March « 2008 «

Monthly Archive for March, 2008

Fire + Ice

Posted in special events on March 26th, 2008

I wanted to let everyone know about one of my favorite events coming up in April. The Second Annual Interval House Heart and Soul Event will be taking place at the beautiful On20 Restaurant at the Hartford Steam Boiler Building [For information and RSVP, click here]. This is a benefit for a great cause and [...]

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Toothfish smiles

Posted in new menu items, ZINC New Haven on March 14th, 2008

Hello all, and happy late winter to everyone. Just a quick note about a couple of our late winter menu changes. We are very excited to add a Patagonian toothfish back on the menu after a four year hiatus. So you know me, I like to share information so I thought you may want to [...]

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Roasted Celeriac, French Lentil and Frisee Salad [CTT]

Posted in Recipes on March 13th, 2008

Delicious and refreshing!

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Gnocchi, Butternut Squash and Truffle Cream Sauce [CTT]

Posted in Recipes on March 13th, 2008

Serving of past for 4-6 people depending on appetizer or entrée.

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Mike’s still on the road…

Posted in vacation on March 4th, 2008

I’ve asked Denise to post again for me: Tomorrow is the chef’s table event! Good luck and have fun – wish I was there [even though California is spectacular]. I had another awesome meal last night. I met up with my friend Doug in Santa Monica for dinner. Just by chance we walked into Rustic [...]

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Mike on the Road…

Posted in vacation on March 1st, 2008

Hi Everyone, I’ve asked Denise to post my notes on being in California for everyone. So It’s Mike Hafford here…and it’s 70 degrees in California now…that’s all I’ll say about that. I made a few good food choices while was here and wanted to share them with you. I had lunch at Mozza yesterday. I [...]

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Kitchen ZINC tweets

Slow roasted pork, lime cream, caramelized onion, fresh tomato + arugula http://t.co/LKvGE3kd 3 days ago

Only a few reservations left! http://t.co/sirzz1h8 7 days ago

We’ve updated our recipes! Check out our recipes on our blog and you’ll see now a drop-down of different... http://t.co/FEgYKmuN 9 days ago

Chorizo-saffron cream, sautéed yellow squash + broccoli rabe, caramelized onion + mozzarella http://t.co/gWLceRoc 10 days ago

Are you following us on Pinterest yet? We are sharing some wonderful, tantalizing recipes online [including some... http://t.co/0FDxDU3F 10 days ago

Thank you for voting ZINC Best American Restaurant for the second year in a row! http://t.co/ytLHPSER 12 days ago

Grafton 2yr Aged Cheddar/ Black Bean Salsa/ Fresh Tomatoes/ Jalapeños + Red Onions http://t.co/rFOCD4tt 14 days ago

Have you made your Mother's Day reservations yet? http://t.co/cmQdUGVW 14 days ago

Chicken sausage, black olives, roasted peppers + scallions, mozzarella + goat cheese http://t.co/c6Gqw3Sb 15 days ago

Help nominate ZINC for the Nature's Plate Award! http://t.co/omAppUrC 15 days ago
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Monthly Archive for March, 2008

Fire + Ice

Toothfish smiles

Roasted Celeriac, French Lentil and Frisee Salad [CTT]

Gnocchi, Butternut Squash and Truffle Cream Sauce [CTT]

Mike’s still on the road…

Mike on the Road…

Kitchen ZINC tweets

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