Luke Venner, Executive Chef, Elm Restaurant

The Complex Art of Remaining Sophisticatedly Simple

Luke Venner • Executive Chef
Elm Restaurant • New Canaan, CT

by Len Boccassini

    Chef Luke Venner first made his way across my sphere of attention this past April with the arrival of a simple press release from Rachel Lampen Public Relations introducing him as the new Executive Chef of Elm Restaurant in the picturesque town of New Canaan, Connecticut. The descriptive bio that accompanied the correspondence was filled with a bevy of complimentary adjectives praising the young chef's talents; not at all dissimilar from the many press releases and culinary bios that had arrived in my inbox over the past several years.

    I sat quietly and read through Venner's bio. All of the laudatory nomenclature I would expect to see were present and accounted for; highly-skilled, talented, refreshing, and of course, mention of the chef's "vision." With a nod to my sense of fair play, I decided to read it through a second time, this time with a more measured gait than my previous effort. In doing so, I began to read between the lines and recognize a number of subtle details bubble to the surface that appeared more intriguing than my original perception procured; wisps of culinary substance that not only began to pique my interest, but put a credible amount of distance between Chef Venner and the typical tale of cookery.

    To be frank, I did recognize his name as the former Executive Chef of New York City's BLT Fish. The eatery was already well-established when Venner had arrived on the scene, but I also recalled perusing an article not very long ago that mentioned the imprint the chef was leaving upon the already acclaimed menu.

Photograph by Jane Beiles

    That mere thread of recognition was enough to spark my curiosity, and in my typically inquisitive fashion, I could not resist a bit of cursory research that immediately revealed a New York Times review from 2012 regarding Tyler Anderson's Millwright's Restaurant in Simsbury, Connecticut; a period of time that ironically coincided with Venner's stint as the establishment's Chef de Cuisine. The review praised the cuisine as “Comfort Food Kept Sophisticatedly Simple” and gushed about Anderson's team that produced “cuisine that both dazzles and delights.” I couldn't help but feel what little I knew of Venner's style and culinary sensibilities fell pretty much in line with the restaurant's successful approach, and perhaps, Venner's presence at the time of this extremely positive review was more than mere coincidence. That, in and of itself, compelled me to learn more of Chef Luke, and ultimately, meet the man who was about to breathe new life into New Canaan.

    Luke Venner was born in Pierre, South Dakota and raised on his grandfather's farm amidst wavering fields of wheat and mid-western sensibilities. While today, a fourth generation of Venner's continue to oversee the agricultural production of the farm that mainly yields a corn crop that helps feed the huge cattle industry, the youthful experience of growing up in such close proximity to the earth's bounty has given Luke remarkable insight and a healthy respect for the plight of the modern day farmer and the struggles they face for their very survival. He is quick to emphasize the importance he places upon supporting these local growers, and in doing so, his menu is not only enriched by a continuous stream of seasonal diversity, but also, assures the consumer the freshest possible product at all times of the year. In this manner, Luke embraces the very essence of “farm to table."

    Although his entrance into the restaurant industry can be traced back to his high school days when he flipped burgers in a local eatery for spending money, Venner cites the very moment he'd chosen to pursue a career as a chef came as he watched a behind the scenes documentary called “Great Chefs, Great Cities,” and his first real glimpse of the mastery of Chef Daniel Boulud. When asked how a simple television show could alter his entire career path with such certainty, he explained, “Until I saw a French chef in a high-end kitchen, I had no clue that that's what it was really all about and that's what people were doing. Once I was exposed to that, I was hooked.”

    At eighteen years-of-age, Luke left home to pursue his dream and was one of twelve students enrolled in a four-year European-style culinary apprenticeship with Chef Fabrice Beaudoin at the highly acclaimed Restaurant Picasso in Vail, Colorado. There, he not only learned the techniques of classical French cuisine, but the rigors of life in the kitchen.

Photograph courtesy of Elm Restaurant

    “They start you on prep breakfast and they don't let you touch any of the fun stuff. It's peeling melons, cracking eggs, peeling potatoes and stuff like that.... Really kinda miserable,” he reminisces with a boyish grin. But he's also quick to add, “It was awesome; a real important experience for me.”

