My name is Sinclair Welch, currently a sophomore at the University of Vermont majoring in Environmental Studies concentrating in Food Systems. Prior to my studies at UVM, I attended the Institute of Culinary Education in Manhattan, where I received a culinary degree. This summer I am working for Barcelona Wine Bar and bartaco in their South Norwalk offices with Farah Masani, a farmer and the Director of Culinary Procurement helping with food sourcing, inventory, distribution and farming. I will be writing weekly blogs to give you a peek at what goes on behind the scenes.
Every Thursday I go to the Westport Farmers’ Market with different Barcelona Chefs and Chef Mike Hazen from Westport’s bartaco to select fresh, local ingredients for our restaurants. At the market, vendors sell everything from fresh greens, pickles and tomato plants to local Connecticut cheese, iced coffee and brick oven pizza.
Tomorrow, June 26th, Chef Mike will be featured in the Westport Farmers’ Market’s “Chef at the Market Program.” From 10:15 to 11:00 he will be preparing a market taco. The recipe and pictures of our market taco will be featured on CTbites, a Fairfield County food blog. The market taco will be featured on our Westport bartaco’s menu during the summer months, to help connect our guests to local farmers and local food.
Fairfield Green Food Guide Writer Analiese Paik, me (Sinclair Welch), Barcelona’s New Haven Chef Frank Proto, Farah Masani, and local Farmer Patty Popp, with a selection of local produce from the Westport Market…bringing our chefs and our local farmers together.
