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Q&A With Taste Of Mystic Participant Kitchen Little

The Mystic based restaurant goes back to the Taste of the Mystic this year.

 

may have left its iconic spot by the Mystic River, but for a few brief days this September the restaurant’s food will once again be within walking distance of downtown Mystic.

The restaurant, now located on Masons Island returns to 2012. The three-day event featuring food samples and entertainment from around the region begins at 5 p.m. on Friday, Sep. 7, and continues to 5 p.m. on Sunday, Sept. 9.

Owner Florence ‘Flo’ Klewin is no stranger to the Taste, although it’s been a few years since the restaurant participated. Klewin shared with Patch, her cooking tips, her favorite place to get pizza and the food she bets you can’t eat just one of at this year’s Taste of Mystic.

Q: Why did you decide to participate in the Taste of Mystic this year?

A: We first participated in the Taste of Mystic years ago when the event was just getting started and felt that since we r from our former home of more than 30 years to the it would be a great marketing opportunity for us to profile our new location and Dinner Bistro.

Q: What are you looking forward to about the Taste?

A: You can’t be a business owner without having a priority of contributing to the community, and we do all we can to support other businesses and community services here in Mystic. As a highly seasonal community we have to be mindful of our permanent residents as well as the hundreds of thousands of visitors who pass through here each year. I love to engage in conversation with our customers and our community about our business to find out what we might be able to offer that will keep them loyal.

Q: What is your “can’t miss” dish people should try at the Taste?

A: We invite people to come and try our famous Rhode Island Clam Chowder, broth based, full of fresh clams (never canned), potatoes, onions and our secret fresh herb and spice blend. We are proud to have had our recipe published in Gourmet Magazine. In addition, we’ll be serving up our Flounder Sliders, moist fillets of fish served up on a fresh bun. “Bet you can’t eat just one!”

Q: What’s your favorite place to eat besides your own restaurant?

in Stonington where I love the Duck & Scallop dish, and for pizza the Acropolis at in Mystic

Q: What cooking tips for those don’t know an oven mitt from a catcher’s mitt?

A: Start with the very freshest of ingredients that are local and seasonal. Patronize the local farmers markets and purveyors of specialty food products. Talk to the growers/market vendors and get menu ideas, cooking tips and techniques. Buy farm fresh eggs, locally grown fruits and vegetables. I love to shop at Sandy’s Gourmet Foods in Westerly.

Buy ‘fresh seafood’ caught in our local waters; a scallop is a true delicacy available right down on the town dock. Simple foods only need quick and simple preparation whether it’s on an outdoor grill or in a simple sauté pan. Prepackaged foods may offer a quick solution to mealtime, but simple is healthier and offers authentic flavor.

Q: What lessons about life can we learn from food?

A: Food and family go hand in hand. At Kitchen Little we have three generations working at our restaurant. I share my Portuguese heritage at family gatherings by preparing recipes that feature traditional ingredients and I enjoy sharing stories about my family history. Every time I go out on my boat I’m reminded of my family members who fished these waters.

This year Patch will be sponsoring the People’s Choice Award at the Taste of Mystic. During the three-day festival Taste goers will be able to text their votes and see live a leader board on Patch.  Check back with Patch and the  for more information as the 2012 Taste of Mystic gets closer.

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