Pictured left to right are:
Kaye Leong~Darien Rowayton Bank/Chamber Board, Carly Berizzi 1st Place in the Darien Chamber Going for Green Poster Contest, Caity Dee 2nd Place in the Darien Chamber Going for Green Poster Contest, DHS Graphic Arts Instructor Dorine Bosler who has included this as a class project for all six years the “Darien Going for Green” event has been organized. (also in photo is Winston the mascot of Darien Toy Box). All 18 submitted posters are on view at: The Little Gym display window at 4 Corbin Drive, Darien.
Archive for April, 2012
Pictured left to right are:
Nicole Lyons and I needed to fit in a business lunch—and Backstreet Restaurant always has such a nice relaxed vibe for that. Their Cobb Salad is delicious and I can never finish it because it is so large! Backstreet’s “Daily Specials” are now presented in a new “Spring” format and Chef Dave seems to have expanded the specials. Even though it was too chilly for dining Al Fresco, there were pastel flowers along all of the windows, the sun was pouring in, and it made it seem like “spring indoors”.
I’m looking forward to dinner outside soon!
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The Business Green Ribbon Award for 2012 was presented at Hotel Zero Degrees last night as part of the Darien Chamber “Darien Going for Green” activities to
The Darien Community Association for their many “green” endeavors. Their highlights include:
- 100% organic DCA Greenhouse practices (sprays, fertilizers, etc.)
- Recycling in the main house
- Landscape managed organically
- Indoor houseplants (help clean the air)
- Leaves and wood chip in several areas are used as mulch
- Lighting fixtures and bulbs are nearly all updated in Meadowlands buildings and the DCA Thrift Shop, after an energy audit.
- The production of printed marketing material has been decreased significantly.
- All thermostats within Meadowlands and the DCA Thrift Shop are turned down each nigh to 60 degrees.
- Printed documents are reused for incoming faxes, scrap paper, etc.
10. Plastic pots used in the Greenhouse are reused again and again; should they break they are recycled.
11. We run a ‘cold’ greenhouse rather than a ‘hot’ one, so the heat is activated only at 58 degrees or below.
12. Greenhouse plant material and used soil is all composted.
13. The Greenhouse has donated hundreds of plants to schools and non-profits in our community, to foster a “greener” Darien.
Left to right: Carol Wilder-Tamme~ DCC, Heather Pommernelle~ DCA, Al Tibbetts of Tibbetts, Keating & Butler, LLC
Visit www.DarienCTChamber.com to view details & upcoming events.
I friend and I just enjoyed a lovely lunch at Estia’s American at 1020 Post Road on the red brick walk-way. (parking in back). She had a Little Kitchen Cobb Salad and I had a Chili Chicken Taco Salad—-both were presented well and very tasty. On the way out, we saw another group of friends there who were enjoying the spring weather and dining al fresco.
According to the press release from Linda Kavanagh of Maxexposure, “For two decades, former Darien restaurateur Colin Ambrose has been at the forefront of the sustainable food movement, originally in Amaganset, and now in Sag Harbor, Long Island with his popular café, Estia’s Little Kitchen. Only, the practice of growing his own fruits and vegetables on the restaurant’s property, and obtaining the rest of the ingredients from local farmers whenever possible, was never a gimmick. It was simply how he chose to source his food in order to maintain the high standards he set for the restaurant.
The menu for Etsia’s American takes its cues from the tried and true favorites of the original Estia’s in Sag Harbor. Estia’s from-scratch approach starts with the aroma of fresh baked bread in the morning. With hot coffee and freshly squeezed juices to start your day, breakfast includes; the Cajun omelet with andouille, tomato, onion and peppers; buttermilk pancakes with banana, blueberry, or apple; Big Al’s Burrito with toasted flour tortilla rolled with egg whites, veggie burger, mixed vegetables and jack cheese; house made granola; and hearty breakfast bowls such as the spinach and mushroom hash with organic brown rice and two eggs.
Lunch specialties run the gamut from crab cakes with vida slaw and lemon to a grilled shrimp quesadilla with, cilantro, pepper and jack cheese, and the 8-grain BLT with avocado and cole slaw to “PRD’s” sliced steak sandwich with arugula, blue cheese, and grilled onion. Estia’s famous “A’s Pop Breakfast Bowl” consists of chicken, organic red quinoa, egg whites veggies and avocado. Salads are seasonal and fresh, with lots of textural and flavor contrasts. “Mary Ellen’s Salad” is a healthful mélange of avocado, beets, garbanzo beans, spinach and feta, and the chili chicken taco salad with greens, beans, corn, corn chips and sour cream is a customer favorite. There are always chalkboard specials, tacos of every kind, and soups for the soul.
Ambrose has taken great care to create a menu that’s never boring and that has a broad appeal. Early May will be the launch time for the dinner menu. Dining between 5:30-6:30 PM brings with it a $28 three course prix fixe option that includes items directly off the menu. Enjoy any type of burger you want on Sundays including beef, lamb, turkey, veggie, even tuna. Go Mexican on Taco Tuesday or shellfishing on Wednesdays. There’s always something delicious coming out of the kitchen.
Dinner at Estia’s American is special. After 5 pm he petit space morphs into a cozy restaurant and intimate bar. American made beer, spirits and wine varietals make up the beverage program. Creative cocktails are chef centric and even the bottled water is filtered / carbonated in-house. The global dinner menu has an exceptional fondness for Mexican cuisine as seen with the local, free range pork tamale with chili sauce and sweet corn, the Mexican sweet corn soup with tortilla strips and touch of sour cream, and the mole lamb shank with fall greens and sweet potato puree. More mouthwatering dishes include: paella with andouille, chicken, shrimp, local fish and little necks; chicken Bolognese with fresh homemade pasta; and pan roasted chicken with mashed potatoes and mixed vegetables. Sweet and savory pies include chicken and lobster pot pies, and seasonal fruit pies, all of which can be ordered to be enjoyed at home.”
The Darien Chamber is working to grow the “5th Annual Darien Going for Green” Campaign. The mobilizing group, which consists of Darien Chamber of Commerce, Darien Beautification and the Green Team, is planning many events that will span the month of April. Our plan is to give this as much media exposure as possible through op-ed articles, letters to the editor, weekly publishing of going green tips, and acknowledging the businesses in town who are pledging to go green and recognizing the efforts they have already made towards this end. The Town Wide Beautification and Clean Up is April 28th and volunteers are still needed..phone Suzanne at: 203-655-3795
Eighteen Darien High School graphic arts students have submitedt projects for the going green poster design contest. Thank you all of the participating students for your great posters–you made it a difficult job for the judges. Artists, marketing specialists and green team members judged the posters. The top two DHS poster winners will be presented prizes on April 19th at Hotel Zero Degrees in Stamford.
A BIG CONGRATULATIONS TO THE TWO TOP POSTER DESIGNERS!
First Place Winner is: Carly Berlizzi
Runner Up is: Caity Dee