Bailey’s Backyard, located at 23 Bailey Avenue in Ridgefield, CT, was recently re-launched as a true American farm to table restaurant. Executive Chef Forrest Pasternack takes pride in offering fresh meats and produce from local farms that are as committed to their art of producing high grade products as he is of cooking. Bailey’s stated: “We will be continually sourcing from area farms, with a commitment to sustainable and green practices, in order to fulfill our goal of being truly farm to table.”
Bailey’s Backyard offers new American cuisine using the freshest possible ingredients marrying classical and modern cooking techniques, including modern molecular gastronomy. Bailey’s has weekly chef tasting menus.
They are open for lunch, Tuesday through Sunday, 11:30 am to 3:00 pm; dinner, Tuesday to Thursday, 5:00 pm to 9:30 pm, Friday and Saturday, 5:00 pm to 10:00 pm, and Sunday, 5:00 pm to 9:00 pm; and brunch, Saturday and Sunday, 11:30 am to 3:00 pm.
We were invited to Bailey’s Backyard for a sampling of their Market Tastings menu. Each dish presented to us illustrated their passion that both owner, Sal Bagliavio, and Executive Chef Forrest Pasternack have for using the freshest, local ingredients possible.
Starting off with cocktails we had the Pumpkin Spice Martini and The Ballard. The Pumpkin Spice Martini is a rich, creamy, and pumpkiny blend of Spiced rum, marula cream liqueur, and house-made pumpkin spice syrup. The Ballard combines cucumber infused gin, fresh lemonade, splash of elderflower liqueur into a light and refresh cocktail.
Three different appetizers were offered. A Butternut Squash Soup with toasted pumpkin seeds, local honey, and creme fraiche. It was presented using a step process; the seeds, honey, and fraiche arrived in bowl, then the soup was added table side.
Prior to the salad, we had Slow Roasted Berkshire Pork Belly with baby pink shrimp, artisinal grits, roasted baby bell peppers, and topped with baby greens. You can not go wrong with pork belly.
For salad we had Roasted “Ida Red” Apple Salad with cinnamon carrots, Belgain endive, black currants, fresh sill, with a buttermilk dressing.
Moving on to the entrees. Up first was Citrus Marinated Swordfish with sauteed romano beans, rosemary and finnish potato pure (Marble Valley Frams, Kent) and saffron mousseline.
Prior to our last entree, Chef Pasternack provided us with a special surprise, a Herbed Ricotta Gnocchi with White Truffle Powder on top, by far one of best small bites I have treated by taste buds to in a while.
The last entree was Balsamic Glazed Boneless Short Ribs with Spanish black Radish, Gilfeather turnip puree chick peas and smoked paprika.
We were treated to a couple different desserts. A Nutella Mousse that came with fresh whipped cream and chocolate crumble. And Pumpkin Cloud 9 with brioche “Pain Perdu” and whipped pumpkin custard. The custard was spooned onto the brioche after it was placed before us.
Several of the dishes we enjoyed used fresh ingredients from local and regional farms, including Jansal Valley Farms in Westport, MA, Arethusa Farms in Litchfield, CT, Veronica’s Garden, Ridgefield, CT, Averill Farms, Washington Depot, CT, and Coch Farms in Vermont.
As each beautifully prepared dish was described to us, it, again, was readily apparent the passion and dedication that Chef Pasternack and owner, Sal Bagliavio, have towards using local and regional ingredients to create the splendid offerings.