Explore the Store: Terrain
I have been a huge fan of Terrain, the home and garden website, for quite some time. Earlier this summer, I was chatting with my dear friend, Sara Goodstein, who heads up communications at Anthropologie and she told me that Terrain was opening a store in Westport, Connecticut. Of course the masterminds behind Anthropologie and BHLDN also created Terrain!! I was so excited because Chris, Jack and I were planning a visit to see my sister Cheryl and her family, Pete and Will, in Bronxville so I knew they would be up for a short trip to Westport. And, Chris’ sister, Natalie, and her family live near Westport so we would be able to see them, too!
The Saturday during our trip, we drove to Terrain and soon realized it was the perfect destination store. The enormous store and its outdoor garden department, with its perfectly curated product vignettes, makes you feel like you’re roaming around a giant cabinet of curiosities…with some amazing gourmet foods, dishware, and beauty products thrown in! We all had a ball walking around and shopping. But the pièce de résistance had to be Terrain’s farm-to-table restaurant, Terrain Garden Café.
We had the pleasure of meeting Chef Joe Wolfson of Alabama, Food & Wine’s 2011 People’s Best New Chef from the Gulf Coast. He walked us through the menu, of which he has 100% creative control and changes daily. As you can see from the photos, between the ten of us (including our nieces & nephews, but not Jack!), we ordered practically everything on the menu! Literally everything was outstanding. And the desserts were sublime – especially the Dark Chocolate Budino (sweet Italian custard) with bourbon butterscotch sauce and salt and pepper cashew brittle.
One thing that really stuck out to us on the menu was Chef Joe’s use of Oakview Farms Granary cornmeal, his close friend’s family farm in Wetumpka, Alabama. We also tasted their grits – “ridiculous” is the only word that comes to mind! You can buy both the cornmeal and grits online, so I highly suggest buying some!
Chef Joe very generously agreed to share two of our favorite dishes with OnMyPlate - his homemade Pappardelle with mushroom pesto, arugula, pecorino romano, and basil and his Fried Green Tomatoes with sweet pepper chow-chow, basil, and young lettuce. Please let me know if you love these dishes as much as we did!
And if you don’t live hear Westport, check out ShopTerrain.com.
Tools needed: food processor, kitchen scale
346 grams all purpose flour
40 grams semolina
2 whole eggs
8 egg yolks
1 tbs olive oil
1 tbs salt
In a mixer add all dry ingredients and begin to slowly mix, add the eggs along with the olive oil in 1 at a time and keep mixing until a dough ball is formed. Remove from bowl and allow to rest 1 hour. Cut the dough into 6-8 smaller pieces and dredge each one in flour. Using a pasta roller roll out each smaller dough ball into sheets after all of the pasta is rolled out cut them into strips toss them in flour and semlolina and reserve.
1 lb shitake mushrooms rough chopped
1 lb crimini mushrooms rough chopped
4 ea shallot julienned
8 cloves garlic sliced
1 cup olive oil
2 tbs grated pecorino romano
1 bunch chopped flat leaf Italian parsley
1 bunch chifonade basil
salt and pepper to taste
In a medium pan heat half the oil, stir in the mushrooms, shallots, and garlic. Allow to cook until the mushrooms are tender add the remaining ingredients and transfer to a food processor. Pulse two-three times check seasoning and reserve for later.
In a saute pan heat up some of the pesto. While the pesto is cooking boil the pasta until al dente combine with the pesto and fold in arugula. Garnish with a little more grated pecorino romano and serve.
FRIED GREEN TOMATOES
4 cups Oakview Farms yellow corn meal – (order here)
3 cups buttermilk
4 cups ap flour seasoned with salt and pepper
10 ea green tomato sliced 1/4 inch thick
After the tomatoes are sliced toss them in the seasoned flour, then coat them in buttermilk, and then coat them in the corn meal. Lightly press the coating down on the tomatoes and reserve to be fried later.
Sweet Pepper Chow-Chow
4 ea bellpepper small dice
2 ea purple onion small dice
2 ea jalapeno small dice
5 cloves garlic small dice
1 tbs yellow mustard seeds
1 1/2 cups apple cider vinnegar
1 1/2 cups sugar
1 tbs salt
Combine all the ingredients in a medium sauce pot. Over medium-low heat cook the chow-chow down stirring occasionally until almost all the liquid has been cooked out. The chow-chow can be made a couple hours ahead so that it has time to cool.
Fry the tomatoes at 350 degrees until they are golden brown. Remove them from the oil season them with a little more salt and pepper. Garnish the tomatoes with the chow-chow and a some fresh chevre. At the restaurant we use Beltane Farms Goat Cheese. They are based in Lebanon, Ct. and make a variety of really good goat’s milk cheeses.