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Chef Kara Brooks

Chef Kara Brooks

Chef Bio

Kara Brooks is the chef and co-owner with her husband Robert Brooks of Still River Café. Kara decided to become a chef after a successful career as a lawyer. She attended The State University of New York at Albany where she graduated in 1991 with honors with a degree in business administration, and Boston University School of Law where she earned her Juris Doctor degree with honors in 1994, after which she worked as a trial lawyer in two of Connecticut's largest law firms.

Although many restaurants have begun using labels like "organic," "local" and "seasonal" to describe their menus, Still River Café was born with a passion for those concepts and is one of only a handful of restaurants nationwide which actually raise their own organic produce. Kara's cooking style is best described as "New American" and features traditional, New England ingredients prepared in imaginative and innovative ways. At Still River Café, the preparation takes the form of multiple presentations of a main ingredient-a sort of tasting menu on a plate. All of the baking and desserts are done on the premises.

Still River Café

Eastford, CT

www.stillrivercafe.com

About the Restaurant

The Still River Café, opened at the North Ashford Farm in 2006, is a casually elegant restaurant located in a beautiful, 150-year old barn on a 27-acre farm in the northeast corner of Connecticut. Called "Extraordinary" by the New York Times, the menu, which changes daily, features Seasonal American cuisine and is based upon fresh, local ingredients.

The menu offers a selection of appetizers and entrees a la carte. The restaurant's produce is picked fresh each day from the farm and all of the pasta, cured meats and fish, breads and desserts are crafted on the premises. Much of the produce is grown in the gardens surrounding the restaurant which, along with ancient stone walls, rolling pastures, and a distant pond, provide a stunning backdrop to a meal at Still River Café.

The North Ashford Farm consists of more than 20 acres of rolling fields used for farming with a preference for green manures instead of pesticides or commercial fertilizers.

The restaurant is open for dinner Friday and Saturday nights between 6:00 and 9:00. It is also open for Sunday brunch/lunch between 12:00 and 2:00. Reservations are accepted.