Let's get down to brass tacks ...
Trio of tapas spreads
There was spinach and artichoke, eggplant caponata, and roasted red pepper hummus each served on endive leaves. The smokiness of the roasted red pepper was Renato's favorite, while I loved the fresh flavors of the eggplant caponata. The mojito was a delightful way to start the evening too. The fresh bits of strawberry along with the mint really spoke of summer sweetness.
Savingnon Blanc from South Africa
Crab cake, jicama slaw, housemade tartar sauce
We loved this dish. The crab cake was light and crispy on the outside and incredibly moist on the inside. And, they certainly did not skimp on the crab. The jicama slaw had a wonderful kick and was incredibly crisp and refreshing. It was the perfect match for the crab cake. And while I am not a huge fan of white wine, I really adored this one. Wish I had taken better notes and wrote down the name.
California Chardonnay (Green Truck)
The turkey slider was topped with housemade basil mayo, avocado and tomato on a buttery little bun. Unlike most places where I order a turkey burger, this slider wasn't dry or overcooked. It was moist and the basil mayo really was key. My only suggestion was that the burger to bun ratio felt a little bit off - too much bun to burger. Don't get me wrong, the bun was buttery and delicious and even though it was small, it still felt a little too big. Still a nice summer slider.
Spanish Red wine
Hanger steak salad
This was not your usual steak salad. It featured a perfectly cooked piece of steak on a bed of mixed greens with nectarines, dried cranberries, a peach balsamic reduction and was topped with my favorite magic ingredient, goat cheese. It was sweet, savory, tangy - in other words a total winning combination. Our only regret was that it was only a tasting portion.
This vegan creation had a lot going on - in a good way. The hunk of cauliflower was served with a sriracha marinara atop chick peas, fennel, sweet onions, braised artichokes and black olives. The sriracha flavor wasn't overpowering but lended a nice kick to an already flavorful marinara. Me, I love spice, so I could have handled a little more heat, but I know that's not typical. Breno said the key to creating a delicious vegan dish like this is to use all the tricks in the book - roast, grill, braise. He said it's important to combine different tastes and textures, otherwise it's too easy for things to become bland. This was certainly not bland.
Cabernet from Washington state (Milbrandt)
Bacon wrapped meatloaf
Um, yeah, bacon wrapped meatloaf. But it didn't end there. The meatloaf goodness was served with mashed potatoes, housemade BBQ sauce and passionfruit infused onions. Not much to say here other than: YUM!
Pink sangria topped with prosecco
Chambord fruit and tofu brulee
I could imagine myself sipping this beverage from the front porch watching the sunset. The dessert was lightly sweet and a wonderful mix of textures. This really was the surprise of the evening for me. Tofu brulee? Who knew? It totally worked. It's also vegan friendly. This pairing was the perfect way to wrap up the evening.
A big thank you to our hosts Breno and Jeanette. We plan to visit again ... soon.
Disclaimer: I was not compensated for this post. The meal was free of charge. The opinions contained herein are my own and reflect my experience. Your own may differ.
Farm-To-Fork Restaurant + Bar
991 Danbury Road (Route 7) . Wilton, CT
Open daily 11:30am - 10:30pm
Sunday Brunch at 10am
iPhone Photos by Renato Ghio