Michel Nischan Week

Seasonal Chopped Salad Recipe

A creamy chopped salad with nuts and goat cheese
Jan 13, 2012 5:01 pm
Photo: Sam Horine

At farm-to-table temple The Dressing Room in Westport, CT this salad changes six times a year with fall ingredients, including sweet potatoes and parsnips. But no matter the seasonal produce, there’s always a nut, friseé and creamy goat cheese — a wonderfully creamy combination.

Yale University Sustainable Food Project

Meet director Mark Bomford, land-based educator
Jan 13, 2012 11:01 am

When the Yale Sustainable Food Project (co-founded by Josh Viertel) was searching for a new director, they looked northward, to Canada (Vancouver to be exact).

Citrus Dry-Rubbed Ribs Recipe

A citrus spin on the Beale Street classic
Jan 12, 2012 5:01 pm
Photo: Sam Horine

At farm-to-table temple The Dressing Room in Westport, CT this zippy spin on Memphis dry-rubbed ribs is prepared with a nice amount of lemon zest and fresh chives—a culinary move not likely to be found on Beale Street.

A Guide to Buying Heritage Meats

Patrick Martins on the art of buying from a butcher
Jan 12, 2012 12:11 pm
Patrick Martins

Step into the flourescent food haven that is Essex Street Market on New York City's Lower East Side and you can't help but notice the piles of ribeye beckoning from behind their glass case at Patrick Martins' Heritage Meat Shop.

Photo Gallery: NYC's Heritage Meat Shop

Enter Patrick Martins' world of high-quality meat
Jan 12, 2012 12:11 pm
Heritage Meats

After founding Slow Food USA, Patrick Martins turned his gastronomic sights on a rare, but treasured, food product —  heritage meat. Dismayed by the lack of variety (and consquently the lack of sustainability) of America's meats he decided to take action. In 2001, Martins founded Heritage Foods USA, a company that mail orders genetically varied, high-quality meats to consumers around the country.

Photo Gallery: Inside Dressing Room

Behind the scenes at Nischan's Westport bistro
Jan 12, 2012 11:01 am

As part of Michel Nischan Week, we asked photographer Sam Horine to head up to Westport, Connecticut to spend an afternoon with the staff on Nischan’s farm-to-table restaurant Dressing Room—A Homegrown Restaurant, a project he took on after he befriended the great actor/philanthropist Paul Newman

Roasted Tomato Soup Recipe

A rich tomato soup that's worth the wait
Jan 11, 2012 5:01 pm
Photo: Sam Horine

The kitchen staff at Westport, CT farm-to-table temple The Dressing Room doesn’t have the luxury to cook with fresh tomatoes all year round. But to prepare this wildly popular dish year round, they buy “as many tomatoes as possible” in the summer and Cryovacs them for later, according to Executive Chef Jon Vaast. It's best served with a mini grilled cheese sandwich. Obvs.

Michel Nischan Lunch at Roberta's

Feting our guest editor with pizza, politics
Jan 11, 2012 4:31 pm

Yesterday, Food Republic co-founder Marcus Samuelsson and editorial director Richard Martin hosted a lunch to celebrate Michel Nischan Week at Roberta's in scenic Bushwick, Brooklyn. Joining us for delicious pizza (shout-out to the guanciale and egg!) were Nischan's Wholesome Wave co-founder and a former USDA Under Secretary Gus Schumacher.


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