A Photographic Tribute To The Eleventh Annual Flavors Of Connecticut (Click On Photos To Enlarge!)

On the evening of April 3, 2012, I attended the Eleventh Annual Flavors of Connecticut fundraising gala held on behalf of the American Liver Foundation at the aptly-named Aqua Turf Club in the Plantsville section of Southington.

Although I was somewhat early for the event, there was already a stream of foot traffic.

I proceeded to the reception area, which was kept busy pretty much all evening.

I then headed into the dining room, still barred to guests, to make the rounds (that’s doctor language) and to take photographs. So much culinary talent in one great room! I found my elegant scientist friend Carrol D’Sa

at the Thali table, where chef Prasad Chirnomula (left) was also the lead chef for the event.

I introduced my boss Bob DeZinno (left), director of operations for Backstage in Torrington, to Christian Burns of the Gingerman and Cask Republic restaurants.

These two gentlemen preside over some of the best beer-centric restaurants in the Nutmeg State. I came across old friend Ignacio Blanco (left), owner of Ibiza Restaurant in New Haven and the Ibiza Tapas & Wine Bars in Hamden and Northampton, Massachusetts, talking with chef-owner Dorjan Puka of Treva in West Hartford,

as well as Ibiza Tapas chef Juan Garcia.

At the next table, I found Ibiza Restaurant partner Juan Carlos Gonzalez (right) and chef Manolo Romero.

A little farther down the line, I encountered Jean-Pierre Vuillermet (left), chef-owner of Union League in New Haven and owner of Bar Bouchee in Madison with his talented Bar Bouchee chef David Borselle.

There was Nicola Mancini of La Tavola in Waterbury,

and Brian Malcarney of Blue Lemon in Westport and Rory’s in Darien.

I ran into long old friend Ralph Anastasio, with whom my wife and I worked at the New Haven Advocate during the prior millennium.

I almost didn’t recognize talented David Foster, absent tie-dye apparel and dressed to the nines. This highly personable and creative chef is out of work and would be a smart pickup.

I found Chirnomula talking with Tyler Anderson, who is winding up his stint at Brasserie Pip in the Copper Beech Inn as he prepares to open Millwright’s in Simsbury.

I savored a duck BLT courtesy of “Big Cheese” Jason Sobocinski of Caseus Fromagerie in New Haven and Park Central in Hamden.

And finally, I enjoyed a little calming fire in the belly

with Cugino’s of Farmington owner Mario Cirikovic.

How many people have a job where drinking is actually a legitimate part of their work? Of course, it’s the eating that I find really compelling. But at the Backstage table at which I would be a guest for the evening, both the eating and the drinking were wonderful!

Now I’m going to provide a photographic tour of the event (remember, you can click on photos to enlarge), dividing my pics into the following categories:
1. Setting Up For The Event
2. Socializing Before Dinner
3. The Hors D’Oeuvre
4. The Backstage Dining Experience
5. The Ibiza Dining Experience
6. The Selfless Professionals & Volunteers
7. The Remaining Restaurants

I—Setting Up For The Event–Before guests were allowed in the dining area, there was much work to be done.

The Stone House in Guilford had a disaster theme revolving around its recovery from Hurricane Irene,

while all-around good guy Gerry Iannaccone of Cafe Goodfellas experienced a bit of a disaster with his table display just before guests were admitted to the dining room, drawing succour from his neighbors.

II—Socializing Before Dinner–Before guests moved to the dining room, they socialized in the reception area, receiving drinks and hors d’oeuvre and examining the items available for auction (see list at end of this section).

III—The Hors D’Oeuvre—Guests could easily have made a meal out of the great hors d’oeuvre that were being passed out, but most tried to save some room for the spectacular meal to come.

IV—The Backstage Dining Experience—It was Backstage’s first appearance at Flavors, and the Torrington restaurant made quite an impression on everyone, especially its table guests. The food and service were terrific, and guests couldn’t have had a better time. My pictures record the experience in detail.

Each course was paired with both an artisan beer and a wine (only a few of which are pictured here), allowing a fascinating, meal-long comparison. The first course introduced artisan-smoked meats and cheeses served with Harpoon Leviathan IPA and Jaume Serra Cristolino Brut Cava from Penedès, Spain. The second course featured a mushroom ragoût crostini with pomme purée and sharp Cheddar accompanied by a Leviathan Barley Wine and a Herman Weimer semi-dry Reisling from New York’s Finger Lakes Region. The third course showcased seared diver sea scallops with bacon lardons and maple cream escorted by a 100 BBL Leviathan Maple Wheat and a Donna Chiara Fiano Avellino from Campania, Italy. The fourth course sparkled with a prosciutto di Parma salad with candied nuts and basil emulsion highlighted with Leviathan Triticus and Terre di Talamo Morellino di Scansano from Tuscany, Italy. The fifth course presented seared duck breast with creamed grits, tarragon, young carrots and asparagus, demi-glace and mango gastrique highlighted by a Leviathan Quad and a Carlos Serres Old Vine Tempranillo from La Rioja, Spain. And the sixth course finished with a chocolate torte with fresh berries set off against a Harpoon Chocolate Stout and a Terra d’Oro Zinfandel Port from Deaver Vineyard in California’s Amador County.

Let me follow the food photos with an introduction to the Backstage staff that evening. From left to right were guest executive chef Leo C. Bushey III; Backstage Director of Operations and RestaurantsCT.com publisher Bob DeZinno; AquaTurf server Beth; Backstage restaurant manager Dustin Tuthill; Backstage executive chef Christopher Smith; and Backstage server Tyler Bowen.

V—The Ibiza Dining Experience—I tried to look in on my friends from the Ibiza restaurants, because their tables were nearby.

VI—The Selfless Professionals & Volunteers—Many people gave of themselves for this important charitable event—I’d like to recognize a few in photos.

VII—The Remaining Restaurants—As impossible as it was to be everywhere at once, I also tried to record guests’ enjoyment at other restaurants’ tables as well.