island and the view to other parts of the home beyond the hood remain unobstructed.

Downdraft. A downdraft exhaust system is one of my favorite solutions when a cooktop is on an island. It isn’t really visible unless it’s in use.

It’s built into the cabinetry below the countertop, and either behind or to the side of the cooktop, and it sits flush with the top of the counter when not in use. With the touch of a button, the exhaust fan rises to extract odors and grease from the cooking area as needed.

These units are extremely powerful and can be costly. Careful planning is required to ensure that such a ventilation system can be incorporated into a new kitchen design, as the extracted air needs to be routed to the outside through the floor. It isn’t always possible to do this in an existing home, so it may be necessary to choose a recirculating model instead.

Range Hood
Bora, original photo on Houzz

Some top-of-the-line cooktops now have an optional built-in exhaust system. Again, these are a good choice for an island or a space where there are no upper cabinets to accommodate a concealed range hood. They operate in a similar fashion to pop-up downdraft systems, except that nothing pops up. Instead, they suck steam and odors down using powerful fans. The air then can be routed outside or cleaned and recirculated back into the room.

Induction cooktop with exhaust fan: Bora

No range hood. Building codes vary depending on your location. Some don’t require range hoods in the kitchen as long as there is adequate ventilation. This isn’t a popular choice, as most people prefer to have some means by which to quickly extract grease and odors from the air when cooking.

What Are the Cons?
A completely concealed or undermount range hood covers only about half of the cooktop below, as it fits inside a standard 12-inch-deep upper cabinet. These hoods therefore have to be more powerful to effectively suck air up from pots and pans on the front burners. This usually means that concealed hoods are more expensive than slide-out models, which pull out to cover more of the cooktop when in use and therefore don’t have to work as hard.

Another issue with a built-in hood is that the cabinetry in which it’s housed is generally custom-made to suit the hood. This can make it more difficult not only to access the relevant areas of the hood for repair, but also to find a replacement that fits into the same cabinet if the current one breaks.

Text by Anne Ellard, Houzz

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Must-Try Restaurants in Aruba

Aruba

Foodies who love traveling to try new dishes won’t want to miss Aruba. “With more than 99 nationalities in Aruba, there are many unique flavors found within our cuisine,” says Urvin Croes, chef at White Modern Cuisine. “Some of our more common and authentic island dishes would be Aruban goat stew, a favorite on the island, and keeshi yena, which is essentially chicken stuffed cheese. This dish is comprised of braised beef, chicken or pork, and then is smothered with Dutch gouda cheese and baked until bubbling.” Additionally, pickled and curried foods are mainstays on Aruba. And given that it’s an island, seafood is regularly on the menu.

These restaurants serve as a solid start for a culinary tour through the island.

Aruba White ModernWhite Modern Cuisine
This chic, airy restaurant is always bustling.  Be sure to try their signature dishes, such as the Aruban seafood stew, chicken pot au feu and Caribbean braised lamb shank. They also have a tasting menu of three and five courses, which changes seasonally. Located in Noord, within the Gold Coast Villas of Tierra del Sol, you can get a table in their all-white dining room, or dine al fresco on the terrace lounge.

Aruba Pinchos grill and barPinchos Grill & Bar
This casual grill and bar is located outside the downtown of Oranjestad, at Aruba’s Surfside Marina. All the tables are on the pier, giving diners amazing 360 degree water views. This is a great spot for sunset drinks—it attracts people from all over the island—or a romantic candlelight dinner under the stars. Favorite menu items include the shrimp ceviche, the citrus marinated duck breast and espetada de mariscos. There are a variety of flavorful tropical cocktails on the restaurant and bar menu.

Gostoso Restaurante
A regular for both locals and travelers, Gostoso has reasonable prices and a casual, intimate atmosphere. The dishes are a blend of Portuguese and Aruban cuisine. Some of the more popular dishes include chorizo and morcilla, espetada a la marinera and cabrito stoba. Be sure to start with the cod fish appetizers or conch, sautéed in butter and garlic or served in Aruban creole sauce. Located outside the downtown of Oranjestad, it’s conveniently located to most hotels and resorts.

Aruba SeafoodMarina Pirata
Tucked along the southern shore in Savaneta, it prides itself on serving the freshest seafood dishes with amazing ocean views. Plenty of families, both local and tourist, come for the variety of Caribbean and international dishes. Indulge your taste buds with hits such as the lobster thermidor, fish fillet a l’orange and cream of oyster soup. If you don’t have time for dinner, at least stop by for a drink or some appetizers—the views here are well worth it.

