Today is the last day to enjoy the special CT Farm to Chef Week menu at Chuck & Augie's. Read a rave review and make plans to eat at Chuck & Augie's:
Chuck & Augie’s has been a favorite for students ever since it opened. They have a central location in the heart of the Student Union and even accept Points after 3:00pm. Their new Farm-To-Chef Week menu is yet another reminder of why they are so beloved. The first dish we were served was the Shishito Peppers. The fresh, local peppers came steaming and covered in lemon and herbs. I would highly recommend these tangy, flavorful Shishito Peppers because they exceeded all expectations. The next item was the Butternut Squash Bisque. As soon as the bisque is placed in front of you, the aroma of the sweet spices come to you first. Then, as you take a bite, you experience the melody of flavors on your palette from the sweetness of the squash and the earthiness of the spices. Following the soup, our fantastic waiter, Joe, brought us both the Locally Harvested Tomato Salad and the Organic Vegetable Farmer’s Organic Panini. You eat with your eyes first, so we could already tell we were about to taste something exquisite. The array of colors in the Locally Harvested Tomato Salad alone brought excitement to the table. The dish was colored by the reds, yellows, and greens of the newly harvested cherry tomatoes, against the golden fresh croutons and the bright, white cubes of mozzarella. Finishing the salad was a drizzle of olive oil, which marinated each piece just perfectly. Along with the salad, the Organic Vegetable Farmer’s Organic Panini was a match made in heaven. The crispy bread holding the fresh grilled veggies and creamy pesto is something everyone must try. Served on the side, the fresh, hot potato fries and crunchy pickle were perfect compliments. The generous serving sizes had us satisfied already but we still wanted to try the final dish, Chicken Sausage & Ratatouille Pasta. The first thing you would notice is the mix of textures from the perfectly cooked chicken, the savory pasta, and the flavorful vegetables. This dish had us speaking less and eating more. All UConn students must go and try the Farm-To-Chef Week menu at Chuck & Augie’s. It is something you do not want to miss.
For more information, contact: Gail Merrill at gail.merrill@uconn.edu