    From that point forward, the young chef's career began an ascension that included a position as Chef de Cuisine at Larkspur Restaurant in Vail, CO and Chef de Partie at Richard Reddington's Redd Restaurant in Yountville, CA. That was followed by an invitation from Venner's long time friend, Tyler Anderson, to be the opening Chef de Cuisine at the James Beard Nominated Millwright’s Restaurant in Simsbury, Connecticut. At Millwright's, he was part of a team that amassed a series of perfect reviews from every local Farmington Valley publication, as well as the highest rating possible from the NY Times. From there, he took the next logical step in his career and moved to arguably, the culinary epicenter of the world – New York City, as the Executive Chef of BLT Fish.

    Today, Chef Luke Venner has taken the finest elements of his past experiences and woven them into a unique culinary fabric he displays each night as Executive Chef at Elm Restaurant. The subtle nuances of his simplistic approach to creating sensational flavors with locally-grown, fresh ingredients is a bold statement to the tenets his cookery is predicated upon.

    While conversing, his humble manner is impressive and it is easy to draw inspiration from the intense gaze of eyes that cannot conceal the joy he feels when discussing his craft. While passionately pushing his team towards culinary excellence, he also urges them to have fun and be expressive in the kitchen, as displayed by the array of zany socks each chef sports, including Venner's own set of neon yellow hosiery.

To indulge in the delightful cuisine Chef Luke Venner put before us was a thrill for the senses, exceeded only by the opportunity to sit and talk food with the man beneath the chef's coat and to share in his delicious presentation with my partner, Karen Apruzzese, and the lovely, Rachel Lampen. In doing so, I found each and every accolade Chef Venner had been ascribed in his bio to be spot on. In addition to the aforementioned tags of "talented, refreshing and highly-skilled", I found Luke Venner to be warm, extremely likable, engaging and committed to his belief in embracing the abundance of local and seasonal ingredients while presenting them within the framework of a simple, yet sophisticated menu. For me, that equates to the recipe for a simply delicious afternoon.

An Interview with Luke Venner • Executive Chef • Elm Restaurant

Let's start at the beginning. You were born and raised in Pierre, South Dakota and grew up on your grandfather's farm. Has that early experience had any type of impact upon your current culinary approach? Or perhaps, can it even be described as a source of inspiration you've drawn upon at certain points in your career?

Yes, definitely. I grew up around nature and growing things. Those two things go hand in hand, so it's very easy for me to be passionate about the agricultural side of what we do. I mean, I'm literally just putting salt and pepper and olive oil on things and sending them out into the dining room, so it really does all start with that. So that's an inspiration in itself and I think it's awesome that I came from that kind of culture. But the kind of farming I grew up with is completely different than the small farming that goes on around here. Where I come from, they grew corn mostly to feed the huge cattle industry and we really weren't growing so many things that people ate most of the time. The tomatoes and the melons and all that stuff we ate as a family, but the money came from field corn and soy beans and stuff like that. It takes restaurants like this to support the small farming industry and try to get people purchasing more of that stuff, people eating the right way, restaurants cooking the right way. It's interesting. I kinda experienced the good side of it and the bad side of it growing up on the family farm.

I was moved by the fact that your inspiration to pursue a career in the culinary arts came after watching a young Daniel Boulud on the PBS series 'Great Chefs, Great Cities'. That's powerful stuff. What did you find most impressive in regards to Chef Boulud that set your career compass with such definitive resolve?

I was seventeen and working in a restaurant at the time. But it was a high school job for me and just a way to get extra money. I was doing things like cooking burgers and french fries and stuff like that, so I already knew something about the restaurant culture and the hard work and the hours, and for me, it was fun and exciting. But until I saw a French chef in a high-end kitchen, I had no idea. No clue that that's what it really was all about and that's what people were doing. So once I was exposed to that, I was hooked. It was like, “Okay, I want to go and find where they're doing that! That's what I want to do!"

Have you ever had the opportunity to visit any of Boulud's restaurants, particularly his ground-breaking, “Daniel”?

Oh yeah. When I first came to the east coast I did a stogier with the Dinex Group for two weeks – Café Boulud, Restaurant Daniel, DB Bistro. When I first came here, it was in October 2008. The market had just collapsed and the whole city was on a hiring freeze. I had a job lined up at the Four Seasons, but it was union and as a result, others had taken the position I was offered and I essentially found myself back at square one. I didn't know where I was going to go, so I basically just started knocking on doors and saying, “Hey, can I come in and work for free?” So yeah, I was with Dinex Group for a couple of weeks. It was an amazing experience. It was really cool because he's someone I always looked up to and especially in New York where he's the king, you know.

