Nestled in the picturesque town of Ridgefield, Connecticut, Bailey’s Backyard has become a go-to destination for food enthusiasts in Fairfield County.
Under the skilled leadership of Chef Forrest Pasternack, this intimate restaurant has gained a reputation for its innovative farm-to-table cuisine and warm, inviting atmosphere.
Bailey’s Backyard opened in October 1999 in what was the former Ridgefield Coffee Shop. The mission then, as it is now, was to offer refined, New American cuisine in a polished, casual atmosphere.
The next logical step in the popular restaurant’s evolution, taken in spring 2013, transformed it into a true farm-to-table restaurant.
Pasternack’s passion for food as with so many gifted chefs began at home.
“Like so many of us chefs, some of my first memories are of being in the kitchen with my family. It was the heart of our home, and we would all pitch in where we could in making meals,” Pasternack explained.
He would then move onto study at the CIA-Culinary Institute of America and then begin working at Bailey’s Backyard in 2013 as Executive Chef.
Chef Forrest Pasternack, a culinary prodigy with an impressive background, has crafted a menu at Bailey’s Backyard that showcases his passion for locally sourced ingredients and creative flavor combinations.
His commitment to using only the freshest, highest quality ingredients elevates each dish to a level of culinary excellence that keeps patrons coming back for more.
The mission was expanded to include a commitment to creating a menu based on the freshest and finest local food sources: Meat and poultry from North Salem NY, Ridgefield and, produce from Ridgefield, Bethel, and neighboring farms, and fresh seafood from waters off Connecticut, Massachusetts, New York as well as from the Chesapeake Bay.
Chef Pasternack’s approach to ingredients keeps the eatery’s menu fresh with locals return on a regular basis. “At Bailey’s we change the full menu every six weeks or so as items from our local farms come and then go with the change in the seasons, he explained.
We rely on The Chefs’ Warehouse for everything else including many of our proteins and center-of-the-plate items like our current favorite, the Iberico Pork Belly from Campo Grande, who offer amazing Iberico Pork Products imported from Spain.
We use their pork belly “steak” sous vide in the bao buns currently on our menu. We use The Chefs’ Warehouse for our everyday staples as well as for our more esoteric molecular gastronomy items, and for everything else in between!”
As Chef Pasternack and his talented team gear up to open their second establishment, TacoDia, in neighboring Newtown, CT diners are undoubtedly wondering what they can expect from this new venture.
Rest assured, the same dedication to showcasing local flavors and creating unforgettable dining experiences will be carried over from Bailey’s Backyard to TacoDia.
One of the key factors that contribute to the success of Bailey’s Backyard and will undoubtedly be instrumental in the success of TacoDia is the partnership with Chefs Warehouse, a renowned distributor known for their commitment to sourcing the finest ingredients for chefs across the country.
Chefs Warehouse has played a vital role in helping Chef Pasternack source the signature menu items that have become synonymous with Bailey’s Backyard.
By working closely with Chefs Warehouse, Chef Pasternack has been able to access an extensive network of local farmers and artisans who share his passion for quality and sustainability.
From fresh produce and artisanal cheeses to humanely raised meats, the collaboration between Chef Pasternack and Chefs Warehouse ensures that the ingredients used in every dish at Bailey’s Backyard and TacoDia are of the highest caliber.
The relationship between Chef Pasternack and Chefs Warehouse extends beyond mere ingredient sourcing. They collaborate closely to develop new menu items, experiment with flavors, and stay ahead of culinary trends.
This partnership has been instrumental in shaping the unique dining experiences offered at Bailey’s Backyard and will undoubtedly continue to drive the success of TacoDia.
Chef Pasternack puts the same care into electing vendors as he has in building his restaurant teams.
“I have been working with my amazing rep, Jacob Hamilton, for many years now. He is a fantastic chef himself, and understands everything that we do, and deals with as culinarians. Jacob and I originally met while we were both chefs working for the same group under another great chef Albert DeAngelis. The fact that real chefs have a place in the company and that we get access to thoughtfully curated items sets The Chefs’ Warehouse apart from the other companies out there. That, and the overall excellent customer support over the years makes it a great company that has grown but has not strayed too far from its roots.”
Pasternack’s signature dish has become a Fairfield County classic.
“I like to use Nora Mill Granary Speckled Grits from Chef’s Warehouse in our roasted Hudson Valley chicken under a brick,” the chef explained.
“Nora Mills was founded in 1876 and they still use the same French Burr Millstones as they did when they were founded and still power the turning of the stones each day to make the grits using the Chattahoochee River current passing by the mill. I love that Chef’s Warehouse goes out of their way to find these amazing products,” Pasternack continued.
“We also use the Hudson Valley Chicken for this dish from the folks that brought us Hudson Valley Foie Gras. It is humanely raised, free-range and antibiotic free, not to mention it has an amazing depth of flavor. We also serve this dish with a Dijon-chicken jus and sauteed Kale — it is simple and a real comfort to eat.”
“As our group opens new restaurant spaces, we will continue our partnership with The Chefs’ Warehouse,” Pasternack concluded.
