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Photo credit: Thomas McGovern
Eat With Your Eyes
Elm Restaurant in New Canaan, Connecticut
http://www.elmrestaurant.com
Cuisine: New American
Dinner Entrée Prices: $19-$34
Heading to Connecticut? Consider Elm, where Westchester’s Brian Lewis (opening chef for Richard Gere’s Bedford Post) is cooking up a passionate storm of elegant local-foods cuisine. Recently he hosted Chef Didier Elena—a Monaco native, veteran Alain Ducasse chef, and Culinary Director of Food & Wine’s Chefs Club—for a dinner where the chefs combined their local traditions in a five-course, wine-paired extravaganza including some dishes from the regular menu.
One of the evening’s big hits was Elena’s socca—a chickpea-flour pancake sold at French Riviera markets and which deserves a glorious food truck future—topped with zucchini blossoms, artichoke, peas, pickled spring onions, herbs, and a crowning soupçon of burrata, paired with Provence rosé. Feast your eyes below and be sorry you missed it…but you can still catch Elm’s four-course dinners at Millstone Farm in Wilton, CT, with lawn games, live music, and farm tours.
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Rhubarb shortcake with yogurt shiso sorbet, rhubarb salad, and almond
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Socca Riviera
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English pea sachetti with Castelmagno cheese, lemon brown butter, robiola, breadcrumbs, and sage
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St. Canut suckling pig, popcorn grits with scallion, Millstone Farm egg confit in pork fat, green chickpeas, Millstone Farm kale, morels, pork jus, and apple mustard
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Zucchini flower beignet with smoked ricotta and lemon zest
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Deviled egg with pickled ramps, smoked paprika, puffed rice, espelette pepper, nasturtium leaf, and togarashi aioli
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Chefs Brian Lewis and Didier Elena
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Chefs Brian Lewis and Didier Elena in the kitchen
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Grilled monkfish with vin jaune, clam, rainbow Swiss chard, and quinoa
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Elm dining room
