WESTPORT, Conn. -- Green and yellow squash carpaccio with assorted heirloom tomatoes, micro basil, extra virgin olive oil and a lemon honey fromage blanc thats just a sample of a recent Rizzutos Chalkboard Special, a new series of in-season, locally based dishes available in the Westport restaurant, and other Rizzuto's locations.
The impetus behind the new push comes from owner Bill Rizzuto and executive chef Tony Camilleri, who said they are committed to educating the community about the food they are eating. In addition to the Chalkboard Specials, Rizzutos is now displaying a Connecticut crop calendar in all four Rizzutos locations.
We look forward to the changing seasons and the variety of product we have to create new dishes, says Camilleri. The ingredients always come first and Connecticut and our neighboring states have so much to offer; it keeps things fresh, vibrant and flavorful.
While sharing harvest information with customers is a new trend, the team at Rizzutos has been doing it behind the scenes since the beginning.
This year we thought it would be fun for customers to follow the crop calendar with us, says Rizzuto, It reinforces what Connecticut and all of New England has to offer.
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