Blossom Cafe, with Asian-Fusion Brunch Items, Opens in Simsbury Restaurant Brunch Simsbury Asian Food Japanese Coffee Shop Matcha Breakfast Sandwiches Homepage Leeanne Griffin December 17, 2024 Chances are you’ve seen Japanese souffle pancakes on Instagram or TikTok – tall, thick and fluffy confections that jiggle at the slightest movement, topped with maple syrup, powdered sugar and berries. These have been hard to find in Connecticut, but they’re on the menu at a Simsbury Asian-fusion cafe that opened earlier this year.Blossom Cafe owners Amanda Liu and Albert Zhang traveled through Asia last summer and fell in love with the cafe cultures in the countries they visited, coming back home to Connecticut inspired by what they’d seen. Read More
Millwright’s: Chef Tyler Anderson Creates Inspired New England Cuisine in Simsbury Restaurant Simsbury American Local Artisan Local Farm Special Occasion Celebrity Chef Outdoor Dining Homepage Catering Lou Gorfain December 02, 2017 Four years. That’s the time Tyler Anderson devoted to perfecting his signature dish, Tapioca Custard. A lush confection of clams, bacon, onion, potato and fennel, the delicacy perfectly defines the wizardry of this celebrated chef … a magical spin on homespun.The small portion is intentionally introductory, a riff on a classic New England starter. As if by sorcery, the custard conjures “all the flavors of clam chowder.” Anderson conceived the dish as a tribute to the meal – and the moment -- that super-charged his culinary life. “I went to the French Laundry in 1997 when Tomas Keller was in the kitchen,” he recalls. “Up to then I had been cooking mainly to meet women and go drinking with my buddies.”He began the feast with Keller’s classic, Oysters and Pearls, a sabayon of pearl tapioca with beau soleil oysters and white sturgeon caviar. “I took the first bite,” he remembers. “And at that exact second understood that cooking could be more than just cooking.” He pauses and grins. “It made me smile. I was happy. I now had a passion to make people happy.” Read More
Present Company: Chef Jeffrey Lizotte Masters The Art Of The Unexpected Restaurant Farm to Table Simsbury Celebrity Chef American Homepage Lou Gorfain September 09, 2017 Simsbury, a bucolic community nestled in the Farmington Valley about 25 minutes north of bustling Hartford, has rarely been considered a culinary hotspot. But unexpectedly, this former mill town is now home to what many critics deem the best new restaurant in Connecticut: Present Company, a small, rustic eatery located in what was once a horse stable astride the Farmington River. Here the unexpected comes as no surprise. Consider the auspices of its co-owner, Jeffrey Lizotte, the acclaimed former chef at Hartford’s lux On20. His resume includes stints at Eric Ripert’s Le Bernadin and David Bouley’s Danube in New York, and two of France’s highly regarded restaurants, La Rupina in Bordeaux and the Michelin-starred La Bastide St. Antoine in Grasse. After all those glittering dining rooms, what is an award winning chef doing at a relaxed 49 seat venue in what some might call “The Sticks”? Read More