When you were 18 years old, you undertook a four-year European style apprenticeship with Chef Fabrice Beaudoin at Restaurant Picasso in Vail, CO. What was that experience like and to what degree has it influenced your evolution as a chef?

That was for the first time I realized this is hard core. I was surrounded by French people and they didn't speak to me. They start you on prep breakfast and they don't let you touch any of the fun stuff. It's peeling melons, cracking eggs, peeling potatoes and stuff like that. You're essentially put in a corner where you're lucky if you even get a coffee or something like that. Really kinda miserable. But that's important because that kinda sets the conditions and the way your lifetime will be – by that I mean, the days don't get any shorter and nothing gets any easier. Even to this day, I've been cooking eggs all morning, you know what I mean? But if I didn't start there, I couldn't get here.

In time, I went from cracking eggs to shucking oysters and eventually after two years, they finally started to talk to me and teach me things.

Venner's beautiful presentation of his "Burrata, Green Garlic & Nasturium Pesto" • Photograph by Len Boccassini

Beaudoin was an old school Bocuse guy, so he had like this super classic French technique. It was awesome. It wasn't the most innovative food I've ever done, but I still believe French cookery is important and it matters. The techniques are timeless and can be applied to different styles of cooking. So it was a really important experience for me.

I find it somewhat amazing that considering all the attention the food industry gets today with its soaring popularity, so few realize the strife that's commonly endured for a chef to reach even a modicum of success.

So true. People really don't realize that at all. Unfortunately, now with food everywhere on television and so many restaurants and celebrity chefs doing reality TV shows, people see that and it all seems like such a glamorous profession. They watch and think, “Oh, I'm going to go to culinary school and I'm going to be famous and I'm going to be on TV and own a famous restaurant,” and it's not really like that at all. Sure, you can definitely own a restaurant, but it's tough and a lot of work and most of the time, not all that glamorous.

Along those lines, I've been told you made an appearance on Food Network's “Beat Bobby Flay”. Care to share a bit about that experience?

Well, it was interesting. You know I've always said I'd never do reality TV. I'd never do something like Chopped or Top Chef. I didn't want to be known as just some guy who was on “Top Chef”. I wanted to be known as a successful restauranteur; a successful chef having a successful restaurant. But you know we talked and they said, “Come on, Luke. Just do it,” and really, whatever is good for the business is obviously something I'd think about and consider. So, I did it. And actually, more than anything else it was fun. It was also very interesting. I don't know if I'll ever do it again, but...

Your growth in the industry came working beside such notable Michelin starred chefs as Richard Reddington and Shaun Hergatt, both of whom are renowned in the realm of classic French cuisine. Can you shed a little insight into what it was like to cook beside such talented individuals, and comparatively speaking, in retrospect are there elements of either one's style that may appeal more deeply to your culinary sensibilities?

Working for Richard was another life-changing experience. At that point in time, I was a sous chef at a really high volume restaurant that did what you would refer to as “California” cuisine. (The owner) was a Wolfgang Puck protege and Richard worked for Wolfgang as well at Spago. So my employer came to me and said, “Richard's opening a new restaurant, go and work for him. Take a step back. He's going to be really hard on you, but keep going because you're on the right track.” And so I did. I went from sous chef back to line cook. Cooking for the first time at that Michelin star level, it was like, “Whoa, dude, I gotta start all over!” I thought I knew how to cook, but it seemed at times like I had no idea what I was doing. There were ingredients I'd never seen and techniques I'd never seen. Add in that it was my first restaurant opening as well. Again, I have to say it was definitely a life-changing experience that conditioned me for what was to come.

In regards to Shaun, having recently worked with him again in New York City, it was totally different. But his execution, his techniques and his concentration is just so incredible.

You once worked as opening ‘Chef de Cuisine’ at the James Beard Nominated Millwright’s Restaurant in Simsbury, CT. At that time, the New York Times praised the establishment's unique approach to New England-cuisine as: “Comfort Food Kept Sophisticatedly Simple.” I find that fascinating. Can you elaborate on that description?

