Maryellen Fillo 2016-03-21 16:05:59
the Celebrity Chef Dishes on Savor, Wounded Warrior Sc andal and Staying in Shape
When the second annual three-day Savor opens at the Connecticut Convention Center in Hartford on April 7, be prepared for a wine, food and spirits extravaganza featuring a kitchen full of noted chefs ranging from Edward Allen, Prasad Chirnomula and Mary Ann Esposito to Connecticut’s own Jeffrey Lizotte, Tyler Anderson, Bill Carbone, Vinnie Carbone, Nick Martschenko and Jamie McDonald. The culinary brain behind the celebration is celebrity chef Robert Irvine. And for him it’s about lots more than food and spirits and a crowd that enjoys both. The event, presented by Foxwoods, benefits his Robert Irvine Foundation, supporting members of the armed forces and their families. From the new Savor the Legends bourbon tasting opening reception on April 7 to the two-day Sip, Savor & Stroll Grand Tasting on April 8 and 9, to the climactic Charity Gala, also on April 9, the three-day event has something for anyone who likes a recipe of culinary delights and celebrities, Irvine promises. And as he prepares for his return to Hartford, he stepped away from the stove and shared his thoughts with Connecticut Magazine on food, festivals and the foundation he established to help others.
What brings you back to Hartford and what can we expect at this year’s Savor?
The great response from the people in Connecticut, the incredible chefs from Connecticut and the incredible food that last year blew everyone away compared to any other festival I attended. Your local chefs do such a great job. And this event is not about me but about their food. Last year we made $60,000 for the foundation, and this year, I hope we will beat that number. I want people to have a great experience at Savor. I don’t want 10,000 people crammed in a room and some of them getting drunk and throwing up. I want this to be a good experience and bringing it here to Hartford has accomplished that.
I have to divert from the food subject for a bit. Your foundation and the money it makes is donated to military families in need. By now you are probably well acquainted with the controversy surrounding the staff spending of the Wounded Warrior Project. What assurances can you provide to potential Savor guests or others who donate to your foundation that the lion’s share of the money is used for the cause?
Go on our website, robertirvine foundation.org, and you can see exactly what we do with the money we raise from contributions, events and my food line. We are very transparent about that. I am not a foundation CEO making $380,000. I pay my own hotel and travel costs; I make sure we have zero expenses. We have a legal team that is very tight and makes sure the foundation stays this way. I am so dedicated to this cause I make sure 100 percent of our fundraising goes to the military families we try to help. Even when I get birthday money from friends and family, it goes into the foundation. We are above reproach. We have to be.
So back to food talk. It’s been a couple of decades since wine and food events were introduced and they don’t seem to be losing any steam when it comes to popularity. What do you think?
It’s definitely still popular and I think these kinds of events will continue to be. I just got done with one at South Beach and there were thousands of people who attended. I think people like these events because they want to be able to touch and feel and taste the chefs and the foods they see on television. What with the technology today and the Food Network and other cooking shows, society has become more engaged with food as far as where it comes from, how to prepare it and how to take charge of what we eat. I don’t see interest waning. An event like Savor offers great food, great wine and spirits and the chance to meet chefs you may have on your TV or some other device.
What foods are you looking forward to sampling at Savor this year?
I love it all. And not just the food and the spirits, but the chefs who participate and the guests, especially the military guests. Because of your sub base and the Coast Guard Academy, we always have a nice military turnout at the Hartford event. It is nice to have so much good food and good people all in one room.
Your Restaurant: Impossible show is going strong. I know you have done a few restaurants here in Connecticut. Can we expect any on the show soon?
I’m just finishing up the season in Cleveland, but for next season, you never know. It’s funny because when I created the show it was about paint and wallpaper and business but it has changed to also embrace changing cultures and family dynamics. I plan to stay with the show as long as there is one. It’s a crazy one but people seem to relate to the circumstances.
I have been asked to ask you how, in a world of food, do you stay in shape?
I work out every day and I am careful about what I eat. I am very concerned about obesity in this country and developed my food line to address that. As far as people saying they don’t have time to exercise, I call a foul on that. There is no such thing as no time. One hour a day gives you a good workout. You don’t need to try to look like Mr. America. There are different degrees of fitness to fit different degrees of people. To parents, I have this to say, get your kids to go outside and play. Run, jump, play ball, do something. I am very concerned about the obesity in young children these days. Get them out and join them.
