On Saturday evening, I was invited to a really fun and delicious event in Westport, Connecticut, the town where I resided for many years. It was called “Fork it Over” and was a benefit for the Westport Farmers’ Market, which was founded in 2006 by the late Paul Newman and his Dressing Room Restaurant partner, Chef Michael Nischan, with a total of 14 vendors. Today, that number has more than doubled. The market, a non-profit organization, is open year-round and works with farmers, vendors, and community groups to promote local, sustainable food. “Fork it Over” was organized to raise proceeds to help support various outreach and education programs and food programs that Westport Farmers’ Market is involved with. My friend, Sal Gilbertie, of Gilbertie’s Herb Gardens, offered a large greenhouse for the occasion. Guests at this sold-out event were treated to foods prepared by five of the area’s finest chefs – Michel Nischan of Dressing Room, Matt Storch of Match, Bill Taibe of leFarm and The Whelk, Tim LaBant of the Schoolhouse at Cannondale, and John Barricelli of SoNo Baking Co. & Café. And, Fountainhead Wines & Distillations poured carefully selected French and California wines to pair with the delectable bites.