Daily Voice sat down with him before the Sept. 23-26 event to get his take on cooking, where he gets his inspiration, and what folks can expect at the festival.
Daily Voice: What are you most known for?
Nick DiBona: Since Day One, the chicken and waffles appetizer has been on the menu at Madison Kitchen, and it has become one of our signature dishes. It's a play on Southern chicken, waffles and Buffalo wings. I decided to add a playful spin on it and turn them into skewers.
We are also featuring our homemade ice cream. The rainbow cookie ice cream has quickly become a favorite of our customers. When we sell at the farmer's market, we give samples in these mini cones, which we thought would be perfect for the festival. So guests going to Greenwich can expect that.
Daily Voice: What inspires you?
Nick DiBona: My family has been a big part in the restaurant as well as my inspiration. They inspire me to keep going and push me to execute all my crazy ideas. Silly things like the seasons also have big play on the menu. When the leaves start changing, my mind starts going and things like parsnips, acorn squash, and, bourbon become part of our fall menu lineup.
Daily Voice: What is your favorite thing to cook?
Nick DiBona: Wild game that I hunt myself. I skip the farm and go to the forrest. You could call it forrest to table.
Daily Voice: What would you say is your cooking philosophy?
Nick DiBona: I'm just cooking basic food with a fun twist. We're not reinventing the wheel, we're just making it spin faster.
For more information, go to www.greenwichwineandfood.com/ .
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