Spring [Menu] Has Arrived to Bailey’s Backyard in Ridgefield, CT
What do you expect when you go to the farm-to-table restaurant? Probably that everything will be fresh, locally produced and seasonal? I like that “seasonal” part very much, as it means you can visit the same restaurant many times, and every time expect to see a different menu. You know that the taste and quality will be there, but then it is the foodie adventure served right up for you, the dilemma being solved without you thinking “hmmm, this is what I had the last time, it was good, so should I take it again?”.
The new season – Spring – has arrived to Connecticut (considering the way this last winter was, I wonder how many people didn’t expect spring to arrive at all), and it also arrived to the new menu at the Bailey’s Backyard restaurant, which I already wrote about the last Fall. I was very excited to visit the restaurant and try all the new food, as since the first visit, it became one of the favorite restaurants not only for me, but also for a few friends who were very happy with my recommendation. I was a bit short on time, so I had to leave before trying a few dishes, but nevertheless, there were lots of very tasty dishes which I need to tell you about.
The dinner was served with a number of cocktails – and it is not only food which is fresh and locally made at Bailey’s Backyard – all the cocktails, artfully imagined by the master-of-all-liquid-cocncoctions, Bryan, contained some of the ingredients which were locally made, like ginger infused vodka or mint-infused rum. Here are the cocktails which were served at the dinner:
Six Toed Cat (Blueberry & Mint Infused Rum, Lime, Fresh Mint, Ginger Beer) – absolutely delicious version of Mojito! Refreshing, bright, with a bit of the liquid happiness served inside.
Don’t Call Me Shirley (House Made Citrus Vodka, Fresh Citrus Juice, Cointreau) – Bryan’s answer to the Cosmopolitan – zingy, refreshing and delicious.
Samuel Clemens (Ginger Infused Vodka, Lemon, Ginger, Black Pepper , Club Soda) and Rude Barbara (White Rum, strawberry-Rhubarb Puree, Lime) – I didn’t get the chance to try these two, but I’m sure they were every bit as delicious as the previous two.
And then, there was food (and lots of it).
Chicken Liver & Grand Marnier Pate (Apricot Mustard, Thyme Toast) – if you are a fan of the chicken liver (like I am), this was the perfect dish, delicious combination of flavors, all melding very well together.
“Devils on the Horseback” (North Country Bacon, Armagnac Plums, Pear) – bacon and plums – who would’ve thought? It was actually very tasty.
Goat Cheese Profiterole (Aged Balsamic/Crispy Parmesan/Sun Dried Tomato Vinaigrette) – goat cheese profiterole – just say it a few times – does it produce a moth watering sensation in your mouth? Delicious! And I would take it over the actual dessert profiteroles at any time.
Zucchini Fries (Shaved Parmesan, Pecan Puree, Mint) – I love zucchini in all shapes and forms, and lately I encountered a number of indigenous dishes in few restaurants, with zucchini being simply a star. This dish was one of them – perfect combination of the light crunch outside and delicate zucchini slice inside.
Tempura Vegetables (Sweet Potato, Asparagus, Red opinion, Cashew powder, Hoisin Sauce) – perfectly executed, very light and delicious.
Grilled Asparagus Salad (Frisée/Prosciutto, Black Truffle Hollandaise, Shaved Pecorino, Herbed Red Wine Vinaigrette) – great acidity, very refreshing, and black truffle Hollandaise…. black truffle… need I say more?
Hawaiian Ahi Tuna Poke (sesame oil, garlic, soy sauce, Wakame, Black Sesame seed, Puffed Wonton) – one of the most delicious tuna dishes ever. Incredible flavor profile, just right amount of heat – close your eyes, and you are in Hawaii…
Whipped Foie Gras with Caramelized Onion Perogi (red wine pearl onions, Chive Crema, white truffle and Bacon Powder) – as Chef Forrest presented the dish, he explained it as a “rich man – poor man” play. The luxurious creaminess of the whipped foie gras paired with simple goodness of the onion perogi – this dish was a textural heaven, combined with the great balance of flavors.
The two dishes which I had to miss were Firecracker Rock Shrimp Scampi (Hand cut Linguine, Diced Shallots, Roasted garlic, Meyer Lemon) and Slow Roasted Suckling Pig (yellow corn Fritters, Lavender, Buttered peas, crackling-red eye gravy) – well, that gives me an incentive to visit the restaurant rather sooner than later.
And we are done here. I just want to say Thank You to the Executive Chef Forrest Pasternack, Bryan and Sal for the evening of great food and great cocktails. Until the next time – cheers!
Disclaimer: I attended the dinner as a guest of management. All opinions are my own.
23 Bailey Avenue
Ridgefield, CT 06877