Chef Anne & Chef Peter

On Saturday, May 30 The Unquowa School Farm To Fork dining program joined forces with Plow To Plate, New Milford Hospital’s outreach program for sustainable food. The class had a chef, a nutritionist and a farmer. We discussed the Mediterranean people’s good diet and we used Connecticut ingredients to cook with.  Co-founder Chef Anne Gallagher says, “Eating locally, the desire is contagious.”

Participants were Peter Gorman, The Unquowa School; Mikelanne Phaneuf  RD, CD-N, New Milford Hospital; and Vince LaFontan,  Mountain View Farm in Kent CT.

Plow to Plate and the Mediterranean Diet

May 30, 2009

Garlic Scape Humus

Barry’s Organic, Newtown, CT

Cast Iron Pita Bread

CT Greens Salad with Pickled Radish

Mountain View Farm - Kent, CT

Chardonnay Reserve 2004

Chamard Vineyard, Clinton,CT

Clam, Scallop, & Shad, Bouillabaisse

Pistou, Pita

Milford, Shore Stonington, CT River

Roasted Asparagus

Sport Hill Farm, Easton, CT

Parsley Lemon Sorbet, Chocolate Cones with Mint

The Unquowa School, Fairfield, CT