Eighth Annual Flavors Of Connecticut Gala At Aqua Turf Club

On the evening of March 31st, I attended the Eighth Annual Flavors of Connecticut fundraising gala held on behalf of the American Liver Foundation at the Aqua Turf Club in the Plantsville section of Southington.

Serene view from the Aqua Turf Club

Well, “attended” might be a bit of an overstatement. In past years, I had gone as a guest of one or other of the restaurants in attendance. In this case, the sellout was so complete that my only avenue of admission was as a “helper” of one of the restaurants. I’m not sure how helpful I was—a few dishes passed here, a few photos taken there—but it was a privilege to participate in such a worthy event. And the restaurants that donate their time, food and even dinners for auction are not only some of Connecticut’s most civic-minded but some of our best dining venues.

Chef Noel Jones (first hat from the left) of On20 Restaurant with his staff

Restaurants serving dinner for a table of twelve at this year’s event included: Barcelona Restaurant & Wine Bar, Bin 100 Restaurant, the Blue Pearl, Restaurant Bocca, Café Goodfellas, Caseus Fromagerie & Bistro, Christopher Martins, the Copper Beach Inn, Foe An American Bistro, Forbidden City Bistro, Foster’s, Heirloom Restaurant at the Study at Yale, Ibiza, Il Palio, Johnny Ray’s, Leon’s, Michael Jordan’s Steakhouse, Mohegan Sun, New Mill Restaurant, Nini’s Bistro, On20 Restaurant, Rizzuto’s, the Stone House Restaurant, Jasper White’s Summer Shack, Union League Café, and One Bellevue at Hotel Viking.

Goodies awaiting arriving guests at the Jasper White's Summer Shack table

The master of ceremonies was Matt Scott of WTNH Channel 8. There were remarks by Yolanda Belmont, Division President; David Ticker, CFO of the American Liver Foundation; David Hull M.D., Medical Advisory Chairman; Renuka Umashanker, M.D., Flavors Event Chairman; and Thomas A. Bergan, Vice President of UMASS Memorial Laboratories. The Fund-A-Grant Presenter was Michael Galati, a former UConn pitcher selected by the Toronto Blue Jays before a partially torn rotator cuff and labrum ended his major league prospects, the Live Auction was run by Paul Stansel, and fellow food writer Todd Lyon was the Flavors Chef Chairman.

Todd Lyon holding court with the Flavors of Connecticut chefs

A great deal of good was done for a great many, and a great time was had by all.

Happy guests at the gala

I strolled around admiring table setups, conversing with individuals I knew, and sampling a few delicacies at the insistence of some of the chefs.

At the table of Jean-Pierre Vuillermet’s Union League Cafe, a plate of smoked salmon rolls prepared by sushi chef Tadahiro “Haya” Hayasaka

Individuals reading this who would like to make a much-needed contribution to the American Liver Foundation can do so by contacting the Connecticut division at 203-234-2022 or the national headquarters at 1-800-GO-LIVER.

Terry Noyes, chef of Restaurant Bocca, won best table presentation with this Titanic set design

Chef and all-around good fellow Gerry Iannaccone of Cafe Goodfellas

Event photographer John Columbus on the prowl, patiently stalking his prey

Ibiza owner Ignacio Blanco, executive chef Manolo Romero and cold station chef Miguel Ramirez assembling their main entree

Ibiza's broiled beef tenderloin in a Rioja-port wine sauce with goat cheese, root vegetables and beet foam

Ibiza's fruit tart with flan foam, Cabrales blue cheese and mixed berries