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Our Kitchen to Your Table

How We Use Locally Farmed Ingredients to Create Unique Menus Tailored to the Seasons

Crab cake with an avocado and cucumber salad in a crystallized ginger lime consommé


At Food Design we always try to use the freshest ingredients possible. Whether that means heading to the fish market or sourcing directly from local farms, as well as from some of our client’s farms (how amazing is that); we always strive to serve our clients the highest quality food possible.

Our favorite way to create fresh healthy menus in the Food Design Kitchen is by starting out with seasonal fresh ingredients and there’s no better place to get them than by visiting our local farms. Although it’s only February, we are already excited about spring and the amazing vegetables that begin to appear. Seeing the first batches of Asparagus, Baby Leeks, Fava Beans and Peas arrive is so amazing and also inspiring. Chef Michael Batt sees first hand the care and attention our local farmers take in growing their produce.

You don’t have to be a professional chef or connect directly with local farms to get this same inspiration. A great way for you to use the same fresh ingredients in your kitchen is to head out to your local farmers market during the season; we guarantee you will find something you have never thought of and something new to introduce to your family. Once in a while, we even get to take some time and visit the markets as well. It’s also nice to know you are supporting the local farmers whose produce is fresher and healthier than what you can find in your local grocery store.

Although we have focused on spring in this article, all of the seasons offer exciting and delicious produce. Late summer brings us all of the local heirloom tomatoes, summer squash and corn; fall graces us with butternut squash, brussels sprouts and mushrooms and finally winter brings us all of the hearty root vegetables that we love to put into our braised meat dishes. It’s also worth noting the difference in flavor that the local produce has compared to the mass produced fruit and vegetables we find in the large supermarkets. There simply is no comparison.

Here are some local markets that we recommend:

Michael BattMichael Batt, Executive Chef/Owner of Food Design Catering of Greenwich, CT (28 Old Field Point Road; 203.622.0725) graduated from the esteemed Culinary Institute of America in 1990. Immediately upon graduation, Batt began his professional career cooking at Restaurant 44 “The Royalton Hotel working under highly acclaimed chef, Geoffrey Zakarian. Today, Chef Batt spends his time in the kitchen of his Greenwich based catering company, Food Design Catering & Events, incorporating his teachings from these mentors and creating new recipes based on a passion for exquisitely flavored dishes. 

Food Design Catering
28 Old Field Point Road, Greenwich
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