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I’m in the hospitality business and I like to accommodate people and create new dishes,” said Zach. “When people ask for gluten-free options, it actually makes my job fun. Zach cares about making customers feel comfortable. Dinners are 7 courses, lunches are 2 or 3 courses, and Wednesday night is 4 courses. Each week he creates a Tasting Menus with Beverage Pairings that highlight his creative genius in the kitchen. ![]() ![]() He also recommends ordering his Specials because he has contemplated something fresh and creative. (Bouquet garni is a French herbal mixture of a collection of herbs, gathered and tied into a bundle or sachet in cheesecloth used to enhance the flavor of stews, broths, or stocks.) The flavors enhanced the soup beautifully. For instance, when I interviewed Zach he suggested his roasted cauliflower and chickpea soup he prepares by using a bouquet garni technique. Zach has added the French techniques that he learned at Johnson and Wales to Bailey’s Backyard farm-to-table meals. “I liked Zach’s classical approach to new dishes and his ability to take a classic dish and make it new again by utilizing new techniques and ingredients.” Sal said. ![]() Culinary techniques for mastering the art of creating balanced dishes and the restaurant business classes made the largest impressions on him.Īfter learning of Zach’s stellar reputation Owner Sal Bagliavio sought out and hired Zach to become the head chef at Bailey’s Backyard in 2017. He attended Johnson and Wales in Providence and received his 4 Year Culinary Arts Degree where expert chef-instructors taught him the craft of culinary arts in top-notch labs. Zach attended a cooking class at the Simsbury High School Culinary Program that launched him into a career as a Chef. Original art hangs on the walls, local musicians occasionally play in the backroom, and comfortable spaces welcome you to settle in and enjoy the artfully created meals by Connecticut Chef Zachariah Campion. When you walk through the door of Bailey’s Backyard, you are entering a community venue for culinary and artistic treasures.
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