Eggs Benedict featuring house-smoked Salmon and Dill Bernaise • Photograph courtesy of Elm

When Tyler and I opened, we really wanted the menu and the approach to the food to be something that went even beyond “local”. We wanted to rewrite all these old New England cookbooks and we started looking for old recipes. There was a lot of what you would consider grandma techniques; lots of pickling and jarring and the kinda stuff that probably doesn't even sound appealing. But we were like, “Alright, this is what we're gonna do. We're just gonna cook off the land. We're not gonna have avocados or caviar or anything on the menu we can't get our hands on right around here.” We figured three quarters of our old repertoire just wouldn't work because we couldn't plug it into our concept, but we also figured it would push us outside the box which would make us more creative in the long run. And that's what we did. We really didn't have a choice. We took what we had and the concept we'd agreed upon and we just kinda went with it, and that's how the food ended up.

Is it safe to say that that is essentially the same approach you've brought here to 'Elm'?

Very similar, but with Elm we wanted it to be more of a neighborhood place. We wanted to really appeal to the people that live here. There's a lot of families here so it's a nice opportunity to have a good menu with a little bit of everything. We'll use avocado here. We'll use caviar here. But at the same time, I'm surrounded by some of the best farms on the east coast so I have all of that great stuff at my disposal. We can be creative. Take our Lobster Roll for instance. As I said, I worked for two Wolfgang Puck alums and to this day at Spago, Wolfgang does this sandwich at lunch called a Lobster BLT. And at every restaurant that I worked for these guys, we always had that sandwich on the menu. And so here, I knew I wanted to do a lobster roll, but at the same time, knew I wanted a little bit of California thrown into it. And we did that by adding bacon, arugula, and brioche.

I fear jeopardizing my credibility as a culinary writer by openly gushing over a specific menu item, but I'd be remiss if I didn't compliment you on the fact that your “CT Lobster Roll” was one of the best, if not, "the best" Lobster Roll I've ever had the pleasure to enjoy.

Actually, I've been getting a lot of that lately, but I'll take it. (laughs) We really want it to be something special and we use at least four ounces of lobster in making it. I say “at least” because we just pack it in until it's full and that's how we know it's done. Glad you enjoyed it.

I guess this is the perfect opportunity to segue into your newest endeavor as Executive Chef of Elm. When one considers the fact that you've most recently emigrated from the intensity of New York City's vibrant culinary scene, was returning to Connecticut a decision easily reached?

It was. If anything, it was easier than coming out the first time. I mean, I love the city, but the good thing about this neighborhood is that it's all right there. A lot of the people I speak to around here had lived in the city and they moved out, so I share that aspect with them. I guess in a way maybe we all kinda got a little bit tired of the struggle and maybe we just wanted a little better quality of life. Perhaps, we wanted to appreciate a little more of the natural beauty found here. When you look at it that way, I can say with certainty it made my decision really easy.

Venner's take on a New England classic: "CT Lobster Roll, Bacon, Arugula on Brioche" • Photograph by Jane Beiles

Elm embraces the philosophy “Modern Cuisine that's rooted in tradition and inspired by the seasons”. Has your arrival here guided the restaurant along that specific path or has it simply elevated the concept with your particular culinary skill set.

Well, we've definitely stayed true to our mission statement and during the growing season around 70% of all produce comes from local farms within the tri-state area or Massachusetts. Of that number, around 40% comes directly to us from Connecticut farms. I actually have an old high school friend from South Dakota named Megan who’s managing Simpaug Farm and I am working closely with her to utilize as much product as possible during the short growing season. She is also helping me by preserving the bounty of the summer - processing, canning, cryovac, freezing and storing the product until needed - so that we can continue to keep Connecticut produce on our menu all winter long. In regard to our mission statement, it's really easy to cook like that when you have stuff just falling off the vines that tastes so amazing.

That said, the restaurant has changed quite a bit since my arrival. Initially, this had become a destination restaurant. I'm the first to admit that they were doing amazing things here and had all the awards, accolades and reputation that goes with that. But I was worried if we kept up with that, it may eventually end up alienating us a little bit from the community. Our immediate goal was to maintain that (the previous) standard while attracting the type of people we wanted to come here three or four nights a week but don't necessarily want a that style of menu. These would be folks who didn't necessarily want foie gras, but instead, wanted guacamole. How do we mix this up just enough? We knew we wanted it elevated and I certainly did not want to dumb down what I'd been doing in New York City or in California to the point where I just couldn't sleep at night because I'd become unhappy or bored. So how do we find that perfect balance? That was important to us. We looked at our mission statement and with that in mind, considered how we could grow our clientele while really building something with longevity.

