Ridgefield's Healthy Destinations
Zachariah Campion of Bailey’s Backyard Farm to Table Restaurant and Catering Company By Frances Wall Higgins
hen you walk into Bailey’s Back- yard’s door, you are entering a community venue for culinary and artistic treasures. Original art hangs on the walls, local musicians occasionally play in the backroom, and comfortable spaces welcome you to settle in and enjoy the art- fully created meals by a Connecticut Chef named Zachariah Campion.
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Zach attended a cooking class at the Simsbury High School Culinary Program that launched him into a career as a Chef. He attended Johnson and Wales in Provi- dence and received his 4 Year Culinary Arts Degree where expert chef-instructors taught him the craft of culinary arts in top-notch labs. Culinary Techniques for the mastering the art of creating balanced dishes and the restaurant business classes made the most significant impressions on him.
After learning of Zach’s stellar reputa-
tion Sal Bagliavio, the owner, sought out and hired Zach to become the head chef at Bailey’s Backyard in 2017. "I liked Zach's classical approach to new dishes. His ability to take a classic dish and make it new again by utilizing new techniques and ingredi- ents.” Sal said.
Zach has added the French techniques that he learned at Johnson and Wales to Bailey Backyard’s farm to table meals. For instance, when I interviewed Zach, he sug- gested his roasted cauliflower and chickpea soup he prepares by using a bouquet garni
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technique. (Bouquet garni is a French herbal mixture of a collection of herbs, gathered and tied into a bundle or sachet in cheese- cloth used to enhance the flavor of stews, broths, or stocks.) The flavors intensified the soup beautifully. He also recommends ordering his Specials because he has con- templated something fresh and creative. Each week he creates Tasting Menus with Beverage Pairings that highlight his creative genius in the kitchen. Dinners are 7 courses, lunches are 2 or 3 courses. Wednesday Night is a 4 Course Tasting Menu.
Zach cares about making customers feel comfortable. “When people ask for gluten-free options, it actually makes my job fun. I’m in the hospitality business, and I like to accommodate people and create new dishes,” said Zach. His care and pas- sion for preparing fresh, creative local dishes enhance the pleasant atmosphere where delicious meals can be enjoyed.
For Brunch Zach recommends Eggs Benedict because the applewood smoked bacon is an unusual yet delicious twist. You can add lobster or pork belly. Also, the Fruit
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