ArubaFlying Fishbone
This was one of the first restaurants in
Aruba to popularize on-beach dining; you literally dine right on the beach, with your
toes in the sand and the palm trees directly above you. The cuisine here deftly marries
European flavors with Caribbean flair. The must-order dishes are Savaneta seafood history, which includes a delicious variety of seafood along with rice, vegetables and curry sauce, and the shrimp shi-take and blue cheese casserole dish, which is a local favorite. Also a standout favorite is the truffle tortilla, which consists of tortillas stuffed with mixed vegetables, truffle and a creamy mustard sauce. The restaurant’s location is ideal, in Aruba’s charming fisherman’s town of Savaneta.

Where to Stay
The Ritz-Carlton, Aruba, one of the most luxurious hotels on the island, is located on Palm Beach. In addition to the beach access, two swimming pools and an expansive club lounge, the hotel has four dining venues.

Ritz-carlton ribeyeBLT Steak, the signature restaurant features classic steak and seafood dishes, along with weekly specials that highlight local ingredients and Aruban flavors. Solanio, which is one of the top Italian restaurants in Aruba, offers al fresco dining for both lunch and dinner. Madero Latin Grill serves up local Aruban cocktails and has an extensive wine menu; it’s the perfect place to take in the sights of the island, while watching the sunset. Divi Bar and Lounge offers light bites like sushi, sashimi and specialty rolls.

Serendipity’s 2017 Most Innovative Chef: Mike Pietrafeso

Mike Pietrafeso

Chef Mike Pietrafeso
Ada’s Kitchen + Coffee
Greenwich, CT

Define innovation: To me, my techniques aren’t innovative, but I think my concept of chef-inspired made-from-scratch food, fast, is not your typical offering in Fairfield County. I’m trying to elevate breakfast and lunch for our customers; providing them with seasonal food combinations they might not expect.

Your first memorable dish: I was about 14 years old and I asked my Nonny if she would teach me how to make her famous cavatelli and meatballs. She would make them practically every Sunday in her kitchen, along with another four or five traditional Italian dishes. My Nonny doesn’t measure anything and explains a lot in her Italian dialect, but I was able to catch on pretty quickly. She has always been my inspiration.

Mike PietrafesoWhat’s next for you: Later this year we plan to open a sister store in Darien called Roost.

Roost will be a very similar concept to Ada’s Kitchen + Coffee, but is my opportunity to create and define my own brand. It will also have seats. The seasonal menu will include dinner, small plates and more kid-friendly items. You will see many of the favorite Ada’s items on the board, along with some new ones, and we will continue to support local purveyors, including Path Coffee Roasters and The Kneaded Bread in Port Chester, NY, and Aroyga in Westport, CT, for teas.

Favorite local restaurant:
I love the food at The Whelk. The best meal I had recently was a crab and corn dish. It was perfectly balanced and had great attention to detail. The crab was fresh and the acidity and salt were perfect.

2017 Most Innovative Chef CoverClick here for more chefs:
Lisa and Steve Maronian
Carlos Baez
Brad Spence
Ian Vest
Stavros Karipides
Marc Weber

 

 

 

Photos by Bruce Plotkin

Serendipity’s 2017 Most Innovative Chef: Marc Weber

Marc Weber

Chef Marc Weber
On the Marc Catered Events
Stamford, CT

Define innovation: Innovation in the kitchen is defined by the courage to challenge industry standards, especially as a business owner. Whether we’re conceiving new menu items, streamlining our in-house systems or brainstorming ways to buck industry trends, I think it’s important to take risks and defy the status quo.

Favorite spin on a classic dish: Mini Maine Lobster rolls. We’ve been doing it for a decade, but it somehow never seems to fade away! Nobody seems to ever stop loving the combination of butter, lobster and brioche.

Marc WeberYour training: I started working in restaurants at 15. Until I attended the CIA, my “studies” took place at home and in nearby commercial kitchens under the tutelage of some of the most unsung heroes across kitchens everywhere—prep cooks. I learned more from them than I ever could have imagined. After culinary school and until I was 22, I trained with Todd English and Waldy Malouf.

Your first memorable dish: Roasted salmon in tin foil with vegetables and sherry. So simple and one of my first memories of feeling pride in my cooking.

Career highlight: Signing exclusive catering contracts with local venues, watching the company grow and looking back at where we came from. I’ve been fortunate enough to watch my company grow beyond its’ own walls, not only in terms of talent, but also in terms of partnerships and exclusive venues. Our list of exclusive catering partnerships has grown from two to seven (and counting) in less than two years and it has been my distinct pleasure to sit in the driver’s seat.

2017 Most Innovative Chef CoverClick here for more chefs:
Lisa and Steve Maronian
Carlos Baez
Brad Spence
Mike Pietrafeso
Ian Vest

Stavros Karipides

 

 

 

Photos by Bruce Plotkin

Serendipity’s 2017 Most Innovative Chef: Ian Vest

Ian Vest

Chef Ian Vest
Back 40 Kitchen
Greenwich, CT

Define innovation: I feel innovation is an individual taking something that is otherwise normal and putting enough thought into their execution that it becomes something unique. With food, I can obsess over one idea for quite some time until I reach this moment of, “Ah ha”; it is almost like you are waiting for your mind to catch up with the original idea.