What would a visitor always find in your refrigerator?
Nothing. I travel most of the year and never get to eat at home.
When you do, what is your favorite meal? Roasted chicken and mashed potatoes. You are an author, show host, celebrity chef, philanthropist, businessman. Anything new on your plate, no pun intended?
I have an online magazine called Robert Irvine Magazine coming out. It will focus on food and lifestyle, travel and fitness. And my new restaurant, Robert Irvine Fresh, at the Pentagon, is scheduled to open in six weeks. I’m also working on something in Las Vegas but not ready to talk about that yet.
Given it’s an election year, any comment on who you would like to be serving a presidential luncheon to at that new restaurant when the time comes?
I never talk politics or religion.
Plenty to Savor at This Hartford Food Extravaganza
Mark your calendars if you are a foodie, celebrity watcher or wine connoisseur. The second annual Savor, a food and wine extravaganza presented by Foxwoods, opens April 7 at the Connecticut Convention Center in Hartford.
“It’s going to be an exciting event,” said Vicky Cirilli, a veteran event planner who has organized some of the state’s best known food and wine events, including those at the New Britain Museum of American Art and Mohegan Sun.
Cirilli said there will be some new additions to this year’s event, featuring celebrity chef Robert Irvine, best known for his Food Network show Restaurant: Impossible. Savor benefits his Robert Irvine Foundation, which provides assistance to servicemen and -women and their families.
The three-day event kicks off April 7 with the new Savor the Legends presented by “B” (the former Plan B group). The exclusive reception will give guests the opportunity to sample five years of the legendary Pappy Van Winkle bourbon and mingle with Irvine, Cirilli said.
The weekend event continues with the Sip, Savor & Stroll Grand Tasting on April 8 and 9, featuring wines, spirits, food offerings and demonstrations by some of the featured chefs, including several notables from Connecticut.
“There is so much talent in Connecticut,” Cirilli said, noting this year’s lineup includes some of the state’s most well-known chefs, such as Tyler Anderson, Bill Carbone, Vinnie Carbone, Steve Rosen and Luke Venner. “We want to spotlight all these chefs and offer an event that is diverse.”
Also on April 9, the event is capped off with the decadent Savor in Style Charity Gala, hosted by Irvine. He and guest chefs will offer a host of dishes that will be paired with wines and spirits at the walk-around affair. There will also be champagne and desserts.
Here is the full three-day schedule:
SAVOR THE LEGENDS
Thursday, April 7 | 7 to 9:30 p.m. Tickets: $125 ($150 at the door, unless sold out in advance)
SIP, SAVOR & STROLL: THE GRAND TASTING
Friday, April 8 | 7 to 10:30 p.m. and Saturday, April 9 | noon to 4 p.m. Tickets: $110 ($125 at the door, unless sold out in advance)
SAVOR IN STYLE CHARITY GALA
Saturday, April 9 | 7:30 to 11 p.m. Tickets: $160 ($175 at the door, unless sold out in advance)
For more information, go to savorct.com
Craft Cruising
Hat City on Ta p, April 2 This beer festival at the Danbury Ice Arena will feature more than 200 beers from a variety of breweries, plus live music and food available for purchase. 5 to 8 p.m. $35. 1 Independence Way, Danbury. americaontap.com/ct-on-tap
Savor the Legends, April 7 The Savor wine, food and spirits festival runs April 7-9. It will kick off with this not-to-be missed bourbon dinner presented by Plan B. Guests will try five rare samples of Pappy Van Winkle bourbon, enjoy a Kentucky-inspired menu and mingle with Robert Irvine. 7 to 9:30 p.m.$125 (advance), $150 (at door). 100 Columbus Blvd., Hartford. 860-874- 7742, savorct.com
West-Central Connecticut Brewery Bus Tour, April 16 Visit four breweries (Relic, Shebeen, Firefly Hollow and Brassworks) without worrying about driving on this bus tour organized by CTBeertrail.net. The tour starts and ends at Firefly Hollow Brewing in Bristol. There are tours departing at 11:45 a.m., 3:43 p.m. and 4:44 p.m. $20. 139 Center St., Bristol. 860-292-0279, ctbeertrail.net
Poses 2 Pints Yoga, April 3 & May 1 Find your breath and your beer at this yoga event at Two Roads Brewing Co. Guests warm up with a beer taster, enjoy a 60-minute, all-levels yoga class, then take a 15-minute tour of the brewery that includes one free pint; however, the event is BYOM (bring your own mat). 1700 Stratford Ave., Stratford. 203-335-2010, tworoadsbrewing.com
