News
An Earth Day dinner
Jonnie Bassaro, CONTRIBUTING WRITER
Published: 04:33 p.m., Wednesday, April 14, 2010
Chef Michael Bick, of Some Things Fishy Catering in Bethel, cuts up roasted tomatoes, garlic and other herbs. They will be part of the menu for the Earth Day dinner in Danbury. Photo: Carol Kaliff / The News-Times As Earth Day celebrates its 40th anniversary on April 22, many Americans seek to be environmentally aware. We try to adopt a green lifestyle, although most of us do it one small step at a time.
We use cloth shopping bags to haul our food from markets; we turn off the water when we brush our teeth; we turn out lights as we leave a room; we recycle. Some of us have wood stoves in our homes to reduce our dependence on oil.
But what about our food? Does our environmental awareness extend to what we eat? And if it does not, what can we do to remedy the situation?
The subject will be explored at an Earth Day dinner on Monday at the Old Oak restaurant in Danbury.
The meal will be prepared by chef Michael Bick, owner of Some Things Fishy Catering Ltd. in Bethel.
Bick is a member of the Chefs Collaborative, a national network of chefs who seek to foster a sustainable food supply; that is, food produced in a way that does not harm the environment, animal welfare, or our health. Such foods are grown organically, without the use of pesticides or chemical fertilizers, and crops are often rotated so the soil is not depleted of nutrients.
"The importance of buying local, organic and sustainable food has not always been clear to a population who feed themselves on processed and fast foods," Bick says, adding Americans are constantly dieting and still lead the world in obesity and health problems.
Tara's Petite Treats:
Fairfield County Food Examiner
Tara's Petite Treats:
really unique cupcakes
Nine of Tara's Petite Treats at Some Things FishyCatering
Tara Maguire, chef at Some Things Fishy Catering in Bethel, CT has partnered with Executive Chef Michael Bick to produce 19 of the most remarkable and unusual cupcakes you have ever tasted.
Called Tara's Petite Treats, these cupcakes are made using the sort of savory flavors you associate with main
courses rather than desserts and each is a revelation. Chefs Maguire and Bick explained that they attempt to stimulate all of your taste buds in a single bite.
Imagine a ginger cupcake with flecks of black tea, covered with wasabi flavored buttercream icing, and
you'll get the idea. While the first bite may be a surprise, every one of these cupcakes is delicious, and not so sweet as "cupcake store" cupcakes.
In the West African Princess cupcake, she combines the flavor of the African ground nut (peanut) cake
with a chile and roasted tomato icing. This, she explained, is intended to evoke the flavors of cooking in West Africa, where she spent some time.
- Italian Stallion-Hazelnut chocolate with balsamic frosting
- Half and Half - Sweet tea cake with lemonade frosting
- Silk Road - Pistachio cake with Yuzu frosting
- Olde Shoppe - Sweet cream cake with malted mocha frosting
- Machu Pichu - Lime-coconut cake with cilantro frosting
- Southern Hospitality - Red velvet cake with cream cheese frosting
- Tropical Fever - Banana cake with black sesame frosting
- Taste of Madrid - Toasted almond-paprika, with sweet garlic frosting
- West African Princess - Peanut butter cake with chili-roasted tomato frosting
You can see all of her creations here. The cupcakes are available for fresh delivery within a 100 mile radius of
Bethel, CT, and there is a minimum order of 4 boxes of 24. You can also pick up your order in the Bethel store.
These are an ideal surprise for any party. Contact Some Things Fishy Catering for details.
Nothing fishy about caterer's success
Nothing fishy about caterer's success
News-Times, The (Danbury, CT)April 20, 2007
Nothing fishy about caterer's success
Author: Donna Christopher
The News-Times
Section: Business
Estimated printed pages: 4
Article Text:
Michael Bick, an executive chef and owner of Some Things Fishy Catering, Ltd., in Bethel, likes creating specialty dishes and making them his own.
A signature red snapper dish, served with red pimento sauce a client had eaten at a restaurant, proved to be an inspiration for his ever-evolving menu.
The client raved about the fish and asked Bick to recreate it for a private dinner party in the Hamptons.
So Bick went to the restaurant in the city and ordered it. The snapper, it turned out, came fried and overcooked so Bick returned it and left. Instead he went downtown to the previous headquarters of his catering business to fix the man a snapper.
First he stuffed it with julienned vegetables and steamed instead of fried it. His version of the sauce was made with red chili peppers.
Taste of Ridgefield
Last Updated: 01/26/2008 05:07:08 AM EST
RIDGEFIELD -- The Ridgefield Rotary Club will present the ninth annual Taste of Ridgefield Sunday in the Ridgefield Community Center.
Award-winning restaurants and caterers from the area will serve samples of gourmet fare throughout the building.
Participating this year are Bernard's Inn, Le Chateau, Insieme, East Ridge Cafe, LaSaliere, Piccolo's, Biksbee's, and other establishments in and around Ridgefield.
Sweet Pierre's and Deborah Ann's Sweet Shoppe will have tables of candy, and Cellar XV will offer premier wines.
New to the event this year is Some Things Fishy Catering of Bethel. Owner and executive chef Michael Bick wanted to introduce his food to the Ridgefield area.
"We moved into this space in Bethel in October 2006," Bick said. "I had been chef at the River Cafe in Brooklyn, N.Y. My wife wanted to move to our summer place up here and raise the kids in the country."
Why do we love food?
This is due to a few, but very similar reasons:-
- It tastes exceptional
- It keeps your body going
- Its a reason to socialise
- It keeps the economy going
- Gave rise to food fights.
Sustainable Foods
Bick is a member of the Chefs Collaborative, a national network of chefs who seek to foster a sustainable food supply; that is, food produced in a way that does not harm the environment, animal welfare, or our health. Such foods are grown organically, without the use of pesticides or chemical fertilizers, and crops are often rotated so the soil is not depleted of nutrients.
"The importance of buying local, organic and sustainable food has not always been clear to a population who feed themselves on processed and fast foods," Bick says, adding Americans are constantly dieting and still lead the world in obesity and health problems.
- Why is food great?
- Sustainable Foods
Seafood Watch
> DOWNLOAD SUPER GREEN LIST & RECIPES
