Insights From the Owners: Locally Sourced & Globally Inspired
The concept of “farm-to-table” dining has become a common phrase in modern restaurant culture. At Taproot, which is located in Norwalk, CT, we are exploring what it truly means. Our owners, Chef Jeff and Stephanie, sat down to share their views about how sourcing locally isn’t just about ingredients—it’s about relationships, sustainability, and creating a dining experience that’s both deeply rooted in the community and inspired by global culinary traditions.
Rethinking Farm-to-Table: A Philosophy of Community
“For me, locally sourced isn’t just about better taste—it’s about supporting the community,” Jeff explained. This philosophy is at the core of Taproot’s approach to sourcing ingredients. Farm-to-table has become somewhat of a buzzword in restaurant marketing, so to truly put this word into practice we prioritize partnerships with local purveyors and farmers.
One such partnership is with Seacoast Mushrooms, a hydroponic mushroom farm in Stonington, CT. “Their mushrooms are beautiful,” Jeff said. “You can eat them raw, which isn’t something you can say about most mushrooms.” Seacoast Mushrooms supplies Taproot with fresh, high-quality mushrooms that become the star ingredient in dishes like the mushroom larb—a creative interpretation of a traditional Southeast Asian dish.
“Supporting local farmers means everything to us,” Stephanie added. “They want to support us as much as we want to support them.” This mutual commitment fosters a sense of community that extends beyond the dining room. Sourcing locally isn’t just about creating delicious food—it’s about contributing to a thriving local economy and supporting the people behind the ingredients.
Global Techniques, Local Ingredients
What we aim to do at Taproot is to blend global techniques with local ingredients to create the most unique farm-to-table experience we can. Jeff’s time in Singapore and Thailand has deeply influenced his cooking style, which emphasizes balance and bold flavors.
“I try to respect the culture and the cuisine, but adapt it to what grows in New England,” he explained. This approach allows Taproot to offer dishes that are both innovative and grounded in tradition. For example, instead of using traditional Southeast Asian fish sauce, Jeff creates a mushroom garum using local ingredients.
Another example of this philosophy is Taproot’s take on traditional Thai meals. “In Thailand, the rice is the centerpiece of the meal,” Jeff said. “Everything else—the sambals, chilies, chutneys—is there to enhance the rice.” At Taproot, this concept is reimagined with locally sourced ingredients, so the dining experience feels both familiar and new.
A New Standard for Dining
We aim to be more than just a restaurant—at Taproot we are a reflection of Jeff and Stephanie’s values and a reimagining of what farm-to-table dining can be. By combining locally sourced ingredients with global inspiration, Taproot creates a dining experience that is as innovative as it is heartfelt.
For Jeff and Stephanie, the goal is simple: to create food that brings people together, celebrates the community, and respects the land. “Supporting local farmers, creating delicious food, and building connections—that’s what it’s all about,” Stephanie said.
Whether you’re enjoying a dish inspired by Jeff’s time in Singapore or savoring the flavors of Connecticut’s seasonal produce, we invite you to be part of our community. Dining is about more than just food—it’s about the connections that food makes possible, from the farm to the table and beyond.