Connecticut Blind Beer Awards, April 23 Twelve Connecticut breweries will compete in a epic people’s choice blind taste test of 12 IPAs at the Blind Rhino in Norwalk. The winner will be crowned at the end of this event, hosted by Ken Tuccio. I’ll be one of the four judges. Tickets include unlimited samples and an all-you-can-eat buffet. 1 p.m. $25. 15 N. Main St., Norwalk. welcomect.com
Havana Nights at Jonathan Edwards Winery, April 30 We all dance better when we have a little wine, so swing into spring at this Cuban-inspired night at one of the state’s most beloved wineries. Guests will be treated to a Latin/ Calypso-style jazz band, a brief salsa lesson and a dance performance by the TropiGals. Tickets include a cigar and glass of wine. 7 to 9:30 p.m. $30. 74 Chester Main Road, North Stonington. 860-535-0202, jedwardswinery.com
The read City Hop Fest, May 1 This beer-drinker’s beer festival will feature more than 45 breweries hailing from throughout New England, as well as great food and live music at this event organized by the Willimantic Brewing Co. as a fundraiser for local charities. 1 to 5 p.m. $35 (in advance) $50 (at the gate). Jillson Square, 645 Main St., Willimantic. threadcityhopfest.com
Blackened Catfish, Smokin Skillet, Hamden
Tucked next to a barber shop, Smokin Skillet is little more than a room with a counter. There are a few tables scattered around if you want to dine in, but most customers take away, which is exactly what my friends and I did. There are plenty of Southern, Cajun and Creole treats on the menu, including hot wings, chicken and waffles, and shrimp and grits, but it was the meal combinations that tempted us. These combos allow you to mix and match entrees like fried boneless chicken breasts, blackened shrimp and catfish with two sides, including greens, five-cheese mac & cheese and potato salad. All combos are served with corn bread.
I ordered the blackened catfish with dirty rice and candied yams. The spice on my first bite of catfish took my breath away. The rub is slathered thick on the fish, leaving no surface untouched. When paired with the candied yams, which are delightfully sweet, the heat is beautifully cut and balanced. This is authentic Southern cooking. It is clear there’s a lot of love in the food, and I loved it right back. | Kate Hartman | 203-691-6691, smokinskillet.com
G-Bot, New England Brewing Co.
In 2009, when Matt Westfall, head brewer at New England Brewing Co. in Woodbridge, first developed G-Bot, formerly known as Gandhi Bot, he wasn’t ready for the beer world’s reaction. “It started as a home-brew recipe that I had been playing around with for a bunch of years,” he recalls.
With the hoppy beer, however, Westfall had found Double IPA gold.
Since its release, G-Bot, with its gold-orange color and addictive mixture of bitterness and sweetness, has grown into one of the most sought-after Connecticut brews.
Last year, a lawyer in India sued over the beer’s use of Mahatma Gandhi’s name and a cartoonish robot caricature of him on the can. The controversy drew international headlines and the brewery agreed to rename and repackage the product. (The new cans have the same color, but the likeness of Gandhi has been removed.)
With its new name and label, production of G-Bot ramped up in March. Going forward, Westfall estimates that an additional 800 cases of the beer will be produced every two months, which will more than double last year’s output.
Though hoppy, the beer has earthy floral notes and fruity sweetness that make it drinkable despite its bitterness. G-Bot utilizes Columbus hops and a lot of malt to create its signature flavor profile.
Part of the reason G-Bot isn’t widely available is that the lion’s share of the production facilities at New England Brewing Co. are devoted to producing Sea Hag IPA. “As we brew more G-Bot and it becomes more available, we’ll hopefully hit a bigger broader audience like we did with Sea Hag,” Westfall says.
Tips for finding it: G-Bot is distributed across the state in cans and on draft, but it often disappears quickly from store shelves and bars. To find the beer you can track it on the BeerMenus app. Also try smaller local liquor stores. It is often kept in the back and you have to ask for it. | Erik ofgang |
Published by New Haven Register formerly 21st Century Media Newspapers . View All Articles.
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