May 22, 2013
Written by Fran Sikorski
Thursday, 06 August 2009 10:38
Sharing culinary adventures as personal chefs in their own businesses, Robin Grubard and Karen Isaac opened Daily Fare at the Bethel Railroad Station, accommodating early morning commuters from 5:30 to 7:30 Monday to Friday, and other travelers during the day, with scones, muffins, bagels, Simpson and Vail teas, and juices, and Redding Roasters’ Coffee. Finding this scone source was a delight. Choices are raisin, peach, pistachio, apricot, mixed berry, and ham and cheese. In addition to their baked goods, the chefs are taking commuters’ orders for seasonal gourmet meals to be picked up in the evening on the return home.The food-to-go service is also available to the public, and pickup at any time can be arranged.
Since 2001 Chef Robin has been providing healthy meals for busy families, preparing several weeks’ worth of dinners tailored to individual tastes, needs and preferences, with cooking directions provided.
Before moving to Bethel, Chef Robin said during an interview, she trained aspiring chefs as an instructor at the Baltimore International Culinary College, and worked at the Hampton’s Harbor Court Hotel, winning praise from food critics. She continues to mentor other chefs through the U.S. Personal Chefs Association and by teaching in Wilton’s Continuing Education program.
Karen Isaac was a trade show food producer before opening Karen in Your Kitchen, a personal chef service in Ridgefield. In order to be closer to home with three children, and to “re-invent” herself, she had taken a personal chef training course because she loved food so much, and has been successful in expanding her business.
One of the major goals established by the two chefs is to provide customers with a changing daily menu of healthy meals in reusable oven-ready containers. Selections are customized to personal taste and prepared with produce from local organic farms such as Holbrook farm on Route 53 in Bethel. Spring and summer big salads ($8.99 to $13.95) took off immediately. Favorites have been lemon salad with steamed asparagus, fresh beets and red onion tossed in a lemon Dijon vinaigrette and served over farm fresh greens; and orange almond salad with greens, mandarin oranges, scallions and toasted almonds tossed with a sweet red wine vinaigrette; and the traditional chicken Waldorf salad with celery, scallions, apple, and toasted walnuts over mixed greens with a citrus cream dressing.
A variety of dinner entrees ($12.95 to $22 for two) includes salmon Wellington with mushroom duxelles and herbs wrapped in golden puff pastry; meatballs stroganoff seasoned with marjoram and oregano immersed in a sherry mushroom sauce accented with sour cream; and rice and Swiss chard croquettes with mushrooms, roasted red peppers and parmesan cheese; and Portobello lasagna with mushrooms, noodles, three cheeses, sundried tomatoes, pesto and caramelized onions. All menu items except salads include one side: roasted broccoli, wilted spinach with garlic, rice with leeks and walnuts, half confetti salad, lemon couscous, mac and cheese, or a small savory scone.
The freezer is also stocked with popular dinner entrees for instant take-out.
Pound cake and yogurt parfait are among the favorite desserts at Daily Fare, but if you have a special request, tell the chefs.
13 Durant Avenue
Open from 5:30 a.m. to 7:30 p.m. Monday to Friday, later hours by appointment; fresh baked items, juice, coffee and tea for commuter breakfasts.
No reservations, major credit cards; no liquor license; innovative American cuisine; vegetarian selections; gluten-free products; take-out; off-premises catering; cooking classes; parking at the railroad station,
An Aug. 14 Rumba Night at Meigas Restaurant, 10 Wall Street in Norwalk, will feature a prix fixe tapas dinner and include free sangria all evening. Reservations, 203-866-8800. Carlos Hernandes is owner, and Mario Anguilar is manager of Meigas...Elaine Chao is the owner of Chao Chao, a new Asian Fusion restaurant at 1 Glen Road in Sandy Hook center, Newtown (203-364-9393).
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