Your inspiration: My mentor and good friend James Fiala, owner of the Crossing restaurant near St. Louis, MO. Working with Jim was the first time I experienced fresh pasta, wild ingredients, grass-fed beef, and someone that stood behind me pushing me along just enough.

Ian VestFavorite food: Epoisses cheese because it’s super funky. I mean really, really funky. I let it sit out until it is room temperature and super creamy. I keep it simple when enjoying this cheese with a baguette or sourdough bread and a glass of dry Vouvray.

Go-to-dish to cook for friends and family: Pasta. For anyone who knows me, they know I am absolutely obsessed with pasta. I like to cook hand-cut pappardelle with chicken Bolognese sauce, house made ricotta and sometimes a fried egg. We have tried to substitute out this dish a few times here at Back 40 and our guests just will not allow us to take this off the menu. Especially one of our favorite diners—a four-year-old regular!
Favorite spin on a classic dish: Peas and carrots. I like presenting many versions of each together on the plate. For example, I blanch sugar and snow peas and present them with a puree of English pea. The carrots are simply glazed with a touch of butter and stock with fresh bay leaf and thyme.

2017 Most Innovative Chef CoverClick here for more chefs:
Marc Weber
Carlos Baez
Brad Spence
Mike Pietrafeso
Stavros Karipides
Lisa and Steve Maronian

 

 

 

Photos by Bruce Plotkin

Serendipity’s 2017 Most Innovative Chef: Brad Spence

Brad Spence

Chef Brad Spence
Amis Trattoria
Westport, CT

Define innovation:
Innovation happens in the kitchen when you allow yourself to cook with your heart. I think this comes with years of working and confidence in your cooking.

Your inspiration: My mom. She passed away when I was 8 years old, but I have a lot of memories cooking with her. In fact, one of the first memorable dishes I made was with her—it was scrambled eggs with chives and I was either four or five years old when I made it.

Career highlight: Working with the person who inspired me to cook Italian food when I was 15 years old, Mario Batali. Cooking for Mario in my young career was a dream come true. I met him at Babbo while staging, and then when he opened Casa Mono, I jumped at the chance to work for him and Chef Andy Nusser. That restaurant may be the most influential restaurant I have worked at in terms of honing my own cooking style.

Brad Spence QuoteOn eating out: I eat out sometimes, but the truth is, I still like to cook at home. If it’s not home, it’s usually my wife and I at a friend’s spot.

Person you’d love to cook for: If I could cook for anyone, I would love to have cooked for Muhammad Ali.

Best career advice: My dad gave me the best career advice, which was, if you’re working for someone who truly wants to teach you, consider yourself very lucky.

2017 Most Innovative Chef CoverClick here for more chefs:
Marc Weber
Carlos Baez
Mike Pietrafeso
Ian Vest
Lisa and Steve Maronian
Stavros Karipides

 

 

 

Photos by Bruce Plotkin

Serendipity’s 2017 Most Innovative Chef: Lisa and Steve Maronian

Lisa and Steve Maronian

Chefs Lisa and Steve Maronian
Sweet Lisa’s Exquisite Cakes
Cos Cob, CT

Define innovation: (Steve) As a custom designed bakery, our cakes change every week according to the orders, so innovation for us is about making the most amazing, delicious sweets and presenting them in new and unique ways. It’s about finding different ways to use our everyday equipment to produce unique textures, shapes and designs.

Your inspiration:  (Lisa) My grandmother inspired me; she was a great cook and baker who could whip up a made-from-scratch pizza, salad and homemade apple pie and have it on the table in an hour. And she never measured anything!

Your first memorable dish: (Lisa) The first cake I ever made was a vanilla cake that was as dense and heavy as a hockey puck. I made it for my brother; he ate the whole thing and told me how amazing it was. Love him for that!

Steve Maronian QuoteOn eating out: (Steve) We take our daughter out to eat frequently. We love going to new places or visiting some of our culinary friends. Our new thing is to eat our way through the Zagat Guide.

Your training: (Lisa) After high school, I attended Central Connecticut State University and majored in accounting. I was miserable! One Saturday afternoon, my mom told me we were going to visit my cousin at Vassar College and going to lunch at The Culinary Institute of America. I fell in love. I got my accounting degree and then attended the CIA where I ended up meeting my other love, my husband, Steve.

Favorite local restaurant: (Steve) Our favorite place for special occasions is our friend’s restaurant, Columbus Park in Stamford, CT.

2017 Most Innovative Chef CoverClick here for more chefs:
Marc Weber
Carlos Baez
Brad Spence
Mike Pietrafeso
Ian Vest
Stavros Karipides

 

 

 

Photos by Bruce Plotkin