In perusing your menu, the emphasis you place upon utilizing local, seasonal and unique ingredients such as lavender, nasturtium and dandelion is clearly evident. Can we assume this practice falls into line with your aspirations to bring a natural approach influenced by the culinary traditions of the North East to the menu here at Elm?

Yeah, definitely. Again we try to emphasize the word “natural” with our menu because in the truest sense, that's modern cooking now and that is what we have here. We take what's growing, put it on the menu and keep it natural. Yes, there's a lot of technique, but we also know when not to mess with stuff. I mean, it's really easy to tell a farmer, “I want this, I want that,” and they're looking at you like you're crazy. Again, this goes back to the philosophy I had at Millwright's where you go to the farmer and ask him, “Okay, what do you have? What do you have too much of? What is everyone else not buying? What are you going to end up throwing away at the end of the week?” In that manner, it falls upon us to figure out how to make that item work and how to incorporate it into a dish. Which dish we can put lavender on or where dandelion ends up working out. It can be challenging, but it's good because it pushes you a little further than you would normally tend to go. It keeps you on your toes.

To date, has that approach been well-received and in your opinion, what have been some of the standout dishes thus far?

Mortared Avocado with Indian Corn Tostada • Photograph courtesy of Elm Restaurant

I think it has. Our standout dishes are what seem to have really appealed to the the crowd we've been drawing. We really wanted to please the mass audience and let them know that we were a little bit different now. Take the avocado dish for instance (Mortared Avocado, Indian Corn Tostada). I love avocado, but it's not a super east coast, New England ingredient. And let's face it, it's not the most culinary creatively ground-breaking thing, but I knew I wanted it on the menu. So it I thought how can we have avocado and not just be serving guacamole. So we found this amazing, freshly-ground Indian blue corn. And then it was like, “Okay, we're gonna have guacamole. We're gonna make tortillas. We're gonna buy this really cool heirloom blue corn. We're gonna make them to order and serve them hot. And we're all happy.” We're happy because we're doing the right thing. So that's one dish that's been great.

And then, the burger (Grass-fed Burger, raclette, kohlrabi, Russian dressing). I knew I wanted to have a something of a “cult” burger on the menu. When I was a kid growing up in the Midwest, I grew up on McDonald's. (laughs) Seriously, I grew up on Big Macs, and believe it or not, that was the influence behind our burger. We said, “Okay, how can we make a Big Mac that's not a Big Mac and fits within the theme of what we're doing?” The answer was in using things like the pickled kohlrabi. And our Russian dressing is made with shiro dashi and other ingredients. And burnt onion which you obviously would never find in McDonald's. (laughs)

As I sit and absorb the experience here at Elm, I have to admit that although I'm struck by the upscale feel of the design and embellishments, there's a casual comfort that permeates the environment. I like that. I also find it hard to ignore the fact that despite the menu's creative diversity and its finely-structured dishes, it appears remarkably affordable. Is that by design?

Elm Restaurant • Photograph by Len Boccassini

Yes, You know, it has to be. Sure, we have to cover our costs but we're not here to be greedy. I eat out a lot and I know how it is; the bill sneaks up on you. By the time you order an appetizer, an entree and dessert, and if you're like me, have at least two glasses of wine, you're like, “Wow, I didn't plan on spending three hundred dollars.”

So yeah, you can come here on your anniversary. People still see this as a destination or a special occasion restaurant. We didn't want to lose that, so all that stuff is still there. But at the same time, if someone just wants to pop in after they get off the train and have a burger and something from the bar, you can get out of here for under forty bucks. That aspect was important to us. You know, people in this neighborhood eat out a lot. Sometimes they eat out twice a day, five or six times a week. So who wants to spend fifty dollars for lunch every single day? So we do what we need to do in order to make eating here a couple of days a week affordable.

While working in Manhattan, you'd been active supporter of GrowNYC, an organization promoting the advancement of youth farms, green markets and urban gardening education throughout New York City. Now in Connecticut, you've stated the importance of getting a little closer to a natural environment and establishing some new relationships with farmers who don't necessarily have the resources to get their product to an urban green market. To date, have you been successful in cultivating those relationships?

