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Cultural Alliance of Western Connecticut: ‘Food Is Art’ Event at Keeler Tavern Featuring Bethel Chef Jeff Taibe of Taproot Restaurant, June 23rd

Report by Paula Antolini, May 8, 2019, 8:14AM EDT

Cultural Alliance of Western Connecticut:

We’re so pleased to announce Taproot Restaurant as our feature for this year’s Food Is Art event!! A special treat it will be. Connecticut cuisine brought to you by Jeff Taibe and Steph Sweeney.

Jeff Taibe previously served as the Executive Chef of Kawa Ni (Westport), a Japanese izakaya serving globally inspired small plates and ramen, and Oak and Almond (Norwalk), a New American restaurant featuring farm-to-table wood-fired fare.

Prior to bringing his simple and seasonal cooking style to Connecticut’s burgeoning restaurant scene, Taibe earned his stripes all over the globe. His resume includes positions in Thailand, St. Pierre (Singapore), and Beaches (Turk & Caicos), as well stints at Abigail Kirsch and Union Square Cafe in his native New York.

Reserve your seating online or give us a call 203-798-0760.

WHAT: FOOD IS ART…Nurturing the Creative Soul
WHEN: Sunday, June 23, 2019| 4 -7 PM (4:00 reception, 5:00 dinner)
WHERE: Keeler Tavern Museum & Historic Center
Outdoors in the Garden (weather permitting), 132 Main St, Ridgefield, CT

Seating limited
FEATURING CHEF – Jeff Taibe



“Food Is Art” is an artisanal experience to satisfy just about every sense. Celebrating the art of food, simply and elegantly. We chose to pair the meal with complementary music outdoors in the beautiful and creative landscape at the historic Keeler Tavern Museum.

We hope the joining of cuisine, music, conversation, and creative context will, for a moment, nurture the soul, energize the body, and provide food for thought. Bon appetit…

Music playlist will be made available | Wine, Beer, and Cocktails served |BYOB accepted live music | attire is smart casual

ABOUT THE CHEF & Taproot – Located in Bethel, CT

Jeff Taibe previously served as the Executive Chef of Kawa Ni (Westport), a Japanese izakaya serving globally inspired small plates and ramen, and Oak and Almond (Norwalk), a New American restaurant featuring farm-to-table wood-fired fare.

Prior to bringing his simple and seasonal cooking style to Connecticut’s burgeoning restaurant scene, Taibe earned his stripes all over the globe. His resume includes positions in Thailand, St. Pierre (Singapore), and Beaches (Turk & Caicos), as well stints at Abigail Kirsch and Union Square Cafe in his native New York.

BROUGHT TO YOU BY:
Taproot
Keeler Tavern Museum & Historic Center
Litchfield Distillery

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