Core pages
Start here: who Chef Robert is, what the cook-chill weekly meal prep service includes, and how to get in touch.
Private chef service areas
Ten Fairfield County towns, each with its own service-area page. Several towns also have an “About the town” page.
Weekly meal prep by town
Cook-chill weekly meal prep pages: five days of breakfast, lunch, and dinner, cold-packed and delivered with reheating instructions.
Signature recipes by town
Entrée recipes from the private dining and meal prep repertoire, filed under the town collection each was written for.
Westport
Darien
Fairfield
- Savory Sweet Ginger Plum Berkshire Pork
- Beurre Blanc Long-Line Lingcod
- Airline Chicken with Lemon Pan Sauce
- Lamb Chops with Mint Salsa Verde
- Jumbo Lump Crab Cake
- Garlic Butter Miso Shrimp
- Duroc Pork Chop, Maple Brown Sugar Soy Glaze
- Jambalaya Pasta Creole
- Prime Cowboy Rib Steak, Cabernet Reduction
- Swordfish, Moroccan Style
Norwalk
Greenwich
- Albacore Tuna, Tarragon Dill Caper Béarnaise
- Lamb Barbacoa
- Pan-Fried Oysters with Mornay Sauce
- Striped Sea Bass with Sauce Poulette
- Lobster with Madeira Newburg Sauce
- Prawns with Sauce Gribiche
- Chicken Supreme with Root Vegetables
- Veal Saltimbocca
- Chicken Vesuvio
- Shrimp Sambuca
- Sea Bass with Barolo Reduction
- Gochujang Glazed Prime Rib Roast
- Lemon Tarragon Shrimp Scampi with Orzo
- Moroccan-Inspired Rack of Lamb
- Louisiana Seafood Gumbo
- Caribbean Coconut Curry Salmon
- Blackened Thresher Shark
- Ancho Chile Bison Stew
- Striped Sea Bass, Soy Lime Sauce
- Steak Diane with Courvoisier Demi-Glace
New Canaan
Chef’s table entrées not tied to a single town
- Reverse Sear Prime Rib Roast
- Halibut Romesco
- Grouper, Preserved Lemon Harissa Velouté
- Mediterranean Sea Bass
- Prime New York Steak Bourguignon
- Spanish Monkfish, Tamarind Saffron Honey
- Chicken Madeira, Wine-Infused Mushroom Sauce
- Swordfish Bagna Cauda
- Tagliatelle Bolognese, Accademia Italiana
- Beef Wellington
- Cioppino
- Seared Scallops, Pinot Gris
Sauces
Scratch sauces, reductions, and mother-sauce derivatives — the backbone of the French-influenced repertoire.
The 20 regions of Italy
Regional Italian cooking, north to south. Nineteen regions are published; Lazio is in progress.
Consulting & culinary projects
Food and beverage consulting for restaurants, clubs, and operators, plus community projects and events.
Food & beverage consulting
Journal & background
Longer reads on the craft, the town, and life outside the kitchen.
External resources
Reference sites, suppliers, and sources Chef Robert cooks from. All links leave RobertLGorman.com.
Culinary reference
- What is mise en place
- French herbs and spices — ICE
- Common allergens — FoodAllergy.org
- Culinary Institute of America, New York
- Accademia Italiana della Cucina — recipes
- Accademia traditional Bolognese (PDF)
- La Cucina Italiana
- Alison Roman recipes
- Hand-made tagliatelle — Great Italian Chefs
- Bolognese — MasterClass
- Tiramisu — MasterClass
- Bitter greens, raspberry vinaigrette — Food & Wine
- Charcuterie meats guide
- Chef Adam Byatt (YouTube)
Questions about this site
- How is RobertLGorman.com organized?
- The site is organized into ten sections: core pages, private chef service areas, weekly meal prep by town, signature recipes by town, menu ideas by course, event menus, sauces, the 20 regions of Italy, food and beverage consulting, and professional resources. Every internal page is listed on this site map.
- Which Connecticut towns does Chef Robert L. Gorman serve?
- Chef Robert serves ten Fairfield County towns: Westport, Fairfield, Norwalk, Darien, Rowayton, New Canaan, Weston, Wilton, Stamford, and Greenwich. Each town has a dedicated service-area page and, for most towns, a weekly meal prep page and a collection of signature recipes.
- Where can I find recipes on the site?
- Recipes appear in three places: town-specific signature recipe collections, course-based menu ideas (breakfast, lunch, appetizers, salads, pasta, entrées, seafood, sides, desserts), and the sauces library covering demi-glace, bordelaise, arrabbiata, puttanesca, and more. All are linked above.