A Tradition of Goodness Since 1971
By Clementina Verge
For more than 50 years, New Morning Market in Woodbury has greeted the day with impressive and healthy arrays of fresh produce and meals, and a talented culinary trio is elevating the gourmet lineups more than ever.
“We have an amazing crew of three passionate chefs dreaming up new ways to take care of our customers,” notes Lucinda Pittari, who grew up and has worked in the grocery store purchased by her parents, John and Jane Pittari, more than four decades ago.
Today, as director of Operations and Business Development, she runs New Morning Market alongside her parents and her partner, Richard Park, continuing the decades-long legacy of quality and goodness. “Everything is rooted in our mission to provide high-quality, organic, and locally sourced produce, and that’s what we cook in house: restaurant-quality dishes with the beautiful ingredients we offer,” Pittari explains.
From spring-herbed roasted fennel to coffee-and-cumin-crusted steak with chimichurri sauce and lemon-rosemary chicken, the array of food is innovative and impressive. The chefs also honor the market’s commitment to accommodate all diets. Miso and honey roasted carrots are gluten-free and vegan, along with other plant-based dishes such as apricot mustard-glazed tofu with pecan crunch, and roasted ginger tofu with sesame bok choy.
Chef Rachel Cotter has been with New Morning Market for more than a decade, and has perfected some of its most classic and beloved recipes, including the coveted Bombay cheese pâtée, Tuscan chicken, and turkey chili. Even though Cotter spends most of her time preparing dishes in the kitchen, customers know her by name and anticipate her delicious daily creations.
The newest addition to the culinary team includes Jenna DiFalco, an “artistic kid” who began managing kitchens in college and found a passion for cooking, embracing it as an art.
“I’ve always been happiest in the kitchen, feeling a sense of pride when customers, family members, friends, or coworkers enjoy my meals. There’s no better feeling,” says DiFalco.
Pamela Buchler loved New Morning Market long before she decided to work there.
“I have been a customer since I was 17,” she reminisces. “My sister would meet me for tempeh Reuben sandwiches with crunchy whole-grain bread and a sauce that I am to this day trying to recreate.”
Trading in her art background for knives and pans, Buchler trained at Westport’s Chef’s Table, under Culinary Institute of America chef Rich Herzfeld. Ultimately, she became Herzfeld’s head chef, creating memorable dishes that equipped her to become head chef of Food for Thought in Westport, and eventually to open Aquarian Caterers. For the last 34 years, she has worked with local and sustainable farms, and brought knowledge and connections to New Morning Market.
“This team has been instrumental for my creativity,” Buchler notes. “Supported in every way, I have been able to create new and exciting dishes, and begin working on developing catering for New Morning Market.”
While catering services will be expanded, other aspects of the market will not waver—namely, meats free of antibiotics and hormones, seafood sourced with the well-being of oceans in mind, produce that is 100 percent non-GMO, and products that are either certified organic or grown by Connecticut and New York farmers. —newmorningmarket.com
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