(Reservations Recommended)

Vidalia Onion, New Potato & Swordfish "Hobo Packs" * Soak 2 banana leaves in warm water (Can be purchased at “C-Town” in New Haven or any Asian market) * Thinly slice 4 new potatoes and 1 Vidalia onion * Cube the 2 lbs of swordfish into 1 inch cubes * Wrap ingredients with a few sprigs of fresh thyme in the banana leaves—either burrito style, tied off with string, or wrapped and rewrapped in tin foil * Grill or bake in the oven for 20 to 30 minutes
Garlic Jam - serves 4 * In a blender or food processor add 1 cup of roasted garlic cloves chilled and slowly drizzle in 1 cup of simple syrup (Simple syrup=2 cups sugar fully dissolved into 1 cup water heated thoroughly together) * Add salt and pepper to taste * Finish with a 1/4 cup of fresh basil OR oregano to taste
Oven Roasted Tomatoes * Halve 8 plum tomatoes and toss with salt, pepper, dried thyme and oil of your choice (Foe uses garlic oil) * Place on a sheet pan and roast at 250 degrees for about 3 hours (Tomatoes will last refrigerated for up to two weeks)
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AboutAbout_The_Restaurant.html

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Chef Alfonso IaderosaChef_Anfonso_Iaderosa.html

1114 Main Street, Branford, CT

203.483.5896

We use the word “month” loosely...Chef Iaderosa is a busy man. Between running the restaurant and new-fatherhood, his hands are pretty full. Recipes will be added periodically. If you enjoy them, let us know. . . it will give Foe more incentive to add more!

Photo by Michael Kodas, Hartford Courant

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