|
| |
The Tastes of Springtime
Good News co-owner Carole Peck loves to source her produce locally. One of her newest dishes "which is already on the menu "is a beet salad with avocado, peas and cucumbers with a savory horseradish and lime cream on top.
We serve this with local micro-greens grown here in Woodbury at the Keeds Farm, said Ms. Peck. Another spring dish, which she is eager to begin cooking in mid-March when the fish is in season, is a mustard seed-encrusted halibut. The halibut is married with Swiss chard, one of the first vegetables that New England sees blossom in the spring, from Wild Carrot Farms in Canton.
Ms. Peck is also excited about the fiddleheads she buys from a forager in the Berkshires of Massachusetts, which she uses in a saut with preserved lemons and garlic. She has been an advocate of restaurants sourcing locally since she moved here and opened her first restaurant in 1988.
I m really happy people are now concerned about using farms, because it was a pity that 10 years ago we were losing farms left and right, she said. We ve lost more farms than we should have. That s what being local is about, understanding these farmers need to make enough to make a living. Sometimes people get this idea food has to be cheap, but if you want to keep these places you have to understand that a farmer can t live on $17,000 a year.
Read More about of this article at
LCT Monthly's "The Tastes of Springtime" article continued on their website...
HEAR AT THE GOOD NEWS...
Good News Is Ahead of the Culinary Curve By a Country Mile...
NH Register March 5 Article
Good News Earns Four Stars
Connecticut Magazine's highest rating
"Where Carole Peck is today, the culinary hotshots will be tomorrow. Organic, free-range, locally farmed, artisanal, natural-Peck's been insisting
on it for years. Getting there first is her game and
she's at the top of it right now....
"Lively, surprising, fun-with food so pure and fresh,
exciting and flat-out good that I am forced to reevaluate my definition of four-star. Does wildly delicious, rule-breaking cuisine in a free-spirited,
make-you-want-to-smile cafe qualify? I say: You bet!"
- Elise Maclay, Connecticut Magazine, March 2005
Best Restaurant Statewide
Connecticut Magazine
Readers' Choice Poll 2001
Best American Statewide
Connecticut Magazine
Readers' Choice Poll 2003, 2004 & 2005
Golden Spoon Award
1999 Restaurateur of the Year
"The happiest place in New England."
Jane & Michael Stern
Gourmet Magazine
"Carole Peck is the Alice Waters of the East Coast."
The New York Times
"This is adventurous eating without being scary or off-putting. While Peck places a premium on local produce-organic wherever possible-she also leans heavily toward the unusual or offering a twist on the obvious."
--Janet Reynolds, Preview Connecticut, September 2003
Preview Connecticut magazine on the web: www.previewct.com
"Carole Peck... constructs dishes in her head in the way some people put together the notes of a jazzy composition, making each meal a little symphony of fresh, bold tastes."
--Abigail Leab Martin, LCT Magazine, October 2003
"Exceptional take-out food."
Brooke Hayward
Travel & Leisure
"Chef Peck borrows flavors from cuisine all over the world and also partners with local farmers to keep her restaurant stocked with indigenous produce. Add skill, imagination and willingness to take risks, and what you get is an ever-evolving menu of dishes that are so exciting. They're practically educational."
Todd Lyon
Connecticut Life
|
