Seed to Table Restaurants in Connecticut
To have a list of restaurants leading the seed-to-table movement in Connecticut. This is a movement that is taking “farm to table” to the next level. An ideal response would provide these restaurants where the chef is not only selecting ingredients from local, sustainable providers, but also getting involved in cultivating and planning the ingredients they envision needing and include what makes them special, links, the location.
Back 40 Kitchen
- The Back 40 Kitchen touts themselves as "a small, hidden restaurant located in the heart of Greenwich, Connecticut.
They serve an entirely organic menu including all their wines and spirits. Their chef, Ian Vest, has a "passion for great food in a comfortable environment where he hopes guests feel at home." Their menu changes frequently with the seasons and their team "strives to impress at every opportunity.
They will accommodate any allergies and dietary restrictions, which includes offering gluten-free and vegan. In addition, after consulting with the wait staff, they are always willing to cook off the menu.
- It is recommended for a true experience, that guests "participate in the chef's tasting menu, which is customized to each guest's preferences upon arrival."
- In addition to the restaurant, they have the Back 40 Farm. This farm is a family-owned business on 85 acres of some of the best farmland in historic Washington, Connecticut. They are the farm that began the Back 40 Farm Group, an "ecologically and socially responsible restaurant and retail group based in Greenwich."
- Their mission is to grow "quality organic vegetables and flowers for their communities in Litchfield and Fairfield counties." This factor makes them a very interesting and astonishing example of a "seed to table" restaurant.
- They support local establishments.
- Their team bios can be accessed here.
- Hours of operation can be viewed here by scrolling to the bottom of the page.
- Reviews can be looked at here.
The Schoolhouse at Cannondale
- The Schoolhouse at Cannondale is located at 34 Cannon Road in Wilton, Connecticut.
- The restaurant is housed in a renovated 1872 schoolhouse. It is easily one of the more charming restaurants in the Tri-State, and it’s got the cuisine to match. Chef Michelle Greenfield's contemporary American style showcases the bounty of Connecticut farms without over complicating it. Nailing down signatures is tough with a menu that changes daily, but each visually stunning, fresh dish will make date night, or whatever is being celebrated, totally worth it.
- It was built just after the Civil War, in 1872 and has been owned and operated by Tim LaBant, a native of Wilton, since 2006.
- The setting of this authentic one room schoolhouse along the banks of the rushing Norwalk River, makes for an unusual destination dining experience.
- They focus on sourcing as many ingredients as possible from local farms. They have committed to using meats raised without the use of hormones or antibiotics, and they adhere to strict guidelines for sustainable fishing. They source from Millstone Farm whenever possible.
- The Restaurant at Winvian Farm’s Executive Chef, Chris Eddy, is leading a culinary revolution with his uniquely Winvian Farm seed-to-table philosophy.
- It is located at 155 Alain White Road, in Morris, Connecticut.
- The freshest, most natural non-GMO ingredients are harvested daily to create exceptional seasonal menus. Almost everything served in Winvian Farm’s restaurant is grown on the private estate in three greenhouses, and three acres of organic gardens.
- Honey from the apiary, a hen house, root cellar, and fruit trees round out Winvian Farm’s menus. Even the dining room bouquets come from Winvian Farm’s flower and herb beds.
- It’s a small, beautiful circle from seed to table, one that creates extraordinary cuisine and points toward a more prosperous, healthy future for everyone. Winvian Farm offers garden education and cooking classes for their guests.
- Hours of operation can be viewed here.
- Reviews can be accessed here.
Summary Of Our Early Findings Relevant To The Goals
- Our first hour of research was spent scanning and confirming the availability of information, and providing three restaurants that meet some or all of the criteria.
- We want to caution that the term "seed to table" is not a widespread term, and we will likely have to revert to "farm to table" in many cases for some restaurants on the curated list we would compile. While there is information on seed to farm, there appears to not be a lot of restaurants that have labeled themselves as such.
- Please select one or more of the options provided in the proposed scoping section below.
Proposed next steps:
You need to be the project owner to select a next step.
We are suggesting research that provides a list of 5-7 restaurants leading the seed-to-table movement in Connecticut. Where seed to table is not available, we will provide farm to table but still ensure that the chef is selecting ingredients from local, sustainable providers. For each one identified, we will provide the name, links, location, and what makes them special. Please check this box if we should proceed with this research.
Additionally, we are suggesting research that examines and explores the seed-to-table movement in the United States, with any references to Connecticut included where they are found publicly. We will include any information as to whether this movement is gaining traction, and how consumers are responding. Please check this box if we should proceed with this research.