Yes. We primarily work with three farms and we do try to take their bounty each week. What they keep up with stays on our menu. Like the chopped salad where all the greens come from Millstone. These farms struggle. I mean the Union Square Green Market in New York gets plenty of love; it has for years. You'll find some of the most exceptional product in the world there, so it's easy for a chef to walk out of his restaurant and go down there and grab a bunch of stuff. But it's tough for these guys out here. As I said, it's a struggle. It's so expensive to maintain a farm and gas is expensive and considering the fact that now they're delivering to the restaurants. It's just amazing. So we're really thankful for these relationships and the fact that we can support what they're doing. And really, it makes my job so much easier because I'd never be able to get that kinda quality anywhere else.

You have the agricultural experience of growing up on your family's farm. You've been trained in Classical French Cuisine. You draw upon the experience of your travels throughout South America. You are steeped in the Modern American culinary approach and your penchant for seasonal cooking is enthusiastic to say the least. That is quite a spectrum of culinary diversity. Where exactly do you place Luke Venner?

Wow, that's a big question. I guess I'm a little of all that stuff these days. I like to think the food is modern. It is a little progressive at times and it's thoughtful. I think people like that and identify with it when they look at the menu. They again, identify with it when they see it in front of them. And again, identify with it when they eat it. But then, they find something either a little more elevated about it or something they weren't expecting to find. You know, whether it's the Sriracha Ice Cream or perhaps, the pickled kohlrabi on the burger, I always like to throw a little something in there that's either confusing or surprising or let's you know it you're getting something you won't be getting anywhere else.

I tend to believe most chefs who cook with your level of passion are satisfied only by the continuous evolution of their craft. That said, do you feel what you will be doing next year here at Elm will be drastically different than what you are doing here today?

Tuna Tartare, Hazlenut, Lemon, Brioche • Photograph by Len Boccassini

Probably. (laughs) That's human nature when you're a chef. We have some knockout dishes here right now, but even those you never quite leave alone. We just changed something that we haven't touched since we opened. In fact, we just tweaked it last night. You're just never quite satisfied in this business. We taste the same things every night. You tend to get bored and perhaps, even second guess yourself. You wonder sometimes, “Is this boring?” or “Is this just boring to me?" or "Is everyone else getting bored if we're getting bored?” and it just goes on and on. It's human nature; the wheels start turning and things start to happen. They evolve. So yes, if you happened to be sitting here next summer, there would probably be ten new things on the menu.

If the educated diner who lives in the midst of some of the world's greatest restaurants were to make the one hour drive from New York City to Elm, in your opinion, would the dining experience meet the expectations of a discerning palate.

Oh, yes. I would certainly would hope so. We have the pedigree and that's what we strive for. I stand firm in the belief that if you plucked us up and dropped us down in New York City, we'd be just fine. We execute at that high a level. All these guys are transplants and they are just an amazing team. I could sit here and talk about myself all day long, but without them it would be tough. My first week here I didn't have any of these guys and it was like, “Shit, what am I doing?” I say that because I can't do it alone. I can't cook everything here. I can't taste everything here. So that's why we have this great team in place. Most of them have worked with me before in New York or have worked in the city and they come from that same pedigree that I came from. So yeah, I think we're executing at a very high level.

In closing, has returning to Connecticut been all you expected it would be?

You know, I feel like we're part of something that's just exploding out here. Something very special. You know, Jean-Georges is up here now. Michael White is out here. Dan Barber. People are coming out here for the same reasons and opportunities I came here for, and together, we're right there at the forefront of all that. I really think in ten years this is going to be very much like Brooklyn. People up here have a tremendous amount of culture. They either go to the city or they've lived there, and more importantly, they know what's good and what's bad and they know what mediocrity is.

• • § • •

* I would like to extend a personal word of "Thanks" to Rachel Lampen of Rachel Lampen Public Relations whose professionalism, attentiveness and industry knowledge made the interview process far easier than is typical and that much more enjoyable.

Chef Luke Venner, Executive Chef of Elm, New Canaan, CT • Photograph courtesy of Rachel Lampen

Elm • 73 Elm St, New Canaan, CT 06840 • 203.920.4994

Back to Foodidude Exclusives™ Mainpage

﻿The Complex Art of Remaining Sophisticatedly Simple﻿