<DIV><DIV><DIV><B><P style="MARGIN: 0in 0in 0pt; TEXT-ALIGN: center" align=center><B>Celebrating the vibrant local food culture of Connecticut's culinary capital<BR>?with more than 50 recipes from over 30 top restaurants</B></P></B></DIV><P style="MARGIN: 0in 0in 0pt"> </P><DIV><P style="MARGIN: 0in 0in 0pt">New Haven is arguably the restaurant capital of Connecticut, with food lovers regularly making the trek to taste the latest and greatest the city has to offer. From the legendary pizzerias of Wooster Street to the hip Ibiza, New Haven's restaurants, some of which are nationally renowned, reflect the best of the city?international yet down to earth, sophisticated yet unpretentious. </P><P style="MARGIN: 0in 0in 0pt"> </P><P style="MARGIN: 0in 0in 0pt"><I>New Haven Chef's Table </I>is the first cookbook to gather the depth and breadth of New Haven's food offerings in one place, with the net proceeds to benefit The Connecticut Mental Health Center Foundation (). Profiling more than thirty-five of the city's top chefs, who each offer two favorite recipes reworked for the home cook, the book is also a celebration of the growing sustainable food movement, with a focus on food connections with local growers, farmers, and organizations.</p><P style="MARGIN: 0in 0in 0pt"><BR>The recipes range from Plum Frost (116 Crown), Guiness Stew (The Playwright), and Chorizo with Sweet and Sour Figs (Barcelona) to Cranberry Curry Scone (Café Romeo), <I>Doro Wat</I> (Ethiopian Chicken in Red Pepper Paste; Lalibela), and <I>Capesante Grigliate </I>(Grilled Scallops; L'Orcio). The contributors include: Barcelona, Basta Trattoria, Bespoke, Carmen Anthony Steakhouse, Caseus, Claire's Corner Copia, Consiglio's, Ibiza, Pepe's Pizza, Scoozzi, Soul de Cuba, Temple Grill, Thali, Union League Cafe, Zinc, and more. The book also features profiles of the Yale Sustainable Food Project, CitySeed Farmers' Markets, and Common Ground High School.</P></DIV></DIV></DIV>